Vanilla Caramel Cheesecake Bars
3.2g
Net Carbs
7.1g
Protein
15.3g
Fat
7.0g
Fiber
189
Calories
Ingredients:
- 1/2 cup almond flour, super finely ground, gluten free King Arthur Flour
- 1 tablespoon butter, unsalted USDA
- 4 ounces cream cheese USDA
- 1/4 cup sour cream FNDDS
- 1 teaspoon vanilla extract Canadian Nutrient File
- 2 bars Atkins Vanilla Caramel Pretzel Bar
- 1/2 cup truvia, sweet completed granulated sweetener
- 1 lrg raw egg USDA
- 1 tablespoon caramel syrup, sugar free Torani
Directions:
- Heat oven to 350°. Line a loaf pan with aluminum foil or parchment paper.
- In a small bowl, use a fork to combine almond flour, room temperature butter and 1 tablespoon sugar free caramel syrup. Scrape into the prepared loaf pan and press crust into an even layer over the bottom of the pan. Pre-bake crust for 15 minutes.
- In a medium bowl, use an electric mixer to combine room temperature cream cheese, sour cream, and truvia until well combined and creamy. Add egg and vanilla extract and mix on high until creamy and fully incorporated. Scrape on top of the crust and smooth to create an even layer. Add layer of chopped Atkins Vanilla Caramel Pretzel Bars. Bake for 25 minutes.
- Remove from oven and cool at room temperature for 15 minutes. Then transfer pan to refrigerator and cool for 3 hours, until set. Cut into 8 even bars and serve cold.
