Keto Mocha Cheesecake Bars

Indulge in these rich and creamy keto mocha cheesecake bars. Theyre the perfect blend of chocolate and coffee flavors, with a satisfyingly crunchy almond flour crust.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup powdered erythritol
• 1/2 cup melted butter
• 16 oz cream cheese, softened
• 2 large eggs
• 1/2 cup powdered erythritol
• 2 tbsp instant coffee powder
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• Sugar-free chocolate chips optional, for topping

Instructions:

Preheat the oven to 325F 160C

Grease and line an 8x8 inch baking pan with parchment paper

In a bowl, mix almond flour, cocoa powder, and 1/4 cup powdered erythritol

Stir in melted butter until the mixture resembles coarse crumbs

Press into the bottom of the prepared pan to form the crust

Bake for 12-15 minutes, then let it cool

In another bowl, beat cream cheese until smooth

Add eggs, 1/2 cup powdered erythritol, instant coffee powder, vanilla extract, and heavy cream

Beat until well combined and smooth

Pour the cheesecake mixture over the cooled crust

Smooth the top with a spatula

Bake for 25-30 minutes, or until the edges are set but the center is slightly jiggly

Let the cheesecake cool completely in the pan

Once cooled, refrigerate for at least 2 hours or until firm

Cut into bars and optionally sprinkle with sugar-free chocolate chips before serving