Keto Sopapilla Cheesecake Bars

Ingredients:

For the crust:

• 2 cups almond flour
• 1/4 cup granulated erythritol (or sweetener of choice)
• 1/4 cup butter (melted)
• 1/2 tsp vanilla extract
• Pinch of salt

For the cheesecake filling:

• 16 oz cream cheese (softened)
• 1/4 cup sour cream
• 1/4 cup powdered erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1 large egg

For topping:

• 1/4 cup butter (melted)
• 1/4 cup granulated erythritol (or sweetener of choice)
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven: Preheat your oven to 325°F (163°C) and grease a 9×9-inch baking dish or line it with parchment paper.
2. Prepare the crust:
   • In a bowl, combine the almond flour, erythritol, melted butter, vanilla extract, and a pinch of salt.
   • Mix until a dough forms, and press this mixture evenly into the bottom of the prepared baking dish.
3. Prepare the cheesecake filling:
   • In a separate bowl, beat the softened cream cheese and sour cream together until smooth.
   • Add the powdered erythritol, vanilla extract, and egg, and mix until fully combined and smooth.
   • Pour the cheesecake mixture over the crust in the baking dish.
4. Make the topping:
   • In a small bowl, combine the melted butter, granulated erythritol, and cinnamon. Stir to combine, then drizzle this mixture over the top of the cheesecake layer.
5. Bake:
   • Bake in the preheated oven for 35-40 minutes, or until the cheesecake is set, and the edges are lightly golden.
6. Cool and serve:
   • Allow the bars to cool in the baking dish before slicing into squares. For best results, refrigerate them for at least 2 hours before serving.