These chocolate bars seem almost too decadent for being low‑carb. They’re rich, satisfying, and perfect with a cup of coffee or a cold glass of milk. The chocolate glaze is smooth and glossy, great for an 8×8 pan of bars or brownies—and just as good drizzled over ice cream. The crust is a keeper too...a chocolatey, low‑carb base you can use in all kinds of recipes when you want something different. These bars are an option for anyone who is diabetic or simply watching their sugar intake. Delicious!
INGREDIENTS
Keto Chocolate Pie Crust
1 1/4 cups blanched almond flour
1/4 cup cocoa powder
1/4 cup powdered erythritol sweetener
1/4 tsp salt
1/4 cup (1/2 stick) unsalted butter, melted
Cheesecake Bar Filling
1 TBS butter
2 ounces unsweetened chocolate, chopped
2 8-ounce packages cream cheese, softened
3/4 cup powdered erythritol sweetener (or powdered Swerve)
1 tsp vanilla extract
2 large eggs, room temperature
1/4 cup cocoa powder
1/4 cup heavy whipping cream, room temperature
Easy Chocolate Glaze
1/2 cup heavy whipping cream
2 ounces unsweetened chocolate, finely chopped
1/4 cup powdered erythritol sweetener
1/2 tsp vanilla extract
INSTRUCTIONS
To make the crust:
Preheat the oven to 325F degrees.
In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and salt. Stir in the melted butter until the dough comes together and resembles coarse crumbs.
If you find that the crust is too crumbly to press into the pan, try adding an additional 1/2 TBS to 1 TBS melted butter, or even just a little bit of water may help. You should be able to squeeze a ball of the dough, and it should hold together. Don't add too much water, though, or it may stick to the pan too much.
If you use a glass or ceramic pie pan, you do not need to grease the pan. If you use a metal pan, you should grease it before pressing the dough into the pan.
Press the crust into the bottom of an 8-inch square baking pan.
Par-bake for 12 minutes, then remove from the oven and reduce the oven temperature to 300F degrees.
Let the crust cool while you prepare the filling.
To make the cheesecake filling:
In a small saucepan over low heat, melt the butter and chocolate, stirring until smooth.
In a large bowl, beat the cream cheese and sweetener with an electric mixer until well combined. Beat in the vanilla, then beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed.
Add the cocoa powder and melted chocolate mixture and beat until smooth. The mixture may be very thick at this point. Add the cream and mix slowly to avoid splashing, then increase the speed and beat until just combined.
Lightly grease the sides of the baking pan (the sides of the pan that are above the already baked crust), taking care not to disturb the crust that you already baked. Pour the cheesecake filling over the crust and bake for 30 to 40 minutes at 300F degrees, until the sides are set but the center still jiggles slightly. Remove from the oven and let cool completely, then refrigerate for at least 3 hours.
Prepare the glaze.
To make the chocolate glaze:
In a small saucepan over medium heat, bring the cream to a simmer. Watch the cream carefully so it doesn't scorch. Such a small amount of cream can come to a simmer very quickly. Remove from the heat and immediately add the chopped chocolate. Let sit for 5 minutes to melt.
Add the sweetener and vanilla and whisk until smooth. The glaze will seem very thin at first but should thicken up quite a bit as it cools.
Pour the glaze over the completely chilled cheesecake bars, spreading it to the edges with an offset spatula. Let set for about 30 minutes before cutting into squares. If you won't be eating these until quite a bit later, you may refrigerate until you are ready to eat.
Carefully, cut into 16 bars, wiping off your knife frequently if the filling is sticking to your knife.
Refrigerate any leftover bars.
Makes 16 bars
Source: The Ultimate Guide to Keto Baking by Carolyn Ketchum
Janice
Calories: 276 / Fat: 23.7g / Carbs: 7g / Fiber: 3.1g / Protein: 6.1 g
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