Keto Chocolate Chip Cookie Cheesecake Bars

keto chocolate chip cookie cheesecake bars

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.

keto chocolate chip cookie cheesecake bars

Tools I used to make these Keto Chocolate Chip Cookie Cheesecake Bars

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!

keto cheesecake bars

Some Ingredients I’d like to Highlight

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 gum This 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 use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.

keto chocolate chip cookie bars

Keto Chocolate Chip Cookie Cheesecake Bars

Serves: 24

Ingredients:

Keto Cookie Dough

Keto Cheesecake Filling

Directions:

  1. Pre-heat oven to 350*F.
  2. In a large bowl, combine all of your dry ingredients for the cookie dough (not including chocolate chips and sweetener). Set aside. almond flour coconut flour
  3. In another medium bowl, combine your butter, sweetener, egg and vanilla. Beat until light and fluffy.keto cookie dough batter
  4. Add your wet ingredients to the dry and mix well until a thick dough forms.keto cookie dough batter
  5. Fold in your chocolate chips then set aside. keto chocolate chip cookie dough batter
  6. In another bowl, beat together your softened cream cheese, sour cream, egg, vanilla extract and sweetener until smooth. keto cheesecake filling
  7. 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.
  8. Add 2/3 of your cookie dough to the bottom of the dish and press it down evenly to cover the pan. keto chocolate chip cookie bars
  9. Next pour your cheesecake filling on top of the base and gently spread it evenly over the top using a spatula.keto cheesecake filling
  10. Crumble the last of your cookie dough on top of the cheesecake filling and place in the oven to bake!keto chocolate chip cookie cheesecake bars
  11. 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.
  12. Cool completely by setting the pan in the fridge for 1-2 hours before removing and slicing into squares.

keto chocolate chip cookie cheesecake bars

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

Disclaimer: This post contains some affiliate links

keto chocolate chip cookie cheesecake bars

keto chocolate chip cookie cheesecake bars

Print Recipe
5 from 3 votes

Chocolate Chip Cookie Cheesecake Bars

Prep Time15 mins
Cook Time45 mins
Course: Dessert
Keyword: cheesecake, keto chocolate chip cookies
Servings: 24 Bars
Calories: 187kcal

Ingredients

Cookie Dough

Cheesecake Filling

Instructions

  • 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 40-45min or until the dough has browned and the cheesecake centre is no longer jiggly.
  • Cool completely by setting the pan in the fridge for 1-2 hours before removing and slicing into squares. 
  • 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!

Notes

*2.5g of NET carbs per bar

Nutrition

Serving: 1Bar | Calories: 187kcal | Carbohydrates: 2.5g | Protein: 4g | Fat: 17g | Fiber: 4.3g

6 thoughts on “Keto Chocolate Chip Cookie Cheesecake Bars

  1. I made these yesterday 😍 and my friend made them today. So, so, SO good! And super easy!

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