Ingredients
For the Hazelnut Crust:
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1 1/2 cups hazelnut flour
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1/4 cup cocoa powder
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1/4 cup monk fruit sweetener
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1/3 cup melted butter
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1 tsp vanilla extract
For the Cheesecake Layer:
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16 oz cream cheese, softened
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1/2 cup monk fruit sweetener
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2 large eggs
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1 tsp vanilla extract
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2 tbsp strong brewed coffee or espresso, cooled
For the Mocha Whipped Cream:
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1 cup heavy cream
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2 tbsp unsweetened cocoa powder
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2 tbsp monk fruit sweetener
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1 tsp instant coffee powder
For the Keto Caramel Sauce:
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1/2 cup butter
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1/2 cup heavy cream
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1/4 cup monk fruit sweetener (brown sugar substitute if available)
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1/2 tsp vanilla extract
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A pinch of salt
Directions
Prepare the Crust: Preheat the oven to 350°F (175°C). Combine hazelnut flour, cocoa powder, monk fruit sweetener, melted butter, and vanilla extract. Press into a lined 8x8 inch baking pan and bake for 10 minutes. Let cool.
Make the Cheesecake Layer: Beat cream cheese and monk fruit sweetener until smooth. Add eggs one at a time, then vanilla extract and coffee. Pour over the crust.
Create the Mocha Layer: Whip heavy cream, cocoa powder, monk fruit sweetener, and instant coffee until stiff peaks form. Spread over the cheesecake layer.
Bake: Cook in the preheated oven for 35-40 minutes. Cool completely, then refrigerate for at least 4 hours.
Prepare the Keto Caramel Sauce: Melt butter, add heavy cream and monk fruit sweetener. Simmer until thickened. Remove from heat, add vanilla and salt. Cool.
Serve: Drizzle caramel sauce over the bars before serving.
Recipe Note
Enjoy these Hazelnut Mocha Cheesecake Bars as a luxurious
treat that satisfies your sweet tooth without straying from your keto goals!