Keto Chocolate Chip Cheesecake Bars
These keto chocolate chip cheesecake bars are the perfect combination of chewy, buttery chocolate chip cookie and creamy, tangy cheesecake. Gluten-free, high-protein, and low-carb.
Ingredients
Cookie Layer:
- 1 ½ cups blanched almond flour
- ¼ cup allulose sweetener
- ¼ cup granulated sugar-free sweetener
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup unsalted butter softened
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup sugar-free chocolate chips
Cheesecake Layer:
- 1 cup cream cheese softened
- ¼ cup plain greek yogurt
- 1 egg white
- 2 scoops vanilla whey protein powder
- ¼ cup allulose sweetener
- Pinch pure monk fruit powder
Instructions
Preheat and Prepare the Pan
- Start by preheating your oven to 325 °F (163℃). Line an 8x8-inch square baking dish with parchment paper, leaving a bit of overhang on the sides for easy removal later.
Make the Cookie Layer
- Combine the dry ingredients (almond flour, sweeteners, baking soda, and salt) in a large bowl.
- Add the softened butter, egg, and vanilla extract. Mix until a dough forms.
- Fold in the sugar-free chocolate chips.
- Press half of the cookie dough evenly into the bottom of the prepared pan. Reserve the remaining dough for the topping.
Make the Cheesecake Layer
- Beat the softened cream cheese until smooth.
- Add the protein powder one scoop at a time, mixing well after each addition.
- Add the Greek yogurt and egg white, and beat until smooth and creamy.
- Mix in the sweeteners, ensuring the cheesecake filling is well combined.
Assemble the Bars
- Pour the cheesecake mixture over the cookie base, spreading it evenly.
- Flatten the remaining cookie dough into small discs and place them on top of the cheesecake layer. Don’t worry about covering the cheesecake layer entirely—a marbled look is part of the charm!
Bake and Cool
- Bake for 25-30 minutes, or until the edges are set and the top is lightly golden.
- Let the bars cool completely in the pan before slicing and serving. Refrigerating them will help achieve a firmer texture, making them easier to slice.
Notes
- Allulose Benefits: Keeps the cheesecake layer soft and the cookie layer beautifully golden brown. You can substitute with powdered erythritol for the cheesecake and granulated erythritol for the cookie layer if preferred.
- Sweetener Blend: Using half allulose and half erythritol/monk fruit blend provides a balanced sweetness and texture in the cookie layer.
- Not Keto? Feel free to use powdered and granulated cane sugar in this recipe instead of the sugar free alternatives.
- Lower-Calorie Option: Use reduced-fat or fat-free cream cheese to cut calories without compromising flavor.
- Optional Protein: The protein powder adds about 3 grams of extra protein per bar but can be omitted if preferred. The cheesecake may have a slightly softer, less firm texture without the protein.
Nutrition
Calories: 198kcalCarbohydrates: 8gProtein: 8gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 33mgSodium: 160mgPotassium: 32mgFiber: 5gSugar: 1gVitamin A: 294IUCalcium: 42mgIron: 1mg
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