María Fernanda López
Dec 8, 2020
Updated: Apr 25, 2023
Think about your favorite spice. This could be ginger, clove, nutmeg, or cinnamon... did I named one of your favorites? Well, in my case, cinnamon is mine! And if this seems relatable then you might want to stick around for the recipe... the title speaks for it self, right?
Let it rain cinnamon!
These snickerdoodle cheesecake bars are just UH-MAZING. Not only because of the amazing taste but also because these are extremely too easy to make, no need to use your oven and they can be stored inside your freezer. Ready to attack that sweet tooth without all the sugar inflammatory effects.
No sugar, no problem! In these bars we are using granulated monk fruit, my baking staple and true love (okay, not exactly but it's great!). What I love about monk fruit is that is doesn't have a glycemic effect so it's perfect if you are trying to stay in ketosis, following a low carb diet, diabetics or you are just trying to cut our sugar without cutting sweets.
The brand that I always use if Lakanto, the reason why I love this brand is because of the great quality and they have a lot of different products! One example of these fun products are their Suntella (just like a healthy, low carb nutella), and their baking mixes are also amazing. Plus WE get a discount code by using the code "PURELYHL" on checkout... double win!
Well, so this is the key ingredient to make these snickerdoodle keto friendly... and please, let's not forget about the cookie part. I also used keto certified cookies from the amazing guys from Super Fat, their cookies are just so dreamy and perfect snack size. We also get a discount by using the code "PURELYHL", YAY!
Overall the ingredients for these EPIC bars are simple, all free from gluten grains, eggs and if you use almond based ricotta cheese even dairy free!
Almond flour
Coconut flour
Granulated monk fruit ("PURELYHL" for discount)
Beef gelatin
Warm water or nut milk
Ricotta cheese
Super Fat - Snickerdoodle - Keto Cookie Bites ("PURELYHL" for discount)
I really enjoyed these as my afternoon snack, grabbing them and just bitting directly into them, but if you are a more civilized person you can also use your fork or spoon... I'm just throwing out there for you to know that these are soft, dense and easy to grab!
My mouth is watering right now by thinking about these bars, definitely will be grabbing one after writing this blogpost!
The steps of making these cheesecake bars is also EXTREMELY simple and great from meal preps (because who doesn't prep sweet for the week, right? ESSENTIAL).
In a large bowl add all the dry ingredients and mix well.
Add the water or nut milk and mix again.
Press the dough into a 8x8 dish with waxed paper. Set aside.
Blend all the ingredients for the cheesecake.
Pour the mix on top of the base.
Crush the keto snickerdoodle cookies and spread over the ricotta cheese layer.
Repeat the last step with granulated monk fruit.
Freezer for a couple of hours (around 3-4 hours) and ENJOY!
Making recipes is also a great way to create bonds and memories! And since these bars are easy to make they are also perfect to make with your loved ones as a holiday activity! They are going to love them, because cookies + cheese + cinnamon... hello!
Anyways, these are perfect no matter what time of the year, have fun making these and most importantly eating them... SO GOOD!
So for all the cinnamon and cheesecake fans, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!
With love,
María
By María Fernanda López
Serves 9
Ingredients
Base
1/2 cup of almond flour
1/2 cup of coconut flour
1/3 cup of granulated monk fruit ("PURELYHL" for discount)
2 Tbsp of beef gelatin
3/4 cup of warm water or nut milk
Cheesecake
2 + 1/2 cups (300g) of ricotta cheese
1/3 cup of granulated monk fruit
1/4 cup of nut milk or water
Toppings
2 packs of Super Fat - Snickerdoodle - Keto Cookie Bites ("PURELYHL" for discount)
3 tbsp of golden granulated monk fruit
Method
In a large bowl add all the dry ingredients and mix well.
Add the water or nut milk and mix again.
Press the dough into a 8x8 dish with waxed paper. Set aside.
Blend all the ingredients for the cheesecake.
Pour the mix on top of the base.
Crush the keto snickerdoodle cookies and spread over the ricotta cheese layer.
Repeat the last step with granulated monk fruit.
Freezer for a couple of hours (around 3-4 hours) and ENJOY!
Nutritional Information per serving (188 kcal)
Fat: 13.6g
Carbs: 10.8g
Fiber: 4.6g
Net Carbs: 6.2g
Protein: 10.4g
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