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Keto Espresso Chocolate Cheesecake Bars
Ingredients
  • subheading: For the chocolate crust:
  • 7 tablespoons butter, melted
  • 2 cups superfine, blanched almond flour (I used Honeyville)
  • 3 tablespoons cocoa powder
  • ⅓ cup granulated erythritol sweetener
  • subheading: For the cheesecake:
  • 16 ounces full fat cream cheese
  • 2 large eggs
  • ½ 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.
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