Keto Chocolate Chip Cookie Cheesecake Bars

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 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. Continue reading “Keto Chocolate Chip Cookie Cheesecake Bars”

Keto Turtle Brownies

Keto Turtle Brownies

keto turtle brownies

If you are looking for THICK, FUDGEY, GOOEY, RICH, DENSE BROWNIES without added sugar and carbs… then look no further then these Keto Turtle Brownies.

These are the BEST keto brownies I've ever made.keto turtle bro

When you think of brownies..these are exactly what you'd imagine. No cakey, light, dry brownies over here.

I use REAL chocolate along with cocoa powder in this recipe to create a rich chocolate flavour. Continue reading “Keto Turtle Brownies”

Keto Chocolate Peanut Butter Bars (No-Bake)

Keto Chocolate Peanut Butter Bars (No-Bake)
Keto No Bake Peanut Butter Bars
Print Recipe
5 from 1 vote

Keto Chocolate Peanut Butter No Bake Bars

Prep Time15 mins
2 hrs
Course: Dessert
Keyword: keto chocolate peanut butter bars, keto dessert
Servings: 8
Calories: 221kcal


Peanut Butter Layer


  • In a bowl, add your almond flour, sweetener and salt.
  • Add the peanut butter, coconut oil and vanilla extract.
  • Stir well until a thick dough forms.
  • Press dough into the bottom of a greased loaf pan (PARCHMENT PAPER LINED AND GREASED loaf pan, learned that the hard way) evenly using clean hands or a spatula.
  • Place the pan in the freezer for roughly 10min before topping.
  • Melt your chocolate-chips and coconut oil by microwaving and stirring between 30s increments.
  • Using a spatula, scrape out the chocolate on top of the peanut base.
  • Pick up the pan and rotate it around to evenly coat the base with chocolate, finally tap it on the counter a couple times to make sure everything is flat.
  • Freeze for another 2 hours before attempting to remove.
  • Cut squares using a sharp knife dipped in hot water.
  • Serve immediately or store in the fridge or freezer in an airtight container between parchment paper layers for a future snack!


*You can use a sweetener that isn't the monkfruit/erythritol blend.
*You can also use a sweetener that isn't powdered. This is just my favourite for no-bake recipes as it tastes SO close to real sugar and it being powdered means no weird crunchiness in no baked products as is an issue with regular granulated sweeteners.


Serving: 1bar | Calories: 221kcal | Carbohydrates: 4.8g | Protein: 6.6g | Fat: 19.5g | Fiber: 6g