These Keto Chocolate Chip Cheesecake Bars are creamy, dreamy and low carb! At just 2.4 net carbs per bar, this sweet treat won’t break your keto diet.
Keto Chocolate Chip Cheesecake Bars
These Keto Chocolate Chip Cheesecake Bars are a keto dessert dream! Made with cream cheese, sugar free chocolate chips and almond flour, this treat is only 2.4 net carbs per bar! This low carb recipe uses a sugar alternative, such as Swerve or Monkfruit, so that you still have the sweet taste but without the carbs! To make this recipe even easier, follow this guide for How Many Ounces in a Cup– it’s printable and extremely helpful when measuring out your ingredients before you start baking!
These Cheesecake Bars are the perfect way to end your dinner, but they’re also great for sharing! Bring these to a cookout or brunch and everyone will be asking you for your recipe! This gluten free dessert has a creamy cheesecake layer that sits atop a delectable crust that will please everyone at your table! For more delicious low carb meals, check out my page of Easy Keto Recipes!
Ingredients for Keto Cheesecake Bars
As always, this is a quick overview of the ingredients you need to make our Keto Cheesecake Bars. For the complete, printable recipe just keep scrolling.
- Butter: salted or unsalted
- Almond flour: do not use coconut flour in this recipe, they are not equal subs.
- Keto friendly sweetener such as Swerve or Monkfruit
- Cream cheese: room temperature cream cheese works best in this recipe.
- Egg: size large egg
- Vanilla extract
- Chocolate chips- I used Lily’s sugar-free
How to make Keto Chocolate Chip Cheesecake Bars
These cheesecake bars are grain-free, made with keto-friendly sweetener and chocolate chips. First, you’ll melt your butter and then mix it together with almond flour and swerve to make the crust. Once those are well combined, pat your crust into a 8×8 pan and bake on 350°F for 6 minutes.
While your crust is baking, combine your cream cheese, egg, vanilla and powdered swerve in a bowl and beat together with an electric beater. After your cheesecake filling is well combined, fold in the chocolate chips.
Then just top your crust with the cheesecake chocolate chip filling and pop it back in the oven for 30 minutes, or until a toothpick comes out clean.
Is this recipe good for keto meal prep?
Absolutely! You can prepare these Cheesecake Bars ahead of time and freeze them! Simply keep them in the pan and cover it very tightly with cling film. I recommend doing a few layers of the plastic wrap before placing in the freezer. They will keep in the freezer for up to a month!
What should I serve with this keto dessert?
I love coffee with my dessert. If you do too, try one of these Keto Coffee Drinks that will keep you from ever going to Starbucks again! This dessert is also a great way to end a show-stopping meal. Start with this One Pan Tuscan Chicken or Marinated Flank Steak, pair with Cauliflower Risotto or Broccoli Cheddar Muffins and finish with these bars!
Tips for the Best Cheesecake Bars
- By preparing the pan with foil or parchment paper in advance you make cleanup and serving a breeze.
- Using room temperature cream cheese and eggs is always preferable in any cheesecake recipe, it creates a smoother texture and mixes easier.
- Do not over beat the cream cheese because this adds air to the filling, which results in cheesecake that crack as they cool. This handy tip applies to any cheesecake recipe, so keep in mind when making other recipes.
How to store this low carb recipe
To store these bars, simply place in a container with an airtight lid (or a resealable bag) and put in the fridge. This dessert will stay fresh for up a week.
Other Keto Cheesecake Recipes
- Keto Cranberry Cheesecake Bars
- Keto Chocolate Cheesecakes with Chocolate Covered Strawberries
- AMAZING Keto Lemon Cheesecake Bars (my favorite)
More Keto Desserts
- Delicious Keto Chocolate Covered Strawberry Fat Bombs
- Easy Keto Butter Pecan Blondies
- Keto No-Bake Cookies
- Simple Lemon Chia Seed Pudding
Keto Chocolate Chip Cheesecake Bars
These Keto Chocolate Chip Cheesecake Bars are creamy, dreamy and low carb! At just 2.4 net carbs per bar, these sweet treats won't break your keto diet.
Ingredients
Crust
- 8 tablespoons butter (1 stick)
- 1 ¼ cup almond flour
- 2 tablespoons swerve
Cheesecake Filling
- 2 8oz packages cream cheese
- 1 egg
- 1 tablespoon vanilla
- ½ cup powdered swerve (confectioners sugar)
- 1 cups chocolate chips (lily's sugar-free)
Instructions
- Preheat oven to 350°
- Line a 8x8 baking pan with parchment paper or aluminum foil, lightly spray with cooking spray and set aside.
- Melt butter
- Combine butter, almond flour and swerve. Mix well.
- Pat crust into pan and bake for 6 minutes
Cheesecake Filling
- Combine cream cheese, egg, vanilla, and powdered swerve in a bowl and beat with an electric mixer until well combined
- Fold in chocolate chips
- Evenly press the cheesecake filling into the pan and bake 30 minutes until a toothpick placed in the center comes out clean.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 280Total Fat: 23.6gTrans Fat: 0gCholesterol: 74mgSodium: 125.7mgCarbohydrates: 5.1gNet Carbohydrates: 2.4gFiber: .7gSugar: 2gProtein: 4.6g
Hunter Bell says
Yep going to need to try these as soon as possible ?
Katherine says
I saw these on Instagram yesterday and made them last night. OMG, SO GOOD! Going without desserts has been the hardest part of keto for me but these were a hit.
Olivia says
I’m so glad you loved them, Katherine! The no-bake cookies I linked to above the recipe are SO GOOD too!! They might be another sweet treat lifesaver for you❤
Donna L says
I’m confused, at the top of this post it says,2.4 net carbs per bar but in the recipe card it says 1 net carb per bar
Olivia says
Sorry about the typo, Donna. They are 2.4 net carbs per bar when cut into 12 bars!
Jodee says
Omg you just made my day, I figured it was 16 servings.
Sophie says
This is the best keto dessert I’ve made. They were delicious and satisfying. This recipe is a game changer if you are missing desserts while on keto. Just absolutely excellent
Jacqueline Debono says
Move over chocolate chip cookies, these chocolate chip cheesecake bars look scrumptious! On my to make list!
Carrie Robinson says
I just love these are low carb! Less guilt. 😉
Tammy says
I’m blown away that these are Keto! They look so rich and decadent. It’s hard to find good low-carb desserts…definitely need to try!
Suzy says
Really love how there is almond flour in the crust! Looks insanely good!
Allison says
Could you use monkfruit sweetener in place of the swerve in the crust portion of the recipe? Is it the same amount?
Olivia says
If you are using pure monkfruit, I’m not sure how much you would use since it is much sweeter than sweerve. However something like the Lakanto monkfruit that is mixed with erythritol can be used as a direct replacement.
Susie says
What is “sweerve” ?
Olivia says
It is a sweetener, the same as erythritol.
https://www.walmart.com/ip/Swerve-Sweetener-Granular-Sugar-Replacment-12-Oz/227335563
Amy says
I’m having a hard time matching up the ingredients and getting the same nutritional
Info as you….
Annie Holmes says
Hi Amy, all nutrition calculators are a bit different, I use a brand called Nutrifox and find it very accurate, but I can share what I did with you. I put in all of my specific brand information and double-checked it. It comes to 5.1 carbs, 0.7 grams of fiber and 2 grams of sugar from Lilly’s sugar-free chocolate chips. I do not count(most other keto blogs also do not count) the sugars from the confectioners swerve sweetener that may be the difference you are seeing. Since swerve has no effect on blood sugar and is not counted on keto, so it is removed to avoid any confusion. I’ve tripled check this information and I believe the nutritional information posted is accurate. I hope you enjoy this recipe, it is a favorite in our house!
Amy says
Awesome thanks! I think it’s coming from my almond flour. Which I’m surprised by, because it’s Bobs Red Mill. Thanks for the great reply!
Can we leave this out on the counter after it’s been baked? Or is it best to put it in the fridge?Marlene says
Can we leave this out on the counter after it’s been baked? Or is it best to put it in the fridge?
Olivia says
It is best to store your cheesecake in the fridge.
Candice says
How long can these stay good in the fridge?
Mike says
Did you get 30 carbs from the cream cheese and 15 from the almond flour? I’m still getting 6 carbs per when I enter it in carb manager. Surprised if the calculators are that different! Tastes great though!
Olivia says
Glad you enjoyed, Mark!! We used Philadelphia cream cheese which has less than 1 net carb per ounce.
Mike says
Thanks for the reply. Very strange. Maybe it’s because I’m in Canada and our packages are 250g each instead of American 226. But when we use two bricks that works out to 33carbs. That’s a big difference for 48 more grams!
Monica says
Oh my goodness! These are so yummy. One of the best keto treats I’ve had. Definitely going to make again.
Kori says
Can you substitute coconut flour in place of the almond flour? And if so what would those measurements be? Thanks!
Olivia says
I’m sorry I don’t know the measurements to make it with coconut flour. I’ve only made it with almond flour
Lisa says
These are delish but make a lot. Do they freeze well?
Olivia says
Yes, they will freeze great 🙂
Judy Gao says
I made these and they were amazing! I have tried multiple cheesecake recipes and this has by far the best crust I’ve made and the best inside texture and flavor. 10/10 recommend!
Michelle Khan says
I’ve made this recipe several times already, love it! I prefer it plain without the chocolate chips, but the hubby loves it with. Thank you for sharing this!
Bekie says
This was my first keto dessert, and using almond flour and it was tasty. I would cut the butter for the crust, 8 tablespoons is too oily and wet.
Thanks for sharing.
Aly says
I agree. I have these in the oven now, but the crust seems a bit wet. Can’t wait to try them!
Sami says
AWESOME recipe. Found on Pintrest. I have the biggest sweet tooth and I have tried so many low carb dessert recipes, most were failures. This is top 2 favorite for me! Fantastic!
Kristin says
How long do these store in the fridge for? Thanks!
Marianne says
Keto has been really hard for me since I pretty much have to find my taste for dairy and meat. This was the push I needed to get into it. About 5 extra minutes in the oven and refrigerated until after dinner it’s perfect. I bought the assorted Swerve from Amazon with granulated, powdered, and brown sugar. Wish me luck.
Olivia says
Good luck Marianne!! I am so happy to hear these were a hit for you!❤
Mackenzie says
I made these cheesecake bars last week and they are SOOO good! I am definitely making them again ASAP. Such a good keto dessert that actually tastes like a dessert. It did take about double the amount of time instructed to bake all the way through, but maybe its my oven?
Suzette says
I just took these out of the oven, I can’t wait for them to cool off so I can try it. Looks really good!
Pam says
Made these today, very easy and delicious
Nicole says
I just made these today and can’t wait to taste. However, I followed the directions fully and these were not close to being done at 30 mins; not even at 50 mins at 350* was not enough. I raised the temp to 400* and baked for about 10-20 before really started to set and slightly brown. Not sure if this is due to using foil vs parchment paper. Anyone have this issue?
Nikki says
For the crust do you use granular or powdered Swerve? Thanks!
Olivia says
I used granular for the crust and powdered for the filling
Regina B. says
It’s really delicious. I used half of swerve cause I’m not too sweet and it taste great!! It’s a great keto dessert!!!
Diana says
I can’t get the bottom crust to bake. Is it supposed to still be a little gooey after the 6 minutes?
Olivia says
That’s how long it took in my oven but I’ve had others say it took them 2x that. Your crust doesn’t sound like it is ready yet if it is still gooey, you want it firm but not fully cooked. Bake it a little longer and keep your eye on it. Hope it turns out good!!
Robin says
Do these freeze well?
Monse says
Can use coconut flour in place almond flour
Olivia says
Coconut flour isn’t a 1:1 replacement for the almond flour because of how much more absorbent coconut flour is. You could probably do a substitution but I am not sure how much it would take and how it would turn out. If you try it, I’d love to know how it turned out!
Gina says
Amazing! These are some of the best low carb bars I’ve ever made. My husband even approves
CA Bauer says
Made the keto cheesecake chocolate chip bars today they were amazing. Not too sweet just right for my sweet tooth. Will absolutely make them again. Thank you for this great recipe!