Keto Chocolate Chip Cookie Cheesecake Bars (Low Carb, Guilt-Free Delight)
There’s something undeniably comforting about chocolate chip cookies and cheesecake. When you combine the two into a single, dreamy dessert—without the sugar or carbs—you’ve got a winner. These Keto Chocolate Chip Cookie Cheesecake Bars are soft, creamy, a little gooey, and loaded with melty chocolate chips. Even better? They’re low carb, gluten-free, and keto-friendly.
I’ve made these bars more times than I can count. They’re my go-to dessert when I’m hosting friends (even non-keto eaters love them!) or when I need something indulgent but still within my goals. Best of all, they’re easy enough for a weeknight treat but impressive enough to bring to a party.
🍪 Why You’ll Love This Recipe
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Two treats combined: A soft cookie foundation topped with a creamy cheesecake filling.
Keto-compatible: Low in carbohydrates, free from refined sugars, and prepared with almond flour.
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No fancy tools needed: Just a bowl, mixer, and a baking dish.
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Freezer-friendly: These bars store beautifully for a make-ahead option.
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Family-approved: Even kids and picky eaters can’t tell it’s sugar-free.
📝 Ingredients
For the Cookie Dough:
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2 cups almond flour
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1/2 cup salted butter, softened
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1/3 cup granulated erythritol (or preferred keto sweetener)
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1 large egg
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1 tsp vanilla extract
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1/2 tsp baking soda
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1/3 cup sugar-free chocolate chips (Lily’s or ChocZero)
For the Cheesecake Layer:
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8 oz cream cheese, softened
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1/4 cup powdered erythritol
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1 large egg
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1/2 tsp vanilla extract
🥣 Step-by-Step Instructions
1. Preheat and Prep
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Preheat your oven to 350°F (175°C).
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Prepare an 8x8 inch baking dish by lining it with parchment paper to facilitate easy removal.
2. Make the Cookie Dough
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In a large mixing bowl, beat the softened butter and sweetener until light and fluffy (about 1 minute).
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Incorporate the egg and vanilla excerpt, blending until entirely mixed.
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Stir in the almond flour and baking soda until a dough forms.
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Fold in the chocolate chips.
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Press about two-thirds of the cookie dough into the bottom of your prepared pan to form the crust.
3. Prepare the Cheesecake Layer
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In another bowl, whisk the cream cheese until it’s creamy.
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Add powdered erythritol, egg, and vanilla extract. Beat until creamy and lump-free.
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Pour the cheesecake mixture over the cookie dough crust and spread it evenly.
4. Add the Topping
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Take the remaining cookie dough and break it into chunks, dotting it over the cheesecake layer. It doesn’t have to cover it fully—some cheesecake peeking through looks great!
5. Bake
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Bake for 25–30 minutes or until the top is lightly golden and the cheesecake layer is set (slight jiggle in the middle is okay).
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Allow to cool entirely in the pan, then chill for a minimum of 2 hours before cutting.
🍽 Serving Size and Nutritional Info
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Serving size: 1 bar (makes 16 bars)
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Calories: 180
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Fat: 16g
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Protein: 4g
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Total Carbs: 5g
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Net Carbs: 2g
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Fiber: 3g
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Sugar: <1g
Note: Nutritional values may vary slightly depending on brands used.
🧊 Storage Tips
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Refrigerator: Keep in a sealed container for a maximum of 5 days.
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Freezer: Wrap each bar in parchment and freeze in a zip-top bag for up to 2 months. Defrost in the refrigerator or at room temperature for 30 minutes.
🔁 Variations
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Nut-free: Use sunflower seed flour instead of almond flour (1:1 ratio).
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Dairy-free: Swap in dairy-free cream cheese and vegan butter.
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Add-ins: Add chopped pecans, coconut flakes, or a swirl of peanut butter for extra flavor.
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Double batch: Make in a 9x13 pan and adjust bake time to 35–40 minutes.
🔍 Keto Notes
These bars are inherently low in carbohydrates, due to almond flour and sweeteners suitable for keto diets. Here’s why they’re a great fit for your keto lifestyle:
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No grains or gluten.
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No added sugar.
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High in healthy fats.
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Keeps your blood sugar stable and energy steady.
They’re a perfect sweet treat for anyone keeping carbs low without sacrificing dessert.
✅ Pro Tips & Tricks
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Don’t skip chilling: The cheesecake layer firms up in the fridge and helps you get clean, even slices.
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Room temp cream cheese: This makes mixing easier and prevents lumps in the cheesecake layer.
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Sweetener tip: Use powdered erythritol for the cheesecake to avoid grainy texture.
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Soft cookie texture: Don’t overbake! They’ll continue to firm up as they cool.
❓Common FAQs
Can I make these bars dairy-free?
Yes! Use dairy-free cream cheese and plant-based butter. Check that your chocolate chips are also dairy-free.
What can I use instead of almond flour?
You can try sunflower seed flour if you’re allergic to nuts. Coconut flour is not a good 1:1 substitute here, as it absorbs too much moisture.
Can I use a different sweetener?
Absolutely. Monk fruit blends or allulose work well. Just be sure to compensate for sweetness—certain sweeteners are more intense than others.
How do I know when it's done baking?
The top should be golden brown and the cheesecake set with a slight jiggle. A toothpick placed close to the edge ought to emerge mostly clean.
Are these freezer-friendly?
Yes! I love freezing them in individual portions. Just thaw before serving.
🥄 Final Thoughts
These Keto Chocolate Chip Cookie Cheesecake Bars are more than just a treat—they’re proof that eating low carb doesn’t mean giving up the joy of dessert. They’ve been a hit every time I’ve served them, and I always keep a few tucked in my freezer for those “just one bite” cravings.
Try them out and tell me your thoughts in the comments. If you have your own spin or secret ingredient, I’d love to hear about it!
Looking for more keto-friendly desserts? Check out my other favorites:
Until next time—happy baking and enjoy every bite!