Description
These Keto Chocolate Chip Cookie Cheesecake Bars combine a delicious low-carb cookie base with a creamy cheesecake topping, perfect for a guilt-free dessert that satisfies your sweet tooth while keeping carbs low. With almond flour and sugar-free sweeteners, these bars are ideal for a ketogenic diet and are easy to prepare in under an hour.
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 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 the almond flour, melted butter, granulated erythritol, egg, vanilla extract, baking soda, salt, and sugar-free chocolate chips. Mix until a uniform cookie dough forms.
- Make the Cheesecake Filling: In another bowl, blend softened cream cheese with powdered erythritol, egg, and vanilla extract until smooth and creamy.
- Assemble & Bake: Press half of the cookie dough evenly into the bottom of the baking pan to form the base layer. Pour the cheesecake filling over the cookie layer and spread it uniformly. Crumble the remaining cookie dough evenly over the cheesecake layer.
- Bake: Place the 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: Remove from oven and allow the bars to cool completely before slicing into 12 servings. Refrigerate if desired for firmer texture.
Notes
- You can substitute erythritol or monk fruit sweetener based on your preference for sweetness.
- Ensure the cream cheese is softened for smooth blending with no lumps.
- Use sugar-free chocolate chips to keep the recipe keto-friendly.
- Cooling the bars completely helps them hold their shape when sliced.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
