Apple pie meets rich cheesecake in these delicious Keto Apple Pie Cheesecake Bars. Creamy filling with apples and cinnamon and a delicious crumb topping.
Meet my new favorite fall dessert recipe: delicious keto apple cheesecake bars!
I am pretty good at knowing how my creations will come out, but this one far exceeded my expectations. And trust me, my expectations are pretty high when it comes to one of my keto dessert recipes.
Just picture it: tender almond flour crust, creamy cheesecake filling, chopped sweetened apples, and a cinnamon crumb crust.
It’s like two of your favorite desserts, apple pie and cheesecake, in one delicious package!
But apples aren’t keto!
Okay, I can hear about half of you totally freaking out and dismissing this recipe because apples aren’t very keto.
Chill, my lovely low carb friends. The amount of apple I use here is only 1 1/2 cups, or about 1 1/2 medium apples. When divided into 16 servings, it comes out to about 2g carbs per serving.
And each cheesecake has only 6.4g total grams per serving. That’s pretty doable for a keto dessert recipe! And you get real apple flavor to enjoy in a low carb, sugar free dessert.
Now, if you really don’t want to use apple, that’s fine. You can try something like Chayote squash in its place. I have never cooked with it, but I hear that the texture is similar to apple. I would add some apple extract to the chayote mixture, to get a more authentic flavor.
How to make keto apple cheesecake
You may find the long ingredient list and instructions for these apple pie cheesecake bars a little daunting. Don’t be intimidated! While they do have a lot of different parts, they are quite easy to make.
And the resulting apple pie flavor is phenomenal! Here are my best tips for getting it right:
- Make your apple filling first, and let it cool. You want it to be room temperature before pouring over the cheesecake.
- Remember, if you really don’t want to use apples, you can use something like chayote squash with a little apple extract.
- You may notice I don’t grease my pan. I have some really good nonstick bakeware and I find that greasing it can make the crust soggy. However, if your pans aren’t really nonstick, a light coating of avocado oil or coconut oil spray can help.
- USE A METAL PAN! Glass or ceramic pans don’t conduct heat as efficiently so your cheesecake takes much longer to bake through the center, but the sides can get overdone.
- Make sure your cream cheese is properly softened before beating it. If it’s still a bit too firm, or your house is a bit chilly, try warming it in the microwave for 15 seconds or so. Well softened cream cheese will mix better, without lumps.
- Make sure your other ingredients, like eggs, are also at room temperature. Adding cold eggs to nicely softened cream cheese means you will get lumps in your cheesecake. And nobody likes lumpy cheesecake!
- The crumb topping on this cheesecake can make it a bit harder to tell when it’s done. I recommend giving the pan a good shake to see how jiggly it still is. You want the very center to still have a bit of jiggle but the rest should seem set.
- Patience, my hungry friends! You need to let these keto apple cheesecake bars cool completely to room temperature, and the chill in the fridge for at least 2 hours, before they are ready to be eaten.
How to store Keto Apple Pie Cheesecake Bars
Like any cheesecake-based recipe, these delicious bars are best stored in the fridge and can last up to a week. I recommend placing them in an airtight container to retain the best flavor.
They could also be frozen for several months. For freezing, I would cut into bars once they are cool and flash freeze them first. This means placing on a tray or cookie sheet with space between each one, and letting them freeze solid.
Once they are solid, you can wrap each one up individually, or place them all together in an airtight container. Let frozen cheesecake bars thaw completely before serving.
More delicious keto cheesecake bars
- Keto Lemon Cheesecake Bars
- Keto Chocolate Chip Cookie Cheesecake Bars
- Keto Salted Caramel Cheesecake Bars
- Keto Pecan Cheesecake Bars
- Keto Snickerdoodle Cheesecake Bars
- Keto Strawberry Swirl Cheesecake Bars
Apple pie meets rich cheesecake in these delicious Keto Apple Pie Cheesecake Bars. Creamy filling with apples and cinnamon and a delicious crumb topping.
- 1 1/2 cups chopped, peeled apple (about 1 1/2 medium apples)
- 3 tbsp BochaSweet or allulose (can use Swerve but it may recrystallize)
- 2 tbsp water
- 1/2 tsp cinnamon
- 1 1/4 cups almond flour
- 1/4 cup powdered Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter, melted
- 16 ounces cream cheese, softened
- 2/3 cup powdered Swerve Sweetener
- 2 large eggs, room temperature
- 1 tsp apple extract
- 1/2 tsp vanilla extract
- 1/2 cup almond flour
- 1/4 cup Swerve Brown
- 2 tbsp coconut flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp butter, melted
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In a small saucepan over medium heat, combine the apple, sweetener, water, and cinnamon and bring to a simmer. Cook about 5 minutes, until the apples are tender.
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Remove from heat and let cool while preparing the cheesecake bars.
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Preheat the oven to 325F.
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In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
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Press firmly and evenly into the bottom of a 9-inch square metal non-stick baking pan (if your pan is not very good nonstick, you may want to grease it). Bake 10 minutes.
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Remove and let cool while preparing the rest of the cheesecake. Reduce the oven temperature to 300F.
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In a large bowl, beat the cream cheese until smooth, then beat in the sweetener until well combined.
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Beat the eggs in one at a time, scraping down the beaters and the sides of the bowl as necessary. Beat in the extracts until the mixture is smooth.
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Pour the cheesecake filling over the cooled crust, then top with the apples, spreading them out for even coverage. Drizzle any liquid from the apples overtop as well.
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In another medium bowl, whisk together the almond flour, sweetener, coconut flour, cinnamon, and salt. Stir in the melted butter until the mixture resembles coarse crumbs.
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Sprinkle evenly over the cheesecake filling and bake 30 to 40 minutes, until the edges are set but the center still jiggles slightly.
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Remove and let cool to room temperature, then refrigerate to firm up, at least 2 hours.
victoria warrington says
what size metal pan did you use?
Carolyn says
Thanks for catching that! 9 inch square.
Eric says
I wonder if we can sub out part of the apples with JICAMA instead, instead of chayote?
Carolyn says
Jicama doesn’t soften properly so it would not be my first choice.
J Price says
This sounds amazing!
Do you know what internal temperature the filling needs to be when it is done?
I like to test my baking with a thermometer whenever possible.
Thank you for all your wonderful keto recipes!
Carolyn says
Sorry, no, I don’t bake that way. I think my description in the instructions should help.
Brad Dawkins says
A regular cheesecake is done when the center registers 150 degrees F. Don’t know if the same would be true for this recipe.
Pam says
Can you skip the apple extract and substitute more vanilla, or perhaps almond extract? I haven’t made these yet, but I’m looking forward to it.
Amanda says
What kind of apple do you recommend using?
Carolyn says
Any firm red apple is fine.
Meg says
This was exactly what I wanted to make today!!! In the oven as we speak
Jennifer says
For those of us that really love fruit, allowing yourself small portions of the real thing can make keto much more satisfying. I’m sure that won’t work for everyone. There are some foods that are hard for me to stick with a small portion. (Your buffalo spiced nut mix for example!)
Vickie Bresnahan says
1. Any suggestions on the type of apple to use? I have a few honey crisps in my house today.
2. I don’t have any apple extract but will try to get some. Meanwhile, do you suggest substituting more vanilla extract in the cream cheese layer or maybe caramel extract?
Thanks – love your recipes
Carolyn says
Any apple is fine, Honey Crisps are great. Caramel extract would be lovely!
Liz says
I found your site a few months ago after a pre-diabetes diagnosis. I have a terrible sweet tooth and your recipes have been a salvation! Even better, bring these desserts to friend’s houses and they can not believe they are keto and sugar free. I made these today for my mother in law, what a fall treat! I made some minor changes — did not have apple extract, so I forgoed that. I added a dash of apple cider vinegar to the apples, and only had 8 oz. cream cheese, so I combined that with 6 oz. whole milk ricotta and 2 oz. sour cream. Did not use the coconut in the crumble as I prefer my crumble coconut free. I also baked them in muffin tins so I could freeze some, and with the excess cheese cake filling just poured it into a small buttered dish, sliced some overripe strawberries on top and crumbled some almond flour, butter, lokanto and sliced almonds on top. So incredibly yummy! Thank you!
Debbie Posa says
can I sub out Almond flour for Coconut flour?
Kaye says
Hi how many pieces does this make or how many net carbs for whole recipe please
Carolyn says
It’s in the recipe. 16 bars.
Laura says
Hi There, can I use coconut oil instead butter to keep calories low?
I am not following Keto, but use you blog to find in low sugar recipes.
Carolyn says
You can use coconut oil but you are mistaken if you think it has less calories than butter. Butter has 109 calories per tbsp and coconut oil has 117 calories per tbsp.
Gabriella says
I can’t wait to try this! I went to a local farm and got some honey crisp apples…. my favorites!
Andrea Patterson says
Haven’t made this yet, but I’ve loved all your recipes! Thank you for sharing!!! What brand of metal pan do you recommend? Needing one since I only have glass in this size, and this is the perfect excuse to buy one!
Jane says
This is definitely one of your best of the best, Carolyn! I made it yesterday and was sufficiently patient in letting it cool from the oven and chilling in the fridge. We were rewarded with one of the most delectable desserts I’ve made in awhile. I did substitute Xylitol in the cheesecake part but used Bocha Sweet and brown Swerve where instructed. One small flub, which turned out beautifully…..I put apple extract in my crust. I’m doing THAT again. Extra flavor!!!! This is undoubtedly a 5-star dessert. Thanks for your dedication to excellence.
Kari Puryear says
Made this lastnight with help from my 17 year old son. I too patiently let it cool for 2 hours and refrigerate overnight. I finally had a piece with my lunch today! It was SO worth the wait! Delicious, cinnamony, creamy apple perfection! I didn’t have apple extract so I subbed almond extract. Thinking this will be on the Thanksgiving dessert list for sure! 😄
Carolyn says
So glad you liked it!
Carolyn says
Sounds perfect!
Beverly says
I would like to purchase that pan you use. I know you have posted the link before but I have searched and can’t find it. I can’t wait to get this in my oven thank you so so much for the recipe.
Carolyn says
This is the one! https://amzn.to/2SNEIYm
Susan says
Hello I am just putting it out there right now these are showstopper I made these yesterday they are absolutely everything you could hope for for fall they are delicious I love the texture as well as the flavor I would not change one thing about them I did not have the Apple extract so I googled how to make apples spice and I put a little bit of that in it they were amazing I would give them 10 Stars
Michelle says
I am not keto police but if people don’t want to use apples zucchini works peeled, de- seeded and cut in the shape of apple slices. When cooked it has the same texture as cooked apples and it has no flavor so it takes on whatever it is mixed with ex. Apple extract etc.
Carolyn says
Yes, but they are much more watery so could throw off the liquid content here… that’s why I gave chayote as the best replacement.
Hope says
Made them. Eating one. Another HOME RUN!
Muniza says
Made it today, had one piece before putting it in the refrigerator mmmmm….goooood!!!
Pe says
Thank you for another divine recipe! I used less than 1/2 cup erythritol for the filling and it was perfectly sweet. And I made my crust and topping using brown butter. Believe me, it was a GAME CHANGER…Pure buttery indulgence.