made Keto Chocolate Chip Cheesecake Bars

Prep Time: 25 minutes | Bake Time: 40 minutes | Chill Time: 4+ hours
Total Time: 5+ hours (mostly inactive)
Difficulty: Beginner to Intermediate
Yield: 16 rich, square bars

These Keto Chocolate Chip Cheesecake Bars are a revelation. They masterfully combine the creamy, tangy bliss of classic cheesecake with the comforting, nostalgic taste of chocolate chip cookies—all without a single grain of sugar or flour. Featuring a buttery almond flour crust, a velvety-smooth filling studded with rich, sugar-free chocolate chunks, and a signature sprinkle of flaky sea salt, these bars are a foolproof crowd-pleaser that proves low-carb desserts don’t have to be a compromise.

Why This Keto Recipe Truly Works

• Perfect Texture Balance: The crust bakes up firm and shortbread-like, providing the essential contrast to the lush, no-bake-style filling.

• No Sugar Spikes: We use the best sugar-free sweeteners to deliver authentic sweetness without the carbs, making these bars suitable for ketogenic, diabetic, or low-sugar lifestyles.

• Make-Ahead Marvel: These bars need time to set, making them the perfect dessert to prepare a day ahead for stress-free entertaining.

• Ingredient Flexibility: Easily adaptable to dairy-free or nut-free needs (see notes below).

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Ingredients

For the Almond Flour Crust:

• 2 cups (200g) blanched super-fine almond flour

• ⅓ cup (75g) unsalted butter, melted (or coconut oil for dairy-free)

• 3 tbsp (25g) powdered erythritol or monk fruit sweetener (e.g., Swerve Confectioners or Lakanto)

• 1 tsp pure vanilla extract

• ¼ tsp fine sea salt

For the Cheesecake Filling:

• 24 oz (three 8-oz blocks) full-fat cream cheese, softened to room temperature

• ⅔ cup (130g) powdered erythritol or monk fruit sweetener

• 2 large eggs, at room temperature

• 1 cup (240ml) full-fat sour cream, at room temperature

• 1 tbsp pure vanilla extract

• 1 tsp fresh lemon juice

For the Mix-in & Topping:

• ¾ cup (120g) sugar-free dark chocolate chips or chopped chocolate bar (like Lily’s or ChocZero)

• Optional Garnish: A light sprinkle of flaky sea salt (highly recommended)

Special Equipment

• 8×8-inch or 9×9-inch square baking pan

• Parchment paper

• Electric hand mixer or stand mixer

• Medium mixing bowl

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Step-by-Step Instructions

Step 1: Prepare the Pan & Preheat (5 minutes)

1. Preheat your oven to 325°F (160°C). This lower temperature is key for gentle, even baking without curdling the filling.

2. Line your baking pan with parchment paper, leaving a slight overhang on two opposite sides. This creates a “sling” for effortless removal of the entire bar slab later. Lightly grease the exposed sides of the pan.

Step 2: Make & Par-Bake the Crust (10 minutes active)

1. In a medium bowl, combine the almond flour, powdered sweetener, and salt. Whisk to break up any lumps.

2. Add the melted butter and vanilla extract. Stir until a uniform, crumbly dough forms. It should hold together when pinched.

3. Press the dough firmly and evenly into the bottom of your prepared pan. Use the bottom of a flat glass or measuring cup to achieve a perfectly compact, level layer.

4. Par-bake the crust for 10-12 minutes, until just set and very lightly golden at the edges. Remove from oven and let it cool on a rack while you prepare the filling. Keep the oven on.

Step 3: Prepare the Creamy Filling (10 minutes)

CRITICAL: Ensure all filling ingredients are at true room temperature to prevent a lumpy batter.

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese and powdered sweetener on medium speed for 2-3 minutes. Scrape down the bowl. The mixture should be completely smooth, with no lumps.

2. Add the eggs, one at a time, beating on low speed just until each is incorporated. Over-beating at this stage incorporates too much air, which can lead to cracking.

3. Beat in the sour cream, vanilla extract, and lemon juice on low speed until the batter is homogenous, creamy, and satiny-smooth. Scrape the bowl once more to ensure no unmixed cream cheese remains at the bottom.

Step 4: Assemble & Bake (5 minutes active + 40 minutes bake)

1. Gently fold ½ cup of the sugar-free chocolate chips into the cheesecake batter with a spatula.

2. Pour the batter over the slightly cooled crust, spreading it into an even layer.

3. Tap the pan gently on the counter a few times to release any large air bubbles.

4. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top.

5. Bake on the center rack for 35-45 minutes. The bars are done when the edges are puffed and set, but the center still has a slight, gentle jiggle—like Jell-O—when you nudge the pan. A digital thermometer inserted 1-inch from the edge should read about 150°F (65°C). Do not overbake.

Step 5: The Crucial Cool Down (4+ hours)

This step ensures the perfect creamy texture and prevents cracking.

1. Turn off the oven. Crack the oven door open with a wooden spoon and let the bars cool inside the turned-off oven for 1 hour. This gradual temperature change is the best defense against cracks.

2. Remove the pan from the oven and place it on a wire rack to cool to room temperature (about another 1-2 hours).

3. Once completely cool, cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight. This allows the bars to fully set and the flavors to meld beautifully.

Step 6: Slice & Serve (5 minutes)

1. Using the parchment paper sling, lift the entire cheesecake slab out of the pan and onto a cutting board.

2. For clean slices, use a large, sharp knife. Dip the blade in hot water and wipe it dry between each cut.

3. Sprinkle individual bars with a tiny pinch of flaky sea salt just before serving to elevate all the flavors.

4. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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Chef’s Notes & Customizations

• Sweetener Notes: Granular sweeteners can create a gritty texture. Powdered/confectioners-style erythritol or monk fruit blends are essential for smoothness. Allulose is another excellent option that doesn’t have a cooling aftertaste.

• Chocolate Tips: If your sugar-free chocolate chips are very large, chop them slightly so they distribute better. You can use a mix of dark and milk chocolate-style chips.

• Nut-Free Variation: Replace the almond flour crust with the same weight of sunflower seed flour. Add 1 tbsp of coconut flour to help absorb moisture. For best results, also add ½ tsp of apple cider vinegar or lemon juice to the crust dough to prevent a green reaction from the sunflower seeds.

• Dairy-Free Variation: Use plant-based cream cheese and sour cream, and coconut oil in the crust. Be aware that the texture may be slightly softer.

• Flavor Twists:

  • Add ½ tsp of almond extract to the crust.

  • Swirl ¼ cup of sugar-free peanut butter into the batter before baking.

  • Add 1 tsp of espresso powder to the filling for a mocha twist.

Nutrition Information (Per bar, based on 16 servings)

*Percent Daily Values are based on a 2,000 calorie diet. Values are estimates and will vary with specific brands of sugar-free chocolate and sweetener. Net Carbs = Total Carbs – Fiber – Sugar Alcohols.

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The Final Bite: A Celebration of Indulgence Without Compromise

These Keto Chocolate Chip Cheesecake Bars are more than just a “diet” dessert; they are a testament to the fact that mindful eating can be profoundly luxurious. The experience is one of pure satisfaction: the initial crunch of the buttery, nutty crust gives way to the dense, cool, and impossibly creamy filling, punctuated by the molten pockets of rich, bittersweet chocolate. The finishing touch of sea salt doesn’t just garnish—it unlocks and balances the entire flavor profile, cutting through the richness and making each component sing.