These Keto Chocolate Chip Cheesecake Bars are creamy, dreamy, and low in carbs. At just 2.4 net carbs per bar, they make a satisfying keto-friendly dessert.
These Keto Chocolate Chip Cheesecake Bars combine a buttery almond flour crust with a rich, creamy cheesecake layer studded with sugar-free chocolate chips. They’re simple to prepare, grain-free, and sweetened with a keto-friendly sweetener so you get the taste of a classic dessert without the added carbs. Each bar yields about 2.4 net carbs, making them a great option for anyone following low-carb or ketogenic eating plans.
The recipe uses common pantry ingredients: almond flour for the crust, cream cheese for the filling, a sugar substitute in powdered form for a smooth, melt-in-your-mouth texture, and sugar-free chocolate chips to add bursts of chocolate without sugar. Because the ingredients are straightforward and the method is short, this dessert is perfect for busy cooks who still want an impressive homemade treat to share at small gatherings, brunches, or potlucks.
Ingredients
Here is an organized list of what you need to make these cheesecake bars. Quantities are included in the recipe card below.
- Butter: salted or unsalted, melted
- Almond flour: do not substitute with coconut flour; they behave differently
- Keto-friendly sweetener: use your preferred granular and powdered forms
- Cream cheese: room temperature for best texture
- Egg: large
- Vanilla extract
- Sugar-free chocolate chips: choose a brand you like
How to make Keto Chocolate Chip Cheesecake Bars
The method is straightforward: prepare the crust, par-bake it briefly, make a smooth cheesecake filling, fold in the chocolate chips, and finish by baking until set. Allow the bars to cool completely before slicing so they hold their shape.
Start by melting the butter and mixing it with almond flour and a granular sweetener to form a moist, pressable crust. Press the mixture into an 8×8-inch baking pan lined with parchment or foil and bake briefly to set the base.
While the crust bakes, beat room-temperature cream cheese with the egg, vanilla, and powdered sweetener until smooth and creamy. Fold in the chocolate chips gently so they are distributed without overworking the filling.
Pour or spoon the filling over the warm crust, spreading it evenly. Bake until the center is set and a toothpick inserted into the middle comes out clean. Cooling fully in the pan before removing and slicing ensures clean bars with a dense, creamy texture.
Tips
- Line the pan with parchment paper or aluminum foil and leave an overhang to make lifting and slicing the bars much easier.
- Use room temperature cream cheese and egg for a smooth filling that mixes evenly and sets with a dense, creamy texture.
- Mix the filling just until combined. Over-beating adds air and can cause cracks or a spongy texture when cooling.
- If using a granular sweetener and a powdered version, measure them accurately; powdered sweetener helps create a silkier filling.
- Choose sugar-free chocolate chips designed for low-carb recipes to keep the net carbs down.
Store
Store cooled bars in an airtight container in the refrigerator for up to one week. For longer storage, wrap the pan tightly with several layers of plastic wrap or foil and freeze for up to one month. Thaw overnight in the refrigerator before slicing and serving.
More Desserts
- Keto Chocolate Covered Strawberry Fat Bombs
- Simple Lemon Chia Seed Pudding
Keto Chocolate Chip Cheesecake Bars
Ingredients
Crust
- 8 tablespoons (1 stick) butter, melted
- 1 1/4 cups almond flour
- 2 tablespoons granular sweetener (such as erythritol-based)
Cheesecake Filling
- 2 (8 oz) packages cream cheese, room temperature
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 cup powdered sweetener (confectioners style)
- 1 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving an overhang for easy removal. Lightly spray the paper or foil with cooking spray if desired.
- Melt the butter. In a bowl, combine the melted butter, almond flour, and granular sweetener, stirring until evenly moistened.
- Press the crust mixture firmly into the prepared pan in an even layer. Bake the crust for 6 minutes, then remove from the oven and set aside while you prepare the filling.
Cheesecake Filling
- In a mixing bowl, beat the room-temperature cream cheese, egg, vanilla, and powdered sweetener with an electric mixer until smooth and fully combined.
- Gently fold in the sugar-free chocolate chips, distributing them evenly through the filling.
- Pour or spread the filling over the warm crust and smooth the top. Bake for about 30 minutes, or until the center is set and a toothpick inserted near the center comes out clean.
- Allow the pan to cool completely on a wire rack, then refrigerate for at least 2 hours before lifting from the pan and slicing into 12 bars.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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