Keto Chocolate Chip Cookie Cheesecake Bars
These Keto Chocolate Chip Cookie Cheesecake Bars are the ultimate indulgent treat…
Sweet soft but slightly crunchy cookie crust layered with a smooth, rich cream cheese filling and topping with extra cookie dough and chocolate-chips..you really can't go wrong here.
The best part?
No guilt…because these Keto Cheesecake Bars are 100% low carb and keto friendly with just 2.5g of NET carbs per serving and made with zero sugar or white flour.
It's honestly amazing how good these are minus the traditional carb heavy ingredients.
Even my brother who hates all things remotely healthy or different from traditional baked goods loves these bars.
If you served them at a party, I guarantee people wouldn't be disappointed.
For now as we are all in quarantine, I hope you bake these and enjoy them as a party of one, haha. Or maybe pass a couple along to your family members if you are feeling extra generous.
Disclaimer: This post contains some affiliate links. If you choose to purchase an item through one of these links, I may receieve a small commission. This does NOT affect your purchase in any way.
Tools I used to make these Keto Chocolate Chip Cookie Cheesecake Bars
- 9×9 Inch Pan
- Mixing Bowls
- Cuisinart Hand Mixer
- Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
- Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Ingredients In Keto Chocolate Chip Cookie Cheesecake Bars
- Almond & Coconut Flour I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
- Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe as sometimes the granular can remain a tad “crunchy” in slightly undercooked/fudgier muffin recipes such as this one.
- Xanthan gumThis is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture with a crispy top.
- I useKrisda chocolate-chipsin this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.
Tips For Making Keto Chocolate Chip Cookie Cheesecake Bars
- Make sure all of your ingredients are at room temperature before baking for best results.
- If you unsure if the bars are done, leave them for an extra couple minutes in the oven with the heat OFF and the door slightly ajar.
- Like this recipe? Try my Keto Cheesecake Brownies, Keto Cheesecake Stuffed Chocolate Chip Cookies, Cheesecake Stuffed Snickerdoodle Cookies or Cookie Dough Frosted Brownies.
- Don't have powdered monkfruit/erythritol sweetener? You can also use Swerve or another granulated sweetener. If you have a nutribullet or high-tech blender, you can even make your own powdered sweetener by grinding regular granulated sweetener.
Keto Chocolate Chip Cookie Cheesecake Bars
Keto Cookie Dough
- 2 cups almond flour, 224g
- 1/2 cup coconut flour, 56g
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 3/4 cup butter, softened, 180g
- 2/3 cup powdered monkfruit erythritol sweetener, 112g
- 1 egg
- 1 & 1/2 tsp vanilla extract
- 3/4 cup stevia sweetened chocolate-chips, 180g (I use Krisda)
Keto Cheesecake Filling
- 1 pkg. softened cream cheese, 8oz
- 2 tbsp sour cream
- 1 egg, room temperature
- 1/8 tsp vanilla extract
- 6 tbsp powdered monkfruit erythritol sweetener, 70g
- Pre-heat oven to 350*F.
- In a large bowl, combine all of your dry ingredients for the cookie dough (not including chocolate chips and sweetener). Set aside.
- In another medium bowl, combine your butter, sweetener, egg and vanilla. Beat until light and fluffy.
- Add your wet ingredients to the dry and mix well until a thick dough forms.
- Fold in your chocolate chips then set aside.
- In another bowl, beat together your softened cream cheese, sour cream, egg, vanilla extract and sweetener until smooth.
- Line a 9 x 9 inch pan (I used one that was 12 x 7.5 inches) with parchment paper and lightly grease the paper itself.
- Add 2/3 of your cookie dough to the bottom of the dish and press it down evenly to cover the pan.
- Next pour your cheesecake filling on top of the base and gently spread it evenly over the top using a spatula.
- Crumble the last of your cookie dough on top of the cheesecake filling and place in the oven to bake!
- Bake for ~45min or until the dough has browned and the cheesecake centre is no longer very jiggly. Leave in the oven with the door open for another 10min after turning the oven OFF.
- Cool completely by setting the pan in the fridge for 1-2 hours before removing and slicing into squares.
13. Store these in the fridge in an airtight container and serve chilled! OR freeze them in a container between layers of parchment for a future snack. Enjoy!
Nutrition per square (1/24th of recipe): 187 cals | 17g fat | 2.5g NET carbs | 4g protein | 4.3g fibre