Servings: Nutrition (Approximate per Bar - Based on 12 Servings): Net Carbs: ~3.6g per bar

For the Cheesecake Filling: subheading: For the Cheesecake Filling:
8 oz cream cheese, softened 8 oz cream cheese, softened
1/4 cup heavy cream ¼ cup heavy cream
1/2 cup keto-friendly sweetener (like erythritol or monk fruit) ½ cup keto-friendly sweetener (like erythritol or monk fruit)
1 tsp vanilla extract 1 tsp vanilla extract
A pinch of salt A pinch of salt
Squirt of lemon juice Squirt of lemon juice
For the Almond Flour Crust: subheading: For the Almond Flour Crust:
1 cup almond flour 1 cup almond flour
2-3 tbsp melted butter 2 to 3 tbsp melted butter
1-2 tbsp keto-friendly sweetener 1 to 2 tbsp keto-friendly sweetener
Optional: pinch of salt and vanilla extract Optional: pinch of salt and vanilla extract

Prepare the Crust: subheading: Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, melted butter, sweetener, and optional salt or vanilla extract. Stir until the mixture resembles wet sand.
Press the almond flour mixture evenly into the bottom of a baking pan lined with parchment paper.
Bake for 8 to 10 minutes, or until the crust is slightly golden. Remove from the oven and let it cool.
Prepare the Cheesecake Filling: subheading: Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add the heavy cream, sweetener, vanilla extract, and salt, and mix until well combined.
Pour the cheesecake filling over the cooled crust and spread it evenly.
Bake the Cheesecake Bars: subheading: Bake the Cheesecake Bars:
Bake at 325°F (163°C) for 25 to 30 minutes, or until the edges are slightly golden and the center is set.
Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 4 hours, or overnight, to fully set.
Serve: subheading: Serve:
Cut into bars, and enjoy! You can garnish with a few berries or a drizzle of sugar-free chocolate for extra flavor.