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 almond flour, finely ground 280 g
- 1/2 cup brown sugar replacement (erythritol-based) 100 g
- 1 tsp baking powder aluminum-free preferred
- 1/4 tsp fine sea salt
- 1 large egg room temperature
- 1/2 cup butter, melted (not hot) 113.5 g
- 1/2 tsp pure vanilla extract
- 1/3 cup sugar-free chocolate chips (dark chocolate preferred) 60 g
- For the Cheesecake Filling:
- 8 oz cream cheese, softened 226.8 g
- 1/3 cup powdered sweetener, sifted 60.67 g
- 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
Why the carb numbers do not subtract cleanly. The total carbohydrate above includes the sugar-free sweetener, because that is how it is declared on the packet. Erythritol and allulose pass through without being metabolized, so they come back out again in the net carb figure — which is why total carbs minus fiber does not land on the net carbs shown.
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: ~16.7g total carbs, ~2.7g fiber = ~4g net carbs.