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Baking Dessert Keto Recipes Recipes

Keto Cookie Cheesecake Bars

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!! 4.4g NET CARBS

Nutrition information will vary depending on what brands of ingredients you use and how big you cut the bars. However, here is a general break down of the nutrition info for 16 servings: Per Bar- 242 Calories, 20g Fat, 7g Protein, 6 Total Carbs, 3g Fiber, 3g NET CARBS

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Keto Cookie Cheesecake Bars by Noreen’s Keto Kitchen & Life!

Ingredients

Cheesecake Layer:

  • 16 ounces of Full Fat Cream Cheese, softened to room temperature
  • 3 Medium Eggs, at room temperature
  • 1/2 cup of Low Carb Sweetener ( I use Swerve, Monk Fruit, or Xylitol)
  • 2 teaspoons of Vanilla Extract

Cookie Layer:

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Instructions:

  • Preheat the oven to 350 degrees F. I used a small rectangular baking dish.
  • Line the pan with parchment paper.
  • Cookie Crust: mix the coconut flour, almond flour, low carb sweeteners and cinnamon in a medium bowl.
  • Stir in the melted butter and vanilla extract and mix until well combined. The dough will be crumbly, kind of like wet sand.
  • Press the dough into the bottom of the prepared pan, going just slightly up the sides of the pan.
  • Bake for about 10- 12 minutes, until barely browning.
  • Let the crust cool for at least 10-15 minutes .
  • Sprinkle the Chocolate chips on top of the prepared cookie crust.
  • Cheesecake Layer:  Beat the cream cheese and low carb sweetener together at a medium speed until fluffy.
  • Add in the eggs and vanilla and beat for at least 2 minutes on medium/high speed.
  • Pour the filling onto the slightly cooked cookie crust/chocolate chips.
  • Smooth the top of the cheesecake batter with the back of a spoon or spatula.
  • Bake for about 30-40 minutes, or until the center is almost set, but still a bit jiggly.
  • Cool the cake in the pan, to room temperature, and then refrigerate for 4 – 5 hours (however, overnight is best), until completely set.
  • Remove the cheesecake from the pan using the parchment paper sides.
  • Store cheesecake in the fridge.
  • When serving, allow the cake to warm up outside the fridge for at least 10 minutes. Serve with a dollop of whipped cream and enjoy!
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