These low-carb almond cheesecake bars combine a cookie crust, almond-scented cheesecake filling and a buttery sliced-almond topping. Baking the topping on the filling creates one clear method and keeps the three layers together.
Ingredients
Cookie crust
- 1 bag Rosette's No Sugar Cookie Mix
- 1 egg
- 8 tablespoons unsalted butter, melted
- 1/2 teaspoon almond extract
Cheesecake filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated low-carbohydrate sweetener
- 2 eggs
- 1/3 cup sour cream
- 1/2 teaspoon almond extract or almond flavoring
Almond topping
- 1 cup sliced almonds
- 3 tablespoons unsalted butter
- 1/4 cup brown-sugar replacement
- 3 tablespoons sugar-free maple syrup
Directions
- Preheat the oven to 325°F. Grease or line an 8-inch square pan with parchment.
- Prepare the cookie crust by combining the cookie mix, egg, melted butter and almond extract. Press evenly into the pan.
- Bake the crust for 15 minutes.
- Beat the cream cheese and sweetener until smooth. Mix in the eggs, sour cream and almond extract. Spread the filling over the crust.
- Melt the butter for the topping in a skillet. Add the almonds, brown-sugar replacement and sugar-free maple syrup. Cook briefly, stirring, until evenly combined and lightly browned.
- Distribute the almond topping evenly over the cheesecake filling before baking.
- Bake for 45–50 minutes. Turn off the oven, open the door and leave the cheesecake inside for another 15 minutes.
- Cool, then refrigerate for several hours before cutting into 12 bars.
