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Easy Low Carb Almond Cheesecake Crumble Bars Recipe
These mouthwatering Easy Low Carb Almond Cheesecake Crumble Bars are made with finely ground almond flour and a creamy, tangy cream cheese filling, then topped with a crumble!
The hardest part is waiting for them to set up in the fridge overnight before cutting into them!
I just love almond anything and this happens to be the trifecta of almond-ness!
It is the perfect balance of tangy and sweet with the buttery golden brown crunch of the crumble adding a great texture in every bite!
It is just like a crunchy graham cracker crust but without wheat or brown sugar.
Keep reading to find out ways to substitute here and there to make these your own while still maintaining the amazing flavor.
With only 2.8 g total carbohydrate per bar, you are sure to stay on track with your macros and still enjoy a piece of these delicious bars!
What you will need to make these Almond Cheesecake Crumble Bars
- 1 (8oz) package full-fat cream cheese, softened
- Monk fruit sweetener or other granulated sweetener
- Heavy cream
- Juice of one medium lemon
- Vanilla extract
- Almond extract
- Sliced Almonds
Let’s make some Easy Low Carb Almond Cheesecake Bars
Pre heat oven to 350F.
First we will need to line the baking pan with parchment paper so your crust mixture will not stick.
I have used an 8×8 inch square pan before as well as a 9×9 inch.
Either will work.
Set this aside as you make the crust.
In a large bowl, add the almond flour, granulated sweetener and room temperature butter.
You do not want melted butter here as it will make it like wet sand and it will not set up right.
Using a fork or pastry blender, cut the butter until you get fine crumbs.
You want little bits of butter still.
Reserve 1 cup of this crust mixture for the topping.
Put the remaining crust mixture In the bottom of pan, sprinkle lightly then press down with the flat side of a glass or measuring cup.
Now bake this crust alone for 15-18 minutes until it is golden brown.
You want to make sure you leave part of it not golden as to not burn the crust.
I keep watch at the 15 minute mark and its been perfect time to not get the crust too brown making it hard.
Once it is done, cool it on a wire rack because you cannot assemble the bars until it is completely cooled.
Now let’s make the creamy cheesecake filling!
In a mixing bowl of an electric mixer or a medium bowl with a hand mixer, whip up the cream cheese with the granulated sweetener at medium speed until smooth.
You want it to be completely smooth before you move on or remaining clumps will never break down.
Once it is smooth, kick it to high speed for 20 seconds to really get some air whipped in.
Now turn it doen to low speed as you add in egg, heavy whipping cream, lemon juice, and the extracts.
You could go with 3 egg yolks if you want it to be super rich instead of a whole egg.
Sometimes I have extra egg yolks from making my Healthy Gluten Free High Protein Cereal Recipe (Keto) which only uses the whites!
Your crust should be cooled at this point.
If it is not, then put it in the freezer for 2 minutes to finish cooling down.
Now scrape your mixing bowl of the creamy filling into your pan with your bottom crust.
Make sure you use an offset spatula to smooth the top evenly.
Now take your reserved crumble mixture and sprinkle it evenly over the top.
End with 1/4 cup sliced almonds if you wish, these are optional but add a great texture and look to these bars.
Put your completed bars into the oven for 35-40 minutes until golden brown around the outsides.
Remove it once it does not jiggle anymore in the center.
You want to get it at the right time so you do not over cook it.
Now let it cool on a wire rack for at least 1-2 hours before wrapping it tightly with aluminum foil or plastic wrap and putting in the fridge overnight.
Minimum 8 hours is needed for the crust and cheesecake mixture to meld together.
Once it is time to cut them, remove the bars from the fridge 10 minutes prior to serving for easy cutting.
Using a very sharp knife, cut them into 12 squares.
You could serve it topped with whipped cream for a great presentation.
Keep any leftovers in an airtight container out of the original baking pan so they do not dry out.
They keep up to 7 days this way.
They can also be frozen individually after being wrapped in plastic wrap and put into a freezer bag up to 2 months.
This is a picture of how thick they will be if made in an 8×8 pan.
In this version I put the sliced almonds under the topping instead of on top.
Tips, FAQs and substitution ideas
- Can I use a different sweetener in this recipe? Yes, you can substitute the monk fruit sweetener or erythritol with your preferred granulated sweetener. I also like using allulose. It just has to have the same texture to it so it will work.
- Can I use regular flour instead of almond flour? The recipe calls for finely ground, blanched almond flour, which provides a crumbly texture to mimic store-bought graham cracker crumbs. Regular flour, even if gluten free, will be too finely textured.
- Can I use a different extract instead of maple extract? Yes, you can experiment with different flavors by using other extracts like vanilla or almond extract in the crust. The maple extract was chosen so it mimics the taste of brown sugar without using brown sugar.
- Can I omit the stevia powder? Yes, you can leave it out but it will not be as sweet. You may want to add more sweetness to the cream cheese mixture to compensate. Stevia takes the place of at least 1 cup sugar or alternative granulated sweetener.
- How long should I cool the crust before adding the filling? After baking the crust, allow it to cool for approximately 20 minutes before spreading the cream cheese filling. This cooling period helps the crust set and prevents the filling from becoming runny before it has had a time to bake.
- Do I need to soften the cream cheese before mixing? Yes, it’s important to ensure that the cream cheese is softened before mixing it with the other filling ingredients so it blends better. You do not want chunks of cream cheese in the bars.
- Can I substitute lemon juice with another citrus juice? Lemon juice provides a tangy flavor to the filling, but if you prefer a different citrus flavor, you can experiment with lime or orange juice as a substitute. Using fresh lime zest plus regular lime juice will produce wonderful key lime cheesecake bars! This would make it the perfect summer dessert on a hot summer day!
- How long should I refrigerate the bars before serving? The bars should be cooled for about 1 hour at room temperature, and then placed in the refrigerator overnight or for at least 8 hours. This chilling period allows the bars to set properly and enhances the texture immensely.
- Can I freeze these almond cheesecake bars? Yes, these bars can be frozen for longer storage. After cutting them into individual pieces, wrap each square tightly in plastic wrap or place them in an airtight container before freezing. Thaw them in the refrigerator before serving overnight.
- Could I use a food processor to make the crust and then the filling? Yes, you can use a food processor if you do not have a mixer. You will need to scrape the sides frequently so everything is well blended.
Each square of these Almond Cream Cheese Bars contains approximately 2.8g net carbs, making them an excellent choice for a gluten free low carb dessert.
The combination of the nutty almond crust, creamy cream cheese filling, and crunchy almond topping creates a delightful texture and flavor profile that will satisfy your dessert cravings without the guilt.
Whether you’re hosting a dinner party, looking for a sweet treat after a long day, or simply want to indulge in a low-carb dessert, these Almond Cream Cheese Bars are a fantastic choice.
Easy Low Carb Almond Cheesecake Crumble Bars Recipe
- 2 cups finely ground blanched almond flour
- 1/3 cup monkfruit/or erithrytol
- 1/4 tsp maple extract
- 1/4 tsp stevia powder
- 6 Tbsp butter; softened
- 1 8oz package cream cheese; softened
- 1/4 cup monkfruit sweetener/or other granulated sweetener can use allulose
- 1 large egg or 3 egg yolks
- 2 Tbsp heavy cream
- 1 medium lemon, juiced approx. 2 to 2.5 Tbsp juice
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup sliced almonds
Make the crust first!
- Preheat oven to 350F.
- Combine all of the crust ingredients in a large bowl with a fork, mashing and stirring until combined.
- Take out 1 cup of crust mixture and set aside.
- Press remaining crust mixture into the bottom of an UN-greased parchment lined 8×8 pan.
- Bake for 15 minutes.
- Set aside to cool for 20 minutes.
Now make the filling!
- In a large bowl cream together the cream cheese and granulated sweetener with a hand mixer until smooth.
- Now mix in egg, heavy cream, lemon juice and extracts.
- Mix very well until super smooth then spread filling onto the crust.
- Crumble and sprinkle the remaining crust ingredients on top of it all that you reserved from the beginning.
- Now sprinkle with the sliced almonds.
- Bake at 350F for 35 to 40 minutes.
- Watch that it does not brown too much.
- When you wiggle it, the middle should not jiggle.
- Cool 1 hour then place in the fridge overnight, or 8 hours.
- Cut into 12 pieces. Store in refrigerator.
- approximately 2.8g net carbs per square
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Check out these other recipes that use cream cheese!
- Keto Krisp No Bake Blackberry Cheesecake
- Low Carb Pumpkin Cheesecake Bars
- Keto 5 Ingredient No Bake Cheesecake (gluten free)