These low-carb chocolate chip cheesecake bars taste like a cross between cheesecake and chocolate chip cookies. They are divine!
Chocolate Chip Cheesecake Bars
Sometimes, you just have to indulge in some cheesecake. If you make it right, it can be so good for you!
Cream cheese is full of healthy fats and nutrients (like calcium). On the keto diet, it’s really important to eat enough fat, so if you need a boost, make this recipe! It tastes like a childhood dessert.
These chocolate chip cheesecake bars have two parts – the almond flour crust and the creamy cheesecake layer. Optionally, you could drizzle some sugar-free chocolate sauce on top too but they are perfect just the way they are.
Keto Cheesecake Bars
I love no-bake cheesecake bars! They are so easy and you don’t have to use the oven.
They are faster and let me eat them without waiting. There are so many different kinds of cheesecake bars you can make, too!
My no-bake strawberry cheesecake bars were my favorite ones until I made these.
Keto chocolate chip cheesecake bars are the perfect things to serve at a party. Slice them into individual pieces and put them on plates for your guests.
Serve them with a few other no-bake party desserts, like peanut butter mousse and no-bake peanut butter cookies.
Keto Cheesecake Crust
The crust tastes just like a graham cracker crust. But I kept the carb count at 4 grams net carbs in each bar by using almond flour.
And even better – the crust is a chocolate crust! When you bite into the bars, it will remind you of an Oreo cheesecake. YUM!
Do not use almond meal. If you do, the crust will have a grainy texture that distracts you from the flavor of the bars and be sure to use unsalted butter.
The salted butter might make the crust taste a smidge too salty.
Best Keto Chocolate Chips
The best keto chocolate chips that you can buy come from Lily’s. They have a bunch of different flavors and all of them are low-carb and keto-friendly.
In fact, you can make these cheesecake bars with different flavors of chocolate chips. Try them with dark chocolate chips for a richer flavor.
I love creating chocolate chip recipes that are also keto-friendly. My kids loved my keto chocolate chip red velvet waffles (and I did too!).
A fun way to hide veggies is to make keto chocolate chip zucchini muffins. And there are days when I’m seriously craving the sweet low-carb chocolate chip zucchini bread.
It’s so moist and just slightly sweet. And you can also go classic and make a keto chocolate chip skillet cookie.
It tastes divine with a scoop of ice cream on top!
How To Store Cheesecake
Since the bars are made with cream cheese, you probably already know that they need to be refrigerated. Store them in an airtight container.
It will stay fresh in the refrigerator for up to three days.
You can also freeze the cheesecake cheesecake bars! Keep them in a freezer-safe bag or container and keep the air off of the bars.
They will stay fresh in the freezer for about six months.
Low-Carb Chocolate Chip Cheesecake Bars Recipe
Here’s the list of ingredients and step-by-step pictures to help you make this low-carb chocolate chip cheesecake bars. Exact measurements and instructions are located in the printable recipe card, just a little further below.
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 12
Net Carbs: 4 net carbs per serving
Ingredients:
For The Crust:
- Almond Flour
- Melted Butter
- Swerve Granulated Sugar Substitute
- Unsweetened Cocoa Powder
- Vanilla
Filling:
- Cream Cheese
- Heavy Whipping Cream
- Swerve Granulated Sugar Substitute
- Vanilla
- Lily’s Baking Chips
Directions
Add the crust ingredients to a mixing bowl, and blend until well combined. Line a 9×9 baking dish with parchment paper, and press the crust mixture into the
bottom of it.
Blend together the cream cheese and Swerve in a mixing bowl until smooth. Mix in the vanilla, and heavy whipping cream until smooth and fluffy.
Fold in the chocolate chips.
.
Spread the filling mixture over the crust. Sprinkle a few extra chocolate chips on top of the cheesecake filling if desired.
Chill in the freezer until set and ready to slice.
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Low Carb Chocolate Chip Cheesecake Bars
Equipment
- Mixing Bowl
- 9x9 Baking Dish
- Parchment Paper
Ingredients
Crust
- 1 1/2 cups Almond Flour
- 4 tbsp Melted Butter
- 1/4 cup Swerve Granulated Sugar Substitute
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Vanilla Extract
Filling
- 16 ounces Cream Cheese softened
- 1 cup Heavy Whipping Cream
- 2/3 cup Swerve Granulated Sugar Substitute
- 1 tsp Vanilla Extract
- 1/2 cup Lily's Baking Chips
Instructions
- Add the crust ingredients to a mixing bowl, and blend until well combined.
- Line a 9x9 baking dish with parchment paper, and press the crust mixture into the bottom of it.
- Blend together the cream cheese and Swerve in a mixing bowl until smooth.
- Mix in the vanilla, and heavy whipping cream until smooth and fluffy.
- Fold in the chocolate chips.
- Spread the filling mixture over the crust.
- Sprinkle a few extra chocolate chips on top of the cheesecake filling if desired.
- Chill in the freezer until set and ready to slice.
Notes
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Cheesecake Recipes
If you enjoyed this low-carb chocolate chip cheesecake bars recipe, then I have some more amazing keto cheesecake recipes you should make next. Everyone is going to love them!
