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.

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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

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🍰 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.

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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.

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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!

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4️⃣ Cool & Slice

• Let cool completely for clean slices.
• Slice into 16 squares.
• Store in fridge — they get even BETTER the next day.

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📊 Nutrition (per square, 16 squares)

Approx:

• Calories: 150
• Net Carbs: 2.5g
• Fat: 14g
• Protein: 4g
• Sugar: 0g

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💡 Tips for Perfect Sticky Bars

• Powdered allulose gives the gooey texture (granular sweeteners won’t be as smooth).
• Want extra richness? Add 2 tbsp sour cream to the filling.
• For a golden glossy top like the picture, broil 10–20 seconds at the end — watch closely!