Keto Chocolate Chip Cheesecake Bars

4.51 from 538 votes
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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.

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!

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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

More Keto Desserts

4.51 from 538 votes

Keto Chocolate Chip Cheesecake Bars

By: Olivia
Servings: 12
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
These Keto Chocolate Chip Cheesecake Bars are creamy, dreamy and low carb! At just one net carb per bar, these sweet treats won't break your keto diet.
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 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

Net carbs: 2.4 per bar. (Total carbs 5.1 -2 grams sugar alcohols -0.7 grams fiber)

Nutrition

Serving: 1 cheesecake barCalories: 280kcalCarbohydrates: 5.1gProtein: 4.6gFat: 23.6gCholesterol: 74mgSodium: 125.7mgFiber: 0.7gSugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Keto or Low Carb
Cuisine: American
Tried this recipe?Mention @itstartswithgoodfood or tag #itstartswithgoodfood!

Related

67 Comments

  1. 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.

  2. 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?

  3. 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!

  4. 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?

  5. 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!!!

  6. I can’t get the bottom crust to bake. Is it supposed to still be a little gooey after the 6 minutes?

    1. 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!!

    1. 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!