Keto Pudding Cheesecake Bars

Ingredients

For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol or your favorite keto sweetener
• Pinch of salt

For the cheesecake layer:

• 8 oz (1 block) cream cheese, softened
• 1/4 cup sour cream
• 1 large egg
• 1/3 cup powdered erythritol
• 1 tsp vanilla extract

For the pudding layer:

• 1 box (1 oz) sugar-free instant pudding mix (vanilla or cheesecake flavor)
• 1 1/2 cups cold heavy cream
• Optional: a few tbsp of cream cheese for extra richness

👩‍🍳 Instructions

1. Preheat oven to 325°F (160°C). Line an 8×8″ pan with parchment paper.
2. Make the crust:
   Mix almond flour, melted butter, sweetener, and salt until it resembles wet sand. Press into the pan evenly. Bake for 8-10 mins until lightly golden. Let cool.
3. Make the cheesecake layer:
   Beat cream cheese until smooth. Add sour cream, egg, sweetener, and vanilla. Beat until creamy. Pour over cooled crust and smooth it out.
4. Bake for 20–25 mins until center is set. Let cool, then refrigerate until fully chilled (at least 2 hours).
5. Make the pudding layer:
   Whisk pudding mix and cold heavy cream for 2 minutes until thickened. (Optional: blend in extra cream cheese for a richer layer.) Spread on top of chilled cheesecake.
6. Chill for 1 more hour, slice into bars, and enjoy!

📝 Tips

• Add keto chocolate chips or chopped pecans to the crust for texture.
• Swap vanilla pudding with chocolate for a twist!
• Store in fridge up to 5 days or freeze for later.