These triple chocolate cheesecake bars that are rich, creamy, and super easy to make
Ingredients
6 tbsp
Butter, unsalted
(melted)
1 1/4 cup
Almond flour
2 tbsp
Cocoa powder, unsweetened
2 tbsp
Swerve Sweetener, granular
227 gm
Cream cheese
(softened)
1/4 cup
Sour cream, 14% M.F.
(room temperature))
1 large
Egg
(room temperature)
1/2 cup
Swerve Sweetener, confectioners
(powdered)
1/3 cup
Cocoa powder, unsweetened
1 tbsp
Vanilla extract, pure
227 gm
Dark Chocolate sugar free
1 cup
Heavy cream, 38% M.F.
Instructions
Preheat the oven to 350°F/180°C. Then line an 8x8 baking pan with parchment paper and set aside.
Make the chocolate crust. Melt the butter, then add it to a bowl with the almond flour, cocoa powder, and sweetener. Mix until well combined.
Press the dough into the prepared baking pan.
Bake the crust for 8-10 minutes, then let it cool completely.
Make the chocolate cheesecake filling. Add the cream cheese, sour cream, and egg to a large mixing bowl and mix until well combined. Then add the powdered sweetener, cocoa powder, and vanilla extract and mix until smooth.
Spread the cheesecake mixture evenly over the cooled crust and bake the cheesecake for 30 minutes.
Remove the pan from the oven and allow the cheesecake bars to cool completely.
Meanwhile, make the ganache. Add the heavy cream to a saucepan and bring it to a simmer. Pour the heavy cream over the finely chopped chocolate and let everything sit for 1 minute to soften. Whisk everything until smooth.
Once the cheesecake is cooled completely, pour the keto ganache over it and let it chill for at least 3 hours before slicing it.
