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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.
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
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.
Tips
- 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.
Store
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.
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!
More Desserts
Keto Chocolate Chip Cheesecake Bars
Ingredients
Crust
- 8 tablespoons butter, 1 stick
- 1 ¼ cup almond flour
- 2 tablespoons swerve
Cheesecake Filling
- 2 8 oz 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 8×8 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can we leave this out on the counter after it’s been baked? Or is it best to put it in the fridge?
It is best to store your cheesecake in the fridge.
How long can these stay good in the fridge?
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!
Glad you enjoyed, Mark!! We used Philadelphia cream cheese which has less than 1 net carb per ounce.
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!
Oh my goodness! These are so yummy. One of the best keto treats I’ve had. Definitely going to make again.
Can you substitute coconut flour in place of the almond flour? And if so what would those measurements be? Thanks!
I’m sorry I don’t know the measurements to make it with coconut flour. I’ve only made it with almond flour
These are delish but make a lot. Do they freeze well?
Yes, they will freeze great 🙂
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!
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!
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.
I agree. I have these in the oven now, but the crust seems a bit wet. Can’t wait to try them!
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!
How long do these store in the fridge for? Thanks!