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Chocolate Chip Cookie Cheesecake Bars
Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars
Chocolate Chip Cookie Cheesecake Bars
Source
Ingredients:
1
Servings
  • 1
    item
     cookie crust
  • 480
    ml
     almond flour
  • 240
    ml
     shredded coconut
  • 5.5
    tsp
     baking powder
  • 0.25
    tsp
     salt
  • 120
    ml
     butter, softened
  • 120
    ml
     swerve sweetener
  • 2
    tbsp
     coconut sugar or more swerve
  • 1
    item
     large egg, room temperature
  • 0.75
    tsp
     vanilla extract
  • 120
    ml
     sugar-free chocolate chips or homemade sugar-free chocolate chips
  • 1
    item
     cheesecake filling
  • 12
    oz
     cream cheese, softened
  • 80
    ml
     powdered swerve
  • 60
    ml
     whipping cream
  • 1
    item
     large egg
  • 0.5
    tsp
     vanilla extract
  • 1
    item
     cookies crust
  • 120
    ml
     butter softened
  • 1
    item
     large egg room temperature
  • 12
    oz
     cream cheese softened
Chocolate Chip Cookie Cheesecake Bars
Instructions:
  1. Preheat oven to 325°F (165°C) and grease a 9-inch square pan well.
  2. In a medium bowl, whisk together almond flour, shredded coconut, baking powder, and salt.
  3. In a large bowl, beat butter with Swerve and coconut sugar until well-combined and fluffy. Beat in egg and vanilla extract.
  4. Beat in almond flour mixture until dough comes together, then stir in chocolate chips. Press about two-thirds of the dough into the bottom of the prepared pan. Bake for 10 to 12 minutes, then remove from oven and let cool (it will not be fully baked at this point).
  5. In a large bowl, beat cream cheese with sweetener and whipping cream until combined. Beat in egg and vanilla extract until smooth and creamy.
  6. Pour filling over the cooled crust. Take the remaining cookie crust mixture and crumble it over the top of the filling, pressing lightly to adhere.
  7. Bake for 25 minutes or until the crust is golden and the filling is just a little jiggly in the center.
  8. Remove from oven and let cool, then refrigerate for 1 hour until set.
  9. Enjoy these delightful chocolate chip cookie cheesecake bars as a decadent keto-friendly treat!
  10. Preheat oven to 325F and grease a 9-inch square pan well.
  11. Pour filling over the cooled crust. Take remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.
  12. Bake 25 minutes or until crust is golden and filling is just a little jiggly in the center. Remove from oven and let cool, the refrigerate for 1 hour until set
  • 1
    item
     cookie crust
  • 480
    ml
     almond flour
  • 240
    ml
     shredded coconut
  • 5.5
    tsp
     baking powder
  • 0.25
    tsp
     salt
  • 120
    ml
     butter, softened
  • 120
    ml
     swerve sweetener
  • 2
    tbsp
     coconut sugar or more swerve
  • 1
    item
     large egg, room temperature
  • 0.75
    tsp
     vanilla extract
  • 120
    ml
     sugar-free chocolate chips or homemade sugar-free chocolate chips
  • 1
    item
     cheesecake filling
  • 12
    oz
     cream cheese, softened
  • 80
    ml
     powdered swerve
  • 60
    ml
     whipping cream
  • 1
    item
     large egg
  • 0.5
    tsp
     vanilla extract
  • 1
    item
     cookies crust
  • 120
    ml
     butter softened
  • 1
    item
     large egg room temperature
  • 12
    oz
     cream cheese softened
1
Servings
0

Preheat oven to 325°F (165°C) and grease a 9-inch square pan well.

In a medium bowl, whisk together almond flour, shredded coconut, baking powder, and salt.

In a large bowl, beat butter with Swerve and coconut sugar until well-combined and fluffy. Beat in egg and vanilla extract.

Beat in almond flour mixture until dough comes together, then stir in chocolate chips. Press about two-thirds of the dough into the bottom of the prepared pan. Bake for 10 to 12 minutes, then remove from oven and let cool (it will not be fully baked at this point).

In a large bowl, beat cream cheese with sweetener and whipping cream until combined. Beat in egg and vanilla extract until smooth and creamy.

Pour filling over the cooled crust. Take the remaining cookie crust mixture and crumble it over the top of the filling, pressing lightly to adhere.

Bake for 25 minutes or until the crust is golden and the filling is just a little jiggly in the center.

Remove from oven and let cool, then refrigerate for 1 hour until set.

Enjoy these delightful chocolate chip cookie cheesecake bars as a decadent keto-friendly treat!

Preheat oven to 325F and grease a 9-inch square pan well.

Pour filling over the cooled crust. Take remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.

Bake 25 minutes or until crust is golden and filling is just a little jiggly in the center. Remove from oven and let cool, the refrigerate for 1 hour until set

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