Keto Chocolate Chip Cheesecake Bars

By deiv3 on September 20, 2024

Keto Chocolate Chip Cheesecake Bars

Ingredients
Crust
1 ½ cups almond flour
¼ cup coconut flour
½ cup unsalted butter, melted
¼ cup powdered erythritol (or your preferred keto sweetener)
½ tsp vanilla extract
Pinch of salt
Cheesecake Layer
16 oz cream cheese, softened

¾ cup powdered erythritol (or your preferred keto sweetener)
2 large eggs
1 tsp vanilla extract
½ cup sugar-free chocolate chips
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
Prepare the Crust:
In a medium bowl, combine the almond flour, coconut flour, melted butter, powdered erythritol, vanilla extract, and a pinch of salt. Mix until well combined.

Press the crust mixture evenly into the bottom of the prepared baking dish.
Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let it cool.
Prepare the Cheesecake Layer:
In a large bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.
Fold in the sugar-free chocolate chips.
Assemble and Bake:
Pour the cheesecake mixture over the cooled crust and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and let the bars cool to room temperature. Then, refrigerate for at least 2 hours to set.
Serve:
Once chilled, use the parchment paper to lift the bars out of the baking dish. Cut into squares and enjoy!
Tips
Storage: Store the bars in an airtight container in the refrigerator for up to a week.
Optional Toppings: You can drizzle some sugar-free chocolate on top or sprinkle with some crushed nuts for extra flavor.