Happy Saturday everyone! Below is a combination of two recipes that I found online and then converted/ tweaked to make these delicious Pineapple Cheesecake Bars low carb and vaguely keto friendly. I wasn’t sure that I could figure out a low carb graham cracker crust, but low and behold, these things already exist! Enjoy!
Pineapple Cheesecake Bars (Low Carb)
Servings: 12 Prep time: 35 minutes Cook time: 30 Minutes
Total time: 4 Hours, 45 minutes (Including Cooling and Chilling)
For the crust:
- 2 Cups (200 g) Almond Flour
- 6 Tablespoons powdered or granulated Erythritol
- 1 Teaspoon Cinnamon
- 1/8 Teaspoon Kosher Salt
- 6 Tablespoon melted salted butter (to taste)
For the Filling:
- 6 ounces (168 g) brick-style light cream cheese, softened to room temperature
- 3/4 Cup (181 g) plain nonfat or low fat Greek Yogurt, at room temperature
- 2 large eggs plus one egg yolk, at room temperature
- 1/4 Cup (50 g) granulated or powered Erythritol (to taste)
- 1/3 Cup ( 80 ml) Pineapple Juice
- 1 Teaspoon vanilla extract
- For the crust, in a large skillet over medium heat, lightly toast the almond flour until it is evenly golden brown and fragrant (about 3-4 minutes). Stir occasionally to keep flour from burning. (This step is important to the overall taste of the crust, so don’t skip!)
- Preheat oven to 350° F. Line the bottom of a 8×8 or 9×9 square pan with parchment paper, leaving enough hanging over the sides to lift out of the pan after baking. Set aside.
- Making the crust: In a separate bowl, combine the toasted almond flour, erythritol, cinnamon, and salt. Add in the butter, one tablespoon at a time. I used about 5 1/2 tablespoons instead of the full six depending on how dry the almond flour is. Mix thoroughly until all of the butter in incorporated. (You want a slightly moist mixture that can be pressed into the baking pan, but not too greasy.) Evenly press the crust into the prepared baking pan. Bake for 6-8 minutes, remove from oven, and set aside to cool. Lower the oven temperature to 300°F.
- Making the filling: In a separate bowl, using your handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until creamy, about two minutes. With the mixer on medium speed, add in the yogurt until just combined. Add in the eggs and egg yolks (you should have three egg yolks and two egg whites total) and mix until smooth. Lastly, add in the erythritol, pineapple juice, and vanilla extract until completely combined and there are no more lumps.
- Pour the filling into the pan with the crust. Bake for 25-30 minutes, until the center no longer jiggles. Take the pan out and gently shake it to test. Let the bars cool on a wire wrack at room temperature for 30 minutes. Then transfer to the refrigerator to chill for at least 3-4 hours or overnight. The chilling is very important to set the bars.
- After chilling, lift the parchment paper out of the pan and cut into 12 bars. Store leftovers in a sealed container in the refrigerator for up to 5 days.
- You can swap out the pineapple juice for lemon juice, or any different juice, for a different flavor. Just keep an eye on the carb/sugar count of the juice beforehand to make sure this stays low carb.
- Nutritional facts (based on the MyfitnessPal app): 246 calories, 9.3 g carbs, 1.4 g fiber, 7.9 net carbs, 19 g fat, 8.3 g protein in each bar.
- This crust is adapted from this recipe and the filling from Sally’s recipe to make these low carb.
Did you make this recipe? Tag me on Instagram and use hashtag #jens_baking_adventures_ ! I’d love to see your adaptations or changes. Have fun with it!- Jen