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If you’re a fan of cheesecake and chocolate chip cookies, then these Keto Chocolate Chip Cheesecake Bars will quickly become your new favorite treat. Imagine a rich, creamy cheesecake base topped with the perfect balance of sweet and slightly crispy chocolate chip cookie layers. And the best part? These indulgent bars are completely keto-friendly, so you can enjoy a decadent dessert without worrying about spiking your blood sugar. Whether you’re following a strict keto diet or simply looking for a delicious low-carb treat, these bars are the perfect solution to satisfy your sweet tooth.
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Why You’ll Love Keto Chocolate Chip Cheesecake Bars
These cheesecake bars are an absolute game-changer in the world of keto desserts. Not only do they combine the deliciousness of two beloved desserts—cheesecake and chocolate chip cookies—but they are also incredibly easy to make. The creaminess of the cheesecake balances out the slight crunch of the chocolate chips, making each bite pure heaven. Plus, they’re sweetened with low-carb ingredients, so you can enjoy them without the guilt. Whether it’s a special occasion or you’re just treating yourself, these bars are the perfect keto dessert to share with friends and family.
My Personal Experience
I can’t tell you enough how much I enjoy these Keto Chocolate Chip Cheesecake Bars. They’ve become a regular in my dessert rotation because they’re just that good. What I love most is how easy they are to make. The layers come together so smoothly, and I always get tons of compliments when I serve them at family gatherings or to friends who are also following a keto lifestyle. The rich cheesecake flavor paired with the chocolate chips creates the perfect balance of sweetness and texture. It’s the kind of dessert that feels indulgent but is totally aligned with my keto goals.
Required Equipment
Making these Keto Chocolate Chip Cheesecake Bars is a breeze when you have the right tools on hand. Here’s what you’ll need:
- Mixing bowls – A couple of good mixing bowls are essential for combining your ingredients for the crust and cheesecake filling. I prefer using bowls that are deep enough to hold all the ingredients comfortably without splashing.
- Baking pan – A square or rectangular baking dish works best for these bars. I recommend using one that’s lined with parchment paper for easy removal and clean-up. A 9×9-inch pan works perfectly.
- Electric mixer or whisk – While a hand whisk works fine, an electric mixer makes mixing the cheesecake filling a whole lot easier and helps achieve the smoothest texture.
- Spatula – I use a silicone spatula for scraping down the sides of the bowl and spreading the cheesecake mixture evenly into the pan. It ensures everything is perfectly incorporated.
- Measuring cups and spoons – Accurate measurements are key in keto baking, especially when it comes to things like almond flour and sweeteners, so be sure to have your measuring tools on hand.
Ingredients & Substitutions
Here’s a detailed list of the ingredients you’ll need to make these Keto Chocolate Chip Cheesecake Bars, along with some handy substitutions:
- Almond flour: This serves as the base for the crust and gives it that perfect, slightly nutty flavor. If you need a nut-free option, coconut flour can work, but you’ll need to adjust the amount (about 1/4 of the amount of almond flour).
- Butter: I love using unsalted butter for the crust and the cheesecake filling. It adds richness without overpowering the flavors. Ghee is a great alternative if you need a dairy-free option.
- Cream cheese: This is the star of the cheesecake layer. I recommend using full-fat cream cheese for the best texture and taste. You can also use a dairy-free cream cheese substitute if needed.
- Erythritol or Monk Fruit Sweetener: These are my go-to keto-friendly sweeteners, as they provide the right level of sweetness without the carbs. Stevia is another option, but you may need to adjust the quantity based on your taste preferences.
- Eggs: Eggs help bind the cheesecake filling and provide structure. Be sure to use large eggs, and if you’re vegan, a flax egg could work as a substitute.
- Vanilla extract: A splash of vanilla enhances the flavor of both the crust and the cheesecake filling.
- Sugar-free chocolate chips: I use sugar-free chocolate chips to add that irresistible chocolatey texture to the bars. If you can’t find sugar-free chips, you can chop up a keto-friendly chocolate bar as an alternative.
How to Make Keto Chocolate Chip Cheesecake Bars
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper. In a mixing bowl, combine almond flour, melted butter, sweetener, and a pinch of salt. Stir until everything is well combined. Press the mixture into the bottom of the prepared pan, making sure it’s evenly distributed. Bake for 10 minutes, or until the crust is lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
In another bowl, beat the cream cheese with the sweetener until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until incorporated. Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.
Step 3: Add the Chocolate Chips
Sprinkle the sugar-free chocolate chips on top of the cheesecake filling. Gently press them into the surface so they don’t float during baking.
Step 4: Bake and Cool
Bake the cheesecake bars for about 35-40 minutes, or until the filling is set but still slightly jiggly in the center. Allow the bars to cool completely in the pan before transferring to the refrigerator to chill for at least 2 hours. This helps the cheesecake set perfectly.
Step 5: Slice and Serve
Once chilled, slice the cheesecake bars into squares and serve. You can also top them with a little whipped cream or a dusting of cocoa powder if you’re feeling extra indulgent!
Tips for This Recipe
- Don’t overmix: When mixing the cheesecake filling, be sure not to overmix it, as it can lead to cracks in the filling during baking.
- Use room temperature cream cheese: Cold cream cheese can result in a lumpy filling, so let it sit out for a bit before you start mixing.
- Cool completely: Allow the bars to cool fully at room temperature before refrigerating. This ensures the cheesecake sets properly.
Optional Additions
Feel free to add a swirl of peanut butter, some chopped nuts like pecans or walnuts, or even a drizzle of sugar-free caramel sauce on top for added flavor.
Serving Ideas
These Keto Chocolate Chip Cheesecake Bars are perfect on their own, but you can also serve them with a side of fresh berries or a dollop of whipped cream. If you’re hosting a gathering, they also make a great addition to a keto dessert platter.
Storage Recommendations
Store the bars in an airtight container in the refrigerator for up to a week. You can also freeze them for up to a month if you want to keep them for later.
Reheating Tips
These bars are delicious cold, but if you prefer them warm, simply microwave a piece for 15-20 seconds. The cheesecake will become extra creamy!
Frequently Asked Questions
Can I use another type of sweetener? Yes! You can substitute erythritol with monk fruit sweetener, stevia, or a blend of your choice. Just be mindful of the sweetness level and adjust accordingly.
Can I make these dairy-free? Yes! You can use dairy-free cream cheese and butter as substitutes for the traditional ingredients.
Nutritional Breakdown (Per Serving)
- Calories: 210
- Total Carbs: 5g
- Net Carbs: 3g
- Fat: 19g
- Protein: 5g
Keto Chocolate Chip Cheesecake Bars Recipe
Equipment
- Mixing Bowls
- Baking Pan
- Electric Mixer or Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- Almond flour – 1 ½ cups
- Butter – 1/4 cup
- Erythritol or Monk Fruit Sweetener – ½ cup
- Cream cheese – 8 oz
- Eggs – 2 large
- Vanilla extract – 1 tsp
- Sugar-free chocolate chips – 1/3 cup
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, melted butter, sweetener, and salt. Mix until well combined.
- Press the almond flour mixture into the bottom of the pan evenly.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- In another bowl, beat cream cheese with sweetener until smooth.
- Add eggs one at a time, mixing after each addition, then stir in vanilla extract.
- Pour the cheesecake mixture over the cooled crust, spreading evenly.
- Sprinkle the chocolate chips on top and press them lightly into the cheesecake mixture.
- Bake for 35-40 minutes or until the cheesecake is set but still slightly jiggly.
- Let cool at room temperature before refrigerating for at least 2 hours.
- Slice into bars and serve chilled or at room temperature.
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