Keto Chocolate Chip Cheesecake Bars

• Prep Time: 20 minutes

• Chill Time: 4 hours (minimum)

• Total Time: 4 hours 20 minutes

• Course: Dessert

• Cuisine: American

• Diet: Keto, Low-Carb, Gluten-Free, Sugar-Free

• Skill Level: Easy (Perfect for beginners)

• Yield: 9 generous bars

• Cost: Moderate (due to specialty ingredients like almond flour and sugar-free chocolate)

---

Ingredients

For the best results, ensure all your refrigerated ingredients (cream cheese, sour cream) are at room temperature before you begin. This will prevent a lumpy filling and ensure a silky-smooth texture.

For the Almond Flour Crust:

• 1 ½ cups Blanched Almond Flour

• ⅓ cup Erythritol (or your preferred granulated keto sweetener)

• ⅓ cup Unsalted Butter, melted

• 1 tsp Pure Vanilla Extract

• A pinch of Sea Salt

For the Cheesecake Filling:

• 16 oz (two 8 oz blocks) Full-Fat Cream Cheese, softened

• ⅔ cup Powdered Erythritol (or confectioners-style keto sweetener)

• ½ cup Full-Fat Sour Cream

• 1 tsp Pure Vanilla Extract

• ½ cup Sugar-Free Dark Chocolate Chips (like Lily’s or ChocZero)

For the Topping (Optional but Recommended):

• 2 tbsp Sugar-Free Chocolate Chips, for sprinkling

• Flaky Sea Salt, for garnish

---

Equipment Needed

• 8×8 inch Baking Pan

• Parchment Paper

• Medium Mixing Bowl

• Stand Mixer or Hand Mixer

• Spatula

• Measuring Cups and Spoons

---

Step-by-Step Instructions

Step 1: Prepare the Pan and Make the Crust

1. Line the Pan: Take an 8×8 inch baking pan and line it with parchment paper, leaving some overhang on two opposite sides. This “sling” will make it incredibly easy to lift the entire dessert out for clean slicing later.

2. Combine Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups of almond flour, ⅓ cup of erythritol, and the pinch of sea salt. This ensures the sweetener is evenly distributed.

3. Add Wet Ingredients: Pour in the ⅓ cup of melted butter and 1 teaspoon of vanilla extract. Stir with a spatula until the mixture is fully combined and has a texture similar to wet sand.

4. Press the Crust: Transfer the crust mixture into your prepared pan. Using the bottom of a flat glass or measuring cup, press the mixture firmly and evenly into the bottom of the pan. The firmer you press, the less likely your crust will crumble later. Place the pan in the refrigerator to set while you make the filling.

Step 2: Create the Luxurious Cheesecake Filling

1. Whip the Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), beat the two 8-oz blocks of softened cream cheese and ⅔ cup of powdered erythritol on medium-high speed for 2-3 minutes. Stop to scrape down the sides of the bowl. The mixture should be completely smooth, with no lumps.

2. Incorporate Sour Cream and Vanilla: Reduce the mixer speed to low and add the ½ cup of sour cream and the second teaspoon of vanilla extract. Mix until just combined. Overmixing at this stage can incorporate too much air.

3. Fold in Chocolate Chips: Remove the bowl from the mixer. Add the ½ cup of sugar-free chocolate chips and use a spatula to fold them gently into the cheesecake batter until they are evenly distributed.

Step 3: Assemble and Chill

1. Assemble the Bars: Retrieve the pan with the chilled crust from the refrigerator. Pour the cheesecake filling over the crust. Use your spatula to spread it into a smooth, even layer, reaching all the way to the edges of the pan.

2. Add the Toppings: Sprinkle the remaining 2 tablespoons of chocolate chips evenly over the top. For a gourmet touch, add a very light sprinkle of flaky sea salt—it enhances the chocolate flavor beautifully.

3. The Final Chill: Cover the pan tightly with plastic wrap and place it in the refrigerator to set for at least 4 hours. For the absolute best, firmer texture and most developed flavor, I highly recommend letting it chill overnight.

Step 4: Slice and Serve

1. Slice Cleanly: Once fully set, use the parchment paper sling to carefully lift the entire block of cheesecake out of the pan and onto a cutting board.

2. Use a Hot Knife: For picture-perfect, clean slices, run a sharp knife under very hot water, wipe it dry, and then make your cuts. Repeat this process for each slice. Wipe the knife clean between cuts for the neatest presentation.

3. Serve and Enjoy! Serve the bars cold straight from the fridge. They are rich and satisfying all on their own!

---

Storage Instructions

• Refrigerator: Store these cheesecake bars in an airtight container in the refrigerator for up to 5 days.

• Freezer: These bars freeze exceptionally well! Place them in a single layer on a parchment-lined baking sheet and freeze until solid (about 2 hours). Then, transfer the frozen bars to a freezer-safe bag or container. They will keep for up to 3 months. Thaw in the refrigerator for a few hours before serving.

---

Nutritional Information (Estimated per bar)

• Servings: 9

• Calories: 358

• Total Fat: 35g

• Saturated Fat: 16g

• Total Carbohydrates: 12g

• Dietary Fiber: 3g

• Sugar Alcohols: 7g *

• Net Carbohydrates: 2g

• Protein: 8g

Please Note: Nutritional information is an estimate and can vary significantly based on the specific brands of ingredients you use, especially the sugar-free chocolate chips and sweetener. We calculate net carbs by subtracting both fiber and sugar alcohols from total carbohydrates, as most sugar alcohols (like erythritol) have a negligible impact on blood sugar.

---

Tips for the Perfect Keto Cheesecake Bars

• Room Temperature is Key: Do not skip bringing your cream cheese and sour cream to room temperature. This is the single most important step for avoiding a lumpy filling.

• Sweetener Notes: Powdered (confectioners) sweetener dissolves best into the filling, preventing any gritty texture. If you only have granulated, you can pulse it in a clean coffee grinder or high-powered blender to powder it.

• Chocolate Chip Hack: To prevent your chocolate chips from sinking to the bottom of the bars, you can toss them in a teaspoon of almond flour before folding them into the batter. This little trick helps them stay suspended throughout the creamy filling.