Keto Snickerdoodle Cheesecake Bars

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ⅓ cup powdered erythritol (like Swerve)
• ½ cup melted butter
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Pinch of salt

For the cheesecake filling:

• 16 oz (2 blocks) cream cheese, softened
• ½ cup powdered erythritol
• 2 large eggs
• 1 tsp vanilla extract

For the cinnamon topping:

• 2 tbsp granulated erythritol
• 1 tsp cinnamon

Instructions:

1. Preheat your oven to 325°F (163°C). Line an 8×8″ pan with parchment paper.
2. Make the crust:
   In a bowl, mix almond flour, coconut flour, powdered erythritol, melted butter, cinnamon, vanilla, and a pinch of salt until crumbly. Press evenly into the prepared pan. Bake for 8-10 minutes until lightly golden.
3. Prepare the cheesecake layer:
   Beat the softened cream cheese and powdered erythritol until smooth. Add eggs one at a time, then mix in vanilla extract.
4. Assemble:
   Pour the cheesecake batter over the pre-baked crust. Smooth the top.
5. Cinnamon topping:
   Mix erythritol and cinnamon together, then sprinkle it evenly over the cheesecake layer.
6. Bake:
   Return to the oven and bake for 25-30 minutes until the center is just set.
7. Cool:
   Let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing.

🍰 Tips:

• For extra “snickerdoodle” flavor, sprinkle a little more cinnamon on top after chilling!
• Store in an airtight container in the fridge for up to 5 days — or freeze for a longer treat.