Description
These Keto Chocolate Chip Cookie Cheesecake Bars combine rich, creamy cheesecake with buttery chocolate chip cookie dough, all in a low-carb, keto-friendly treat that satisfies your sweet tooth without the guilt. Perfect for dessert lovers following a ketogenic or low-carb lifestyle, these bars are easy to make and deliciously indulgent.
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). Prepare an 8×8 inch baking pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make the Cookie Dough: In a large mixing bowl, combine the almond flour, melted unsalted butter, granulated erythritol or monk fruit sweetener, egg, vanilla extract, baking soda, salt, and sugar-free chocolate chips. Stir until a dough forms and chocolate chips are evenly distributed.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the powdered erythritol, egg, and vanilla extract and mix until fully combined and creamy.
- Assemble & Bake: Press half of the cookie dough evenly into the bottom of the prepared baking pan to form a base layer. Pour the cheesecake filling over this cookie layer and spread it evenly. Crumble the remaining cookie dough over the top of the cheesecake layer.
- Bake: Place the assembled pan in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the cheesecake center is set but still slightly jiggly.
- Cool & Serve: Allow the bars to cool completely in the pan before slicing into 12 squares. For best results, chill in the refrigerator for at least 1 hour before serving to firm up the cheesecake layer.
Notes
- Use room temperature cream cheese for a smoother cheesecake filling.
- Make sure not to overbake; the cheesecake should be set but slightly jiggly in the center to stay creamy.
- Almond flour can be lightly toasted before mixing to enhance flavor, but it’s optional.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a nut-free keto option, substitute almond flour with coconut flour but reduce the quantity to ½ cup and increase eggs to 2 due to coconut flour’s absorbency.
