Keto Churro Cheesecake Bars with Coconut-Almond Crust

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Alright, let’s be real—churros and cheesecake together are already a winning combo. But throw in a coconut-almond crust and toasted pecans? Now we’re talking next-level keto magic.

These bars are creamy, crunchy, and topped with that irresistible cinnamon-sugar vibe that’s here to make your taste buds do a happy dance.

And guess what? They won’t ruin your carb count. 🎉 Let’s dive in!

Ingredients (AKA: The Good Stuff)

For the Crust

• 1 ½ cups almond flour
• ½ cup unsweetened shredded coconut (trust me, this is key for flavor!)
• ¼ cup chopped pecans or walnuts (toasted if you’re fancy)
• ⅓ cup powdered keto-friendly sweetener (like erythritol or allulose)
• 1 tsp ground cinnamon
• 6 tbsp melted butter

For the Cheesecake Layer

• 16 oz cream cheese (room temp so it’s easier to mix—no lumps, please!)
• ¼ cup sour cream (adds that tangy “oomph”)
• ½ cup heavy cream
• 2 tsp vanilla extract
• ¾ cup powdered keto-friendly sweetener (no granulated stuff, unless you want a gritty mess)

Churro Topping

• ½ cup granulated keto-friendly sweetener
• 2 tsp ground cinnamon

Step-by-Step (Because You’re Ready to Nail This)

1. Make the Crust

Whisk together almond flour, coconut, pecans, cinnamon, and sweetener in a bowl. Now, pour in the melted butter and mix until it forms a crumbly, slightly sticky dough. Press this mixture firmly into a parchment-lined pan (an 8×8 dish works perfectly). Pop it in the freezer while you work on the magic above it.

Pro tip: Toast your pecans before adding them. You’ll get that warm, nutty flavor that takes this crust from good to “I need a second slice.”

2. Cheesecake Layer Time

In a large bowl, beat together the cream cheese and powdered sweetener until smooth. Add sour cream, vanilla, and heavy cream, and continue mixing until it’s creamy AF. No lumps allowed! Pour this over the chilled crust and spread it evenly. Easy so far, right?

3. Cinnamon-Sugar Bliss

Mix the granulated sweetener and cinnamon in a small bowl. Sprinkle it generously on top of the cheesecake layer. Be bold. We’re aiming for maximum churro vibes here. Press lightly to help it stick if needed.

4. Freeze It Up

Pop the whole thing back into the freezer for at least 2 hours (or until it’s set). Yeah, I know waiting is the hardest part, but it’s worth it.

5. Slice and Serve

Once set, slice these beauties into bars and sprinkle extra cinnamon-sugar on top if you’re feeling fancy. Oh, and a little whipped cream on the side won’t hurt either.

Common Mistakes (Don’t Be That Person)

• Skipping the room-temp cream cheese: Trust me, cold cream cheese = lumpy disaster.
• Overmixing the cheesecake layer: You want creamy, not airy. Be gentle.
• Using granulated sweetener in the cheesecake layer: Don’t. Unless you want to chew your “creamy” dessert. 😬
• Skipping the crust chilling step: The crust won’t hold together without it. It’s not just there to kill time.

What Can You Do Differently? (AKA: Make It Yours)

• Swap pecans for walnuts: Love walnuts more? Do it.
• Go full-on coconut: Swap half the almond flour for coconut flour (just reduce the amount slightly since coconut flour is more absorbent).
• Caramel drizzle: Drizzle some keto caramel sauce on top before serving for an even more decadent experience.
• Add chocolate chips: A handful of sugar-free chocolate chips in the crust or cheesecake layer could be a game-changer.

FAQ (Because I Know You Have Questions)

Can I use coconut flour instead of almond flour?

Yes, but be careful—coconut flour is very absorbent, so you’ll only need about ⅔ cup coconut flour instead of 1 ½ cups almond flour.

How do I store these bars?

In the fridge for up to 5 days or freeze them for up to 3 months. Just make sure they’re tightly wrapped to avoid freezer burn.

Are these bars really only 5 net carbs per serving?

Yup! But always double-check your ingredients. Some sweeteners and brands can vary, and you don’t want any sneaky carbs messing things up.

Final Thoughts (Or Why You Should Be Making These Right Now)

If you’re serious about combining churros, cheesecake, and a keto-friendly lifestyle, these bars are a no-brainer. They’re creamy, nutty, and have that warm cinnamon flavor that’ll make you forget you ever gave up regular churros. Plus, with that coconut-almond-pecan crust, you’re basically a dessert genius. 😉

So what are you waiting for? Get mixing, and thank me later. 👩‍🍳