I’m so excited to share one of my all-time favorite recipes: keto chocolate chip cheesecake bars. Imagine two of the most decadent desserts, chocolate chip cookies and cheesecake, combined into one irresistible treat. These bars are rich, creamy, and packed with delicious chocolatey goodness—all while being low carb, gluten-free, and keto-friendly!
They’re the perfect dessert for any occasion: family gatherings, meal prepping for the week, or even as a quick treat to keep in the fridge for those moments when your sweet tooth calls. Plus, with only 1.5g net carbs per piece, they’re guilt-free and totally worth it.
The combination of textures in these bars is amazing: a chewy cookie base, a creamy cheesecake center, and soft cookie dough pieces baked right on top. Let’s dive into why each ingredient in this recipe works so perfectly to create these magical bars!
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The Cookie Layer: A Classic Base with a Keto Twist
The cookie dough forms the base (and part of the topping) for these bars, so getting it just right is crucial. Here’s how we make this gluten-free, low-carb cookie dough work:
- Blanched Almond Flour
Almond flour is a keto baking staple. It provides structure and that classic cookie flavor while keeping the carbs low. I use blanched almond flour for its smooth, fine texture, which mimics regular flour and ensures the cookie dough has a cohesive, chewy base. - Coconut Flour
Coconut flour adds another dimension to the texture. Since it’s super absorbent, a little goes a long way. It helps balance the moisture content in the dough while giving it a slight fluffiness that complements the almond flour. - Sugar-Free Granulated Sweetener
For that classic cookie sweetness, I use a keto-approved sweetener like allulose or erythritol. These sweeteners caramelize slightly when baked, giving the cookies the perfect texture and sweetness without spiking your blood sugar. - Baking Soda
A small amount of baking soda helps the cookie dough rise just enough, keeping the base light and chewy rather than dense. - Salt
A pinch of salt enhances the overall flavor and balances the sweetness. Don’t skip this—it really makes a difference in any cookie recipe! - Unsalted Butter
Softened butter is key for a rich, buttery flavor and that classic cookie dough texture. For a dairy-free version, simply swap this with your favorite dairy-free butter substitute. - Egg
The egg acts as a binder, holding the ingredients together and helping create that chewy, cookie-like texture. - Vanilla Extract
Vanilla is a must-have in any chocolate chip cookie recipe. It deepens the flavor and brings out the sweetness of the other ingredients. - Sugar-Free Chocolate Chips
What’s a chocolate chip cookie without chocolate chips? I use sugar-free chocolate chips to keep the carbs low while still delivering that melty, chocolatey goodness. Feel free to use dark or semi-sweet varieties, depending on your preference.
The Cheesecake Layer: Creamy, Dreamy Goodness
The cheesecake layer is what takes these bars to the next level. It’s rich, smooth, and perfectly balances the sweetness of the cookie dough with its tangy creaminess.
- Cream Cheese
The star of the show in any cheesecake recipe! I use softened cream cheese for a smooth, lump-free filling. For a dairy-free option, you can substitute a plant-based cream cheese alternative. - Egg
The egg gives the cheesecake structure and helps it set as it bakes. It also adds a silky texture that blends seamlessly with the other ingredients. - Vanilla Extract
Vanilla adds a subtle sweetness and rounds out the tanginess of the cream cheese. - Vanilla Whey Protein Powder (Optional)
This is my secret ingredient! Adding a small amount of whey protein powder not only boosts the protein content and adds flavor, but also helps the cheesecake layer firm up without becoming too dense. If you don’t have it on hand, feel free to skip it—it’s optional, but I love the added protein and flavor it provides. - Powdered Sugar-Free Sweetener
Powdered sweetener is key for a smooth, creamy cheesecake filling. I use powdered erythritol or monk fruit, which dissolve easily and don’t leave a grainy texture like granulated sweeteners might.
How the Layers Come Together
The magic of these bars is in the layering.
- Cookie Base
Start by pressing two-thirds of the cookie dough evenly into the bottom of the pan. This forms a sturdy, chewy base that holds up the cheesecake layer beautifully. - Cheesecake Filling
The cheesecake filling gets poured right on top of the cookie base. It’s thick and creamy, spreading easily to cover the entire surface. - Cookie Dough Topping
The remaining cookie dough is formed into small discs and placed on top of the cheesecake layer. As the bars bake, the cookie dough pieces spread slightly, creating a gorgeous marbled effect that’s as delicious as it is visually appealing. - Extra Chocolate Chips
For a little extra flair, sprinkle a few chocolate chips on top before baking. They melt into the cookie dough topping, making every bite even more indulgent.
Why You’ll Love These Keto Chocolate Chip Cheesecake Bars
- Low Carb and Gluten-Free
At just 1.5g net carbs per piece, these bars are perfect for anyone following a keto or low-carb diet. Plus, they’re gluten-free, so everyone can enjoy them! - Rich and Decadent
These bars are the ultimate treat, with layers of chewy cookie dough and creamy cheesecake that melt in your mouth. - Easy to Make
Despite their impressive appearance and flavor, these bars are surprisingly simple to make. The cookie dough and cheesecake filling come together quickly, and the layering is straightforward. - Customizable
Not a fan of chocolate chips? Swap them out for chopped nuts, sugar-free caramel bits, or even a swirl of peanut butter. - Perfect for Any Occasion
Whether you’re meal-prepping for the week or bringing dessert to a party, these bars are guaranteed to be a hit.
Tips for Success
- Line Your Pan
Be sure to line your baking dish with parchment paper for easy removal. This prevents the bars from sticking and makes slicing a breeze. - Don’t Overbake
The bars should be set but slightly jiggly in the center when they come out of the oven. They’ll firm up as they cool. - Refrigerate Before Slicing
For clean, neat slices, refrigerate the bars for at least an hour after they’ve cooled. This also enhances the flavor and gives the cheesecake layer a firmer texture. - Use Softened Ingredients
Make sure your butter and cream cheese are softened before mixing. This ensures smooth, evenly combined layers without lumps.
Why These Bars Are a Staple in My Kitchen
I can’t tell you how many times I’ve made these keto chocolate chip cheesecake bars. They’re one of those desserts that everyone loves—keto or not! My family adores them, and they’ve become a requested treat for holidays, birthdays, and just because.
I love that they’re so versatile. Sometimes, I add a pinch of cinnamon to the cookie dough for a warm, spiced twist. Other times, I’ll swap the chocolate chips for chopped pecans or sugar-free white chocolate for something different.
No matter how you customize them, these bars are always a hit. The combination of the chewy cookie layer with the creamy cheesecake filling is just irresistible.
Let’s Bake These Bars Together!
I hope you give these low carb cheesecake bars a try. They’re everything you could want in a dessert: easy to make, incredibly satisfying, and perfect for sharing (or keeping all to yourself—I won’t judge!).
If you do make them, please let me know how they turn out! Leave a comment below, rate the recipe, and don’t forget to post a photo on Instagram and tag me. I’d love to see your creations!
XO,
Sarah
Keto Chocolate Chip Cheesecake Bars
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Cookie Layer:
- 1 cup blanched almond flour 112g
- 1/4 cup coconut flour 28g
- 1/2 cup granulated sugar-free sweetener 96g
- 1/2 tsp baking soda 3g
- 1/2 tsp salt 3g
- 3 Tbsp unsalted butter softened (42g)
- 1 large egg
- 1 tsp vanilla extract 5ml
- 1/2 cup sugar-free chocolate chips 112g
Cheesecake Layer:
- 1 cup cream cheese softened (227g)
- 1 large egg
- 1/2 tsp vanilla extract 2.5ml
- 1 scoop vanilla whey protein powder optional (28g)
- 1/4 cup powdered sugar-free sweetener 48g
Instructions
- Preheat oven to 350°F. Line an 8×8-inch square baking dish with parchment paper.
- Make cookie layer: combine dry ingredients in a large bowl. Add softened butter, egg, and vanilla. Fold in chocolate chips.
- Press 2⁄3 of the cookie dough evenly into the bottom of the pan. Reserve remaining cookie dough.
- Make cheesecake layer: Add cream cheese, egg, and vanilla to ia bowl and beat with electric mixer until combined. Add protein powder and sweetener, and continue beating until smooth.
- Pour cheesecake mixture into the pan on top of the cookie dough. Form remaining cookie dough into flat disc shapes and distribute on top of cheesecake mixture. Top the cookie dough spots with a few extra chocolate chips, for appearance, if desired.
- Bake for 22-25 minutes. Allow to cool completely before slicing and serving. Refrigerate before slicing for an extra firm texture. Enjoy!
Incredible!