Description
These Keto Chocolate Chip Cookie Cheesecake Bars combine the rich, creamy texture of cheesecake with the classic flavor of chocolate chip cookie dough, all while keeping carbs low and sweetness keto-friendly. Perfect for a guilt-free treat that satisfies your sweet tooth without compromising your diet goals.
Ingredients
Scale
Cookie Dough
- 2 cups almond flour
- ½ cup unsalted butter, melted
- ½ cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar-free chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered erythritol
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper or greasing it lightly.
- Make the Cookie Dough: In a mixing bowl, combine almond flour, melted butter, granulated erythritol or monk fruit sweetener, egg, vanilla extract, baking soda, salt, and sugar-free chocolate chips. Mix thoroughly until a dough forms.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered erythritol until smooth. Add the egg and vanilla extract, then continue to mix until well combined and creamy.
- Assemble & Bake: Press half of the cookie dough evenly into the bottom of the prepared baking pan to form the base layer. Pour the cheesecake mixture evenly over the cookie dough layer. Finally, crumble the remaining cookie dough over the cheesecake layer in small pieces.
- Bake: Place the baking pan in the preheated oven and bake for 25-30 minutes, or until the top turns golden brown and the cheesecake center is set but slightly jiggly.
- Cool & Serve: Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before slicing and serving to ensure they set properly.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- You can substitute monk fruit sweetener for erythritol based on your preference.
- Make sure the cream cheese is softened to avoid lumps in the cheesecake filling.
- For easier slicing, chill the bars overnight.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
