Keto Chocolate Chip Cookie Cheesecake Bars – Low-Carb Delight

Keto Chocolate Chip Cookie Cheesecake Bars: A Deliciously Low-Carb Treat

Hey there, fellow dessert lovers! If you’re on a keto diet, you know that one of the toughest parts of staying on track is craving something sweet. Well, today I’ve got a treat that will satisfy your sweet tooth without kicking you out of ketosis. Introducing Keto Chocolate Chip Cookie Cheesecake Bars! These bars combine the best of both worlds – a soft, chewy chocolate chip cookie base with a rich, creamy cheesecake topping. Trust me, they taste just like something you'd find at your favorite bakery, but without the carbs!

I’ve been making these bars for a while, and they’ve quickly become a favorite in my house. Whether you’re hosting a keto-friendly gathering or just want a special treat for yourself, these bars are the perfect solution. Let’s dive right into the recipe so you can enjoy these delightful bars in no time.

Why You’ll Love These Keto Chocolate Chip Cookie Cheesecake Bars

• Perfect for Keto: These bars are low-carb, gluten-free, and sugar-free, making them ideal for anyone on a keto or low-carb diet.
• Delicious Layers: A chewy chocolate chip cookie bottom, topped with a smooth and creamy cheesecake layer – it’s the ultimate dessert combination.
• Easy to Make: You don’t need to be a professional baker to pull this off. This simple recipe comes together with just a few ingredients and minimal effort.

Are you ready to indulge in these keto-friendly cheesecake bars? Let’s get started!

Ingredients

For the cookie base:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ¼ cup unsalted butter, softened
• 2 tbsp erythritol (or your preferred keto sweetener)
• 1 large egg
• 1 tsp vanilla extract
• ¼ tsp sea salt
• ½ tsp baking powder
• ½ cup sugar-free chocolate chips

For the cheesecake filling:

• 8 oz cream cheese, softened
• ¼ cup sour cream
• 1 large egg
• 2 tbsp erythritol
• 1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Preheat and Prepare the Baking Pan

First things first – preheat your oven to 350°F (175°C). While the oven is heating up, line an 8x8-inch baking pan with parchment paper or lightly grease it to prevent the bars from sticking.

Step 2: Make the Cookie Base

In a large mixing bowl, combine the almond flour, coconut flour, erythritol, and baking powder. These are your dry ingredients, and they’ll form the chewy base of the cookie bars. Add the softened butter, egg, and vanilla extract to the bowl. Stir everything together until the dough comes together – it should be soft but not too sticky. If it feels a bit dry, you can add a teaspoon of almond milk to bring it together.

Once the dough is mixed, fold in the sugar-free chocolate chips. This is what makes the base so delicious, with little pockets of chocolate in every bite.

Evenly press the dough into the bottom of the prepared baking dish. Use your hands or the back of a spoon to smooth it out into a flat layer. You’ll want the base to be as even as possible so that the cheesecake layer bakes evenly on top.

Step 3: Make the Cheesecake Filling

In a separate bowl, beat the cream cheese and sour cream until smooth and creamy. Add the erythritol, egg, and vanilla extract, and mix until everything is well combined. The filling should be thick and creamy, just like a traditional cheesecake filling.

Once your cheesecake mixture is ready, pour it over the cookie base in the pan. Utilize a spatula to distribute the filling uniformly.

Step 4: Bake the Bars

Place the baking pan in the preheated oven and bake for 25–30 minutes, or until the edges are golden brown and the cheesecake filling has set. You should be able to insert a toothpick into the center of the cheesecake layer, and it should come out clean. If the top is browning too quickly, you can loosely cover the pan with foil and continue baking.

Once done, remove the bars from the oven and let them cool in the pan for about 15 minutes. Afterward, transfer the pan to the refrigerator and chill the bars for at least 2 hours. This will help the cheesecake filling firm up, making the bars easier to slice and enjoy.

Step 5: Slice and Serve

Once the bars have chilled and set, slice them into squares and serve! They’re best enjoyed cold, and I promise they’ll be just as good the next day. In fact, they taste even better after a night in the fridge as the flavors have time to meld together.

Macro Breakdown and Nutritional Information (Per Serving)

Serving size: 1 bar
Total yield: 12 bars

• Calories: 215 kcal
• Fat: 18g
• Carbs: 4g
  • Fiber: 2g
  • Net Carbs: 2g
• Protein: 5g
• Sugar: 1g (from erythritol, which has no impact on blood sugar)

Preparation Time

• Prep time: 15 minutes
• Cook time: 30 minutes
• Chill time: 2 hours
• Total time: 2 hours and 45 minutes

Additional Tips

1. Chill Time Is Key: Don’t skip the chilling time! These bars really need to firm up in the fridge to get that perfect texture.
2. Customize the Chocolate Chips: If you’re a fan of dark chocolate, you can opt for 90% cocoa chocolate chips to keep the net carbs lower.
3. Use a Hand Mixer: To make your cheesecake filling extra smooth, use a hand mixer to beat the cream cheese and sour cream. It will give you a perfectly creamy filling every time.
4. Cut Even Slices: To make cutting easier, use a sharp knife and wipe it clean between each slice for neat, professional-looking bars.

Keto Notes

• Almond flour: This is a staple in many keto-friendly recipes. It’s low in carbs and high in healthy fats, which makes it perfect for keto baking.
• Erythritol: Erythritol is a natural, zero-calorie sweetener that doesn’t affect your blood sugar, making it a great option for keto desserts.
• Chocolate Chips: Always choose sugar-free chocolate chips to keep the carbs low. Look for a high-quality chocolate that has little to no sugar, such as Lily’s or ChocZero.

Nutritional Benefits

1. Healthy Fats: The almond flour and cream cheese provide healthy fats that are great for keeping you full and satisfied.
2. Low-Carb: With just 2g of net carbs per bar, these cheesecake bars won’t throw you out of ketosis. You can enjoy a treat without worrying about your carb count.
3. High in Protein: The addition of cream cheese and eggs helps give these bars a good amount of protein, which is essential for muscle repair and overall health on a keto diet.
4. Gluten-Free: Since these bars are made with almond and coconut flour, they’re perfect for anyone following a gluten-free diet as well.

Tips and Variations

1. Add Nuts: If you love a little crunch, you can sprinkle some chopped nuts (like walnuts or pecans) on top before baking.
2. Make it Chocolate Swirl: For a fun twist, you can melt some sugar-free chocolate and swirl it into the cheesecake filling before baking for a marbled effect.
3. Dairy-Free Option: You can use coconut cream and dairy-free cream cheese to make this dessert dairy-free if needed.

Frequently Asked Questions

1. Can I use a different sweetener?
Yes! You can use monk fruit sweetener or stevia as a substitute for erythritol. Just make sure to adjust the amounts based on the sweetness of your chosen sweetener.

2. How do I store these bars?
Store your Keto Chocolate Chip Cookie Cheesecake Bars in an airtight container in the fridge for up to a week. They also freeze well, so you can store them in the freezer for up to 3 months.

3. Can I make these in advance?
Absolutely! These bars actually taste even better after being chilled overnight. You can make them ahead of time and have them ready to serve whenever you need a sweet treat.

Final Thoughts

I hope you enjoy these Keto Chocolate Chip Cookie Cheesecake Bars as much as I do. They’re the perfect blend of rich, creamy cheesecake and chewy, chocolatey cookie goodness – all while keeping you on track with your keto goals. I promise you won’t even miss the sugar or carbs! Feel free to give this recipe a try – your palate (and figure) will appreciate it

Happy baking, and enjoy every bite of these guilt-free keto treats!