Hello my baking friends! Thank you so much for being here. The beginning of fall always puts me in such a baking mood (even more so than I am normally) and I’m so excited about all the pumpkin and spiced apple recipes to come. I’m kicking off the fall season a couple days early with this low-carb apple pie cheesecake recipe, which boasts layers of buttery cinnamon spiced crust, creamy spiced cheesecake, and apple pie filling. The perfect post-apple picking recipe!
My goal with every recipe and product I create (check out all my recipe resources here and my baking mix & frosting products available here) is to be made with the healthiest possible ingredients with the lowest amount of sugar, but while still tasting almost identical (and in some cases even better) than the traditional versions. I’ve been baking this way for over 10 years, and I’m really only just getting started. I plan to continue sharing everything I learn with you along the way!
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Now, let’s make low carb apple pie cheesecake bars! The crust is a simple and delicious combination of almond flour, cinnamon, and butter, while the cheesecake compliments the buttery crust with its creamy sweetness. Topped off with a perfectly spiced apple pie mixture that comes together quickly after a few minutes on the stove, the layers of this dessert just hit every. single. time.
For sweetener, I used a blend of erythritol and monk fruit, but feel free to use your preferred sweetener. For the crust/crumble and apple pie filling, I’d recommend either a granulated sweetener, a brown or golden sweetener, or even coconut sugar (if you don’t need them to be completely sugar free). For the cheesecake, I recommend using a powdered or confectioners style sweetener. Again, I used a powdered erythritol monk fruit blend, but you could use your preferred option – just be sure it’s either finely ground enough or dissolvable so that it doesn’t add a grainy texture to your cheesecake (most unrefined or sugar free sweeteners don’t dissolve the same way that regular white sugar does).
Low Carb Apple Pie Cheesecake Bars
Crust & crumble:
- 1 1/4 cups blanched almond flour
- 1/4 cup sugar-free sweetener (brown or golden preferred)
- 1 tsp cinnamon
- 5 tbsp salted butter
- 1 cup cream cheese softened
- 1/2 cup sour cream or plain greek yogurt
- 1/2 cup powdered sugar-free sweetener sifted
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 large eggs
Apple pie filling:
- 2 granny smith apples peeled and chopped
- 1 tbsp lemon juice
- 3 tbsp salted butter
- 1/3 cup sugar-free sweetener (brown or golden preferred)
- 2 tsp apple pie spice blend
- Preheat oven to 350°F. Combine crust ingredients and press about 3/4 of the dough evenly into parchment lined 8x8-inch pan. Bake for 7 minutes.
- Combine all cheesecake ingredients except for eggs and cinnamon and beat until smooth. Add eggs one at a time and beat just until combined. Stir in cinnamon. Spread evenly on top of crust and bake 25-30 minutes. Allow to cool.
- Crumble remaining crust dough onto a parchment lined baking sheet, and bake for 8-10 minutes. Allow to cool.
- Make apple pie filling: Toss chopped apples with lemon juice. In a saucepan over low-medium heat, melt butter. Add apples, sweetener, and spices to the pan, and stir until combined. Cover and simmer for 5 minutes or until apples begin to soften. Remove from heat and allow to cool.
- Pour cooled apple filling over the cheesecake. Refrigerate for at least 4-6 hours or overnight.
- Before serving, top with crumble topping and whipped cream. Makes one 8x8” pan cut into 12 bars. Enjoy!