KetoBars Desserts By YOU: Birthday Edition!

Easy Keto Cakes & Pies Using KetoBars. Perfect For Any Celebration!

Written by Molly Becker, Director of KetoBars on March 12th 2021

This April, KetoBars turns 7 years old! 🥳  In honor of our birthday, we're celebrating by sharing some delicious cake and pie recipes that some of our customers have created - using KetoBars! They are so easy, so delicious, and so inventive. Take a look. 👇

homemade no bake mint chocolate keto pie using ketobars
ketobars crust chocolate peanut butter cheesecake recipe
easy no bake chocolate peanut butter keto dessert pie
homemade ketobars crust chocolate covered strawberry cheesecake

No-Bake Mint Chocolate Keto Pie

Created by: @a.keto.girl

easy homemade mint chocolate keto pie recipe using ketobars

INGREDIENTS

• 1 Mint Chocolate KetoBar
• 1 Tbsp Almond Flour
• 1 Tbsp Explorado Market Cocoa Mix
• 1/2 Tbsp Water
• Mint Chocolate Keto Chow
• 6 oz Almond Milk
• 2 oz Heavy Cream

 DIRECTIONS
⠀
1. Put your  Mint Chocolate KetoBar, Almond Flour, and Cocoa Mix into a food processor and chop it fine. 

2. Add a 1/2 tablespoon of water to get it to stick together. Press into a parchment lined mini cheesecake springform.⠀
⠀
3. Blend up a scoop of Mint Chocolate Keto Chow with 6 oz of almond milk and 2 oz of heavy cream. Pour the Keto Chow pudding over the crust and let set up overnight!⠀
⠀
4. Released the pie from the springform and top with peanuts and a homemade peanut butter whip!

Chocolate Peanut Butter Overload Cheesecake

Created by: @straightouttaketo

homemade chocolate peanut butter cheesecake using ketobars crust

INGREDIENTS

• 2 Chocolate Peanut Butter KetoBars
• 1-2 Tbsp melted butter
• 2 8oz packs of Cream Cheese
• 2 eggs
• 1 cup powdered Swerve sweetener
• 1/2 cup Sour Cream
• 1/2 cup Natural Peanut Butter
• 1 Tbsp Vanilla Extract
• 1/4 Tsp Pink Himalayan Sea Salt

DIRECTIONS

1. Grind your KetoBars in a food processor until finely chopped. Mix with 1-2 Tbsp of melted butter. 

2. Press this mixture into a cheesecake pan and bake for 12 minutes at 350 degrees F to make the crust. 

3. Blend your remaining ingredients together and pour over the cooled crust. 

4. Bake at 325 degrees F using the @chefmichael.keto method.

No-Bake Chocolate Peanut Butter Pie

Created by: @a.keto.girl

easy no-bake chocolate peanut butter keto pie recipe

INGREDIENTS

• Chocolate Peanut Butter KetoBar
• 1 Tbsp Almond Flour
• 1 Tbsp Explorado Market Cocoa Mix
• 1/2 Tbsp Water
• Chocolate Peanut Butter Keto Chow
• 6 oz Almond Milk
• 2 oz Heavy Cream

DIRECTIONS

1. Put your Chocolate Peanut Butter KetoBar, Almond Flour, and Cocoa Mix into a food processor and chop it fine.

2. Add a 1/2 tablespoon of water to get it to stick together. Press into a parchment lined mini cheesecake springform.⠀
⠀
3. Blend up a scoop of chocolate peanut butter Keto Chow with 6 oz of almond milk and 2 oz of heavy cream. Pour the Keto Chow pudding over the crust and let set up overnight!⠀
⠀
4. Released the pie from the springform and top with peanuts and a homemade peanut butter whip!

Keto Chocolate Covered Strawberry Cheesecake

Created by: @holy_fats

keto friendly chocolate covered strawberry cheesecake recipe

INGREDIENTS

• 2 Chocolate Covered Strawberry Keto Bars
• 16 oz Cream Cheese (room temp)
• 2 eggs (room temp)
• ½ cup Sour Cream
• ½ cup Powdered Erythritol
• 15 Sweet Drops (examples from Lynette: Sweet Leaf Stevia or Whole Earth Sweetener)
• ½ Tsp Vanilla

DIRECTIONS

To create the crust:

• Grind your 2 Chocolate Covered Strawberry bars in a food processor or coffee grinder.
• Line a 9” cheesecake pan with parchment paper.
• Press the ground Keto Bars into the pan and pre bake for 10 minutes at 300 degrees.

To create the filling:

• Mix the Cream Cheese and sweeteners on medium until smooth. Make sure you’re
using room temperature cream cheese or else it will get clumpy when adding other
ingredients.
• Scrape down the sides and the bottom of the bowl and mix for 1 more minute.
• Add the sour cream and beat until combined.
• Add the Vanilla and mix.
• Add the eggs one at a time, beating on low speed to incorporate after each addition.
• Pour the filling into the pre-baked pie crust after it’s cooled.
• Bake at 300 degrees for 50-60 minutes or until the sides are set and the center still
shakes a little!
• Turn off the oven and let the cheesecake cool, then let it set in the fridge for 2-3 hours.
• Top with fresh strawberries and a drizzle of dark chocolate and ENJOY!

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