Soft, gooey, buttery, and totally diabetic-friendly. These taste like a cross between cheesecake, gooey butter cake, and a melt-in-your-mouth custard bar… all without the sugar spike!
Perfect for holidays, potlucks, or whenever you need something dangerously good but still low-carb.
Sugar-Free Cream Cheese Sticky Cake Bars
🧈 Ingredients
Crust Layer
- 1 ½ cups almond flour
- ¼ cup salted butter, melted
- 3 tbsp allulose or monk fruit sweetener
- 1 tsp vanilla extract
Creamy “Sticky” Filling
- 8 oz cream cheese, softened
- 2 large eggs
- 1 cup powdered allulose (or monk fruit powdered)
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
🍰 Instructions
1️⃣ Make the Crust
- Preheat oven to 350°F (175°C).
- Line an 8×8 baking pan with parchment.
- Mix almond flour, melted butter, sweetener, and vanilla.
- Press evenly into the bottom of the pan.
- Bake 10 minutes, just until lightly set.
2️⃣ Make the Sticky Filling
- Beat cream cheese until smooth.
- Add eggs one at a time.
- Mix in sweetener, heavy cream, vanilla, and a pinch of salt.
- Pour over your pre-baked crust.
3️⃣ Bake
- Bake 30–35 minutes until the edges are golden and the center still has a slight jiggle.
- Do NOT overbake — gooey is the goal!
4️⃣ Cool & Slice
- Let cool completely for clean slices.
- Slice into 16 squares.
- Store in fridge — they get even BETTER the next day.
📊 Nutrition (per square, 16 squares)
Approx:
- Calories: 150
- Net Carbs: 2.5g
- Fat: 14g
- Protein: 4g
- Sugar: 0g