Keto Snickerdoodle Bars
You can’t get better than cheesecake and snickerdoodles!
Super tasty keto snickerdoodle cheesecake bars.
Easy low carb recipe for the BEST keto cheesecake.
Mini cheesecake bites that are homemade not store bought.
Smooth, fluff and creamy snickerdoodle cheesecake that everyone will love.
While this isn’t a no bake low carb cheesecake as you have to bake the bottom layer it is still a quick and simple recipe.
You can mix up the few keto friendly ingredients in under 10 minutes.
This is one of the best keto cheesecake recipes I have prepared and tasted.
Indulge in this low carb cheesecake.
Keto dessert recipes that will have everyone coming back for more.
Easy keto cheesecake that is tasty and delish.
Don’t pass up on this snickerdoodle recipe.
Are you ready for this keto cheesecake recipe?
Follow the step by step instructions for the best low carb keto snickerdoodle cheesecake.
Check out these keto recipes:
Keto Snickerdoodle Cookies
Keto Chocolate Cheesecake Bites
Keto No Bake Caramel Cookies
Keto Pumpkin Snickerdoodle Cookies
5 Ingredient Keto Chocolate Chip Cheesecake Cups
How To Make Keto Snickerdoodle Bars
Preheat oven at 180 C/350 F;
In a mixing bowl, bring together the room temperature butter together with the erythritol and mix until everything is well incorporated
Add eggs one at a time together with the vanilla
Add the dry ingredients and stir until all the flour is incorporated
Add ⅔ of the dough on a baking tray and flatten it out evenly;
shape equal sized cookies from the rest of the dough and bake at 180C/350F for 10 minutes or until golden brown on the edges
While the dough is baking, mix the cream cheese with the softened butter, vanilla and erythritol until well combined
Remove the cookies from the oven and allow to cool down completely;
Once the cookie layer has cooled down, add the cream cheese layer on top, followed by crushed cookies on top; sprinkle extra cinnamon on top, if desired
Enjoy
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Keto Snickerdoodle Bars Recipe
Ingredients
For the snickerdoodle cookie layer:
- 1 cup butter, room temperature
- ½ cup erythritol
- 2 Eggs
- Few drops vanilla extract
- 2 cup coconut flour
- 1 teaspoon baking soda
- pinch salt
- 2 teaspoon cinnamon plus 1
For the cheesecake layer:
- 2 pack plain cream cheese
- 1 cup butter, softened
- ½ cup erythritol
- The beans of half vanilla pod
Instructions
- Preheat oven at 180 C/350 F
- In a mixing bowl, bring together the room temperature butter together with the erythritol and mix until everything is well incorporated
- Add eggs one at a time together with the vanilla
- Add the dry ingredients and stir until all the flour is incorporated
- Add ⅔ of the dough on a baking tray and flatten it out evenly; shape equal sized cookies from the rest of the dough and bake at 180C/350F for 10 minutes or until golden brown on the edges
- While the dough is baking, mix the cream cheese with the softened butter, vanilla and erythritol until well combined
- Remove the cookies from the oven and allow to cool down completely;
- Once the cookie layer has cooled down, add the cream cheese layer on top, followed by crushed cookies on top; sprinkle extra cinnamon on top, if desired
Notes
I would love for you to share a link to this recipe, but please Do Not copy/paste the recipe or instructions to social media or websites. You may share one photo with a link back.
Keto Snickerdoodle Bars
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