SERVINGS
8 Bars
PREP TIME
15minutes mins
COOK TIME
45minutes mins
EQUIPMENT
8×8″ Baking Pan
Hand Mixer
Non-Stick Cooking Spray
Aluminum Foil
INGREDIENTS
1 ¼ cups Almond Flour
2 tablespoon Coconut Flour
½ cup Brown Sugar Substitute or sweetener of choice
1 teaspoon Baking Powder
½ teaspoon Salt
2 teaspoon Cinnamon divided
4 tablespoon Butter softened
2 Eggs
1 teaspoon Vanilla Extract
2 tablespoon Granular Sweetener
Cheesecake Layer
8 oz Cream Cheese Softened
¼ cup Powdered Sweetener or Sweetener of choice
1 teaspoon Vanilla Extract
¼ cup Sour Cream
¼ cup Heavy Whipping Cream
1 Egg
INSTRUCTIONS
Preheat the oven to 350° F and grease an 8×8 pan with non-stick spray.
In a large bowl combine the almond flour, coconut flour, brown sugar substitute, baking powder, salt, and 1 ½ teaspoon of cinnamon.
Add the softened butter, eggs, and vanilla extract. Mix with an electric mixer until smooth and uniform dough forms.
Spread ⅔ of the cookie dough into an even layer on the bottom of the prepared pan and set aside.
In a separate large bowl combine the softened cream cheese, powdered sweetener, vanilla extract, sour cream, heavy whipping cream, and egg. Mix with an electric mixer until smooth.
Pour this cheesecake mixture on top of the cookie dough in the prepared pan.
Next, in a small bowl mix the 2 tablespoon of granular sweetener and the remaining ½ teaspoon of cinnamon.
Scoop the remaining cookie dough into small balls. Any size is fine – they don’t have to be uniform. Gently press the dough ‘balls’ into about ¼” thickness.
Coat each side of the formed cookie pieces into the sweetener & cinnamon mixture and place them on top of the cheesecake batter in the prepared pan.
Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the cheesecake is set in the middle.
SERVINGS
8 Bars
PREP TIME
15minutes mins
COOK TIME
45minutes mins
EQUIPMENT
8×8″ Baking Pan
Hand Mixer
Non-Stick Cooking Spray
Aluminum Foil
