Keto Chocolate Chip Cheesecake Bars
These Keto Chocolate Chip Cheesecake Bars combine sweet and delicious chocolate chip cookie dough with a creamy vanilla cheesecake layer! Each gluten-free bar has less than 5 net carbs and is keto-friendly!
There aren’t many things in life that can beat a buttery chocolate chip cookie combined with a creamy, sweet cream cheese filling! We clearly love our cheesecake desserts here… Whether it’s a big Butter Pecan Cheesecake or these little Cheesecake Stuffed Strawberries, we always need to get our fill.
These Keto Chocolate Chip Cheesecake Bars are the perfect gluten free, low carb dessert for parties, holidays, potlucks, or a random Tuesday! These can be made in advance, making them great for meal prep, too. The chocolate chip cookie crust in these cheesecake cookie bars is the perfect complement to the creamy texture of the cheesecake filling! It’s one of the favorite desserts by both kids and adults in our family!
Ingredients
As always, this is a quick overview of the ingredients you will need to make these Keto Cheesecake Bars. For the printable recipe card with exact measurements, just keep scrolling.
- Chocolate Chip Cookie Layer:
- Almond flour, baking soda, salt, and baking powder – I don’t recommend any substitutions.
- Butter, golden monkfruit sweetener, vanilla extract, and an egg – You could use brown sugar Swerve in place of the monk fruit if you prefer.
- Lily’s Dark Chocolate Chips – Lily’s has tons of different flavor chips, so feel free to replace these with whichever kind you like best!
- Cheesecake Layer:
- Cream cheese, powdered monkfruit sweetener, vanilla extract, and an egg yolk – You could use confectioner’s Swerve instead of monk fruit if you like. Full-fat or low-fat cream cheese will both work fine; it should be room temperature for easiest mixing.
How to Make Chocolate Chip Cookie Cheesecake?
This layered dessert looks super impressive but doesn’t take a ton of work! You will need a mixing bowl, an electric stand mixer (with bowl), an 8″ x 8″ baking pan, and parchment paper.
Prep
Start by preheating your oven to 350 degrees F. While that is warming up, combine your almond flour, baking soda, baking powder, and salt in a medium-sized mixing bowl. Set this aside for now — These are your dry ingredients for the chocolate chip cookie layers.
Mix cookie dough
In a stand mixer, add your butter, vanilla extract, and sweetener until nice and creamy. Once it’s well mixed, add in your egg and beat again. When you don’t see any remaining streaks of ingredients, slowly start pouring in the bowl of dry ingredients while your mixer is still beating. Finally, add in your chocolate chips. For this, you can either fold them in with a spatula or turn your mixer down on low and let it mix them in. Place your bowl of dough into the fridge and chill while you’re making your cheesecake layer.
Make cheesecake
Combine the cream cheese, sweetener, egg yolk, and vanilla extract in a mixing bowl and beat with an electric mixer until all ingredients are well combined and creamy.
Layer your dessert
Finally, line an 8×8 baking dish with parchment paper and press 3/4 of the cookie dough evenly into the bottom of the pan. Spread the cheesecake filling over the cookie dough crust, then break the remaining cookie dough into small chunks and place them over the top of the cheesecake.
Bake
Bake 30-35 minutes until the cheesecake no longer “jiggles” when you lightly shake it. Allow it to cool 5-10 minutes before cutting. To make the cleanest slices, run your knife under hot water, then wipe clean with a towel after each cut.
Storage & Freezing
After you allow the chocolate chip cookie cheesecake bars to cool, you can cut into bars and store in the refrigerator in an air-tight container. They’ll last about five days covered in the fridge. You can freeze these up to 3 months, too! Cut the bars, then wrap multiple times in plastic wrap and store in a freezer bag. The longer they stay frozen, the more the texture of the cream cheese will change, so I recommend thawing and eating sooner rather than later.
Cheesecake Bar FAQ’s
No, coconut flour and almond flour are extremely different. Coconut flour has a much higher absorption rate, making it incompatible for this recipe. If you’re looking for a great keto dessert that uses coconut flour, try these Keto Chocolate Cookies instead!
I love to use Lily’s Sugar Free Chocolate Chips. They have so many different flavors and are sweetened with stevia instead of sugar. You could switch it up and try their butterscotch, raspberry, or even their “unicorn swirl” chips! If you have a different brand of keto-friendly chocolate chips, you’re welcome to use those instead!
Other Keto Desserts You Will Love
- Keto Caramel Mocha Cheesecake Bars
- Easy Vanilla Cheesecake Bars
- Keto Chocolate Chip Cookies
- Mini Keto Chocolate Chip Cheesecakes
- Keto Chocolate Chip Cookie Bars
Get the Recipe: Keto Chocolate Chip Cheesecake Bars
Ingredients
Chocolate Chip Cookie Layer
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 6 tablespoons butter
- 3/4 cup golden monkfruit sweetener, packed
- 1 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup Lily's chocolate chips
Cheesecake Layer
- 8 ounces cream cheese
- 1/3 cup confectioners monkfruit sweetener
- 1 teaspoon vanilla extract
- 1 egg yolk
Equipment
Instructions
Chocolate Chip Cookie Layer
- Preheat your oven to 350 degrees.
- In a small bowl combine the almond flour, baking soda, baking powder and salt. Set this aside for now.
- Next add butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract in stand mixer bowl, then beat until creamy.
- Add the egg, beating the mixture on low speed. Gradually pour in the almond flour mixture.
- Fold in Lily’s Dark Chocolate Chips and place the mixture in the fridge while you make the cheesecake layer.
Cheesecake Layer
- In a bowl combine the cream cheese, sweetener, egg yolk and vanilla extract. Beat with an electric mixer until creamy.
Chocolate Chip Cheesecake Bars
- Line an 8×8 baking dish with parchement paper. Use 3/4 of the cookie dough batter and press evenly into the bottom of the pan.
- Spread the cheesecake layer evenly over the cookie dough crust. Break the remaining cookie dough into small chunks and place them over the top of the cheesecake.
- Bake 30-35 minutes until the cheesecake no longer "jiggles" when you lightly shake it.
These are SO delicious! They are rich; I could only eat one, but so satisfying. Make these!
Taking these with when we go camping.
such a treat and so easy
easy and so delicious! served at a party and no one knew they were keto.
Absolutely love the chocolate chip cheesecake bars, so rich and creamy! They are very easy to make and worth the wait, while they’re cooling. Great cheesecake flavor and love the crust made with almond flour. It’s nice to have some delicious Keto and low carb desserts.
Another great list of recipes for Valentine’s day. I will be trying then all. Will let u know how I get on. My birthday is 4 days after Valentine’s Day. So here goes
These look so good! Have you tried them with the Lakanto monkfruit/allulose blend? Just curious if it will work just as good.
So far we have only tried these with Lakanto’s monkfruit/erythritol blend. The two are supposed to be a 1:1 replacement, so I believe it should work, though. If you try it out, I would love to know how it goes! I know they have a golden sweetener version with allulose, but I have not yet seen a confectioner’s version. Maybe they will come out with one soon!