Irresistible Keto Chocolate Chip Cheesecake Bars (Low-Carb & Sugar-Free!)

RECIPES

4/6/20254 min read

Irresistible Keto Chocolate Chip Cheesecake Bars (Low-Carb & Sugar-Free!)

When you're living the keto lifestyle, it can feel like indulgent desserts are completely off-limits. But what if I told you that you could enjoy rich, creamy cheesecake and gooey chocolate chip cookie flavor—all without the sugar crash?

Well here you go! These Keto Chocolate Chip Cheesecake Bars—a heavenly dessert that's low in carbs, sugar-free, and completely guilt-free. With a soft almond flour cookie crust, a luscious cheesecake filling, and sugar-free chocolate chips in every bite, this dessert checks all the boxes.

Whether you’re planning a family gathering, need something sweet for your meal prep, or simply want to satisfy your sweet tooth while staying on track, these bars are a game-changer.

Why You’ll Love These Keto Cheesecake Bars

Low in carbs, high in flavor
Easy to make with simple ingredients
Perfectly portioned for meal prep or snacking
Kid-approved—no one can tell they’re sugar-free!
Freezer-friendly for long-term keto dessert planning

Ingredients You’ll Need

These bars come together in two delicious layers: a cookie-style crust and a creamy cheesecake center. Here’s what you’ll need:

For the Crust:

2 cups almond flour
1/3 cup coconut flour
1/2 cup melted butter
1/3 cup keto sweetener (like monk fruit or erythritol)
1 large egg
1 tsp vanilla extract
1/2 cup sugar-free chocolate chips

For the Cheesecake Layer:

16 oz cream cheese (softened)
1/3 cup keto sweetener
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream or full-fat Greek yogurt
Optional: extra chocolate chips for sprinkling on top

Ingredients You’ll Need

These bars come together in two delicious layers: a cookie-style crust and a creamy cheesecake center. Here’s what you’ll need:

For the Crust:

2 cups almond flour
1/3 cup coconut flour
1/2 cup melted butter
1/3 cup keto sweetener (like monk fruit or erythritol)
1 large egg
1 tsp vanilla extract
1/2 cup sugar-free chocolate chips

For the Cheesecake Layer:

16 oz cream cheese (softened)
1/3 cup keto sweetener
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream or full-fat Greek yogurt
Optional: extra chocolate chips for sprinkling on top

How to Make Keto Chocolate Chip Cheesecake Bars

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Line an 8x8 or 9x9 baking pan with parchment paper for easy removal later.

Step 2: Make the Crust

In a large bowl, mix together the almond flour, coconut flour, melted butter, sweetener, egg, and vanilla extract until a dough forms. Stir in the chocolate chips.

Press about 2/3 of the dough evenly into the bottom of the pan to form the crust. Reserve the remaining dough to crumble on top later.

Step 3: Prepare the Cheesecake Filling

In another bowl, beat the softened cream cheese with the sweetener until smooth and fluffy. Add in the eggs one at a time, mixing after each. Stir in vanilla and sour cream until just combined—don’t overmix.

Pour the cheesecake filling over the crust and spread evenly.

Step 4: Add Topping

Take the remaining crust dough and crumble it over the cheesecake layer. Sprinkle a few extra chocolate chips on top for good measure.

Step 5: Bake

Bake for 30–35 minutes or until the center is set and the edges are lightly golden. The center should still jiggle slightly.

Step 6: Chill

Let the bars cool completely at room temperature, then refrigerate for at least 3 hours (preferably overnight) before slicing. This helps the cheesecake set and gives the best texture.

Nutrition Information (Per Bar – 12 servings)

Calories: 210
Fat: 18g
Carbs: 6g
Fiber: 2g
Net Carbs: 4g
Protein: 5g

Note: Nutritional info may vary based on ingredient brands.

Tips for Success

Use parchment paper to make removing the bars easier and mess-free.
Chill thoroughly before slicing—this step is key for clean, firm bars.
Room temp cream cheese blends more smoothly for the perfect cheesecake texture.
Want a firmer crust? Bake the crust layer for 8 minutes before adding the cheesecake filling.

Flavor Variations

Craving a twist on the classic combo? Here are some delicious ways to switch it up:

Peanut Butter Swirl: Add dollops of natural peanut butter to the cheesecake layer before baking and swirl with a toothpick.
Berry Bliss: Fold in a few fresh raspberries or blueberries for a fruity burst.
Pumpkin Spice: Add 1/4 cup pumpkin purée and a pinch of cinnamon and nutmeg to the cheesecake batter.
Mocha Chip: Add 1/2 tsp instant espresso powder to the cheesecake filling for a coffee-kissed treat.

How to Store Keto Cheesecake Bars

Fridge:
Store in an airtight container in the refrigerator for up to 5 days. They’re delicious chilled!

Freezer:
These bars freeze beautifully. Wrap individually and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight or on the counter for an hour.

FAQ

Can I make this dairy-free?
Yes! Use dairy-free cream cheese and a butter alternative like coconut oil. Be sure your chocolate chips are also dairy-free.

What’s the best sweetener for baking?
Erythritol, allulose, or a monk fruit blend work well. Avoid liquid stevia as it can affect texture and baking results.

Can I double the recipe?
Absolutely. Use a 9x13 pan and increase baking time by 5–10 minutes.

Final Thoughts

These Keto Chocolate Chip Cheesecake Bars are everything you could want in a dessert: indulgent, easy, and totally low-carb. They’re the kind of recipe you make once and instantly add to your regular rotation.

They’re great for special occasions, potlucks, or just keeping in the fridge when cravings strike. And with less than 5g net carbs per serving, there’s no reason not to treat yourself!

Want More Keto Desserts?

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