Here’s a rich, creamy, and indulgent Keto Chocolate Chip Cheesecake Bars recipe — a perfect low-carb dessert that tastes like a cross between cookies and cheesecake. 🍪🍫🍰

🍫 Keto Chocolate Chip Cheesecake Bars

Crust & Topping (cookie dough layer)

  • 2 cups almond flour
  • ½ cup butter (softened)
  • ½ cup powdered erythritol (or keto sweetener)
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • Pinch of salt
  • ½ cup sugar-free chocolate chips

Cheesecake Filling

  • 12 oz cream cheese (softened)
  • ⅓ cup powdered erythritol (or keto sweetener)
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven
    • Heat to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. Make Cookie Dough
    • Beat butter and sweetener until creamy.
    • Add egg and vanilla, mix well.
    • Stir in almond flour, baking powder, and salt until dough forms.
    • Fold in chocolate chips.
  3. Make Cheesecake Filling
    • Beat cream cheese, sweetener, egg, and vanilla until smooth and creamy.
  4. Assemble Bars
    • Press about ⅔ of the cookie dough into the bottom of the pan.
    • Spread cheesecake filling evenly over crust.
    • Crumble remaining dough on top (leave some cheesecake peeking through).
  5. Bake
    • Bake 25–30 minutes, until edges are golden and center is set.
    • Cool completely, then refrigerate at least 2 hours before slicing into bars.

💡 Tips

  • Store in the fridge up to 5 days, or freeze for 2 months.
  • For extra gooeyness, sprinkle extra chocolate chips on top before baking.
  • Use mini sugar-free chocolate chips for a more even bite.

👉 Do you want me to also make a peanut butter swirl version of these cheesecake bars for a more decadent keto treat?