Keto Chocolate Chip Cookie Dough Cheesecake Bars
Keto Chocolate Chip Cookie Dough Cheesecake Bars
Ingredients
For the Keto Chocolate Chip Cookie Dough
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or monk fruit sweetener
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 egg, large
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
For the Keto Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup erythritol or monk fruit sweetener
- 1 egg, large
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the almond flour, coconut flour, 1/2 cup erythritol/monk fruit sweetener, baking soda, and salt for the cookie dough.
⏱️ 3 min
- 3
In a separate bowl, cream together the softened butter, egg, and 1 teaspoon vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix until a dough forms. Fold in the sugar-free chocolate chips.
⏱️ 7 min
- 4
Press about two-thirds of the cookie dough evenly into the bottom of the prepared baking pan to form the base. Reserve the remaining one-third of the dough for the topping.
⏱️ 5 min
- 5
In a clean bowl, beat the softened cream cheese with 1/4 cup erythritol/monk fruit sweetener until smooth and creamy. Beat in the egg and 1/2 teaspoon vanilla extract until just combined. Do not overmix.
⏱️ 5 min
- 6
Pour the cheesecake filling over the cookie dough base in the pan and spread it evenly with a spoon or spatula.
⏱️ 2 min
- 7
Take the reserved cookie dough and break it into small, irregular pieces. Scatter these pieces evenly over the cheesecake filling. You can also form small, flattened cookies if preferred.
⏱️ 3 min
- 8
Bake for 30-35 minutes, or until the edges are lightly golden and the cheesecake filling is set with a slight jiggle in the center.
⏱️ 35 min•🌡️ 350
- 9
Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours (or preferably longer) before slicing. Chilling is crucial for the bars to set properly.
⏱️ 120 min
- 10
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into 4 equal bars and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Keto Chocolate Chip Cookie Dough Cheesecake Bars
For the Keto Chocolate Chip Cookie Dough
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or monk fruit sweetener
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 egg, large
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
For the Keto Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup erythritol or monk fruit sweetener
- 1 egg, large
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the almond flour, coconut flour, 1/2 cup erythritol/monk fruit sweetener, baking soda, and salt for the cookie dough.
⏱️ 3 min - 3
In a separate bowl, cream together the softened butter, egg, and 1 teaspoon vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix until a dough forms. Fold in the sugar-free chocolate chips.
⏱️ 7 min - 4
Press about two-thirds of the cookie dough evenly into the bottom of the prepared baking pan to form the base. Reserve the remaining one-third of the dough for the topping.
⏱️ 5 min - 5
In a clean bowl, beat the softened cream cheese with 1/4 cup erythritol/monk fruit sweetener until smooth and creamy. Beat in the egg and 1/2 teaspoon vanilla extract until just combined. Do not overmix.
⏱️ 5 min - 6
Pour the cheesecake filling over the cookie dough base in the pan and spread it evenly with a spoon or spatula.
⏱️ 2 min - 7
Take the reserved cookie dough and break it into small, irregular pieces. Scatter these pieces evenly over the cheesecake filling. You can also form small, flattened cookies if preferred.
⏱️ 3 min - 8
Bake for 30-35 minutes, or until the edges are lightly golden and the cheesecake filling is set with a slight jiggle in the center.
⏱️ 35 min•🌡️ 350 - 9
Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours (or preferably longer) before slicing. Chilling is crucial for the bars to set properly.
⏱️ 120 min - 10
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into 4 equal bars and serve.
⏱️ 5 min