Keto Chocolate Chip Cheesecake Bars Low Carb
EASY keto chocolate chip cheesecake bars to make today!
Yummy low carb cheesecake bars that are super delicious.
Mix up this cheesecake recipe in under 10 minutes.
If you are looking for the BEST low carb chocolate chip cheesecake bars then check out this recipe.
No need to buy store bought snacks and desserts when you can make homemade chocolate chip cheesecake bars.
Enjoy as keto desserts, keto snacks, mini little sweet treats or hey even enjoy for breakfast.
Make ahead for quick grab and go snacks. Great freezer meal ideas for those after dinner treat desserts.
Gluten free, sugar free cheesecake bars everyone will love even those that don’t follow a ketogenic diet / lifestyle including kids.
Learn how to make keto chocolate chip cheesecake bars.
Follow the step by step instructions for this NO FAIL recipe.
Bake up the BEST low carb keto chocolate chip cheesecake bars.
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How To Make Keto Chocolate Chip Cheesecake Bars
Cream the butter and erythritol in a bowl.
Beat in the eggs and vanilla extract.
Whisk together the almond flour, coconut flour, salt, and baking soda in a separate bowl.
Blend the dry ingredients into the wet mixture.
Fold in chocolate chips
Set aside about a third of the mixture and press the remaining dough onto a parchment-lined baking pan.
Bake for 8-10 minutes at 350F.
Take out of the oven and leave to cool.
Beat sugar and cream cheese until smooth.
Blend in the eggs.
Pour mixture over the crust.
Crumble remaining dough on top.
Bake for 35-40 minutes at 350F.
Take out of the oven and allow to cool before cutting.
Serve and Enjoy
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Keto Chocolate Chip Cheesecake Bars
Ingredients
Dough:
- ½ cup Softened Butter
- ½ cup Erythritol
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 cup Almond Flour
- ¼ cup Coconut Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- 1 cup Sugar-Free Chocolate Chips
Filling:
- 12 ounce Cream Cheese, softened
- ½ cup Erythritol
- 2 Eggs
Instructions
- Cream the butter and erythritol in a bowl.
- Beat in the eggs and vanilla extract.
- Whisk together the almond flour, coconut flour, salt, and baking soda in a separate bowl.
- Blend the dry ingredients into the wet mixture.
- Fold in the chocolate chips
- Set aside about a third of the mixture and press the remaining dough onto a parchment-lined baking pan.
- Bake for 8-10 minutes at 350F.
- Take out of the oven and leave to cool.
- Beat sugar and cream cheese until smooth. Blend in the eggs.
- Pour mixture over the crust.
- Crumble remaining dough on top.
- Bake for 35-40 minutes at 350F.
- Take out of the oven and allow to cool before cutting.
Nutrition
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It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. KimspiredDIY holds no responsibility for calculations.
Beth says
I have made a similar non-keto version of this so I was skeptical that it would be just as good. I now have a yummy keto friendly dessert that is good enough for the non keto folks.
Henrietta Joseph says
I made this and believe me it’s the best cheesecake Bars I’ve ever made. Came out very well. Live it. Really awesome.
Paula G says
Would this work without the coconut flour?
Kristy F. says
Can powdered erythritol be used?
Leilani says
I make these often they are so so delicious. My non Keto friends all love them.
Teresa says
What size pan is used? An 8×8-inch??? This looks yummy!!!
Rae Ann Woodrow says
I love this recipe; it’s both pretty and delicious. I followed the recipe exactly and wouldn’t change a thing. I also appreciate that this dessert goes together quickly and feeds a crowd.
Paula says
Turned out lovely