Keto Chocolate Chip Cheesecake Bars
What happens when rich and creamy cheesecake meets delectable chocolate chip cookie dough? It creates the most scrumptious Keto dessert bar you've ever tasted.
Servings: 12
Calories: 290kcal
Ingredients
For the Crust and Topping
- 2 cups almond flour
- ½ cup Brown Swerve
- ½ cup butter melted
- ½ cup sugar-free chocolate chips
- 1 whole egg room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
For the Filling
- 8 ounces cream cheese softened
- ¼ cup sour cream
- ⅓ cup Swerve confectioners
- 1 whole egg room temperature
- 1 teaspoon vanilla extract
Instructions
To Make the Crust
- Preheat oven to 350F.
- In a large mixing bowl, add in the almond flour, Brown Swerve, salt and cinnamon. Whisk together briefly. Add in the egg, melted butter and vanilla extract and continue mixing until well combined. Stir in the chocolate chips and mix just until they’re evenly distributed.
- Take ⅔ of the crust mixture and press it out evenly in a 9x9 baking dish that’s lined with parchment paper. Bake crust for 10 minutes, while you make the cheesecake filling.
To Make the Filling
- In a separate bowl, add the cream cheese and sour cream, then mix using a hand mixer till fluffy. Add in the egg, Swerve confectioners and vanilla, then continue mixing until well combined.
- Poor the mixture over the cheesecake crust and spread it out evenly using a spatula. Take the remaining cookie crust mixture and crumble it over the top, leaving some of the cheesecake filling peeking through.
- Bake for 25-30 minutes or until the cheesecake has set, but still has a slight jiggle to it. Allow it to cool at room temperature for 10-15 minutes, then chill in the fridge for at least 1-2 hours before cutting into. Store in the fridge for 5-7 days in an airtight container or freeze.
Video
Nutrition
Calories: 290kcal | Carbohydrates: 7g | Protein: 8g | Fat: 25g | Saturated Fat: 11g | Fiber: 3g | Sugar: 2g