Keto Cookie Dough Cheesecake Bars ✨
Indulge in these delicious and easy-to-make Keto Cookie Dough Cheesecake Bars, perfect for a healthy, sugar-free treat!
Equipment
- 9-inch square baking pan
- Mixing Bowls
- Wire Rack
Ingredients
Cookie Crust
- 2 1/2 cups almond flour (280 g)
- 1/2 cup brown sugar substitute (100 g), like erythritol-based
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg at room temperature
- 1/2 cup unsalted butter melted (113.5 g)
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar-free chocolate chips (60 g)
Cheesecake Filling
- 8 ounces cream cheese softened (226.8 g)
- 1/3 cup powdered sweetener (60.67 g), like erythritol
- 2 tablespoons sour cream or heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat your oven to 325°F and lightly grease a 9-inch square baking pan.
- For the Cookie Crust: In a medium bowl, simply whisk together the almond flour, brown sugar substitute, baking powder, and salt.
- Add the room temperature egg, melted butter, and vanilla extract to the dry ingredients. Beat until a soft, uniform dough forms, then gently stir in the sugar-free chocolate chips.
- Press about two-thirds of this delicious cookie dough evenly into the bottom of your prepared pan.
- Bake the crust for 12 to 15 minutes, until it's just lightly golden. It won't be fully baked yet. Remove from the oven and let it cool slightly.
- For the Creamy Cheesecake Filling: While the crust cools, beat the softened cream cheese in a large bowl until it's wonderfully smooth and fluffy (about 1 minute).
- Mix in the powdered sweetener, sour cream (or heavy cream), and vanilla extract until everything is well combined and beautifully creamy.
- Finally, gently beat in the remaining large egg until it's just mixed into the filling. Avoid overmixing!
- Assemble & Bake: Carefully pour the smooth cheesecake filling over the slightly cooled cookie crust in the pan.
- Take the rest of your cookie dough mixture and crumble it artfully over the top of the cheesecake filling. Press down very lightly to help it adhere.
- Bake for another 20 to 25 minutes, or until the top cookie crumbles are golden brown and the cheesecake filling is just a little jiggly in the center.
- Remove from the oven, let it cool completely on a wire rack, then refrigerate for at least 1 hour until nicely set. Slice into 16 bars and enjoy your healthy, homemade treat!
Notes
Prep Time : 25 minutes
Cook Time : 35 minutes
Total Time : 1 hour
Servings : 16 bars
Calories : 226 kcal
Total Carbs : 6.1g
Net Carbs: 2.9g
Fats: 20.2g
Protein: 4.9g
#KetoDessert #HealthyBaking #EasyCheesecake #SugarFreeTreats
