Keto Cream Cheese Sticky Cake Bars
Soft and buttery keto cream cheese sticky cake bars with a moist base and creamy top layer—perfect for low-carb dessert lovers and easy to make ahead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bottom Cake Layer:
1 ½ cups almond flour
¼ cup coconut flour
½ cup granulated erythritol
½ cup unsalted butter, warmed
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
Cream Cheese Sticky Layer:
8 oz full-fat cream cheese, softened
½ cup powdered erythritol
2 tbsp butter, melted
1 large egg
1 tsp vanilla extract
Instructions
Preheat Oven: Preheat oven to 375°F (190°C). Line a baking pan with parchment paper.
Make Bottom Layer: In a large bowl, stir together almond flour, coconut flour, granulated erythritol, baking powder, and salt. Add eggs, melted butter, and vanilla extract. Mix until a dense batter forms.
Press into Pan: Spread the bottom layer evenly in the lined baking pan.
Prepare Sticky Layer: In a separate bowl, beat softened cream cheese until smooth. Add powdered erythritol, melted butter, vanilla extract, and the egg. Beat until silky and lump-free.
Top & Bake: Pour the cream cheese mixture over the bottom layer and spread gently. Bake for 30 minutes, or until edges are firm and the center is slightly soft.
Cool & Slice: Let bars cool completely before slicing. They will firm up more as they rest.
Notes
Don’t overbake—the center should stay soft for that perfect sticky texture.
Add 1 tsp cinnamon or lemon zest for a flavor twist.
Use almond extract in place of vanilla for a more bakery-style taste.
These bars are freezer-friendly—perfect for make-ahead desserts.
Find it online: http://elladishes.com/keto-cream-cheese-sticky-cake-bars/
