Keto Apple Pie Cheesecake Bars

With these tasty bars, you can enjoy the tastes of apple pie and cheesecake without giving up your keto diet. A great mix of smooth cheesecake, fake apple pie filling made from zucchini, and a crunchy crust made of almond flour.

Ingredients:

• For the crust: 2 cups almond flour, 1/3 cup powdered erythritol, 1/4 teaspoon salt, 1/4 cup butter, melted
• For the cheesecake filling: 16 ounces cream cheese, softened, 2/3 cup powdered erythritol, 2 large eggs, 1 teaspoon vanilla extract
• For the apple filling: 2 cups diced zucchini, 2 tablespoons butter, 3 tablespoons powdered erythritol, 1 teaspoon ground cinnamon, 1/4 teaspoon xanthan gum

Instructions:

Warm the oven up to 325F 163C and line an 8x8-inch baking pan with parchment paper, leaving extra on the sides to make it easy to take off

For the crust, mix the baking powder, salt, and almond flour in a medium-sized bowl

Add the melted butter and mix it in until the mixture looks like big crumbs

In a ready pan, press the mixture firmly into the bottom

For 10 to 12 minutes, or until just barely golden, bake the crust

Take it out of the oven and let it cool down a bit

Make the cheesecake filling at the same time

Mix the powdered erythritol and cream cheese in a large bowl until the mixture is smooth

Add the eggs one at a time and beat in

Then add the vanilla extract and mix well

Cover the crust with the filling and let it cool

Put the diced zucchini and 2 tablespoons of water in a bowl that can go in the microwave

This will make the apple filling

Put the zucchini in the microwave on high for three to four minutes, covered, until it is soft

Remove any extra liquid

Set the pan on medium heat and melt the butter

Powdered erythritol, cinnamon, and xanthan gum should be added along with the cooked zucchini

For about 5 to 7 minutes, stir the mixture often until it gets thick and looks like apple pie filling

Cover the cheesecake layer in the pan with the apple filling and spread it out evenly

Add the apple filling to the cheesecake batter and mix it in with a knife

For 25 to 30 minutes, or until the edges are set but the middle still moves a little, bake the bars

Take the bars out of the oven and let them cool all the way in the pan

Put it in the fridge for at least two hours after its cooled down before cutting it into bars

Enjoy