Keto Sopapilla Cheesecake Bars

Keto Sopapilla Cheesecake Bars

yield: 9 SERVINGS

prep time: 20 MINUTES

cook time: 45 MINUTES

total time: 1 HOUR 5 MINUTES

Ingredients

Dough:

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon cinnamon
  • 1 teaspoon Swerve granular
  • 1 egg
  • 1/2 cup butter, softened (not melted)
  • 2 teaspoons apple cider vinegar
  • 4 oz. cream cheese, softened

Cream Cheese Filling:

  • 16 oz. cream cheese
  • 1/2 cup Swerve granular
  • 2 teaspoons lemon juice (optional)
  • 1 teaspoon vanilla extract

Topping:

  • 2 tablespoons melted butter
  • 1 tablespoon Swerve granular (or Swerve brown if preferred)
  • 1 tablespoon cinnamon

Directions

1

In a large mixing bowl, add almond flour, coconut flour, salt, xanthan gum, cinnamon, and Swerve. Stir to combine all dry ingredients.

2

Add remaining wet ingredients to the bowl and use a pastry blender to knead ingredients together. If you do not have a pastry blender, you can use a wooden spoon to cream all ingredients together. Divide dough into 2 equal portions. Place dough in plastic wrap and chill for at least 1 hour.

3

Preheat oven to 375 degrees Fahrenheit.

4

In an 8x8 dish, place parchment paper on the bottom for easy cleanup. Press 1 of the dough discs in the 8x8 dish to create the bottom layer crust. Keep the other dough chilled until you are ready to use it.

5

In a large bowl, add in all ingredients for cream cheese filling. Mix together using a handheld mixer on low until smooth. Spread cream cheese filling on top of the bottom crust.

6

Roll out remaining dough disc between two pieces of parchment paper and place on top of cream cheese filling.

7

In a small bowl, melt 2 tablespoons of butter. Add in Swerve and cinnamon. Stir and pour evenly over dough.

8

Place in the oven for 35 minutes. This sopapilla will rise so make sure to keep an eye on it. After baking, remove from oven and let cool completely before cutting into bars. This will be just like a cheesecake, so the center will need to cool to firm up.

Nutrition Information

Yield: 9 bars, Serving Size: 1 bar
Amount Per Serving: 324 Calories | 30g Fat | 22g Total Carbs | 3g Fiber | 14g Sugar Alcohol | 6g Protein | 5g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

More Desserts
24 Comments
4.3 / 23 ratings
Print

piece of keto sopapilla

Love desserts? We’ve keto-fied the addicting sopapilla cheesecake bars! 😋

When Collin asked me to try to make the rich, creamy, and oh so delicious sopapilla bars keto-friendly, I knew I was in for a challenge since these bars are typically loaded with sugar. Sopapilla is a delicious Mexican pastry that is usually packed with sugar, cinnamon, and velvety cream cheese.

Well, I did it! 🙌  I made some seriously good Keto sopapilla bars!

This keto version is just as delicious as the original recipe on Hip2Save. However, do keep in mind that the non-keto sopapilla bars take only 40 minutes to make (due to using store-bought crescent rolls), so it will take a bit longer to make the keto version—but trust me, it is worth the wait.

slice of keto sopapilla

Hip Tips:

    • After the sopapilla bars have baked, wait until they are completely cooled before cutting. Think of cheesecake with these bars—they are still cooking on the inside even when you remove them from the oven.
    • To save on time, you can make the dough beforehand and freeze until ready to use.
    • This dessert is on the sweeter side (as it should be), but if you’d like to tone down the sweetness, add in the optional lemon juice as you would for a cheesecake.

first layer or dough in 8x8 dish

cream cheese filling in bowl

spreading sweet cream cheesewith spatula in casserole dish

keto sopapilla cheesecake bars sliced


Print

Keto Sopapilla Cheesecake Bars

yield: 9 SERVINGS

prep time: 20 MINUTES

cook time: 45 MINUTES

total time: 1 HOUR 5 MINUTES

Layers of melt-in-your-mouth crust and sweet cream cheese filling, all topped with cinnamon for the perfect Mexican-inspired low-carb dessert.

Ingredients

Dough:

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon cinnamon
  • 1 teaspoon Swerve granular
  • 1 egg
  • 1/2 cup butter, softened (not melted)
  • 2 teaspoons apple cider vinegar
  • 4 oz. cream cheese, softened

Cream Cheese Filling:

  • 16 oz. cream cheese
  • 1/2 cup Swerve granular
  • 2 teaspoons lemon juice (optional)
  • 1 teaspoon vanilla extract

Topping:

  • 2 tablespoons melted butter
  • 1 tablespoon Swerve granular (or Swerve brown if preferred)
  • 1 tablespoon cinnamon

Directions

1

In a large mixing bowl, add almond flour, coconut flour, salt, xanthan gum, cinnamon, and Swerve. Stir to combine all dry ingredients.

2

Add remaining wet ingredients to the bowl and use a pastry blender to knead ingredients together. If you do not have a pastry blender, you can use a wooden spoon to cream all ingredients together. Divide dough into 2 equal portions. Place dough in plastic wrap and chill for at least 1 hour.

3

Preheat oven to 375 degrees Fahrenheit.

4

In an 8x8 dish, place parchment paper on the bottom for easy cleanup. Press 1 of the dough discs in the 8x8 dish to create the bottom layer crust. Keep the other dough chilled until you are ready to use it.

5

In a large bowl, add in all ingredients for cream cheese filling. Mix together using a handheld mixer on low until smooth. Spread cream cheese filling on top of the bottom crust.

6

Roll out remaining dough disc between two pieces of parchment paper and place on top of cream cheese filling.

7

In a small bowl, melt 2 tablespoons of butter. Add in Swerve and cinnamon. Stir and pour evenly over dough.

8

Place in the oven for 35 minutes. This sopapilla will rise so make sure to keep an eye on it. After baking, remove from oven and let cool completely before cutting into bars. This will be just like a cheesecake, so the center will need to cool to firm up.

Nutrition Information

Yield: 9 bars, Serving Size: 1 bar
Amount Per Serving: 324 Calories | 30g Fat | 22g Total Carbs | 3g Fiber | 14g Sugar Alcohol | 6g Protein | 5g Net Carbs

Brought to you by Hip2Keto.

Don’t be alarmed by the high total carb count!

Fiber and erythritol (the main ingredient in Swerve) do not affect blood sugar in the same way that regular carbs do, so we subtracted them from the total carb count. You’ll see that the net carbs are much lower once you remove the sugar alcohols and fiber.

piece of sopapilla

This is one keto dessert you will not want to pass on.

The luscious cream cheesecake layer sandwiched between two flaky crusts is just heavenly, with the cinnamon sugar topping taking this dessert to the next level!


Click here for more keto dessert recipes!


About the writer:

Ashley Mott is a keto recipe developer and has over 2 years of experience as a content creator. She studied design and historic preservation. She has always loved testing new and innovative recipes.


Join The Discussion

Comments 24

  1. Erica L Allison

    Can’t wait to try this recipe!!!

    • Amber (Hip Sidekick)

      Yay! Hope you love it, Erica!

  2. Chau

    Oh my gosh I’m about to make this for the first time. I am so stinkin excited! Wish me luck y’all!

    • Amber (Hip Sidekick)

      Yay! Good luck, Chau! Let us know how it turns out! Hope you love it!

      • Chau

        It was amazing!!! Making it for the 3rd time now. My husband and I literally fight over the last piece. Thanks so much for the amazing recipe.

        • Angie (Hip2Keto Sidekick)

          Hi Chau! That is so awesome to hear❤ Thank you for taking the time to let us know! So glad that ya’ll love it.

  3. lbaez1022@gmail.com

    Made it tonight and my husband asked if it was keto!!! Lol it was scrumptious

    • Angie (Hip2Keto Sidekick)

      Hi there! It’s so good it is hard to believe that it is keto! Thank you for your feedback! I’m so happy to hear you and your husband loved it❤

  4. Patti B

    The first time I made these they were good. The second time I doubled the cinnamon and liked them better. The third time I added half a cup of frozen blueberries subbed the vanilla for lemon extract and perfect spring treat. My husband is not a low carb person and loved all versions.

    • Amber (Hip Sidekick)

      Oh cool! Thanks for sharing those ideas! They sure sound yummy!

  5. Kara

    How do I store leftovers? Thanks!

    • Jennifer (Hip Sidekick)

      Cover and store them in the fridge for up to 3 days.

  6. Becky Callegan

    Hello, What is the purpose of the xanthan gum for the crust? I have arrowroot powder and was wondering if I could use that as a substitute? Thanks!!

    • Amber (Hip Sidekick)

      Hi Becky! It works as a thickener or stabilizer in the recipe. Some other keto friendly substitutes than can work are flax seeds, psyllium husk powder, egg whites or chia seeds. Hope this helps!

  7. Debbie

    I would like to make these tonight for Cinco de Mayo, there are only 2 of us so I want to 1/2 it into a loaf pan like i do with alot of stuff trying out…would baking time be the same do you think? Cannot wait to make these!

    • Amber (Hip Sidekick)

      Hi Debbie! If you are cutting the recipe in half, you can also shorten the baking time a bit. Just be sure to still keep an eye on it. Enjoy!

  8. Kathy

    Made these bar todays. They were delicious. Husband loved them too. My mother-in-law used to make sopapilla’s years ago. These are very different but still very good.

    • Collin (Mrs. Hip)

      Aww, SO glad you both enjoyed them, Kathy! Thanks for letting us know how yummy they turned out for you!

  9. Kathy

    I cannot use nut flours, any idea how to adjust without almond flour?

  10. yonawrites

    I cannot wait to make this recipe…printing now!

    • Jennifer (Hip Sidekick)

      Enjoy!

  11. Chrissi

    Can you please provide these measurements in metric?
    I skip alot of these recipes for this reason but I’d love to try this one looks delicious and fairly easy to put together 😀

    • Jennifer (Hip Sidekick)

      Thanks for the suggestion, Chrissi! I’ll pass along your feedback to the team.🤗

Leave a Reply

Your email address will not be published. Required fields are marked *

Sign InOOPS! Be sure to login or register to access this feature. It's FREE!

Forgot Password?

Don't have an account? Register

ForgotPassword

Don't have an account? Register

Sign UpBecome a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!



Already have an account? Login

Thank you for rating!

Would you also like to leave us a comment?