Sugar-Free Desserts

Keto Oreo Cheesecake Bars

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Keto Oreo Cheesecake Bars

If you love cheesecake and are on a keto diet, you’re in for a treat! Keto Oreo Cheesecake Bars mix the rich taste of cheesecake with a chocolatey Oreo crust. These bars are perfect for satisfying your sweet tooth without sacrificing your health goals. They are easy to make and oh-so-delicious!

Why Make This Recipe

Creating these Keto Oreo Cheesecake Bars allows you to enjoy a classic dessert while sticking to your keto lifestyle. With low-carb ingredients, you won’t have to worry about wrecking your diet. Plus, they are great for sharing with friends or for satisfying a late-night craving. Anyone can enjoy these bars, whether you are on a keto diet or not!

How to Make Keto Oreo Cheesecake Bars

Making these yummy bars is simple and fun! Just follow the steps below, and you will have a delightful dessert ready in no time.

Ingredients:

Keto Oreo Cookie Crust:

  • 1 1/4 cups cocoa powder (120 g)
  • 1 cup coconut flour (112 g)
  • 1 cup powdered monkfruit/erythritol sweetener (192 g)
  • 1 tbsp arrowroot starch (optional, 7 g)
  • 1 tsp xanthan gum (optional)
  • 1 tsp baking soda
  • 1/4 tsp salt (1/2 tsp if using unsalted butter)
  • 1 cup salted butter, softened
  • 1-1.5 tsp black food coloring (optional)
  • 1/4 tsp vanilla extract

Sugar Free Cheesecake Filling:

  • 1 x 8 oz brick cream cheese, softened
  • 11 tbsp powdered monkfruit/erythritol sweetener (130 g)
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 egg

Directions:

  1. Preheat the oven to 350°F (177°C).
  2. In a bowl, mix all dry crust ingredients (cocoa powder, coconut flour, monkfruit/erythritol, arrowroot starch, xanthan gum, baking soda, salt).
  3. Add the softened butter and vanilla extract, and mix until a thick dough forms. If you want, mix in the black food coloring until well blended.
  4. Line an 8×8 or 9×9 inch pan with parchment paper and lightly grease it.
  5. Press 1/2–3/4 of the crust into the bottom of the pan. Put the remaining crust aside for later.
  6. For the filling, beat the softened cream cheese, powdered sweetener, vanilla extract, and salt until smooth. Add the egg and mix until just combined.
  7. Pour the cheesecake filling over the crust in the pan. Crumble the remaining crust over the top and gently press pieces into the filling.
  8. Bake for 25–30 minutes, or until the edges are lightly browned and the center is set. If the center looks too soft, turn off the oven and leave it in for another 5 minutes.
  9. Let it cool on a wire rack for about 20 minutes, then refrigerate until fully chilled (around 1 hour).
  10. Slice into bars and serve. You can store them in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

How to Serve Keto Oreo Cheesecake Bars

These bars are best served cold. You can enjoy them straight from the fridge or let them come to room temperature for a few minutes before eating. They are great on their own or paired with a dollop of sugar-free whipped cream on top.

How to Store Keto Oreo Cheesecake Bars

Store any leftovers in an airtight container in the refrigerator for up to six days. You can also freeze these bars for future treats, and they will stay good for up to two months. Just thaw them in the fridge when you are ready to enjoy again.

Tips to Make Keto Oreo Cheesecake Bars

  • Make sure your cream cheese is softened; it blends better and creates a smoother filling.
  • If you want a richer chocolate flavor, add a little more cocoa powder to the crust.
  • For an extra touch, sprinkle some chopped nuts or sugar-free chocolate chips on top before baking.

Variation

You can make these bars into a chocolate swirl by adding a few tablespoons of unsweetened cocoa powder to the filling. Swirl it before baking to get a marble effect. Substitute different low-carb sweeteners if you prefer, but make sure they measure similarly to monkfruit/erythritol.

FAQs

Can I make this recipe ahead of time?
Yes! These bars can be made a day in advance and stored in the refrigerator until you’re ready to serve them.

Is it necessary to use black food coloring?
No, the black food coloring is optional. It just gives the crust a more Oreo-like appearance.

Can I use different sweeteners?
You can use other low-carb sweeteners, but be sure to check the conversions as some sweeteners may have different sweetness levels compared to monkfruit/erythritol.

Enjoy making and tasting these delightful Keto Oreo Cheesecake Bars! They are surely a treat you won’t feel guilty about indulging in.

Keto Oreo Cheesecake Bars

Delightful Keto Oreo Cheesecake Bars featuring a rich cheesecake filling atop a chocolatey Oreo crust, perfect for satisfying your sweet tooth while staying healthy on a keto diet.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 200 kcal

Ingredients
  

Keto Oreo Cookie Crust

  • 1 ¼ cups cocoa powder
  • 1 cup coconut flour
  • 1 cup powdered monkfruit/erythritol sweetener
  • 1 tbsp arrowroot starch optional
  • 1 tsp xanthan gum optional
  • 1 tsp baking soda
  • ¼ tsp salt 1/2 tsp if using unsalted butter
  • 1 cup salted butter, softened
  • 1-1.5 tsp black food coloring optional
  • ¼ tsp vanilla extract

Sugar Free Cheesecake Filling

  • 1 x 8 oz brick cream cheese, softened
  • 11 tbsp powdered monkfruit/erythritol sweetener
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 large egg

Instructions
 

Preparation

  • Preheat the oven to 350°F (177°C).
  • In a bowl, mix all dry crust ingredients (cocoa powder, coconut flour, monkfruit/erythritol, arrowroot starch, xanthan gum, baking soda, salt).
  • Add the softened butter and vanilla extract, and mix until a thick dough forms. If desired, mix in the black food coloring until well blended.
  • Line an 8×8 or 9×9 inch pan with parchment paper and lightly grease it.
  • Press 1/2–3/4 of the crust into the bottom of the pan. Set the remaining crust aside for later.

Making the Filling

  • For the filling, beat the softened cream cheese, powdered sweetener, vanilla extract, and salt until smooth.
  • Add the egg and mix until just combined.
  • Pour the cheesecake filling over the crust in the pan. Crumble the remaining crust over the top and gently press pieces into the filling.

Baking

  • Bake for 25–30 minutes, or until the edges are lightly browned and the center is set. If the center looks too soft, turn off the oven and leave it in for another 5 minutes.

Cooling and Serving

  • Let it cool on a wire rack for about 20 minutes, then refrigerate until fully chilled (around 1 hour).
  • Slice into bars and serve, optionally with a dollop of sugar-free whipped cream.

Notes

Store any leftovers in an airtight container in the refrigerator for up to six days. You can also freeze these bars for future treats, and they will stay good for up to two months.
Keyword Cheesecake, Chocolate Dessert, Keto, Keto Dessert, Low-Carb

Deliciously Moist Almond Flour Banana Bread – No Guilt Treat!

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Almond Flour Banana Bread is my tried-and-true fix for those bananas gone freckly on the counter (why does that always happen in the blink of an eye?). If you’re like me, maybe you want something sweet but not overloaded with guilt or weird ingredients you can’t pronounce. Not to mention, classic banana bread can get heavy and super sugary. This one’s so simple, good for a snack or breakfast, and honestly? I love that it’s gluten-free! For more easy bakes with almond flour, check out the fluffy pancakes here and see how almond flour works magic in these low-carb muffins.
Deliciously Moist Almond Flour Banana Bread - No Guilt Treat!

Ingredients In Almond Flour Banana Bread

The stars of this show are things you probably already have around, or they’re easy grabs at any grocery. Let’s break it down. For almond flour banana bread, you’ll need:

  • 3 medium overripe bananas (the uglier the better, really)
  • 2 cups almond flour (the fine kind—trust me, don’t use almond meal)
  • 2 large eggs
  • 1/4 cup maple syrup or honey (either, your call)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • Optional: 1/2 cup chopped nuts or chocolate chips (choose your own adventure)

No complicated stuff here. No butter. No regular flour. I can’t tell you how many times I’ve swapped the sweetener based on what I remembered to buy that week. This recipe forgives you.

I never thought banana bread could taste this good without regular flour. My kids and husband devoured it within an hour—no exaggeration!

Almond Flour Banana Bread

How To Make Almond Flour Banana Bread

First things first, grab a medium mixing bowl—no need to dig out the giant one. Mash those ripe bananas till they’re mostly smooth, little lumps are fine. Toss in the eggs, maple syrup or honey, and vanilla. Give that a quick whisk.
Now, stir in the almond flour, baking powder, baking soda, and salt. If the batter looks a tad thick, don’t panic, that’s right. Add your nuts or chocolate chips if you’re feeling wild (why wouldn’t you?). Pour into a lined loaf pan, and bake at 350°F (that’s like 175°C if you’re across the pond) for about 45-55 minutes. Your kitchen will smell basically like a bakery halfway through. Toothpick comes out clean? You’re done.
I’m always amazed how easy this comes together—honestly, one bowl is my spirit animal for baking.
Almond Flour Banana Bread

Tips For Making The Best Almond Flour Banana Bread

Okay, real talk. This isn’t just about slapping ingredients together. If you want that amazing texture and taste, I have a few little secrets. First, don’t use cold eggs. Room temp is better. Makes everything combine smoother, no weird clumps.
Use bananas that are ugly—lots of spots, super ripe. They bring the most flavor and sweetness. If your almond flour is clumpy? Sift it. Or, just break up the lumps with your fingers. Nothing fancy—just don’t chuck in big clumps, please.
Also, don’t overbake it. Almond flour browns faster than regular flour. I check around 40 minutes with a toothpick to be safe. Last small bit: let it cool a little before slicing, or it’ll crumble like sandcastles.
My friend once made this recipe in a rush (famous last words) and pulled it out way too early. Banana pudding disguised as bread, yikes.

Variations

So you want to jazz it up, huh? Do it! This recipe plays well with others:

  • Sprinkle cinnamon to the batter for a warmer flavor
  • Top with sliced almonds before baking for a crunch
  • Mix in dried blueberries or chopped dates for fruity sweetness
  • Swap maple syrup for agave or coconut sugar if you like experimenting

You could even turn these into mini muffins (just bake for way less time). I sometimes swirl peanut butter on top before baking. Not exactly scientific, but oh wow, it’s tasty.

How To Store Almond Flour Banana Bread

Got leftovers? This part is easy. Once cooled completely, wrap slices in foil or tuck them into an airtight container. They’ll sit happy at room temperature for 2 days, or better yet, keep them in the fridge for up to 5 days. Pop a slice in the toaster or microwave for a quick warm breakfast.
If you’ve got a lot, freeze it. Just wrap individual slices in parchment and freeze them. Grab one in the morning, toast it, and your future self will thank you. Almond Flour Banana Bread stays moist, not crumbly, so you won’t be left with sad, dry edges.

Common Questions

Can I make almond flour banana bread without eggs?
You can try flax eggs, but it might get a little denser. Works in a pinch!

Can I use coconut flour instead of almond flour?
Nope. Coconut flour soaks up a lot more liquid. Totally different animals.

Will this recipe work with frozen bananas?
Yes, just thaw and drain off any extra liquid before mashing them in.

Is almond flour banana bread healthy?
It’s less sugary and more wholesome than regular versions, thanks to the almond flour and minimal added sweetener.

Can I add protein powder to this?
If you want, just swap out a little almond flour for protein powder (maybe 1/4 cup). It’ll be a bit more dense.

You’ve Got To Try This Almond Flour Banana Bread

If you’re hunting for a banana bread that’s easy, forgiving, and (let’s be honest) secretly healthy, this almond flour banana bread is a must. You don’t need fancy tools or a five-star kitchen, and it tastes great warm or cold. Mighty good for sharing, or you know, hiding the last slice for yourself.
I’ve picked up ideas from pros like Almond Flour Banana Bread – NO Sugar Required! and Almond Flour Banana Bread – Mama Knows Gluten Free on my adventure to the perfect loaf. Try it and see if it doesn’t become your go-to, too!

Almond Flour Banana Bread

A simple and guilt-free banana bread recipe made with almond flour. Perfect for breakfast or a snack, it's gluten-free and delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Snack
Cuisine Gluten-Free, Healthy
Servings 8 servings
Calories 180 kcal

Ingredients
  

Main Ingredients

  • 3 medium overripe bananas The uglier the better for sweetness.
  • 2 cups almond flour Use the fine kind, not almond meal.
  • 2 large eggs Room temperature for best results.
  • ¼ cup maple syrup or honey Your choice.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ½ cup chopped nuts or chocolate chips Optional.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and prepare a lined loaf pan.
  • In a medium mixing bowl, mash the ripe bananas until mostly smooth.
  • Add in the eggs, maple syrup or honey, and vanilla. Whisk until combined.
  • Stir in the almond flour, baking powder, baking soda, and salt until just combined.
  • If desired, fold in the chopped nuts or chocolate chips.
  • Pour the batter into the prepared loaf pan and bake for 45-55 minutes.
  • Check for doneness by inserting a toothpick; it should come out clean.

Notes

Store cooled bread in an airtight container. It lasts up to 2 days at room temperature and up to 5 days in the fridge. Can be frozen for longer storage. For best texture, avoid overbaking and let it cool before slicing.
Keyword Almond Flour, Banana Bread, Gluten-Free Baking, Healthy Snacks, Low-Carb Bread