Ingredients:
Crust:
- 1 ½ cups almond flour
- ¼ cup erythritol (or preferred keto sweetener)
- ¼ cup melted butter
- 1 tsp vanilla extract
Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup erythritol (or preferred keto sweetener)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips
Instructions:
- Preheat oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust:
In a bowl, mix almond flour, erythritol, melted butter, and vanilla extract until well combined. Press the mixture evenly into the bottom of the prepared pan. - Bake the crust for 10-12 minutes until slightly golden. Remove and let cool.
- Prepare the filling:
In a large bowl, beat softened cream cheese and erythritol until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. - Fold in the sugar-free chocolate chips gently.
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) to fully set.
- Cut into bars and enjoy your keto-friendly dessert!
