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Coffee lovers rejoice!!!! These Keto Espresso Chocolate Cheesecake Bars boast a decadent chocolate cookie crust, topped with a creamy espresso cheesecake layer and a dusting of cocoa powder – and they taste exactly as amazing as you’re imagining right now!
For the chocolate crust:
7 tablespoons butter, melted
2 cups superfine, blanched almond flour (I used Honeyville)
3 tablespoons cocoa powder
1/3 cup granulated erythritol sweetener
For the cheesecake:
16 ounces full fat cream cheese
2 large eggs
1/2 cup granulated erythritol sweetener (I used Swerve)
2 tablespoons instant espresso powder (I used Cafe Bustelo)
1 teaspoon vanilla extract
additional cocoa powder for dusting over the top if desired.