What the heck is this?
Imagine your favorite chocolate chip cookie had a delicious little fling with a rich, creamy cheesecake—and they decided to go keto. That’s what you get with these Chocolate Chip Keto Cheesecake Cookie Bars. You’ve got a soft, buttery almond flour cookie base and top layer, sandwiching a dreamy cheesecake filling. Every bite is sweet, melty, and totally satisfying—with barely any carbs to ruin your macro game. These bars feel indulgent, but they’re totally low-carb, grain-free, and sweetened with keto-friendly magic. Perfect for keto dieters, gluten-free folks, or anyone who wants dessert without the sugar crash.
Why You’ll Love This Recipe
These bars are ridiculously easy to make—no water bath, no crust prebaking, and no weird ingredients. They’re freezer-friendly, great for meal prep, and totally customizable with your favorite sugar-free chocolate chips or nuts. And the texture? Soft, creamy, chewy, and just the right amount of gooey. You can even cut them small for a snackable treat that won’t kick you out of ketosis. This is comfort food with a sneaky health-conscious twist, and yes, it’s as good as it sounds.
The Good Stuff You’ll Need
For the Cookie Dough Layers:
• 2 ½ cups almond flour
• ½ cup coconut flour
• ½ cup unsalted butter, melted
• ½ cup granulated erythritol or allulose
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup sugar-free chocolate chips (like Lily’s or ChocZero)
For the Cheesecake Filling:
• 8 oz cream cheese, softened
• ¼ cup powdered erythritol or allulose
• 1 large egg
• 1 teaspoon vanilla extract
Let’s Do This
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, letting the sides overhang for easy lifting later. Grease lightly if desired.
Step 2: Make the Cookie Dough
In a large bowl, stir together the almond flour, coconut flour, baking soda, and salt. In another bowl, whisk the melted butter with the granulated erythritol until combined. Beat in the egg and vanilla extract. Add the dry ingredients into the wet mixture and stir until a dough forms. Fold in the chocolate chips. Set aside about ⅓ of the dough for the topping.
Step 3: Press the Base
Take the remaining ⅔ of the dough and press it evenly into the bottom of the prepared pan to form a firm base. Use your fingers or the bottom of a glass to flatten it out.
Step 4: Make the Cheesecake Layer
In a separate bowl, beat the cream cheese until smooth. Add the powdered erythritol, egg, and vanilla, and beat again until creamy and lump-free. Pour this mixture over the cookie base and smooth the top.
Step 5: Add the Top Layer
Crumble the reserved cookie dough evenly over the cheesecake filling. It won’t fully cover the top—and that’s perfect. The cheesecake will peek through in all the right ways.
Step 6: Bake and Cool
Bake for 25–30 minutes or until the top is golden brown and the center is just slightly jiggly. Cool completely at room temperature, then refrigerate for at least 2 hours (overnight is best) before slicing into bars.
Serving Suggestions
Serve chilled or slightly room temp with a dollop of whipped cream or a drizzle of keto chocolate sauce. These are great for holiday dessert trays, lunchbox treats, or post-dinner snacks. Want to get fancy? Sprinkle crushed nuts or a pinch of flaky salt on top before serving.
Switch It Up
Use peanut butter chips or chopped nuts instead of chocolate chips. Swirl a little sugar-free raspberry jam into the cheesecake layer before topping with the cookie dough. Not into almond flour? Try sunflower seed flour or hazelnut flour as a nut-free option. Want them dairy-free? Sub in vegan cream cheese and coconut oil for butter.
Make-Ahead Tips
These bars store beautifully in the fridge for up to 5 days and freeze well for up to 2 months. Just wrap tightly and thaw in the fridge before serving. They actually taste even better after a day or two in the fridge, once the flavors really settle in.
Questions People Actually Ask
Q: Are these bars really keto-friendly?
A: Yes—assuming you use sugar-free chocolate chips and a keto-approved sweetener like erythritol or allulose. They’re low in carbs and high in fats, which is perfect for keto.
Q: Can I make these dairy-free?
A: You can! Use dairy-free cream cheese (like Kite Hill or Miyoko’s) and swap the butter with coconut oil or a vegan butter alternative.
Q: Can I double this for a bigger crowd?
A: Absolutely. Just double everything and bake in a 9×13-inch pan. You may need to add a few extra minutes to the baking time—just watch for that golden top and slight jiggle in the center.
Chocolate Chip Keto Cheesecake Cookie Bars: Low-Carb, High-Fun Dessert Magic
- Total Time: 45 minutes
- Yield: 16 small or 9 large bars
Description
Imagine your favorite chocolate chip cookie had a delicious little fling with a rich, creamy cheesecake—and they decided to go keto. That’s what you get with these Chocolate Chip Keto Cheesecake Cookie Bars. You’ve got a soft, buttery almond flour cookie base and top layer, sandwiching a dreamy cheesecake filling. Every bite is sweet, melty, and totally satisfying—with barely any carbs to ruin your macro game. These bars feel indulgent, but they’re totally low-carb, grain-free, and sweetened with keto-friendly magic. Perfect for keto dieters, gluten-free folks, or anyone who wants dessert without the sugar crash.
Ingredients
For the Cookie Dough Layers:
• 2 ½ cups almond flour
• ½ cup coconut flour
• ½ cup unsalted butter, melted
• ½ cup granulated erythritol or allulose
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup sugar-free chocolate chips (like Lily’s or ChocZero)
For the Cheesecake Filling:
• 8 oz cream cheese, softened
• ¼ cup powdered erythritol or allulose
• 1 large egg
• 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, letting the sides overhang for easy lifting later. Grease lightly if desired.
Step 2: Make the Cookie Dough
In a large bowl, stir together the almond flour, coconut flour, baking soda, and salt. In another bowl, whisk the melted butter with the granulated erythritol until combined. Beat in the egg and vanilla extract. Add the dry ingredients into the wet mixture and stir until a dough forms. Fold in the chocolate chips. Set aside about ⅓ of the dough for the topping.
Step 3: Press the Base
Take the remaining ⅔ of the dough and press it evenly into the bottom of the prepared pan to form a firm base. Use your fingers or the bottom of a glass to flatten it out.
Step 4: Make the Cheesecake Layer
In a separate bowl, beat the cream cheese until smooth. Add the powdered erythritol, egg, and vanilla, and beat again until creamy and lump-free. Pour this mixture over the cookie base and smooth the top.
Step 5: Add the Top Layer
Crumble the reserved cookie dough evenly over the cheesecake filling. It won’t fully cover the top—and that’s perfect. The cheesecake will peek through in all the right ways.
Step 6: Bake and Cool
Bake for 25–30 minutes or until the top is golden brown and the center is just slightly jiggly. Cool completely at room temperature, then refrigerate for at least 2 hours (overnight is best) before slicing into bars.
Notes
Serve chilled or slightly room temp with a dollop of whipped cream or a drizzle of keto chocolate sauce. These are great for holiday dessert trays, lunchbox treats, or post-dinner snacks. Want to get fancy? Sprinkle crushed nuts or a pinch of flaky salt on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~180 kcal
- Protein: ~3g