Keto Mint Chocolate Chip Cheesecake Bars
These refreshing dessert bars are rich, satisfying, and perfect for any occasion. They are completely low carb and keto friendly.
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
Equipment
- 8x8 inch baking pan
- electric hand mixer
Instructions
- Preheat the oven to 350°F and line an 8x8 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.
- 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.
- Add the eggs one at a time on low speed just until combined, then fold in the mini chocolate chips.
- 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.
- 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.
- Spread the chocolate over the cooled cheesecake and sprinkle with the remaining mini chocolate chips.
- 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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