keto low carb chocolate chip cheesecake bars

Low Carb Keto Chocolate Chip Cheesecake Bars

Quick and easy, this low carb Chocolate Chip Cheesecake Bar recipe is the perfect keto dessert. Vanilla cheesecake is sandwiched between layers of browned butter chocolate chip cookie dough for the most delicious sugar-free treat. At 2 grams net carbs per serving, this is one dessert you can enjoy that the whole family will love, too.

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Best Chocolate Chip Cheesecake Bar Recipe – Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

low carb cookie dough cheesecake bars on a baking rack

There is something almost magical about combining chocolate chip cookie dough and cheesecake into one dessert. Maybe it’s the fact that multiple desserts rolled into one are always better? Maybe it’s just this recipe in particular?

Whatever it is. I’m hooked. After adapting my recipe for Keto Salted Dark Chocolate Chip Cookies into a bar form and stuffing that with a layer of vanilla cheesecake, I feel like I’ve ascended to a new level of dessert bliss. 

This version of this classic dessert is fairly traditional aside from the fact that you’ll be using browned butter in your cookie dough. If you have not tried brown butter in baked goods, prepare yourself; you’re in for an experience. Browning the butter yields this nice nutty flavor which really compliments the use of almond flour for the dough base. 

The rest of the recipe is fairly straightforward and traditional. Just damn good cookie dough blended with a delicious, fluffy vanilla cheesecake layer. This delicious keto low carb dessert recipe couldn’t get much better. 

Unless you’re ready to amp up your cheesecake game. Once you’ve enjoyed this delicious cheesecake bar recipe, I challenge you to tackle my Sugar-free White Chocolate Raspberry Cheesecake for another low carb dessert that will please anyone. Or for the perfect summer dessert, try my Lemon Berry Cheesecake Cookie Cups.

slice of keto cheesecake bars with chocolate chip cookie dough

How to Make Keto Cookie Dough Cheesecake Bars

Ingredients

Directions

Preheat oven to 350 degrees. Grease a 9 x 9 baking pan. Line with parchment. Set aside.

Melt the butter in a medium skillet over low heat. Cook until butter is melted and turns to a toasty golden brown color, about 4-5 minutes. Remove from heat and let cool.

In a large bowl, whisk together butter, sweeteners, egg, and vanilla. Stir in almond flour, baking powder, baking soda, and salt until well combined. Stir in chocolate chips.

Press three-quarters of the dough evenly into prepared pan.

In a second large bowl, beat cream cheese, powdered erythritol, egg, and vanilla until well combined and fluffy. Pour mixture on top of cookie dough base. Crumble remaining cookie dough on top. 

Bake for 22-25 minutes until just set and golden brown. Let cool to room temperature. Chill in the refrigerator for at least 30 minutes and cut into squares to serve.

slice of cookie dough cheesecake bar on a white plate

Easy Keto Cheesecake Bars Tips & Tricks

Make the brown butter first. The butter needs to cool before you add it into the dough for the cookie base. If it goes in hot, you’ll melt your chocolate chips.

It’s brown butter, not black butter. Butter can burn easily. Melt the butter slowly over low heat until it begins to foam and the milk solids begin to separate, turn brown, and sink to the bottom of the pan. Swirl the pan occasionally to ensure the butter is cooking evenly, but other than that, there is nothing else for you to do. The butter will change from yellow to golden to a nutty brown. You’ll smell a noticeable difference in the aroma too. This should take about 4-5 minutes. 

Don’t skip the brown erythritol. One of the classic elements of a good chocolate chip cookie dough is using brown sugar. The molasses used in brown sugar helps to impart that toffee/caramel like flavor that you taste in the cookie. Finding brown erythritol in the supermarket is much more common now; however, you can easily buy it online. I use Sukrin or Swerve brands, depending on what I’m making or what I have on hand. I often have both products in my pantry at the same time.

Remove the bars easily with this trick. One of the most irritating things about making bars is getting them out of the pan without a mess, cracked edges, or losing half the recipe when it is stuck to the sides. Spray an 8 x 8 baking pan with a neutral tasting oil (I use avocado). Cut two sheets of parchment paper so that they fit inside the pan without bunching up.

Lay one piece in one direction, hanging the excess off the sides of the pan, and then lay the second piece in the opposite direction, again letting the excess paper hang over the sides. Press down and crease so that the parchment lines the pan without crinkles or air pockets. Pour in the prepared batter. Bake as directed. One the bars have cooled, you’ll be able to lift the sides of the parchment and remove the whole batch at once. Cut with a sharp knife and serve.

low carb sugar free cheesecake bars cooling on a baking rack

What is browned butter?

Brown butter is essentially butter that has been browned and toasted. This is a relatively easy process, and adds an amazing flavor to both savory and sweet recipes.

Fun cooking fact:  butter is not pure fat. It actually contains water and milk. In this cooking process, the water is being cooked out and essentially concentrating the butter’s flavor. 

Start by melting butter over low heat. Swirl the pan occasionally to ensure the butter cooks evenly. The butter solids will begin to separate. The butter will begin to foam up and the color changes from yellow, golden, light toasty brown. You’ll start to smell a nutty aroma. Once the butter has reached a light brown color, remove the pan from heat. 

half eaten keto chocolate chip cheesecake bar

How to Serve and Store Chocolate Chip Cheesecake Bars

These delicious cookie dough cheesecake bars should be cooled before eating. After baking, allow the bars to cool to room temperature before inserting them into the refrigerator to chill for 30-60 minutes before serving. Once chilled, remove the bars from the pan. Slice into your desired size bar and serve. 

This keto dessert is absolutely delicious on its own, but you could easily serve this with homemade whipped cream, or sugar-free ice cream with some chocolate drizzled on top.

Storing this keto-friendly cheesecake bar is a breeze. Because of the cheesecake layer, this dessert should be stored in the refrigerator. Store any leftovers into an airtight container in the fridge for 3-5 days. I’d be shocked if these lasted that long!

easy low carb keto chocolate chip cheesecake bars

Other Low Carb Keto Dessert Recipes you’ll love

low carb keto chocolate chip cookie dough cheesecake bars
Yield: 12

Low Carb Keto Chocolate Chip Cheesecake Bars

Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

Quick and easy, this low carb Chocolate Chip Cheesecake Bar recipe is the perfect keto dessert. Vanilla cheesecake is sandwiched between layers of browned butter chocolate chip cookie dough for the most delicious sugar-free treat.

Ingredients

  • 6 tbsp butter
  • 1/3 cup brown erythritol
  • 1/4 cup erythritol
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup sugar-free chocolate chips
  • 1 8 ounce package cream cheese, softened
  • 1/4 cup powdered erythritol
  • 1 large egg
  • 1/2 tsp vanilla extract

Instructions

Preheat oven to 350 degrees. Grease a 9 x 9 baking pan. Line with parchment. Set aside.

Melt the butter in a medium skillet over low heat. Cook until butter is melted and turns to a toasty golden brown color, about 4-5 minutes. Remove from heat and let cool.

In a large bowl, whisk together butter, sweeteners, egg, and vanilla. Stir in almond flour, baking powder, baking soda, and salt until well combined. Stir in chocolate chips.

Press three-quarters of the dough evenly into prepared pan.

In a second large bowl, beat cream cheese, powdered erythritol, egg, and vanilla until well combined and fluffy. Pour mixture on top of cookie dough base. Crumble remaining cookie dough on top. 

Bake for 22-25 minutes until just set and golden brown. Let cool to room temperature. Chill in the refrigerator for at least 30 minutes and cut into squares to serve.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 272Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 65mgSodium: 209mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 1gProtein: 6g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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