Keto Chocolate Chip Cookie Cheesecake Bars Recipe
Delicious Keto Chocolate Chip Cookie Cheesecake Bars combine a buttery almond flour cookie crust loaded with sugar-free chocolate chips and a creamy, smooth cheesecake layer, perfect for a low-carb dessert option. These bars are baked to golden perfection and chilled for a satisfying treat that's both rich and guilt-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Cookie Crust
- 2 1/2 cups almond flour
- 1/2 cup brown sugar replacement
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg (room temperature)
- 1/2 cup butter (melted)
- 1/2 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
Cheesecake Filling
- 8 ounces cream cheese (softened)
- 1/3 cup powdered sweetener
- 2 tbsp sour cream (or heavy whipping cream)
- 1/2 tsp vanilla extract
- 1 large egg
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325ºF. Grease a 9-inch square baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients for Crust: In a medium-sized bowl, whisk together almond flour, brown sugar replacement, baking powder, and salt until well combined.
- Combine Wet Ingredients and Form Dough: Add the large egg, melted butter, and vanilla extract to the dry mixture. Beat until a dough forms. Stir in the sugar-free chocolate chips evenly.
- Press Dough and Bake Crust: Press about two-thirds of the dough firmly into the bottom of the prepared pan. Bake in the preheated oven for 12 to 15 minutes until the crust turns light golden brown. Remove and let cool slightly; the crust will not be fully baked yet.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth, about one minute. Add powdered sweetener, sour cream (or heavy cream), and vanilla extract, and beat until mixture is smooth. Finally, beat in the egg just until fully combined.
- Assemble Bars: Pour the cheesecake filling over the cooled cookie crust. Crumble the remaining dough over the top of the filling, gently pressing it so it adheres to the filling layer.
- Bake Bars: Bake for 20 to 25 minutes, or until the top crust is golden and the cheesecake filling is slightly jiggly in the center but set around the edges.
- Cool and Refrigerate: Remove from oven and allow to cool to room temperature. Refrigerate for at least 1 hour to set fully before slicing and serving.
Notes
- Use room temperature eggs and cream cheese for easier mixing and smoother texture.
- Brown sugar replacement and powdered sweetener should be keto-friendly options to keep the recipe low-carb.
- Press the dough evenly and firmly for an even crust and topping layer.
- Don't overbake the cheesecake filling; slight jiggle indicates perfect creamy texture.
- Refrigerate the bars thoroughly to help them set and slice cleanly.