These Keto Chocolate Chip Cookie Cheesecake Bars combine the best of both worlds—chewy, buttery cookie dough and rich, creamy cheesecake. This low-carb, sugar-free treat is perfect for anyone following a keto or gluten-free lifestyle. Each bite is packed with indulgent flavors without the guilt, making it an excellent dessert or snack for satisfying your sweet tooth.
Why You’ll Love This Recipe
- Keto & Low-Carb: Made with almond flour and sugar-free sweeteners, keeping carbs to a minimum.
- Two Desserts in One: A delicious blend of chewy cookie and creamy cheesecake layers.
- Sugar-Free & Gluten-Free: No refined sugar or wheat flour—just keto-friendly ingredients.
- Make-Ahead Friendly: Tastes even better after chilling, making it perfect for meal prep.
Ingredients
For the Cookie Layer:
- 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
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ¼ cup powdered erythritol
- 1 large egg
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
Step 2: Make the Cookie Dough
In a mixing bowl, combine almond flour, granulated sweetener, baking soda, and salt. Stir in the melted butter, egg, and vanilla extract until a dough forms. Fold in the sugar-free chocolate chips.
Step 3: Make the Cheesecake Filling
In a separate bowl, beat the cream cheese, powdered sweetener, egg, and vanilla extract until smooth and creamy.
Step 4: Assemble & Bake
- Press half of the cookie dough evenly into the bottom of the prepared pan.
- Pour the cheesecake mixture over the cookie dough layer and spread evenly.
- Crumble the remaining cookie dough on top.
- Bake for 25-30 minutes, or until golden brown and the center is set.
Step 5: Cool & Serve
- Let the bars cool completely, then refrigerate for at least 2 hours before slicing.
- Cut into 12 bars and enjoy this keto-friendly indulgence!
Servings and Timing
- Servings: 12 bars
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Peanut Butter Swirl: Add 2 tablespoons of peanut butter to the cheesecake filling for a nutty twist.
- Nutty Crunch: Fold in chopped pecans or walnuts to the cookie dough for added texture.
- Chocolate Lover’s Version: Use sugar-free cocoa powder in the cookie dough for a double chocolate treat.
- Berry Cheesecake Bars: Add a few fresh raspberries or blueberries to the cheesecake layer.
- Dairy-Free Option: Use dairy-free cream cheese and butter substitutes to make it dairy-free.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 1 week.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.
- Serving Tip: These bars taste best chilled or slightly softened at room temperature.
FAQs
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs more liquid, so it won’t work as a 1:1 substitute. Stick with almond flour for the best texture.
What’s the best sugar-free sweetener to use?
Erythritol, monk fruit, or allulose work well. Avoid liquid sweeteners as they can affect the consistency.
Can I use regular chocolate chips?
If you’re not keto, you can use regular chocolate chips, but to keep it low-carb, opt for sugar-free chocolate chips like Lily’s or ChocZero.
How do I know when the bars are done baking?
The bars are ready when the top is golden brown and the center is set but slightly jiggly. They will firm up as they cool.
Can I make these ahead of time?
Yes! These bars taste even better the next day after chilling, making them great for meal prep.
Why do I need to refrigerate before serving?
Chilling helps the cheesecake layer firm up, making the bars easier to slice and giving them the best texture.
Can I make this recipe in a larger pan?
You can use a 9×13-inch pan, but the bars will be thinner. Adjust baking time to 20-25 minutes.
Are these bars keto-friendly?
Yes! Each bar is low in carbs, high in healthy fats, and sugar-free, making them perfect for a keto diet.
Can I substitute the cream cheese with Greek yogurt?
Greek yogurt is not as thick as cream cheese, so it won’t give the same texture. Stick with cream cheese for the creamiest filling.
How can I make these bars extra gooey?
For an extra gooey texture, slightly underbake the bars and chill them for a shorter time before serving.
Conclusion
These Keto Chocolate Chip Cookie Cheesecake Bars are the perfect combination of chewy cookie and creamy cheesecake in one delicious, low-carb dessert. Whether you’re on a keto diet, gluten-free lifestyle, or just love a healthier sweet treat, these bars are a must-try. Make a batch today and enjoy guilt-free indulgence!
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Keto Chocolate Chip Cookie Cheesecake Bars
These Keto Chocolate Chip Cookie Cheesecake Bars combine a buttery, chewy cookie base with a rich, creamy cheesecake filling for the ultimate sugar-free indulgence. Made with almond flour, sugar-free chocolate chips, and cream cheese, this low-carb, gluten-free dessert is perfect for satisfying your sweet tooth while staying on track with your keto lifestyle. Easy to make and meal-prep friendly, these bars are the perfect guilt-free treat!
- Total Time: 45 minutes
- Yield: 12 bars
Ingredients
For the Cookie Layer:
- 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
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ¼ cup powdered erythritol
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat & Prep
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Step 2: Make the Cookie Dough
In a mixing bowl, whisk together almond flour, granulated sweetener, baking soda, and salt. Stir in melted butter, egg, and vanilla extract until a dough forms. Fold in the sugar-free chocolate chips.
Step 3: Make the Cheesecake Filling
In a separate bowl, beat cream cheese, powdered sweetener, egg, and vanilla extract until smooth and creamy.
Step 4: Assemble & Bake
- Press half of the cookie dough evenly into the bottom of the baking pan.
- Pour the cheesecake mixture over the cookie layer and spread evenly.
- Crumble the remaining cookie dough on top.
- Bake for 25-30 minutes, or until golden brown and the center is set.
Step 5: Cool & Serve
Let the bars cool completely, then refrigerate for at least 2 hours before slicing. Cut into 12 bars and enjoy!
Notes
- For a peanut butter twist, mix 2 tablespoons of peanut butter into the cheesecake filling.
- For a crunchier texture, add chopped pecans or walnuts to the cookie dough.
- To make it dairy-free, use plant-based butter and dairy-free cream cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
