Ingredients
Crust:
- 1 cup almond flour
- ¼ cup unsweetened shredded coconut
- 3 tbsp butter (melted)
- 1 tbsp erythritol or monk fruit sweetener
- Pinch of salt
Cheesecake Filling:
- 8 oz (225g) cream cheese (softened)
- ¼ cup sour cream or Greek yogurt (unsweetened)
- 1 large egg
- 1 tsp pineapple extract (or ½ tsp pineapple flavoring oil)
- ⅓ cup powdered erythritol (adjust to taste)
- ½ tsp vanilla extract
- Pinch of salt
Topping (Optional):
- 2 tbsp unsweetened shredded coconut (toasted)
- Extra drizzle of keto white chocolate or coconut flakes (for serving)
🥣 Instructions
1. Preheat oven to 325°F (160°C). Line an 8×8 baking pan with parchment paper.
2. Make the crust:
- In a bowl, mix almond flour, shredded coconut, melted butter, sweetener, and salt.
- Press the crust mixture evenly into the bottom of the pan.
- Bake for 8–10 minutes until lightly golden. Let cool slightly.
3. Prepare the filling:
- In a bowl, beat the cream cheese until smooth. Add sour cream, sweetener, pineapple extract, vanilla, and salt. Mix well.
- Add the egg and beat until smooth and creamy (do not overmix).
4. Assemble & Bake:
- Pour the filling over the cooled crust and smooth the top.
- Bake for 20–25 minutes or until the center is just set (slightly jiggly is okay).
5. Cool & Chill:
- Let the bars cool to room temp, then refrigerate for at least 1–2 hours before slicing.
6. Top & Serve:
- Sprinkle with toasted coconut or drizzle melted keto white chocolate if desired. Slice into bars and enjoy chilled!
💡 Tips:
- Real pineapple isn’t keto-friendly in large amounts, but pineapple extract gives you the flavor without the carbs.
- Store in the fridge for up to 5 days, or freeze for longer shelf life.
