🍫🧀 Keto Chocolate Chip Cheesecake Bars

Low-Carb, Sugar-Free, and Absolutely Heavenly!

Let me just say it: OMG. I made these Keto Chocolate Chip Cheesecake Bars and I feel like I’m floating. They’re creamy, chocolatey, and just the right amount of sweet — without any of the sugar or guilt. The buttery almond flour crust paired with a smooth cheesecake layer and sugar-free chocolate chips makes these bars feel like a total indulgence… but they’re actually low-carb and keto-friendly!

If you’re new to keto or just craving something comforting and satisfying, this is the dessert for you.

🛒 Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 cup melted butter
• 1/2 tsp vanilla extract
• Pinch of salt

For the cheesecake layer:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 large egg
• 1/2 tsp vanilla extract
• 1/3 cup sugar-free chocolate chips (like Lily’s or ChocZero)

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8″ baking pan with parchment paper for easy removal.
2. Make the crust: In a bowl, mix almond flour, powdered erythritol, melted butter, vanilla, and a pinch of salt until a crumbly dough forms. Press firmly into the bottom of the prepared pan.
3. Prebake the crust: Bake for 8–10 minutes, until lightly golden. Let it cool slightly while preparing the filling.
4. Make the cheesecake layer: Beat softened cream cheese with erythritol until smooth. Add the egg and vanilla extract, and mix until fully combined.
5. Assemble: Pour the cheesecake mixture over the crust and smooth it out. Sprinkle the chocolate chips evenly over the top.
6. Bake: Return to the oven and bake for 18–22 minutes, or until the center is just set and the edges are lightly golden.
7. Cool & chill: Let cool completely, then refrigerate for at least 2 hours before slicing into bars.

🧮 Nutrition Info (Per Bar – Makes 9 servings)