Chocolate Chip Keto Cheesecake Bars (Print-Friendly Version)
Decadent low-carb dessert combining chocolate chip cookies with a creamy cheesecake layer, only 3.2 net carbs per serving.
# Ingredients:
→ Cookie Dough
01 -
1 batch keto chocolate chip cookie dough, use only 1/2 bag of chocolate chips
→ Cheesecake Filling
02 -
8 ounces cream cheese, softened
03 -
1 egg
04 -
1/2 cup sour cream
05 -
1/4 cup granular monkfruit
06 -
1/2 teaspoon lemon juice
07 -
1/2 teaspoon vanilla extract
08 -
1/8 teaspoon xanthan gum
# Steps:
01 -
Preheat oven to 350°F (175°C). Line an 8×8 square baking dish with parchment paper.
02 -
Prepare the keto chocolate chip cookie dough as directed in the recipe. Divide the dough in half. Take one half and press it evenly into the bottom of the baking dish, reaching each corner.
03 -
Bake the cookie dough base for 5 minutes. Remove from the oven and let it cool while preparing the cheesecake filling.
04 -
In the bowl of a stand mixer, beat together the cream cheese and monkfruit until light and fluffy. Add the egg, sour cream, lemon juice, and vanilla extract, then beat until well combined. Finally, add xanthan gum and beat for an additional 20 to 30 seconds.
05 -
Spread the cheesecake filling over the cooled cookie dough base. Drop pieces of the remaining cookie dough on top of the cheesecake layer, leaving them uneven and irregular.
06 -
Bake for 30 minutes. Remove from the oven and allow to cool for 10 minutes on the counter or a rack.
07 -
Transfer to the refrigerator and chill for 4 to 6 hours minimum before slicing.
08 -
Slice into bars and enjoy.
# Notes & Tips:
01 -
These bars taste best after chilling thoroughly to set the cheesecake layer.