Description
Indulge in the perfect combination of a chewy cookie base and creamy cheesecake topping with these Keto Chocolate Chip Cookie Cheesecake Bars. These bars are sugar-free, gluten-free, and low carb, making them a guilt-free treat for any occasion.
Ingredients
Scale
For the Cookie Layer:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/4 cup powdered erythritol
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Mix the cookie layer: Whisk together almond flour, coconut flour, baking soda, and salt. Cream butter and sweetener, add egg and vanilla, then mix in dry ingredients and chocolate chips. Press two-thirds of dough into pan.
- Prepare the cheesecake layer: Beat cream cheese, erythritol, egg, and vanilla until smooth. Pour over cookie base, top with remaining dough.
- Bake and cool: Bake for 25–30 minutes until set. Cool, then chill for 2 hours before slicing into bars.
Notes
- Store bars in the refrigerator for up to 5 days or freeze for up to 1 month.
- For a dairy-free version, use plant-based cream cheese and butter alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 1g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
