Keto Mint Chocolate Chip Cheesecake Bars

Mint and chocolate has always been one of my favorite dessert combinations.

Today I want to share my recipe for keto mint chocolate chip cheesecake bars, which give you all that classic flavor in a neat little square.

Because this treat is low carb and keto friendly, you can enjoy a rich, creamy slice without having to worry about sugar or extra carbs.

The base is made with a simple chocolate crust, topped with a cool mint layer and a smooth chocolate finish.

It is the kind of dessert that feels special enough for parties, but it is easy enough to make just for yourself at home.

Why You’ll Love This Recipe

Classic Ice Cream Flavor – You get all the nostalgic taste of mint chocolate chip ice cream in a rich, keto friendly baked bar.

Crispy Chocolate Crust – The almond flour and cocoa crust tastes like real chocolate cookies without any of the extra carbs.

Silky Smooth Texture – Sour cream and cream cheese blend together to create an ultra creamy filling that melts in your mouth.

Glossy Chocolate Ganache – A rich two ingredient warm chocolate glaze on top gives every bite a fancy bakery finish.

Recipe Ingredients

For the Chocolate Crust

• 1 1/2 cups Almond Flour
• 3 tbsp Unsweetened Cocoa Powder
• 1/4 cup Powdered Erythritol Sweetener
• 1/4 tsp Salt
• 6 tbsp Butter, Melted

For the Mint Cheesecake Filling

• 16 oz Cream Cheese, Softened
• 1/2 cup Powdered Erythritol Sweetener
• 1/4 cup Sour Cream
• 3/4 tsp Peppermint Extract
• 1/2 tsp Vanilla Extract
• 3 drops Green Gel Food Coloring
• 2 Large Eggs
• 1/3 cup Sugar Free Mini Chocolate Chips

For the Chocolate Topping

• 3 oz Sugar Free Dark Chocolate Chips
• 3 tbsp Heavy Cream
• 1 tbsp Sugar Free Mini Chocolate Chips

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang. Mix the almond flour, cocoa powder, powdered sweetener, salt and melted butter, press firmly into the pan and bake for 10 minutes. Reduce the oven to 325°F.

Step 2

Beat the cream cheese and powdered sweetener until smooth. Mix in the sour cream, peppermint extract, vanilla and green food coloring until the filling is an even pale mint color.

Step 3

Add the eggs one at a time on low speed just until combined, then fold in the mini chocolate chips.

Step 4

Pour the mint filling over the chocolate crust and bake for 28 to 32 minutes, until the edges are set and the center still jiggles slightly. Cool at room temperature for 1 hour.

Step 5

Heat the heavy cream until steaming, pour it over the dark chocolate chips and let it sit for 2 minutes, then stir until glossy and smooth.

Step 6

Spread the chocolate over the cooled cheesecake and sprinkle with the remaining mini chocolate chips.

Step 7

Chill for at least 4 hours, then lift out using the parchment and slice into 16 bars.

Tips

Use Truly Softened Cream Cheese

Make sure your cream cheese sits on the counter until it is completely soft before mixing.

If it is even slightly cold, it will leave tiny white lumps throughout the green batter that you cannot beat out later.

I recommend taking both the cream cheese and the eggs out of the fridge about an hour before you start baking.

Pick Peppermint Extract Instead of Mint

You’ll get the best results if you use pure peppermint extract rather than a generic bottle labeled mint extract.

Standard mint extract often contains spearmint, which can give your low carb dessert a flavor that tastes like toothpaste.

Peppermint gives you that classic mint chocolate chip ice cream taste that pairs perfectly with the dark chocolate.

Mix the Eggs on Low Speed

Once you begin adding the eggs, keep your hand mixer on the lowest speed setting possible.

Beating eggs too fast traps extra air inside the batter, which makes the cheesecake rise in the oven and then sink or crack as it cools.

Stop mixing the moment the yellow yolk streaks disappear into the mint batter.

More Recipes

• Keto Chocolate Chip Cheesecake
• Keto Mint Chocolate Chip Ice Cream
• Keto Mint Chocolate Truffle Brownies

Frequently Asked Questions

Can I use regular mint extract instead of peppermint extract?

It is best to stick with pure peppermint extract for this recipe.

Regular mint extract usually contains spearmint, which can make your dessert taste more like toothpaste than a sweet treat.