Description
Delight in these Keto Chocolate Chip Cookie Cheesecake Bars, a perfect low-carb dessert combining rich cream cheese filling with a buttery almond flour cookie crust and sugar-free chocolate chips. Ready in just 45 minutes, these bars are ideal for anyone following a ketogenic lifestyle craving a sweet treat without the carbs.
Ingredients
Scale
Cookie Dough
- 2 cups almond flour
- ½ cup unsalted butter, melted
- ½ cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar-free chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered erythritol
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and prepare a baking pan by lightly greasing it or lining it with parchment paper for easy removal.
- Make the Cookie Dough: In a mixing bowl, combine almond flour, melted butter, granulated erythritol or monk fruit sweetener, egg, vanilla extract, baking soda, salt, and sugar-free chocolate chips. Mix until fully incorporated into a dough.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered erythritol, egg, and vanilla extract until smooth and creamy with no lumps.
- Assemble the Bars: Press half of the cookie dough evenly into the bottom of the prepared baking pan to form the crust layer.
- Add Cheesecake Layer: Pour the cheesecake mixture over the cookie crust and spread it evenly, creating a smooth layer.
- Top with Remaining Cookie Dough: Crumble the remaining cookie dough over the cheesecake layer, distributing it evenly.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the bars are golden brown on top and the center is set.
- Cool & Serve: Allow the bars to cool completely in the pan before slicing into 12 servings. For best results, refrigerate for at least an hour before serving to help them set.
Notes
- Use room temperature cream cheese for easier mixing and a smoother filling.
- Sugar-free chocolate chips help keep this recipe keto-friendly.
- Ensure bars cool completely before cutting to prevent crumbling.
- Storing bars in the refrigerator will keep them fresh for up to 5 days.
- Can be frozen for up to 1 month; thaw in the refrigerator before serving.
