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. 👇
No-Bake Mint Chocolate Keto Pie
Created by: @a.keto.girl
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
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
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
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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