Get the Recipe: 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 bar has less than 5 net carbs and is gluten free and keto-friendly!
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 8x8 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.
Notes
Net carbs are 4.7 g per bar (each one about 2" x 2 2/3").
Serving: 1 bar, Calories: 250kcal, Carbohydrates: 9.7g, Protein: 4.8g, Fat: 18.9g, Cholesterol: 50.8mg, Sodium: 117mg, Fiber: 5g, Sugar: 0.6g
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