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keto Sopapilla Cheesecake Bars

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keto Sopapilla Cheesecake Bars

Keto Sopapilla Cheesecake Bars. Layers of a soft slightly sweet dough surrounding cheesecake and topped with cinnamon. These are perfect to share because no plates or forks are needed.

Ingredients

Dough Ingredients:

  • 8 oz mozzarella shredded or cubed
  • 2 oz cream cheese
  • 1 egg
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
  • 1 tsp vanilla
  • 1 tsp baking powder

Cheesecake Filling Ingredients:

  • 14 oz cream cheese
  • 2 eggs
  • 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
  • 1 tsp vanilla

Cinnamon Topping:

  • 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
  • 1 tbsp cinnamon
  • 2 tbsp melted butter

Instructions

Preheat oven to 350.

Put cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point).

Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. Once it is a uniform color wet your hands and press half of it into an 8×8 baking dish. Press out the other half into an 8×8 square on a piece of parchment paper.

To make the cheesecake filling you can add the cream cheese, vanilla, eggs, and sweetener to the food processor (no need to wash) or to the bowl you were using. Mix until smooth in the food processor or with an electric mixer.

Pour the cheesecake batter on top of the bottom layer of dough. Gently put the other square of dough on top and peel off the parchment paper. Sprinkle the sweetener and cinnamon on top and drizzle with the melted butter.

Bake for 50-60 minutes until puffed up and golden brown. If the butter pools in the center you can brush it over the top with a pastry brush during the last 20 minutes of baking.


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