Rich and Creamy Low Carb Espresso Cheesecake Bars

I don’t really have an interesting story behind this one. I really like espresso coffee ice cream, and I really like cheesecake, so I decided to experiment bringing the two together, and the result is (expectedly!) delicious!

If you’re looking for a sweet treat that you can eat for breakfast or dessert, than look no further! The walnut topping provides a satisfying crunch while the espresso flavor fits perfectly with the delicious tang of a cheesecake!

Feel free to swap out the walnuts for pecans, slivered almonds, or whatever nuts you have on hand! Toasted coconut flakes or dark chocolate chips would also make a fantastic addition! Play with it and make it your own!


For the crust:

-3 1/2 tbsp butter (50g), melted
-1 cup almond flour (112g)
-1 1/2 tbsp cocoa powder (8g)
-1/4 tsp salt
-1/4 cup sugar / sugar substitute

For the cheesecake:

-16 oz cream cheese, room temperature
-1/2 cup sugar / sugar substitute
-2 tbsp instant espresso powder
-1/4 cup sour cream (60g)
-1 tsp vanilla extract (or chai!)
-1/4 tsp salt
-2 eggs
-1/3 cup roasted walnuts (for topping!)


  1. Preheat your oven to 350 F and line a loaf pan with parchment paper. This recipe will make 8 squares, but you can double it if you want to cook it in a standard 8×8 or 9×9 pan.
  2. Melt the butter. While it’s cooling, mix the almond flour, cocoa powder, salt, and sugar in a small bowl. Mix in the butter and press into the bottom of the loaf pan. Bake at 350 for 8-10 minutes.
  3. While the crust is cooling, put the two blocks of cream cheese is a stand mixer and mix until well-whipped. Pour in the sugar and then whip again until well-incorporated.
  4. Add in the instant powder, sour cream, vanilla extract, and salt and then mix until just combined. Add the two eggs one at a time, mixing briefly after each addition. Be careful not to overmix it, as this could lead to bubbles forming in the batter and a collapsing cheesecake later on!
  5. Bake at 350 for 20-25 minutes, until the center is set. Allow to cool on the stove and then move to the refrigerator to cool for at least 2 hours.
  6. Once set, slice into 8 pieces and serve. Top with whipped cream, chocolate shavings, toasted nuts, or whatever strikes your fancy.


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