Creamy, rich, and chocolatey keto cheesecake bars with a buttery almond-flour crust, smooth vanilla cheesecake filling, and sugar-free chocolate chips. A delicious low-carb dessert that’s perfect for satisfying chocolate cravings.
🧾 Ingredients
For the Chocolate Crust
- 1 ½ cups (168 g) almond flour
- 3 tbsp (15 g) unsweetened cocoa powder
- 3 tbsp (36 g) powdered erythritol or allulose
- ¼ cup (56 g) unsalted butter, melted
- ½ tsp vanilla extract
- ⅛ tsp salt
For the Cheesecake Filling
- 16 oz (450 g) full-fat cream cheese, softened
- ½ cup (96 g) powdered erythritol or allulose
- 2 large eggs, room temperature
- ½ cup (120 ml) heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup (85 g) sugar-free chocolate chips, divided
Optional Topping
- 2 tbsp sugar-free chocolate chips
- 1–2 tbsp melted sugar-free chocolate for drizzling
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C).
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some paper hanging over the sides. This will make it easy to lift the cheesecake out later.
Step 2: Make the Chocolate Crust
In a medium bowl, combine:
- Almond flour
- Cocoa powder
- Powdered sweetener
- Salt
Mix well.
Pour in the melted butter and vanilla extract. Stir until everything is evenly combined and the mixture looks like moist chocolate crumbs.
Step 3: Press the Crust
Transfer the crust mixture to the prepared pan.
Press it firmly into an even layer using the back of a spoon or the bottom of a measuring cup.
Make sure the crust is compact so it doesn’t crumble after baking.
Step 4: Bake the Crust
Bake the crust for 8–10 minutes.
Remove it from the oven and allow it to cool for about 10 minutes.
Step 5: Prepare the Cheesecake Filling
Place the softened cream cheese in a large mixing bowl.
Beat on low to medium speed until smooth and creamy.
Add the powdered sweetener and mix until incorporated.
Step 6: Add the Eggs
Add the eggs one at a time, mixing gently after each addition.
Don’t overbeat the mixture. Too much air can cause the cheesecake to puff up and crack during baking.
Step 7: Add Cream and Vanilla
Add:
- Heavy cream
- Vanilla extract
- Salt
Mix just until smooth and combined.
Step 8: Add the Chocolate Chips
Fold ½ cup of sugar-free chocolate chips into the cheesecake mixture using a spatula.
Don’t overmix.
Step 9: Pour Over the Crust
Pour the cheesecake filling over the cooled chocolate crust.
Spread the top evenly with a spatula.
Sprinkle the remaining chocolate chips over the top.
Step 10: Bake the Cheesecake
Place the pan in the preheated oven.
Bake for approximately 30–38 minutes.
The edges should look set while the center should still have a slight jiggle when gently shaken.
Avoid overbaking.
Step 11: Cool
Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour.
Step 12: Chill
Cover the pan and refrigerate for at least 3–4 hours, preferably overnight.
Chilling allows the cheesecake to firm up properly.
Step 13: Slice
Lift the cheesecake from the pan using the parchment paper.
Cut into 12 bars using a sharp knife.
For cleaner slices, wipe the knife between each cut.
Step 14: Add Optional Chocolate Drizzle
For an extra chocolatey finish, drizzle melted sugar-free chocolate over the chilled bars.
Let the chocolate set before serving.
🍫 Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individual bars for up to 2 months.
- Thaw frozen bars overnight in the refrigerator before serving.
💡 Recipe Tips
- Always use softened cream cheese for a smooth filling.
- Use powdered keto sweetener to avoid a grainy texture.
- Don’t overmix after adding the eggs.
- Let the cheesecake cool before refrigerating.
- Chill thoroughly before cutting for firm, clean bars.
- Use sugar-free chocolate chips to keep the recipe keto-friendly.
🍰 Final Thoughts
These Keto Chocolate Chip Cheesecake Bars are rich, creamy, and packed with chocolate flavor. The chocolate almond-flour crust pairs beautifully with the smooth cheesecake filling and little pockets of sugar-free chocolate—making them an easy, satisfying low-carb dessert.
