Keto German Chocolate Cheesecake Bars

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Cocoa powder
• 0.5 cup Erythritol
• 0.5 cup Butter
• 24 oz Cream cheese
• 2 Eggs
• 1 tsp Vanilla extract
• 1 cup Shredded coconut
• 0.5 cup Pecans

Instructions

1. 1Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing the paper to extend over the long sides of the pan to create handles for easy removal later.
2. 2In a medium mixing bowl, combine the 1.5 cups of almond flour, 0.25 cup of cocoa powder, and 0.5 cup of erythritol. Add the 0.5 cup of butter, cut into small pieces, and use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Press this crumb mixture evenly into the bottom of the prepared 9x13 inch baking pan.
3. 3Bake the crust in the preheated oven at 350°F (175°C) for 10 minutes, until it appears lightly golden at the edges and smells fragrant. Carefully remove the pan from the oven.
4. 4While the crust bakes, prepare the filling: In a large mixing bowl, beat the 24 oz of cream cheese with an electric mixer on medium speed for 2-3 minutes until it is smooth and creamy. Add the 2 eggs and 1 tsp of vanilla extract, then beat on low speed until just combined, scraping down the sides of the bowl as needed.
5. 5Carefully pour the cream cheese mixture over the warm, pre-baked crust in the 9x13 inch baking pan. Return the pan to the oven and bake at 350°F (175°C) for 25 to 30 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle when gently shaken.
6. 6Remove the pan from the oven and let the cheesecake cool completely on a wire rack at room temperature for at least 1 hour. Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
7. 7Once the cheesecake is fully chilled, use the parchment paper overhang to carefully lift the cheesecake out of the pan and place it on a clean cutting board. In a small bowl, combine the 1 cup of shredded coconut and 0.5 cup of pecans, then sprinkle this mixture evenly over the top of the chilled cheesecake.
8. 8Using a sharp knife, cut the cheesecake into 16 equal bars, approximately 2.25 x 3.25 inches each. Serve the Keto German Chocolate Cheesecake Bars chilled.

Substitutions

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