Keto Cinnamon-Orange Cheesecake Bars-Loose weight

Ingredients

1/2 cup (60g) King Arthur Baking Keto Wheat Flour

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1/4 cup chopped walnuts

4 tbsp butter, chilled

2 tbsp King Arthur Baking Sugar Alternative

3/4 tsp fine sea salt

1 large egg

2 8-oz packages cream cheese, at room temperature

1/2 cup sour cream, at room temperature

2 large eggs, at room temperature

3/4 cup King Arthur Baking Sugar Alternative

2 tsp vanilla extract

1 tsp orange zest

1 tbsp fresh-squeezed orange juice, add 1 additional tbsp as needed

2 tsp ground cinnamon

1 cup walnut halves

2 tbsp butter

1 tsp heavy cream

1/3 cup King Arthur Baking Sugar Alternative

1 tsp ground cinnamon

1/4 tsp fine sea salt

1/4 tsp vanilla extract

1 tsp blackstrap molasses

1 cup heavy cream

1 tbsp King Arthur Baking Sugar Alternative, add 1 additional tbsp as needed

1 tsp vanilla extract

Directions

1

For the crust: Preheat oven to 350 degrees F. Line an 8 x 8 inch pan with parchment paper, leaving a 2 inch overhang on two sides.

2

Add King Arthur Baking Keto Wheat Flour, walnuts, butter, King Arthur Baking Sugar Alternative, salt, and egg to the bowl of your food processor and pulse until the dough comes together to form a ball.

3

Press dough evenly into your prepared pan. Bake until a light golden brown, and just set, approximately 14 to 16 minutes. Cool completely.

4

For the cheesecake batter: Add cream cheese and sour cream to the bowl of your stand mixer fitted with the paddle attachment and mix until smooth. Add King Arthur Baking Sugar Alternative, vanilla, orange zest, and orange juice stir on low until thoroughly combined. Next, add eggs one at a time until completely incorporated. Be careful not to overly mix the batter.

5

Transfer half of the batter to a separate bowl and stir in the cinnamon.

6

Alternate scoops of plain batter and cinnamon batter over the cooled crust, creating a checkerboard pattern, until all the batter is used. Gently tap the pan on the counter to release air bubbles and to even out the batter. Next, using a toothpick or cake tester, swirl the two batters.

7

Bake the cake for approximately 35 to 40 minutes, until the edges are just set, and the center still has a bit of jiggle when gently shaken. Place the cake on a cooling rack, and allow it to cool completely. Once cooled, cover it lightly with foil and place in the refrigerator for at least 2 hours, or overnight, before slicing into 16 bars.

8

For the praline walnut: Add butter to a saucepan and melt over medium heat.

9

Add the King Arthur Baking Sugar Alternative and stir to combine. Add the heavy cream, cinnamon, salt, vanilla, and molasses, and stir until thoroughly combined. Add the walnuts to the pan, stir until well coated.

10

Turn heat to medium-low and continue cooking for an additional 5 minutes stirring often, being careful not to burn.

11

Pour mixture onto a parchment-lined pan or plate and allow to cool completely. Once cooled, break into bite-sized pieces. Set aside.

12

For the whipped cream: Add all ingredients to a medium-sized bowl, and using a hand or stand mixer, beat until stiff peaks form. Be careful not to overbeat or the mixture will become lumpy.

13

Spoon or pipe the whipped cream onto the cheesecake bars, top with some of the praline walnuts, and garnish with fresh orange zest (optional) .