Keto Chocolate Chip Cookie Cheesecake Bars
These Keto Chocolate Chip Cookie Cheesecake Bars combine a rich, buttery cookie crust with a creamy cheesecake filling—all with just 2.9g net carbs per serving. Perfect for keto dieters and dessert lovers alike!
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.
Notes
Store in the fridge up to 5 days or freeze up to 3 months (wrap individually). Add 1 tsp espresso powder to enhance chocolate flavor. For nut-free: use sunflower seed flour + 1 tsp lemon juice. Each bar: ~6.1g total carbs, ~3.2g fiber = 2.9g net carbs.
