These Low Carb Apple Cheesecake Bars are made with a golden almond flour crust, rich cream cheese filling, and a tender apple layer on top.
Made with just two apples for the whole pan and each square has the classic taste of apple cheesecake without added sugar.
If you love these low carb apple cheesecake bars, you'll definitely want to try some of my other cheesecake recipes. My Low Carb Pumpkin Cheesecake Bars are a cozy fall favorite, while my Cottage Cheese Carrot Cake Cheesecake Bars keep things light but creamy.
For a twist, these Low Carb Blueberry Cheesecake Bars are always a hit. And since apple season never lasts long, don't miss my Low Carb Apple Ricotta Cake, my Low Carb Apple Cinnamon Muffins or my Sugar Free Apple Crisp, three delicious ways to enjoy apples in a low-carb way.
Jump To:
- What are low carb apple cheesecake bars?
- Nutrition Breakdown and Macros per Serving
- Ingredients You'll Need
- Best apples to use?
- Step by step instructions
- How to make low carb apple cheesecake bars
- Recipe Tips
- Variations
- Serving and Pairing Suggestions
- Storage
- Frequently Asked Questions
- Other low carb dessert recipes
- Recipe Card
What are low carb apple cheesecake bars?
Low-carb apple cheesecake squares deliver all the classic flavors of apple cheesecake in a portable bar form that's easy to slice and serve.
Unlike traditional apple cheesecake bars that use graham cracker crusts, lots of sugar, and more apples, this recipe keeps carbs lower with almond flour, sugar substitutes, and just two apples for the entire batch. With only 2 apples spread across 16 bars, each serving makes a healthier apple dessert option that's gluten-free and much lower in carbs.
Nutrition Breakdown and Macros per Serving
Each bar contains about 229 calories, 22g fat, 6g total carbs, 2g fiber, 3g sugar, and 5g protein. That means you're looking at just 4g net carbs per serving, which is far lower than most traditional apple cheesecake bars.
For comparison, a traditional apple cheesecake bar made with graham crackers, sugar, and more fruit can easily run 30 - 40g carbs per bar. By swapping in almond flour, low carb sweetener, and keeping the apple amount to just two for the whole batch, this recipe stays light while still tasting rich and indulgent.
Pro Tip: For stricter keto lifestyles, however, the apples may still push carbs a little higher than ideal. Want to cut carbs even further? Swap half (or all) of the apples for chayote, zucchini, or jicama cooked with apple pie spice.
This no-added-sugar apple cheesecake recipe is well-suited to moderate, low carb and diabetic-friendly eating plans.
Ingredients You'll Need
- Crust: almond flour, sweetener, and melted unsalted butter.
- Cheesecake filling: cream cheese, egg, sweetener, vanilla extract.
- Apple layer: 2 medium apples (peeled, diced), unsalted butter and cinnamon (optional).
- Note: Use your preferred sugar-free sweeteners like allulose or monk fruit.
- Only 2 apples keep it lower in carbs.
* See the recipe card for a complete list of ingredients and measurements.
Best apples to use?
For these almond flour cheesecake bars, it's best to use apples that hold their shape when cooked but still add natural sweetness. Good choices include:
- Granny Smith - tart, firm, and balances the sweetness of the cheesecake layer.
- Honeycrisp - naturally sweet and juicy, perfect for a healthy apple cheesecake dessert.
- Gala or Fuji - softer, sweeter options if you prefer a more dessert-like bar.
Since these healthy cheesecake bars only use two apples across the whole batch, you can also mix varieties (like one tart + one sweet) for a more balanced flavor.
Step by step instructions
How to make low carb apple cheesecake bars
- Step 1: Peel and dice apples.
- Step 2: Cook diced apples with butter.
STEP 1: Peel and dice 2 medium apples into small cubes.
STEP 2: In a saucepan, melt butter over medium heat and cook until golden brown with a nutty aroma. Add the diced apples and cook until tender but not mushy (about 6-8 minutes). Let the mixture cool completely.
- Step 3: Preheat oven and bake the crust.
- Step 4: Make cheesecake layer, spread one half over the cooled crust.
STEP 3: Preheat oven to 350°F. Mix the crust and press firmly into the pan and bake 12-15 minutes until golden. Cool the crust.
STEP 4: Beat cream cheese, egg, vanilla, and sweetener until smooth. Divide the mixture in half. Spread one half over the cooled crust.
- Step 5: Combine apple cheesecake mixture.
- Step 6: Spread evenly over the cream cheese mixture and bake.
STEP 5: Fold the cooled apples into the remaining half of the cream cheese mixture.
STEP 6: Spread evenly over the cheesecake layer. Bake at 350°F for about 30 minutes, until set with a slight jiggle. Cool completely in the pan. Refrigerate for 2 hours. Lift out with parchment, cut into 16 squares, and serve.
* See the recipe card for a complete list of ingredients and measurements.
Recipe Tips
Even though these almond flour cheesecake bars are simpler than a full cheesecake, a few tips help guarantee success:
- Knowing when they're set: The center should look firm but still have a slight jiggle when gently shaken.
- Preventing cracks: Don't overbake, avoid overmixing the egg, and let the bars cool gradually.
- Best pans: Metal pans give crisp edges, while glass pans may require a few extra minutes of baking.
- Chill and slice: Always chill at least 2 hours for clean cuts into sugar free apple cheesecake bars.
- Taste for sweetness before baking: Apples add natural sweetness, so taste the filling after folding them in. Add a little extra sweetener if you prefer sweeter sugar free apple cheesecake bars.
- Boost apple flavor: For a stronger apple taste, cook the apples with cinnamon or apple pie spice, add a splash of lemon juice, or stir in a few drops of apple extract.
Variations
These apple gluten-free cheesecake bars can be adapted in plenty of fun ways to match the season or your dietary needs:
- Caramel apple version: Drizzle with a homemade sugar free caramel sauce for a fall cheesecake bar that feels extra indulgent.
- Nut-free / allergy-friendly version: Instead of almond flour, try a sunflower seed flour or coconut flour base to create a nut-free take on almond flour cheesecake bars.
- Mini bars/muffin pan version: Bake in a muffin tin for individually portioned gluten-free cheesecake bars that are easy to pack for snacks or parties.
- Exotic fruit swaps: Replace apples with chayote, zucchini, or jicama for a healthy apple cheesecake dessert that minimizes carbs even further. See recipe tips to add apple flavor.
Serving and Pairing Suggestions
- Try them chilled with a hot cup of coffee or tea, or serve slightly warmed with sugar-free caramel sauce and a dollop of whipped cream. For fall gatherings, pair them with spiced lattes or herbal teas for a cozy seasonal touch.
- Toppings like chopped pecans, cinnamon dusting, or a drizzle of nut butter keep them in line with a healthy apple cheesecake dessert. These fall cheesecake bars are versatile enough for both casual snacks and holiday tables.
Storage
This low carb apple cheesecake dessert stores well in the fridge for up to 5 days. For longer storage, flash-freeze individual squares, then wrap and place in a sealed container. Thaw in the fridge overnight before serving.
They're best served chilled, but you can also enjoy them slightly warmed with a dollop of whipped cream or a drizzle of sugar free caramel. As a healthy apple cheesecake dessert, they're perfect for holiday spreads, potlucks, or weekly meal prep.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Frequently Asked Questions
Yes. While these sugar free apple cheesecake bars are already lower in carbs than traditional versions, the apples still add some natural sugar. For stricter keto, swap part or all of the apples with chayote squash or zucchini and keep the almond flour crust as is.
Yes. Sweetness depends on both the apples and the brand of sugar substitute you use. Taste the filling before baking after folding in the apples and add a little extra sweetener if you prefer a sweeter apple cheesecake bar.
A soggy crust usually happens if the apples release too much liquid or if the crust wasn't baked long enough. Be sure to pre-bake the almond flour crust until golden, and let the apples cool completely before mixing them into the cheesecake layer.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Low Carb Apple Cheesecake Bars
Instructional Recipe Video
Equipment
Ingredients
Crust
- ½ cup butter, unsalted melted
- 1.5 cups almond flour
- 1 tablespoon low carb sweetener
Cheesecake Filling
- 16 oz cream cheese
- 1 whole egg large
- 1 teaspoon vanilla extract
- ¼ cup powdered sweetener sugar substitute taste for sweetness level, add more if desired.
- 2 medium apples peeled and diced
- 2 teaspoon cinnamon optional
- ¼ cup butter, unsalted
Instructions
- Peel and dice 2 medium apples into small cubes. Set aside.
- In a saucepan, melt unsalted butter over medium heat and cook until golden brown with a nutty aroma. Add apples and cinnamon (if using) and cook until tender with a slight bite (about 6-10 minutes). Remove from heat and cool.
- Preheat oven to 350°F. Line and lightly grease an 8×8-inch square pan with parchment. Mix crust: almond flour, sweetener, and melted unsalted butter. Press firmly into the pan and bake 12-15 minutes until golden. Cool the crust.
- Make cheesecake layer: beat cream cheese, egg, vanilla extract, and sweetener until smooth. Divide the mixture in half. Spread one half over the cooled crust.
- Make apple layer and bake: fold the cooled apples into the remaining half of the cream cheese mixture. Spread evenly over the cheesecake layer. Bake at 350°F for about 30 minutes, until set with a slight jiggle. Cool completely in the pan.
- Chill, slice, serve: refrigerate for 2 hours. Lift out with parchment, cut into 16 squares, and serve.
Notes
- Apples will naturally add sweetness, so taste the filling and adjust sweetener if needed.
- Pre-bake the almond flour crust until golden to avoid sogginess.
- Chill for at least 2 hours before slicing for neat, clean bars.
- Bars can be frozen individually and thawed in the fridge overnight.
- For stronger apple flavor, add cinnamon, apple pie spice, or a splash of lemon juice.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
If you've been looking for a dessert that balances comfort and lower carbs, these no-added-sugar apple cheesecake bars deliver. They're perfect for serving at a fall gathering, tuck into lunchboxes, or keep in the freezer for a quick treat.
Try them as written, or experiment with swaps like chayote for an ultra-low carb version. These almond flour cheesecake bars are proof that a healthy apple cheesecake dessert can taste every bit as good as the classic.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Nancy M. says
This is soooooo delicious! When I mixed the crust ingredients mine wasn’t crumbly like yours so I did add some more almond flour. Also added a little more sweetener and the optional cinnamon. I used Cosmic apples which are very crisp.
My cheesecake looked just like yours! That doesn’t always happen with recipes.
Oscar Chimenti says
Right on, thanks for sharing.
Oscar Chimenti says
These low carb apple cheesecake bars were so creamy and flavorful! The almond flour crust stayed crisp, and the apple layer gave just the right touch of sweetness. A perfect healthy apple cheesecake dessert for fall.