Keto Cream Cheese Sticky Cake Bars

Why You’ll Love This Recipe

I love how these bars deliver all the indulgence of a classic dessert while keeping carbs exceptionally low. The almond and coconut flour base creates a tender, cake-like foundation, and the top layer becomes creamy, sweet, and slightly sticky as it bakes. The recipe uses basic keto-friendly ingredients, comes together fast, and always satisfies my sweet cravings without spiking sugar levels.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream Cheese Sticky Layer

• One big egg

• 1 tsp vanilla extract

• 2 tbsp heated butter

• 1/2 cup powdered erythritol

• 8 ounces softened cream cheese

Bottom Cake Layer

• Pinch salt

• Two big eggs

• 1 tsp baking powder

• 1 1/2 cups almond flour

• 1/2 cup granulated erythritol

• 1/4 cup coconut flour

• 1/2 cup warmed unsalted butter

• 1 tsp vanilla extract

Directions

1. I begin by heating the oven to 375°F (190°C).

2. I line a baking pan with parchment paper so the bars lift easily after baking.

3. In a mixing bowl, I stir together the baking powder, granulated erythritol, almond flour, salt, and coconut flour.

4. I add the vanilla, warmed butter, and eggs, mixing until the batter becomes thick and soft.

5. I distribute this bottom cake layer evenly into the lined pan.

6. In another bowl, I blend the softened cream cheese until smooth.

7. I add the heated butter, powdered erythritol, vanilla, and egg, stirring until creamy.

8. I pour the cream cheese mixture over the base layer and spread it evenly.

9. I bake the bars for about 30 minutes, or until the edges are set and the center is slightly soft.

10. I let the bars cool completely before slicing so they firm up and cut cleanly.

Servings and timing

Servings: 12 bars
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: About 40 minutes
Approximate Calories: 210 per bar

Variations

• I add a touch of cinnamon or lemon zest for extra flavor.

• I replace vanilla with almond extract for a bakery-style finish.

• I mix in chopped nuts or unsweetened chocolate chips for added texture.

• I use all almond flour when I want a milder flavor, reducing the butter just slightly.

• I substitute allulose for erythritol when I want a smoother, less cooling sweetness.

storage/reheating

I refrigerate the sliced bars in an airtight container for 4–5 days, and they stay beautifully soft, sticky, and creamy. For longer storage, I freeze them in layers separated by parchment paper for up to 60 days. I thaw them in the fridge before serving. Reheating isn’t necessary, but I sometimes warm one slightly in the microwave for a softer bite.

FAQs

Why are my cake bars too soft?

They may need a little more baking time. I add 2 extra minutes and let them cool fully so they firm up.

How can I make these bars non-dairy?

I use coconut oil instead of butter and a keto-friendly non-dairy cream cheese alternative.

Can I add mix-ins to this recipe?

Yes, I like adding chopped nuts, sugar-free chocolate chips, or even a pinch of cinnamon.

Can I use only almond flour?

I can, but I reduce the butter slightly because coconut flour normally absorbs some moisture.

How do I get a smooth top layer?

I make sure the cream cheese is fully softened before mixing so the batter blends effortlessly.

Conclusion

I find these keto cream cheese sticky cake bars to be the perfect blend of richness, flavor, and low-carb satisfaction. They’re easy to make, customizable, and ideal for both special occasions and everyday keto desserts. Whether I’m sharing them or enjoying one with my coffee, they never disappoint.