Keto Cookie Dough Cheesecake Bars
These rich dessert bars combine two classic favorites into one delightful treat. They are low carb, keto friendly, and sure to impress everyone.
Ingredients
For the Cookie Dough
- 2 cups Almond Flour
- 1/3 cup Brown Sugar Substitute
- 1/4 tsp Salt
- 6 tbsp Butter, Melted & Cooled
- 1 tbsp Heavy Cream
- 1 tsp Vanilla Extract
- 1/3 cup Sugar Free Chocolate Chips
For the Cheesecake Filling
- 16 oz Cream Cheese, Softened
- 1/2 cup Powdered Erythritol Sweetener
- 1/4 cup Sour Cream
- 1 tsp Vanilla Extract
- 2 Large Eggs
For the Topping
- 2 tbsp Sugar Free Chocolate Chips
Equipment
- electric mixer
Instructions
- Preheat the oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving an overhang. Stir together the almond flour, brown sugar substitute and salt, then mix in the cooled melted butter, heavy cream and vanilla until a soft dough forms. Fold in the chocolate chips.
- Press two thirds of the cookie dough firmly into the pan and bake for 8 minutes. Keep the remaining dough in the fridge and reduce the oven to 325°F.
- Beat the cream cheese and powdered sweetener until smooth. Mix in the sour cream and vanilla, then add the eggs one at a time on low speed just until combined.
- Pour the cheesecake filling over the cookie crust and smooth the top.
- Pinch the chilled cookie dough into small chunks and scatter them all over the filling, then sprinkle with the extra chocolate chips.
- Bake for 30 to 35 minutes, until the cookie dough pieces are lightly golden and the center jiggles just slightly.
- Cool for 1 hour at room temperature, chill for at least 4 hours, then lift out using the parchment and slice into 16 bars.
Nutrition
Serving: 1servingCalories: 269kcalCarbohydrates: 5gProtein: 6gFat: 25g
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