🍫🧀 Keto Chocolate Chip Cheesecake Bars
Rich, creamy cheesecake with chocolate chips on a buttery low-carb crust—perfect for a keto dessert or snack.
🧾 Ingredients
For the Crust
- 1 cup almond flour
- 2 tbsp melted butter
- 2 tbsp powdered keto sweetener (erythritol or monk fruit)
- ½ tsp vanilla extract
For the Cheesecake Layer
- 8 oz (225 g) cream cheese, softened
- ¼ cup powdered keto sweetener
- 1 egg
- 1 tsp vanilla extract
- ¼ cup heavy cream
- ⅓ cup sugar-free chocolate chips
👩🍳 Instructions
- Preheat oven
- Preheat to 350°F (175°C).
- Line an 8×8 inch baking pan with parchment paper.
- Make the crust
- Mix almond flour, melted butter, sweetener, and vanilla.
- Press the mixture evenly into the bottom of the pan.
- Bake 8–10 minutes until lightly golden.
- Prepare cheesecake filling
- Beat cream cheese and sweetener until smooth.
- Add egg, vanilla, and heavy cream.
- Mix until creamy.
- Fold in chocolate chips.
- Assemble
- Pour cheesecake mixture over the baked crust.
- Spread evenly.
- Bake
- Bake 20–25 minutes until center is just set.
- Cool & chill
- Let cool completely, then refrigerate 1–2 hours before slicing.
📊 Nutrition (Approx. per bar – 9 bars)
- Calories: ~190
- Protein: ~5 g
- Fat: ~17 g
- Net Carbs: ~2–3 g
✅ Tips
- Use mini sugar-free chocolate chips for better distribution.
- Chill longer for cleaner slices.
- Add ½ tsp espresso powder to enhance chocolate flavor.
