Keto Chocolate Chip Cheesecake Bars

Ingredients

Crust

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ cup unsalted butter, melted
• ¼ cup powdered erythritol (or your preferred keto sweetener)
• ½ tsp vanilla extract
• Pinch of salt

Cheesecake Layer

• 16 oz cream cheese, softened
• ¾ cup powdered erythritol (or your preferred keto sweetener)
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
2. Prepare the Crust:
   • In a medium bowl, combine the almond flour, coconut flour, melted butter, powdered erythritol, vanilla extract, and a pinch of salt. Mix until well combined.
   • Press the crust mixture evenly into the bottom of the prepared baking dish.
   • Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let it cool.
3. Prepare the Cheesecake Layer:
   • In a large bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy.
   • Add the eggs, one at a time, beating well after each addition.
   • Mix in the vanilla extract.
   • Fold in the sugar-free chocolate chips.
4. Assemble and Bake:
   • Pour the cheesecake mixture over the cooled crust and spread it evenly.
   • Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
   • Remove from the oven and let the bars cool to room temperature. Then, refrigerate for at least 2 hours to set.
5. Serve:
   • Once chilled, use the parchment paper to lift the bars out of the baking dish. Cut into squares and enjoy!

Tips

• Storage: Store the bars in an airtight container in the refrigerator for up to a week.
• Optional Toppings: You can drizzle some sugar-free chocolate on top or sprinkle with some crushed nuts for extra flavor.