Description
Indulge in these decadent Keto Chocolate Chip Cookie Cheesecake Bars that combine the best of both worlds – a chewy cookie base with a creamy cheesecake topping, all low-carb and sugar-free.
Ingredients
Scale
Cookie Base:
- 2 cups almond flour
- ½ cup butter, melted
- ½ cup granulated erythritol or keto sweetener
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar-free chocolate chips
Cheesecake Topping:
- 8 oz cream cheese, softened
- ¼ cup powdered erythritol
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Prepare the cookie base: In a medium bowl, mix almond flour, melted butter, granulated erythritol, 1 tsp vanilla extract, baking soda, and salt. Fold in chocolate chips. Press two-thirds of the dough into the pan.
- Make the cheesecake topping: Beat cream cheese, powdered erythritol, egg, and ½ tsp vanilla until smooth. Pour over the cookie base, then crumble the remaining dough on top.
- Bake: Bake for 25-30 minutes until golden and set. Cool, then chill for 2 hours before slicing.
Notes
- For extra crunch, add chopped walnuts or pecans to the cookie dough.
- Store bars in the fridge for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
