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Keto Oreo Cheesecake Bars – Easy Low Carb Dessert

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These keto Oreo cheesecake bars feature a chocolate almond flour crust and a creamy, cookies-and-cream cheesecake filling — all low-carb, sugar-free, and gluten-free.

Ingredients

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For the crust:

  • 1 ½ cups almond flour

  • ⅓ cup unsweetened cocoa powder

  • ¼ cup erythritol (granulated)

  • Pinch of salt

  • 6 tbsp butter, melted

  • ½ tsp vanilla extract

For the filling:

  • 16 oz cream cheese, softened

  • ½ cup powdered erythritol

  • 2 large eggs

  • ½ tsp vanilla extract

  • Optional: 2 tbsp sour cream

  • 6–8 crushed keto Oreo-style cookies

Optional topping:

  • 2–3 crushed cookies for sprinkling

Instructions

  • Preheat oven to 325°F. Line 8×8-inch pan with parchment.

  • Mix crust ingredients; press into pan and bake 10 minutes. Let cool.

  • Beat cream cheese and sweetener until smooth. Add eggs, vanilla, and sour cream.

  • Fold in crushed cookies. Pour over crust and smooth top.

  • Sprinkle more crushed cookies on top (optional).

  • Bake 25–30 minutes, until set. Cool, then chill at least 3 hours.

  • Slice and serve cold or frozen.

Notes

  • Use blanched almond flour for best texture.

  • Store in fridge up to 5 days or freeze for up to 2 months.

  • Can be doubled for a full cheesecake in a springform pan.

Find it online: https://foodemily.com/keto-oreo-cheesecake-bars-easy-low-carb-dessert/