Keto Churro Cheesecake Bars (Grain-free, Nut-free Option)

Sad story, I’ve never actually had a real churro (real meaning glutinous). I grew up seeing them on TV and music videos (thanks, Avril Lavigne haha), but never actually got to experience one for myself thanks to my health plummeting from chronic Lyme. All that to say, while I never had a churro growing up, I did have my fair share of cinnamon sugar on toast. It was my mom’s special treat in the cold winter mornings and I definitely loved every bite. While toast isn’t necessarily a piece of fried dough, it certainly helped me guess just how amazing churros really are, hence today’s recipe… Cheesecake is another one of my childhood favorites, which is why I found it completely appropriate to combine the two and make a decadent churro cheesecake. Though it is still technically summer, this cheesecake is the perfect dessert to welcome Fall without diving into full-blown-pumpkin spice. I made the recipe using almond flour and all the full-fat dairy products in the filling. However, if these things do not work for your, I encourage you to try tigernut flour and an alternative cream cheese. As for the taste, this cheesecake got rave reviews from kids, adults, and babies alike (Allie kept exclaiming “mmmmm”). With a cinnamon-sugar topping and cinnamon shortbread cookie crust, it was described to be like a cheesecake-filled churro. What could be better?!

Keto Churro Cheesecake Bars

Crust

• 2/3 cup almond flour
• 1/3 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 tbsp cinnamon
• 4 oz butter, cold
• 2 tbsp cold water

Filling

• 3, 8 oz cream cheese blocks
• 4 oz cultured sour cream
• 4 eggs
• 1/4 cup vanilla stevia syrup
• 1/3 cup granulated monk fruit
• 1 tbsp fresh squeezed orange juice
• 1 tsp vanilla extract

Topping

• 1 tbsp granulated monk fruit
• 1 tsp cinnamon

Process

• In a food processor, pulse together crust ingredients until a dough has formed, then press it into the bottom of a springform pan.
• Par-bake the crust at 350. dg for 10 minutes, then remove from the oven and allow to cool while preparing the filling.
• In a stand mixer, whisk together cream cheese and source cream until smooth, then add in monk fruit, stevia, vanilla, and orange juice until just combined.
• Add in the eggs 1 at a time, mixing slowly just until you can no longer see the yellow of the yolk.
• Pour the filling over the cooled crust and sprinkle with topping, swirling with a toothpick as desired, then place the cheesecake in a 325 dg preheated oven and bake for 60 minutes until just. set.
• Remove the pan from the oven and allow the cheesecake to cool 4-6 hours or overnight before slicing and serving.

Notes

For a nut-free option, simply use tigernut flour in place of the almond flour. I purchase both of my flours and monk fruit sweetener from Thrive Market.

The filling can be made dairy-free using your favorite dairy-free, unsweetened cream cheese and sour cream or yogurt.

Psalm 143:10 “Teach me to do your will, for you are my God; may your good Spirit lead me on level ground.”