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Keto Cookie Dough Cheesecake Bars ✨

Keto Cookie Dough Cheesecake Bars ✨
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Indulge in these low-carb Keto Cookie Dough Cheesecake Bars, featuring a chewy almond flour crust, creamy sugar-free cheesecake, and a delightful cookie crumble topping.

Ingredients

Scale
  • 2 1/2 cups almond flour (280 g)
  • 1/2 cup brown sugar substitute (100 g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg at room temperature
  • 1/2 cup unsalted butter melted (113.5 g)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sugar-free chocolate chips (60 g)
  • 8 ounces cream cheese softened (226.8 g)
  • 1/3 cup powdered sweetener (60.67 g)
  • 2 tablespoons sour cream or heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 large egg

Instructions

  1. Preheat your oven to 325°F.
  2. Lightly grease a 9-inch square baking pan.
  3. In a medium bowl, whisk together the almond flour, brown sugar substitute, baking powder, and salt.
  4. Add the room temperature egg, melted butter, and vanilla extract to the dry ingredients.
  5. Beat until a soft, uniform dough forms.
  6. Gently stir in the sugar-free chocolate chips.
  7. Press about two-thirds of this cookie dough evenly into the bottom of your prepared pan.
  8. Bake the crust for 12 to 15 minutes, until it's just lightly golden.
  9. Remove the crust from the oven and let it cool slightly.
  10. While the crust cools, beat the softened cream cheese in a large bowl until it's smooth and fluffy (about 1 minute).
  11. Mix in the powdered sweetener, sour cream (or heavy cream), and vanilla extract until well combined and creamy.
  12. Gently beat in the remaining large egg until it's just mixed into the filling.
  13. Carefully pour the cheesecake filling over the slightly cooled cookie crust in the pan.
  14. Take the rest of your cookie dough mixture and crumble it over the top of the cheesecake filling.
  15. Press down very lightly to help the crumble adhere.
  16. Bake for another 20 to 25 minutes, or until the top cookie crumbles are golden brown and the cheesecake filling is just a little jiggly in the center.
  17. Remove from the oven.
  18. Let it cool completely on a wire rack.
  19. Refrigerate for at least 1 hour until nicely set.
  20. Slice into 16 bars and enjoy.

Notes

Ensure cream cheese and egg are at room temperature for a smooth filling.
Do not overmix the cheesecake batter to prevent cracks.
Chill the bars thoroughly before slicing for clean cuts.
Watch the crust during its first bake to avoid over-browning.

Find it online: https://theflakytruth.com/keto-cookie-dough-cheesecake-bars-%e2%9c%a8/