Triple Chocolate Cheesecake Bars

Ingredients:

For the crust:

• 1 cup almond flour
• 3 tablespoons cocoa powder
• 2 tablespoons powdered erythritol or sweetener of choice
• 1/4 cup melted butter

For the cheesecake layer:

• 16 oz (450g) cream cheese, softened
• 1/2 cup powdered erythritol or sweetener of choice
• 2 large eggs
• 1 teaspoon vanilla extract

For the chocolate swirl:

• 1/4 cup sugar-free chocolate chips or chopped dark chocolate (at least 85% cocoa)
• 1 tablespoon heavy cream

Instructions:

1. Preheat your oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper.
2. Make the crust:
   • In a mixing bowl, combine almond flour, cocoa powder, powdered sweetener, and melted butter.
   • Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from oven and let it cool slightly.
3. Prepare the cheesecake layer:
   • In a large mixing bowl, beat the softened cream cheese until smooth.
   • Add powdered sweetener and beat until well combined.
   • Beat in the eggs, one at a time, ensuring each is fully incorporated.
   • Mix in the vanilla extract.
4. Make the chocolate swirl:
   • In a microwave-safe bowl, melt the chocolate chips or chopped chocolate with the heavy cream in 20-second intervals, stirring in between, until smooth.
5. Assemble and bake:
   • Pour the cheesecake batter over the cooled crust in the baking pan.
   • Drizzle the melted chocolate over the cheesecake batter and use a toothpick or knife to create swirls.
6. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
7. Cool and chill:
   • Remove from oven and let cool completely at room temperature.
   • Chill in the refrigerator for at least 2 hours, or overnight, until fully set.
8. Serve: Once chilled and set, lift the cheesecake bars out of the pan using the parchment paper. Cut into bars and serve chilled.