Keto Snickerdoodle Cheesecake Bars

Instructions

To make the crust:

1. Preheat oven to 350° degrees.
2. Add the almond flour, Splenda Monk Fruit Sweetener, and cinnamon to the bottom of a 8×8 baking dish. Stir to combine.
3. Pour the melted butter over mixture and stir to combine. Press the crust into the bottom of the baking dish.
4. Bake for 10 minutes.

To make the filling:

1. Reduce oven to 325° degrees.
2. Add the cream cheese to a large mixing bowl and beat with an electric mixer until smooth and creamy.
3. Add the Splenda Monk Fruit Sweetener, sour cream, and vanilla and mix until just combined.
4. Beat in the eggs, one at a time, until combined.
5. Pour the cheesecake batter over the crust.

To make the topping:

1. Stir together the Splenda Monk Fruit Sweetener and cinnamon in a small bowl.
2. Sprinkle over the cheesecake batter.

To bake:

1. Bake for 20-25 minutes or until middle is only slightly jiggly.
2. Remove from oven and let cool for 1 hour.
3. Refrigerate at least 4 hours before slicing and serving.