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Keto Snickerdoodle Cheesecake Bars

Keto Snickerdoodle Cheesecake Bars

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Makes 16 bars Calories 170 Prep Time 15 minutes Total Time 4 hours, 45 minutes Made with Splenda® Monk Fruit Sweetener


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.

Nutrition Info Per Serving

Serving Size: 1 bar

Net Carbs 3g
Calories 170
Total Fat 13g
Saturated Fat 5g
Cholesterol 45mg
Sodium 100mg
Total Carbs 16g
Dietary Fiber 1g
Sugars 3g
Added Sugars 0g
Protein 7g
Contains 12g Erythritol