Keto Vanilla Cheesecake Bars – Creamy, Low-Carb, and Easy
These Keto Vanilla Cheesecake Bars taste like a bakery treat but fit your low-carb lifestyle. They’re smooth, rich, and lightly sweet with a warm vanilla finish. You’ll get a buttery almond crust and a creamy, classic cheesecake layer—without the sugar crash.
Whether you’re hosting, meal prepping, or just want a quick dessert fix, these bars are your new go-to. No special skills needed, just simple steps and everyday ingredients.
Ingredients
Method
- Prep the pan: Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting. Lightly spray the sides.
- Heat the oven: Preheat to 325°F (163°C). A moderate temperature prevents cracks and keeps the filling silky.
- Make the crust: In a bowl, mix 1 1/2 cups almond flour, 3 tablespoons granulated keto sweetener, a pinch of salt, and 5 tablespoons melted butter. Stir until it looks like damp sand.
- Press and par-bake: Press the crust firmly and evenly into the pan. Bake for 10–12 minutes until lightly golden at the edges. Let it cool for 5 minutes.
- Beat the cream cheese: In a large bowl, beat 16 ounces softened cream cheese on medium speed until smooth and fluffy—about 1–2 minutes. Scrape the bowl.
- Sweeten and flavor: Add 1/2 cup granulated keto sweetener and beat until dissolved and creamy. Mix in 2 teaspoons vanilla extract (and 1 teaspoon vanilla bean paste if using) plus 1 teaspoon lemon zest if desired.
- Add sour cream: Beat in 1/2 cup sour cream until fully combined. The mixture should look glossy and smooth.
- Add eggs gently: Add 2 large eggs, one at a time, mixing on low until just combined. Do not overbeat. Overmixing traps air and can cause cracks.
- Fill the pan: Pour the filling over the crust. Smooth the top with an offset spatula and tap the pan gently to release air bubbles.
- Bake low and slow: Bake at 325°F for 28–35 minutes. The edges should be set, and the center should have a slight jiggle, like gelatin.
- Cool gradually: Turn off the oven, crack the door, and let the bars sit for 10 minutes. Move to a rack and cool to room temperature.
- Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight. This step firms the texture and deepens the flavor.
- Slice cleanly: Lift the slab out by the parchment. Use a sharp knife wiped clean between cuts to make neat squares.
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Get Your Program TodayWhat Makes This Special
Most keto desserts can feel fussy or rely on odd ingredients. Not here.
These cheesecake bars use pantry-friendly items and come together in one bowl per layer. The texture is lush and custardy, thanks to full-fat cream cheese and sour cream, while almond flour gives the crust a satisfying bite. You get the classic cheesecake flavor you love—vanilla, tangy, and just sweet enough—without the sugar.
They also bake faster than a full cheesecake, cool more quickly, and slice neatly into squares.
Perfect for portion control and sharing.
Shopping List
- Almond flour: Fine or super-fine for a tender crust
- Unsalted butter: Melted for the crust
- Granulated keto sweetener: Erythritol, allulose, or monk fruit blend
- Salt: Just a pinch to balance sweetness
- Cream cheese: Full-fat, softened
- Sour cream: Full-fat for extra creaminess
- Eggs: Large, room temperature
- Vanilla extract: Pure vanilla for best flavor
- Lemon zest (optional): Brightens the filling
- Vanilla bean paste (optional): For deeper vanilla flavor and specks
- Baking spray or parchment: To line the pan
How to Make It
- Prep the pan: Line an 8×8-inch square pan with parchment, leaving overhang for easy lifting. Lightly spray the sides.
- Heat the oven: Preheat to 325°F (163°C). A moderate temperature prevents cracks and keeps the filling silky.
- Make the crust: In a bowl, mix 1 1/2 cups almond flour, 3 tablespoons granulated keto sweetener, a pinch of salt, and 5 tablespoons melted butter.
Stir until it looks like damp sand.
- Press and par-bake: Press the crust firmly and evenly into the pan. Bake for 10–12 minutes until lightly golden at the edges. Let it cool for 5 minutes.
- Beat the cream cheese: In a large bowl, beat 16 ounces softened cream cheese on medium speed until smooth and fluffy—about 1–2 minutes.
Scrape the bowl.
- Sweeten and flavor: Add 1/2 cup granulated keto sweetener and beat until dissolved and creamy. Mix in 2 teaspoons vanilla extract (and 1 teaspoon vanilla bean paste if using) plus 1 teaspoon lemon zest if desired.
- Add sour cream: Beat in 1/2 cup sour cream until fully combined. The mixture should look glossy and smooth.
- Add eggs gently: Add 2 large eggs, one at a time, mixing on low until just combined.
Do not overbeat. Overmixing traps air and can cause cracks.
- Fill the pan: Pour the filling over the crust. Smooth the top with an offset spatula and tap the pan gently to release air bubbles.
- Bake low and slow: Bake at 325°F for 28–35 minutes.
The edges should be set, and the center should have a slight jiggle, like gelatin.
- Cool gradually: Turn off the oven, crack the door, and let the bars sit for 10 minutes. Move to a rack and cool to room temperature.
- Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight. This step firms the texture and deepens the flavor.
- Slice cleanly: Lift the slab out by the parchment.
Use a sharp knife wiped clean between cuts to make neat squares.
How to Store
- Refrigerator: Store in an airtight container for 5–6 days. Keep layers of parchment between bars to prevent sticking.
- Freezer: Freeze individually wrapped bars for up to 2 months. Thaw overnight in the fridge or at room temp for 30–45 minutes.
- Serving tip: For best flavor, let chilled bars sit at room temperature for 10 minutes before serving.
Benefits of This Recipe
- Low carb and keto-friendly: No refined sugar, minimal net carbs per bar.
- Make-ahead dessert: Tastes better after chilling, ideal for parties and meal prep.
- Simple ingredients: Everything is easy to find, and you can use your preferred sweetener.
- Customizable: The vanilla base pairs well with berries, spices, or chocolate drizzles.
- Portion control: Bars make it easy to serve and track macros.
Pitfalls to Watch Out For
- Overmixing the batter: Too much air leads to cracks.
Mix on low and stop when combined.
- Cold ingredients: Cold cream cheese clumps. Soften at room temperature for 45–60 minutes.
- Overbaking: If the center is fully set in the oven, it will be dry when cooled. Pull it when there’s a gentle jiggle.
- Skipping the chill: The bars need time to set.
Rushing the chill leads to messy slices and muted flavor.
- Using coarse almond meal: It makes a gritty crust. Use fine or super-fine almond flour.
Recipe Variations
- Berry Swirl: Dollop 1/3 cup mashed raspberries or strawberries (sweetened with a little keto sweetener) over the filling. Swirl with a toothpick before baking.
- Cinnamon Crunch: Add 1/2 teaspoon cinnamon to the crust and dust the top with a light sprinkle after baking.
- Lemon Vanilla: Add 1 tablespoon lemon juice and 2 teaspoons lemon zest to the filling for a bright, tangy twist.
- Chocolate Drizzle: Melt sugar-free dark chocolate with a splash of coconut oil and drizzle over chilled bars.
- Coconut Cream: Replace sour cream with full-fat coconut cream and add 1/2 teaspoon coconut extract.
- Nut-Free Crust: Use a seed-based crust with finely ground sunflower seed flour and the same butter/sweetener ratio.
FAQ
Can I use a different sweetener?
Yes.
Allulose gives the smoothest texture and no cooling aftertaste. Erythritol or monk fruit blends work well, but erythritol can recrystallize slightly when chilled. If using pure erythritol, consider adding a small amount of powdered version or 1–2 teaspoons of allulose to help soften the texture.
Do I need a water bath?
No.
These bars bake evenly at a lower temperature without a water bath. The square format and thinner layer reduce cracking risks. Just avoid overbaking and cool gradually.
Can I make this dairy-free?
You can try dairy-free cream cheese and coconut cream in place of sour cream.
Results vary by brand, so choose a cream cheese alternative that’s thick and not overly salty. Expect a slightly different flavor and texture, but still tasty.
How many carbs per serving?
Exact macros depend on your sweetener and brands. As a general guide, each bar (1/16 of the pan) is about 3–4g net carbs when made with allulose or erythritol-based sweetener and almond flour.
Always calculate with your ingredients for accuracy.
Can I double the recipe?
Yes. Use a 9×13-inch pan and bake the crust 12–14 minutes. The filling will take longer—check at 35–42 minutes.
Look for set edges and a slight jiggle in the center.
My bars cracked. What happened?
Cracks usually come from overbaking, overmixing, or drastic temperature changes. Next time, use room-temperature ingredients, mix on low, and cool slowly.
If cracks happen, cover with a sour cream topping or a chocolate drizzle—nobody will mind.
Can I use a different flour for the crust?
Coconut flour isn’t a 1:1 swap since it absorbs more moisture. If you’re nut-free, use sunflower seed flour for a similar result. You may need to add an extra tablespoon of butter if the crust seems dry.
How long should I chill them?
At least 4 hours, but overnight is best.
Chilling lets the bars firm up and the flavors settle, giving you clean slices and a classic cheesecake texture.
Wrapping Up
These Keto Vanilla Cheesecake Bars bring everything you want from a classic dessert—creamy texture, warm vanilla, and a buttery crust—without the sugar. They’re easy to make, easy to store, and easy to customize for any occasion. Keep a batch in the fridge for a reliable, low-carb treat that actually tastes like dessert.
Simple ingredients, straightforward steps, consistently great results. That’s a win in any kitchen.
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