Description
Delight in these rich and creamy Keto Chocolate Chip Cookie Cheesecake Bars, combining the buttery texture of almond flour cookie dough with a luscious sugar-free cheesecake filling. Perfectly baked to golden perfection, these bars offer a low-carb, sugar-free treat ideal for keto enthusiasts and dessert lovers alike.
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). Lightly grease or line a baking pan with parchment paper for easy removal.
- Make the Cookie Dough: In a mixing bowl, combine the almond flour, melted butter, granulated erythritol or monk fruit sweetener, egg, vanilla extract, baking soda, and salt. Stir until a sticky dough forms, then fold in the sugar-free chocolate chips evenly.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add powdered erythritol, egg, and vanilla extract, mixing until the filling is creamy and well combined.
- Assemble & Bake: Press half of the cookie dough evenly into the bottom of the prepared baking pan to form the crust layer.
- Add Cheesecake Layer: Pour the cheesecake mixture evenly over the cookie dough base, smoothing with a spatula for even coverage.
- Top with Remaining Dough: Crumble the remaining cookie dough over the cheesecake filling, distributing it evenly across the surface.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the bars turn golden brown on top and the cheesecake filling is set in the center.
- Cool and Serve: Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before slicing into 12 servings.
Notes
- Ensure the cream cheese is softened to room temperature for smoother cheesecake filling.
- Use a sugar-free chocolate chip brand that you trust for the best keto compliance.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- For extra flavor, add a pinch of cinnamon or espresso powder to the cookie dough.
- These bars can be frozen for up to 1 month; thaw in the refrigerator before serving.
