These Chocolate Chip Cheesecake Bars offer a decadent twist on your typical dessert bar, blending a rich, creamy cheesecake layer with a chewy chocolate chip cookie base. Made with keto-friendly ingredients, this dessert not only satisfies your sweet tooth but also fits into a low-carb lifestyle. The combination of almond flour and monkfruit sweeteners provides a delicious alternative without sacrificing taste. Perfect for parties, family gatherings, or as a special treat to enjoy with your coffee, these cheesecake bars are bound to be a hit!
Why You’ll Love This Recipe:
- Low Carb and Keto Friendly: Uses almond flour and monkfruit sweeteners, making it suitable for those following a ketogenic diet.
- Decadent Layers: Features a satisfying texture with layers of cookie and cheesecake.
- Easy to Make: Simple steps and common ingredients used in low-carb baking.
Ingredients:
Chocolate Chip Cookie Layer:
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter
- 3/4 cup packed golden monkfruit sweetener
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 cup Lily’s chocolate chips
Cheesecake Layer:
- 8 ounces cream cheese
- 1/3 cup confectioners monkfruit sweetener
- 1 teaspoon vanilla extract
- 1 egg yolk
Instructions:
Prepare the Cookie Layer:
- Preheat your oven to 350 degrees F (175 degrees C).
- In a small bowl, mix the almond flour, baking soda, baking powder, and salt.
- In a stand mixer, cream together the butter, golden monkfruit sweetener, and vanilla extract until creamy.
- Add the egg and beat on low speed. Gradually add the almond flour mixture until well combined.
- Stir in the chocolate chips. Place the dough in the refrigerator to chill while you prepare the cheesecake layer.
Prepare the Cheesecake Layer:
- In a separate bowl, combine the cream cheese, confectioners monkfruit sweetener, vanilla extract, and egg yolk.
- Beat with an electric mixer until creamy.
Assemble the Bars:
- Line an 8×8 inch baking dish with parchment paper.
- Press three-quarters of the cookie dough evenly into the bottom of the pan.
- Spread the cheesecake mixture over the cookie dough base.
- Break the remaining cookie dough into small chunks and scatter them over the cheesecake layer.
Bake:
- Bake in the preheated oven for 30-35 minutes, or until the cheesecake layer is set and no longer jiggles when the pan is lightly shaken.
Cool and Serve:
- Let the bars cool completely in the pan before lifting out the parchment paper to cut into squares.
Storage Options:
- Refrigerator: Store the bars in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the bars for up to a month for best taste and texture. Thaw in the refrigerator before serving.
Tips:
- Chocolate Chips: Ensure you use sugar-free chocolate chips to keep this recipe keto-friendly.
- Smooth Cheesecake: Make sure your cream cheese is at room temperature to avoid lumps in your cheesecake layer.
- Serving Suggestion: Serve chilled for a firmer texture and to enhance the flavors.
Enjoy your baking adventure with these Chocolate Chip Cheesecake Bars, a treat that promises the ultimate indulgence for any dessert lover looking to maintain a low-carb diet.
