Ingredients
Scale
- 1 ¾ cups almond flour
- ½ cup unsweetened cocoa powder
- 3 tablespoons powdered monk fruit sweetener
- ½ cup unsalted butter, melted
- 3 packages (8 ounce each) cream cheese, softened to room temperature
- 1 cup powdered monk fruit sweetener
- ¾ cup creamy peanut butter, sugar free
- ¼ cup heavy whipping cream
- 1 ½ cups sugar-free whipped cream
- ½ cup lily's sugar free dark chocolate morsels, melted
Instructions
- Line a 9-inch square baking dish with parchment paper and set it aside.
- In a mixing bowl, combine almond flour, cocoa powder, powdered monk fruit sweetener, and melted butter. Mix well and press into the bottom of the prepared baking dish.
- In a large bowl, beat together cream cheese and monk fruit sweetener until well combined. Add in creamy peanut butter and heavy whipping cream, beating until fluffy for about 3-4 minutes, ensuring to scrape down the sides as needed.
- Pour the cheesecake filling over crust and cover with plastic wrap. Chill for a minimum of 4 hours.
- Once chilled, lift the cheesecake out of the pan using the parchment paper. Slice into 16 bars. Top each bar with whipped cream and a drizzle of melted chocolate before serving.
Notes
Make sure to soften cream cheese to room temperature for easy mixing.
Chilling for at least 4 hours allows the cheesecake to set properly.
Feel free to adjust the sweetness by adding more or less monk fruit sweetener based on your taste.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 5g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.