Keto Chocolate Chip Cookie Cheesecake Bars
Have you ever found yourself standing in front of the refrigerator, debating between a slice of creamy cheesecake or a warm chocolate chip cookie? I’ve been there too many times! That’s why I created these Keto Chocolate Chip Cookie Cheesecake Bars – the perfect solution to this delicious dilemma.
As someone who follows a ketogenic lifestyle, I understand the challenge of finding desserts that satisfy cravings without breaking your carb bank. These bars combine the buttery crunch of chocolate chip cookies with the silky smoothness of cheesecake, all while keeping your macros in check.
When I first developed this recipe, it quickly became a staple at family gatherings. Even my non-keto relatives can’t tell the difference! The secret lies in using high-quality ingredients and balancing the textures perfectly. The almond flour provides a wonderful nutty base that complements the rich cheesecake filling.
What I love most about these bars is their versatility. They’re elegant enough for special occasions but simple enough for a weeknight treat when you need something sweet. Plus, they store beautifully in the refrigerator for up to a week, making them perfect for meal prep.
| Ingredient | Quantity | Notes |
|---|---|---|
| Almond flour | 2 1/2 cups (280 g) | Finely ground recommended |
| Brown sugar replacement | 1/2 cup (100 g) | Erythritol-based works best |
| Baking powder | 1 tsp | Aluminum-free preferred |
| Salt | 1/4 tsp | Fine sea salt recommended |
| Egg (for crust) | 1 large | Room temperature |
| Butter | 1/2 cup (113.5 g) | Melted |
| Vanilla extract (for crust) | 1/2 tsp | Pure, not imitation |
| Sugar-free chocolate chips | 1/3 cup (60 g) | Dark chocolate variety |
| Cream cheese | 8 ounces (226.8 g) | Softened |
| Powdered sweetener | 1/3 cup (60.67 g) | Sifted to remove lumps |
| Sour cream | 2 tbsp | Room temperature |
| Vanilla extract (for filling) | 1/2 tsp | Pure vanilla |
| Egg (for filling) | 1 large | Room temperature |
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes + 1 hour chilling Servings: 16 bars | Difficulty: Medium
How to Make Keto Chocolate Chip Cookie Cheesecake Bars
The beauty of these keto bars is that they’re surprisingly straightforward to make, even if you’re new to keto baking. Let me walk you through the process step by step.
Step 1: Prepare the Cookie Crust
I always start by preheating my oven to 325°F (165°C) and lining a 9-inch square baking pan with parchment paper for easy removal. In a medium bowl, I whisk together the almond flour, brown sugar replacement, baking powder, and salt until well combined. Then I add the egg, melted butter, and vanilla extract, beating until the mixture forms a cohesive dough. Pro tip: make sure your butter isn’t too hot when you add it, or it might cook the egg! Finally, I fold in those delicious sugar-free chocolate chips.
Step 2: Form the Base Layer
I take about two-thirds of the cookie dough and press it evenly into the bottom of my prepared pan. I’ve found that using slightly damp hands prevents the dough from sticking to my fingers. Then I bake it for 12-15 minutes until it’s just turning light golden brown around the edges. Remember, we’re not fully baking it yet!
Step 3: Prepare the Cheesecake Filling
While the crust is cooling slightly, I make the filling. In a large bowl, I beat the softened cream cheese until it’s completely smooth and creamy – usually about a minute with an electric mixer. This step is crucial for avoiding lumps! Then I add the powdered sweetener, sour cream, and vanilla, beating again until the mixture is silky smooth. Finally, I gently beat in the egg just until combined. Over-mixing at this stage can introduce too much air and cause cracks.
Step 4: Assemble and Bake
I pour the cheesecake filling over the partially baked crust, spreading it into an even layer. Then comes the fun part – I take the remaining cookie dough and crumble it over the top of the filling, gently pressing it down so it adheres but doesn’t sink into the cheesecake. I bake the bars for 20-25 minutes, until the cookie crumbles on top are golden and the cheesecake layer is just slightly jiggly in the center.
Expert Tips and Variations for Perfect Keto Cheesecake Bars
After making these bars countless times, I’ve discovered a few tricks that make all the difference. First, patience is key! Allow the bars to cool completely at room temperature before refrigerating for at least an hour. This prevents condensation from forming and gives you that perfect texture.
One variation I love is adding a teaspoon of espresso powder to the cookie dough. It doesn’t make the bars taste like coffee, but it enhances the chocolate flavor beautifully. Sometimes I’ll also fold in a quarter cup of chopped walnuts or pecans for extra crunch and healthy fats.
These bars freeze exceptionally well. I often make a double batch and freeze individual portions wrapped in parchment paper and stored in an airtight container. They thaw perfectly in the refrigerator overnight, giving me a ready-made keto treat whenever cravings strike.
For special occasions, I’ll sometimes serve these with a dollop of unsweetened whipped cream and a few fresh berries. The slight tartness of raspberries or blackberries complements the sweetness of the bars perfectly.
When calculating your macros, remember that each bar contains approximately 6.1g total carbs and 3.2g fiber, resulting in just 2.9g net carbs per serving. That makes these a perfect treat that won’t kick you out of ketosis!
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
Unfortunately, coconut flour cannot be substituted 1:1 for almond flour as it absorbs much more moisture. If you need a nut-free option, sunflower seed flour works better, though you may need to add a teaspoon of lemon juice to prevent the chlorophyll from reacting with the baking powder and turning green.
How do I know when the cheesecake bars are done baking?
The bars are ready when the cookie crumbles on top are golden brown and the cheesecake filling is set around the edges but still has a slight jiggle in the center. It will continue to set as it cools.
Can I use regular sugar and chocolate chips instead of the keto versions?
Absolutely! If you’re not following a ketogenic diet, you can substitute regular brown sugar for the brown sugar replacement and regular chocolate chips for the sugar-free variety. The measurements remain the same.
My cream cheese filling has lumps. What did I do wrong?
Lumps usually form when the cream cheese isn’t soft enough before beating. I recommend leaving it out for at least two hours to soften, or microwaving it for 10-15 seconds if you’re short on time. Always beat the cream cheese alone first until completely smooth before adding other ingredients.
How long do these bars stay fresh?
When stored in an airtight container in the refrigerator, the bars will stay fresh for up to 5 days. For longer storage, they can be frozen for up to 3 months. Just thaw overnight in the refrigerator before enjoying!
Keto Chocolate Chip Cookie Cheesecake Bars
Ingredients
- For the Cookie Dough:
- 2 1/2 cups 280 g almond flour, finely ground
- 1/2 cup 100 g brown sugar replacement (erythritol-based)
- 1 tsp baking powder aluminum-free preferred
- 1/4 tsp fine sea salt
- 1 large egg room temperature
- 1/2 cup 113.5 g butter, melted (not hot)
- 1/2 tsp pure vanilla extract
- 1/3 cup 60 g sugar-free chocolate chips (dark chocolate preferred)
- For the Cheesecake Filling:
- 8 oz 226.8 g cream cheese, softened
- 1/3 cup 60.67 g powdered sweetener, sifted
- 2 tbsp sour cream room temperature
- 1/2 tsp pure vanilla extract
- 1 large egg room temperature
Instructions
- Preheat oven to 325°F (165°C). Line a 9-inch square pan with parchment paper.
- Make the cookie crust: In a bowl, whisk almond flour, brown sugar replacement, baking powder, and salt. Add egg, melted butter, and vanilla. Mix to form a dough. Fold in chocolate chips.
- Press 2/3 of the dough into the prepared pan. Use damp fingers for easy spreading. Bake for 12–15 minutes, until edges are lightly golden. Let cool slightly.
- Make cheesecake filling: Beat cream cheese until smooth (about 1 minute). Add powdered sweetener, sour cream, and vanilla. Beat again until creamy. Add egg and mix just until combined.
- Assemble bars: Pour cheesecake mixture over baked crust and spread evenly. Crumble remaining cookie dough over the top and gently press.
- Bake 20–25 minutes, until the top is golden and the cheesecake layer is just slightly jiggly in the center.
- Cool completely at room temperature, then chill for at least 1 hour before cutting.
