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INGREDIENTS FOR CRUST

Ground almond or any nuts = 180 g / 1 1/2 cups

Monk fruit = 25 g / 2 tbsp

Melted Unsalted Butter = 70 g / 5 tbsp

Salt = 1/8 tsp (optional)

INGREDIENTS FOR CHEESECAKE

Cream Cheese (in blocks) = 680 g / 24 oz (softened)

Allulose Powder = 200 g / 1 1/2 cups (OR any keto friendly powdered sweetener)

Sour Cream = 120 g / 1/2 cup

Eggs = 3 large (room temperature)

Vanilla extract = 1 tsp

Salt = 1/4 tsp (optional)

INGREDIENTS FOR GANACHE

Unsweetened dark chocolate = 117 g / 1/3 cup (chopped)

Heavy or whipping cream = 120 ml / 1/2 cup

(Note: As an option, you can add sweetener to balance out the bitterness from the ganache. You can also use those sugar free dark chocolate that has been sweetened with stevia)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 325F or 165C.

3.  To make the crust, mix the ground almond, monk fruit, salt (if using) in a bowl until combined. Then add the melted butter and mix until crumbly. Transfer to a 9x9 inch (23 cm) pan lined with parchment paper. Spread evenly and set aside. As an option, you can pre-bake the crust for a crispier texture.

4.  To make the cheesecake, add the softened cream cheese, powdered sweetener, salt (if using) and use a handheld or stand mixer to beat at medium speed until creamy. Then add the sour cream, vanilla extract and beat to combine. Add the eggs one at a time, beat at low speed to combine. The batter is smooth and creamy. Pour over the crust and spread evenly. Bake for 30 to 40 minutes or until just set. The sides may puff up and the center a little jiggly which is normal. After baking, cool until room temperature then wrap with foil and refrigerate for 5 to 6 hours or preferably overnight.

5.  After the cheesecake is properly chilled, then make the ganache. Heat the heavy or whipping cream in microwave or stove top until the sides are simmering. Pour over the chopped chocolate. Cover with foil for 5 minutes, then whisk until smooth and creamy. Remove the foil from the cheesecake and spoon the ganache over the surface of the cheesecake. Spread evenly then chill until the ganache is set. Cut into 12 or 16 servings. Clean the knife after each cut.

6.  These cheesecake bars can be frozen for up to 3 months. Just wrap them individually with cling wrap and foil.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 5.7 g

Dietary Fiber = 1.8 g

Net Carb = 3.9 g

Calories = 315

Total Fat = 31.1 g

Protein = 7.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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