Low-Carb Chocolate Chip Cheesecake Bars
Indulge in these delicious, no-bake, low-carb chocolate chip cheesecake bars! Made with an almond flour crust and a creamy, fluffy filling loaded with chocolate chips, they're the perfect keto-friendly dessert.
Equipment
- Mixing Bowl
- 9x9-inch Baking Dish
- Parchment Paper
- Electric Mixer
Ingredients
For the Crust
- 1.5 cups Almond Flour
- 4 tbsp Melted Butter
- 0.25 cup Swerve Granulated Sugar Substitute
- 0.25 cup Unsweetened Cocoa Powder
- 1 tsp Vanilla Extract
For the Filling
- 16 ounces Cream Cheese softened
- 1 cup Heavy Whipping Cream
- 0.67 cup Swerve Granulated Sugar Substitute
- 1 tsp Vanilla Extract
- 0.5 cup Lily's Baking Chips
Instructions
- For the Crust: In a mixing bowl, combine the almond flour, melted butter, Swerve, cocoa powder, and vanilla extract. Mix everything until it's well combined and forms a crumbly dough.
- Line a 9x9 inch baking dish with parchment paper, leaving some overhang to easily lift the bars later. Press the crust mixture firmly and evenly into the bottom of the dish.
- For the Filling: In a separate mixing bowl, beat the softened cream cheese and Swerve until the mixture is smooth and creamy.
- Stir in the vanilla extract, then gently fold in the heavy whipping cream until the filling becomes light and fluffy.
- Carefully fold in the chocolate chips, distributing them evenly throughout the creamy cheesecake mixture.
- Gently spread the luscious cheesecake filling over the prepared chocolate crust, smoothing the top.
- If you like, sprinkle a few extra chocolate chips on top for a pretty finish.
- Place the baking dish in the freezer until the bars are completely set and firm, usually for a few hours. Once firm, lift them out using the parchment paper, slice into bars, and enjoy!
Notes
Nutrition Information per serving:
- Calories: 227 kcal
- Total Carbs: N/A
- Net Carbs: 4g
- Fats: N/A
- Protein: N/A
