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Keto Oreo Cheesecake Bars

Fudgy homemade chocolate cookie crumbs layered with a rich, tangy cheesecake filling, low-carb, gluten-free, and no added sugar.
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Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 4 hours
Total Time 5 hours
Servings: 9 Bars
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Chocolate Cookie Layer
  • 1 1/2 cups almond flour
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup granulated keto sweetener
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp unsalted butter melted
  • 1 tsp vanilla extract
Cheesecake Filling
  • 16 oz cream cheese softened
  • 1/2 cup granulated keto sweetener
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • Pinch of salt

Method
 

  1. Bake the almond flour cookie dough at 325°F for 12 to 14 minutes. Cool completely.
  2. Pulse or crush into crumbs, reserving 1/2 cup for topping.
  3. Press remaining crumbs into a lined 8x8 or 9x9 pan to form the crust.
  4. Beat cream cheese and sweetener until smooth, add eggs one at a time, then mix in vanilla, sour cream, and salt.
  5. Pour filling over crust, top with reserved crumbs, and bake at 325°F for 30 to 35 minutes until edges are set with a slight center jiggle.
  6. Cool at room temperature, then refrigerate at least 4 hours before slicing.

Notes

  • Let cream cheese fully soften to avoid a lumpy filling.
  • Don't overmix once the eggs are added, to prevent cracking.
  • Full chill time is essential for clean slices.