Two delectable keto desserts in one! These easy, tender Chocolate Chip Cookie Cheesecake Bars will quickly become your favorite sugar-free treat. Easy to make and now with a how-to video.
Another of my most popular keto dessert recipes gets a much needed update. They are now easier to make and lower in carbs. If you love cookies and you love cheesecake, you are going to adore these Keto Chocolate Chip Cookie Cheesecake bars.
And of course I had to shoot a video while I was at it! Skip to the recipe if you want to watch me make them.
If cookies and cheesecake had a baby…
I do believe that combo desserts like this are called mash-ups. And I blame Pinterest (and all my fellow food bloggers) for leading me down this dark, dark path of temptation. Pinterest, in all its food porn glory, could easily be my ruin.
Or it could be my salvation — it all depends on how you look at it. Ever since they implemented “secret” boards, I’ve been happily pinning inspirational recipes – recipes that are all sorts of carby and gluten-y, but that I intend to make over into healthy, low carb versions.
I’ve done quite a few of these “keto makeover recipes”. Such as my famous Keto Earthquake Cake. Or my even more famous Keto Kentucky Butter Cake.
But I have far more makeover ideas saved than I could possibly do in a lifetime. I keep trying, though. And I promise to never ever stop trying!
Updated Keto Chocolate Chip Cheesecake Bars
Many of you loved this recipe before and may be wondering what I did to update it. Not to worry, all the great flavor is still here. And I still used my favorite Keto Chocolate Chip Cookies recipe for the base and the topping.
I cut down both the keto cookie crust and the cheesecake filling a little bit, but I also cut the servings down from 20 to 16. This way, you don’t have quite as much sweet dessert temptation calling your name!
I also ditched the coconut sugar in favor of Swerve Brown. Back when I first created this recipe in 2015, Swerve’s wonderful brown sugar replacement didn’t exist. I used to use a touch of coconut sugar or sometimes Yacon syrup to get that wonderful brown sugar flavor. But now I don’t have to!
I also made them easier by simply melting the butter and adding it right into the mix, rather than beating it separately with the sweetener. Now you can get these delicious bars into your mouth even sooner!
Can these keto cheesecake bars be made ahead?
Good news! They most certainly can. Keto dessert bars like this refrigerate and freeze really well.
Make sure to let them cool properly before wrapping them up tightly to store. You can freeze them in the pan, if you like, but I recommend pressing plastic wrap to the surface of the bars, to avoid freezer burn. Then wrap the whole pan tightly in foil.
You could also cut them into individual servings and wrap each one of those up tightly, so that you can enjoy them anytime the craving strikes. And I think the cravings might strike a lot!
More Delicious Keto Cheesecake Bars
- Lemon Cheesecake Bars
- Salted Caramel Cheesecake Bars
- Eggnog Cheesecake Bars
- No Bake Peppermint Cheesecake Bars
- Raspberry Cheesecake Bars
- Cinnamon Roll Cheesecake Bars
- 2 cups almond flour
- 1/2 cup shredded coconut (or an additional 1/2 cup almond flour)
- 1/2 cup Swerve Brown
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg room temperature
- 1/2 cup butter melted
- 1/2 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
- 8 ounces cream cheese softened
- 1/3 cup powdered Swerve
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp heavy whipping cream
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Preheat oven to 325F and grease a 9-inch square pan well.
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In a medium bowl, whisk together the almond flour, shredded coconut, sweetener, baking powder, and salt.
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Add the egg, melted butter, and vanilla extract and beat until the dough comes together. Stir in the chocolate chips.
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Press about two-thirds of the dough into the bottom of the prepared pan. Bake 10 to 12 minutes, until just browning around the egdes, then remove from the oven and let cool (it will not be fully baked at this point).
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In a large bowl, beat the cream cheese until smooth. Add the powdered sweetener and beat until well combined. Beat in the egg and vanilla, then thin out with the heavy cream, beating until smooth.
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Pour the filling over the cooled crust. Take the remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.
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Bake 20 to 25 minutes or until the top crust is golden and the filling is just a little jiggly in the center. Remove from the oven and let cool, then refrigerate for 1 hour until set.
Mind the Home says
This is so, so, SO not fair. Posting this on a Monday and all. I don’t imagine I’ve ever felt a craving this heavily.
Cindy Maddux says
OMG!!!! If I’m dreaming PLEASE DON’T WAKE ME UP!!!!!!!!!!!!!!!!!!!
Wow!!!! This is definitely getting made next weekend. (I know, excessive use of ! but this so deserves it!)
Cindy Maddux says
I couldn’t wait for today to get here. The aroma of it baking in the oven was wonderful. The longest hour . . . waiting for it to sit in the fridge!!! I just had a serving of this and I want to say it is so delicious. Thanks for a wonderful recipe. Next time, I am going to add some very finely chopped pecans and a touch of cinnamon to the cookie dough.
Carolyn says
Love the idea of cinnamon and pecans!
Mechelle says
Hi there, could cacao nibs be used in place of chocolate chips?
Carolyn says
Sure!
Mechelle says
Awesome, thanks! Can’t wait to try them!
RavieNomNoms says
I had to come over and check these out from Facebook, they look so amazing!! WOW
Jennifer says
This looks so yummy! I still have some unsweetened coconut from Christmas baking this recipe calls for unsweetened right? Thanks!
Carolyn says
Yes, always unsweetened.
Stacy says
I really think you have outdone yourself with this one!!!!!
sharron craner says
As I am unable to find a place near me that sells ”swerve” can I use stevia instead?
sharron
Carolyn says
No, I don’t think that would work very well. The texture of the cookie depends on a bulk granulated sweetener. Can you find Truvia or plain erythritol?
Susan says
I have Swerve in the powdered sugar form..will that work ok?
Carolyn says
Yes, that should be fine!
Katie says
I have bought Erythritol on Amazon and Swerve is on there, too!
Anna B says
Amazon has Swerve
Olivia says
I just bought some Truvia for baking. Can that be substituted for Swerve?
Carolyn says
Yes, I think so but it does have a higher carb content.
Sara says
Truvia is also just erythritol and stevia, right? So the ‘carb count’ still more or less nets out to zero, doesn’t it? I prefer Swerve for sure, but sometimes when it just isn’t available, Truvia always seems to work ok.
Morgan says
I made this today with truvia and it turned out great. So yummy! thanks 🙂
Petra says
Can i just use coconur sugar instead of swerve
Carolyn says
Sure.
Rachel says
Baking vlend is half sugar, i believe. Read the label.
Kim says
There is regular Truvia and baking blend Truvia; she is referring to regular Truvia. Which, you can use in lieu of Swerve and/or plain erythritol.
anne says
What is swerve?
Carolyn says
http://www.swervesweetener.com
Carrie says
I am actually salivating just looking at the pictures. :0)
didntseemedoit says
My boyfriend has a severe coconut allergy. Any thoughts on possible substitutions for the coconut ingredients?
Carolyn says
Just add more almond flour in exact same amount.
Sarah G says
In answer to the question posed, You are RIGHT, so VERY RIGHT!
Andrea says
What would happen if I didn’t cool the crust before topping it?
Carolyn says
Your crust ends up soggier because the cream cheese filling melts more as you spread it.
linda says
Carolyn – Wow! OK, now you’ve put this idea in MY head!!
Amanda says
Just wondering if these freeze well? I’ve made the non THM recipe and when I freeze them, they thaw very soggy.
Carolyn says
I honestly have no idea…we ate them too fast to freeze them!
Jamie says
I froze mine and they are great right out of the freezer!
Judy says
Sure to be a “Best of 2015!!”
Pam Bressette says
Thank you for this great recipe. I just served it to my morning Bridge group, was a big hit. I didn’t have sugar free chips instead I took a coco bar, sugar free unsweetened, chopped into very small pieces. The opinion from the gals was the bar had enough sweetness that the chocolate added another layer of flavor.
Carolyn says
Great tip, thanks!
Amanda says
Oh my word!!! I am dying, these bars look super delicious!!!
Lucy says
what can I use in place of almond flour I have an allergy to almonds?
Carolyn says
Do you have an allergy to all nuts? Any nut flour would do. You can also use sunflower seed flour.
Vanessa says
I have an almond allergy as well but for some reason it only applies to raw almonds. If I eat them raw, my throat will close up but once roasted, I can eat them just fine. Since almond flour/meal is made with roasted almonds, it doesn’t bother me (same thing for almond milk!). Not sure about the severity of your allergy but just wanted to offer my experience on the possibility that it may help you! I will be attempting this recipe tomorrow 🙂
Heather says
What can I use to substitute coconut in the cookie crust? Thanks!
Carolyn says
More almond flour would be fine.
S M says
I made this yesterday, and it turned out great! I substituted almond flour for the coconut to appease my family, who has an aversion to it that I don’t, but, unfortunately, they still didn’t like it as much as I did. More for me!
Cindy says
I do not like coconut, so is there anything I can sub for it in this recipe?
Carolyn says
Simply more almond flour.
Hope says
My son and I made these today– they are fantastic!!
Kapu says
It’s in the oven now. I’ve made the raspberry almond cheesecake bars and they were amazing. Those look like the same but with yummy choc chips. I don’t think I’ve ever made any of your recipes that didn’t turn out perfect.
Leigh says
I came home from work today and couldn’t decide if I wanted to make cookies or cheesecake. And then I found THIS. Holy cow. I made it immediately. The hardest part was waiting for it to cook and cool. So I didn’t – I had a taste of the raw cookie dough, a little taste of the cheesecake filling, a little taste of it all warm out of the oven, and finally I had a completely cooled, cooked serving. And it was delicious every step of the way! Like one reviewer, I didn’t have the chocolate chips called for in the recipe, so I chopped up 100% unsweetened chocolate and used it in the recipe, and it worked beautifully.
I’ll be making this again. It’s wonderful!
Eileen s thomas says
When you say 1/3 cup whipping cream do you mean out of the container or whipped up.mi love all your recipes can’t wait to make this one.
Carolyn says
Liquid, out of the container. If I say “whipped cream”, then it’s already whipped up. Hope that helps!
Eileen s thomas says
Thank you Carolyn.
Louise Thurlow says
I am making this for the second time this week. I cut the sweetener in half (erythritol). Every one loved it.
Kim says
Okay so, these were awesome! Just made them but have no idea why today considering tomorrow is Ash Wednesday and I’m supposed to fast. (Forehead slap!) Mine do not look as condensed as yours – more like cookie crusted & crumbled cheesecake. Do you think I might have mixed the whipping cream too much?
Leyla says
Can I use regular sugar rather than the swerve?
Carolyn says
Yes, you should be able to.
Kelly says
any substitute for almond flour, I’m allergic to nuts?
Carolyn says
You could try sunflower seed flour but be forewarned that it can turn green in baked goods. Use a tablespoon or two of lemon juice, that might help offset the colour.
Erin says
12oz of cream cheese. Is this measured by weight or is it 1.5 cups?
Carolyn says
Measured by weight, since each brick is 8 ounces, so 1.5 bricks.
Erin says
Thanks for getting back to me. I made them last night and measured the cream cheese by weight because you had other items measured by volume so I felt you’d be consistent. I buy the big tubs of cream cheese from Costco as I use lots while eating LCHF.
The bars turned out AMAZING. I only had an 8×8 pan so I had to bake them a little longer and ended up cutting it into 16 squares. I will admit that I had one for lunch today. No regrets!
Carolyn says
Glad they worked out!
Rachel says
You think xylitol would work for these? I do not have swerve!
Carolyn says
I think it would, but I can’t guarantee it as I didn’t try it myself.
Sarah says
I made these yesterday and they turned out absolutely wonderful! What a treat!
Helen Williams says
Hi Carolyn, first I just wanted to say a huge huge thank you for sending us in the direction of TYPEONEGRIT ! It has been a game changer for us! I had spoken to you not long ago in regards to the heavy cream versus low-fat cream for my daughter and you sent us in that direction. Just had a quick question for you in regards to the coconut sugar in this recipe. Are we able to use coconut sugar without having spikes just wanted to make sure before I made it. Thanks again!
Carolyn says
I am so glad you’ve found TYPEONEGRIT helpful! So coconut sugar is still sugar and I only use it to get the slight “brown sugar” appearance and flavour. but I cannot say if it will spike your daughter or not. In this particular recipe, it amounts to about 1 extra carb per serving. If you are worried, follow the recipe with the instructions for just using additional Swerve.
Helen Williams says
That sounds great! Thanks Carolyn!!
Barbara Petrini says
This is a beautiful beautiful thing. Thank you! 🙂
Jamie says
I made these and love them! Is there anyway to make them into cookies and not use the cheesecake part? Could I just bake the crust like cookies?
Carolyn says
Yup, that’s what the crust is based on. Follow this recipe: https://alldayidreamaboutfood.com/2013/06/coconut-chocolate-chip-cookies-low-carb-and-gluten-free.html
Amanda Mendell says
This post made me giggle,, I agree with made up words too! I had a recipe in mind to try tonight but this keeps gnawing at me! I have to make a dish to pass and this looks to good to pass up! I can’t wait to try it!
Lydia says
Don’t mean to be indelicate, but “squee!” Clap clap clap. I’m makin this! So I’m one of your fans where, you know, some of your recipes don’t work when I make them. That was hard to admit. The macha tea cake comes to mind as a fantastic fail. I traumatized myself….couldnt touch almond flour for awhile. Though I just made the chocolate fudge bars and it worked. So I’ll be building this recipe with confidence.
Carolyn says
Can I ask what brand of almond flour you are using? And sweetener? Because those are usually the culprits in things not working out.
Lydia says
Hi Carolyn,
I use the honeyvale almond flour and, looking back, it was my fault in that I measured the flour incorrectly. Maybe it had been effected by humidity, it was dense and crumbly and I had way to much flour for the recipe
What was so difficult to get over was that the almond flour was so expensive and I wasted it. I think its that simple. Though making the tea cakes and breads is a goal, and I was just thinking tonight that it woul be fun to make a savory crustini to serve with my soups, I build amazing soups :)…right now, my baking skills are not that good. This month offers more time to practice With a new bag of almond flour. 🙂
Oh, and at the time I used the sweetner suggested in the recipe. But lately I’ve been using mostly swerve.
Thank you for asking, I think the next baking experiment will be the caramel cupcakes. Can’t wait. Cross your fingers…lol.
Lydia says
Oh, i meant biscotti….not crustini….lol.
Bernadette Wheeler says
I have now made these twice. I must say they are beautiful to look at and taste delicious. I do have a problem getting the cheesecake part done all the way through. The top is really browned but when it comes time to cut it it’s still gooey. Has this been mentioned before?
Carolyn says
No, you are the first to mention it. Maybe next time, you need to cut down a little on the liquid? Hard to say.
Deborah says
Made these earlier and they are amazing! By far my favorite low carb dessert. I didn’t have any Swerve for the dough so I used Truvia Brown Sugar Blend. I had to cook it a lot longer than you listed, but it was worth it!
Sheryl says
these look great. I can’t wait to try them!! Have you tried subbing THM baking blend? I’m wondering if that would work. Thanks!
Pam says
This is now my favorite recipe of yours! I had no problem with the filling being too jiggly…in fact, by the time the crumb topping was browned there was no more jiggle, but didn’t seem to make a difference. I didn’t think the filling was sweet enough (I used a different powdered sweetener) so I added some Sweet Leaf English Toffee stevia drops…FABULOUS! 🙂
Carolyn says
Thanks, Pam!
Cindy says
OMG! These are fabulous! So delicious, my husband ate a huge piece 😉
Jill Stone says
Yes! I used Stevia today and it worked! I also used half almond flour and half coconut flour for the dough. My husband just wanted to sit and eat the dough by itself!!! Love this recipe!!!
a little crafty nest says
Hi Carolyn, I’m wondering about the nutritional information. I see that you offer the amount of carbs per bar based on how many servings, but what about the next line with the other information…calories, fat, protein. Is this per bar as well, or total? I always get confused with this. Thanks so much! I love all your recipes…so tasty!
xo Jules
Carolyn says
That is the total nutritional info per bar. The carbs I do at the top as Net carbs.
Carol says
This is my husband’s FAVORITE dessert now that we’ve gone low carb. We always have some in the fridge. If we are going away, I stick it in the freezer and it is just fine. He used to ask for low carb cookies & cream ice cream but no longer wants anything but these cheesecake bars. I suspect that he makes this into fewer than 20 servings but, heh, not really a big deal. I’ve been making these for about a year now. Sometimes, I add ground flax seed to the cookie dough to make it more nutritious.
Carolyn says
Awe, yay! So glad to hear it!
Carrie says
I finally got around to making these tonight and could KICK myself for having waited! They are INCREDIBLE!!
kerez says
hi carolyn! i’ve been doing LCHF on an off for awhile but i’m incredibly new to the world of low carb baking and i made the rookie mistake of buying bob’s red mill almond meal/flour instead of a finer almond flour like honeyville… do you think the texture of the cookie in this recipe would be totally botched if i used the almond meal? i’ve always liked cookies with nuts in them so i don’t mind the little bits of almond but i wasn’t sure if they would cook the same.
Carolyn says
For this recipe, I think it’s actually going to be fine. It’s not a rookie mistake, Bob’s is very useful but it’s not quite fine enough for cakes. But the texture of these bars is supposed to be a little more crumbly.
Nicole says
This recipe looked so tasty! I am sorry to report that it does not work, however, replacing the almond flour with Coconut flour. It must need another egg, or butter or/and another liquid, possibly almond milk? It was soo dry! I added lots of tbs of water knowing that coconut absorbs liquid differently than almond flour. I underestimated coconut’s liquid absorbing powers! I only write this cause I didn’t see any other comments on here from someone who had tried it and wanted to warn others! Otherwise this is a great recipe, just wished I had done a little more research before attempting. I am new to baking with alternative flours and this was a good learning experience.
Carolyn says
I could have told you that replacing the almond flour with coconut flour wouldn’t work. They are two very different creatures and you’d need less coconut flour and more egg. Sorry you had to find out on your own…
Nicole says
That’s what I get for not asking! 😉 I’m not giving up though. I WILL make this work and not let it break my budget with purchasing almond flour! Kiddos like it though, so there’s that!!
Kapu says
I’ve made this and love it. I also get my AF from Costco. Best value!
Natalia says
Hello,
This is the first low-carb dessert I’ve ever made (my spouse has been eating low-carb for about 9 weeks now, already lost 30lbs!). I just wanted to let you know how amazing it is and how much I appreciate your site and sites like yours! You don’t even miss the sugar or flour in a dessert like this.
We don’t have Swerve in Canada yet so I purchased Erithrytol and used it in place of Swerve + liquid vanilla stevia and it turned out great. I used 1/2 cup + 2 tablespoons granulated Erithrytol for the cookies crust and 1/3 cup granulated Erithrytol + 1/2 teaspoon liquid vanilla Stevia (Sweet Leaf brand) for the cheesecake and it turned out great. Also I baked it in an 8×8 as did not have 9×9 and it turned out great, just needed to bake about 7-10 mins longer. Cut nicely into 16 squares.
Thanks so much for your recipe! This has given me the confidence to continue on my low-carb dessert baking journey 🙂
Carolyn says
Hi Natalia, Thanks for your kind words. But I want you to know that you DO have Swerve in Canada. It’s available at Loblaws and also through Low Carb Canada. I am actually Canadian, although I live in the US now.
Megan says
I have swerve but it has quite the cool taste and aftertaste to me. Do you have any suggestions for sweeteners? Thank you!
Carolyn says
Do half Swerve and half stevia, that should work.
Michaella says
How much THM baking blend would you recommend in place of almond flour?
Carolyn says
I’d actually try a direct replacement but you may need to add a little more butter.
Mary says
Do you think that I could use coconut flour for the coconut and still use the recommended almond flour for the crust? I lost my shopping list today and forgot the coconut and want to make these tomorrow. Thanks!
Carolyn says
No, it will not work that way because coconut flour is too dense. Try replace the coconut with almond flour.
Mary S. says
I used half Bob’s Almond meal/flour and half Bob’s Superfine almond flour, and Swerve. The dough unbaked seemed like what I remember as a sort of shortbread consistency. Baked, however, it was too dry and crumbly and not real sweet. The coconut added a nice flavor, though, and I’m ok with a little less sweetness. The cheesecake filling was terrific. My final product was more a forkable dessert than a bar that can be eaten out of hand.
Question: how do you grease the pan? I used a lot of butter but the dough was still hard to get out without sticking a bit and breaking up. I hesitate to use Pam cuz I don’t care for the sprays except for olive oil spray. Would canola oil work?
Carolyn says
I think the almond meal is part of the problem here. It’s not fine enough for some things. As for your pan… not sure what kind of pan you use but I suggest USA pans. They are the best nonstick pans I’ve ever tried. http://www.amazon.com/gp/product/B0029JMMRE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0029JMMRE&linkCode=as2&tag=aldaidrabfo05-20&linkId=VJGVRISZZIKVPML2
Menaka says
Is it possible to substitute the almond flour with THM baking blend? If so, how much? Thank you.
Hangga says
this is a great recipe. just wonder if i could use the cookies base for sandwich ice cream 🙂
Carolyn says
Yep, should work!
Erin says
I made these and they were delicious! And easy! Thank you for making this recipe- I am adding it to my regular rotation. Just wondering, have you ever skipped the filling and just made a chocolate chip cookie bar? Thanks again and keep the recipes coming! I love them!
Carolyn says
These cookies are already based on some other cookies and bars of mine. Search two in particular: coconut chocolate chip cookies and Browned Butter Chocolate Chip Blondies.
Lori says
Oh my goodness. These are so freakin delicious! They’re rich and decadent and are not in any way a compromise. I tested them out on some friends and got great feedback so I’ll be whipping up a batch to take to coworkers. I know some people don’t really like the coconut taste or texture and since I could make out the texture (not a problem for me) I may just replace the cup of coconut with another nut flour. These were amazing without alterations though!
Carolyn says
So glad you like them. They are a favourite for me!
Becka says
Is there anything you can sub for the shredded coconut? I have an intense dislike for coconut, and I find it mixed in so many low carb recipes. This sounds delicious, and I’d hate to structurally change something by leaving out the coconut. Thanks! P.S. love your website!
Carolyn says
You can just do the same amount of almond flour. It won’t be as flaky/crumbly but it will still be good.
Lori says
I used some pecans I ground up in a food processor. It was so good!
Janine says
I made these the other day and OMG! They are some of the best cookies I have ever tasted. I think I may add 1/4 tsp almond extract to the cheesecake next time to see how it tastes. My mother always added that to her cheesecakes. Thanks Carolyn. I am addicted to your site.
Sara says
2nd time making this. So very yummy. Thank you for taking the time to put this recipe together. My friends, family, and tummy thanks you!
Tracey Desrochers says
The coconut flakes should they be sweetened or unsweetened? I am assume they would be unsweetened but only have the sweetened right now and wanted to check with you~ 🙂 These look delicious!
Carolyn says
Unsweetened, for sure!
Lindsay Lawai says
These look amazing!! I am definitely trying this weekend! I was wondering if coconut flour could be used in place of the almond flour? Only because that is what I have on hand. If so, would it be the same amount?
Carolyn says
Noooooooo to the coconut flour! 🙂 Coconut flour and almond flour are very different creatures. Coconut flour is very fine and very absorbent and requires 3 times as many eggs and more oil. I just don’t think it would work for this particular recipe.
Stacey says
What is the reason for using coconut sugar….I’ve seen it called for in some low carb recipes and wondering why? Thanks….love the recipes!
Carolyn says
Brown sugar taste and appearance.
Cyndi says
These look amazing, but I don’t like coconut. What would be a good substitute?
Carolyn says
Just use more almond flour.
Cyndi says
Thanks, I was wondering if that would work 🙂
dee says
BEST EVER!! Girl you nailed it with this low carb dessert. I made this today with truvia (spoonable) instead of swerve and coconut sugar — used total of 3 1/2 TBSP + 2 tsp for cookie and 2 TBSP powdered truvia (measure this after you grind it in coffee grinder) for the cheesecake part. Great job, this helps me stick to low carb much easier!
Carolyn says
Thanks!
Stephanie says
I made these yesterday for Mother’s Day and the cookie texture on the bottom and top completely fell apart and did not stay together. Where did I go wrong? I used all the ingredients you used and the baking times as well. I find this to be true in most almond flour recipes I attempt. I am using a high quality highly sifted almond flour and I used Swerve as well. Any ideas?
Carolyn says
It has to be your almond flour, then. I’ve never had any other reader with this issue. Try Bob’s.
Alison says
These are awesome! Thank you for this recipe! I didn’t use the coconut sugar I just used more Swerve and I added 1/2 cup chopped pecans to go along with that coconut. Yummy!
Kathy says
I made these for my birthday along with the scotcheroos. Both did not disappoint! Now I am going to chip a tooth eating a frozen chocolate chip cheese bar because I can’t wait for it to defrost. The scotcheroos are perfect frozen 🙂
Maria Robinson says
Making this today for a after dinner snack. I put truvia baking blend in instead of swerve. Let you know how everyone likes them. Thank you for the recipe.
Maria
Maria Robinson says
Its so good I could just eat the crust. Thank you for the recipe.
Jill Kirkley says
These are SO good! One of my favorite low carb desserts ever. I added nuts to them. Delicious!
Maria Robinson says
They are awesome.
Jenna says
These are soo good! I have made these twice now, but each time, I don’t have enough of the almond flour/ chocolate chip mixture to cover the top of the cream cheese mixture completely. What am I doing wrong?
Carolyn says
It’s not supposed to be covered completely. The instructions say to sprinkle it over so that some of the cheesecake peeks through.
Kestrel says
These were great. I made them a few times. Once as is. Once mixing in cocoa to the cheesecake for a chocolate chip cookie+chocolate cheesecake bar (I’m going to trademark CCCCCBar). For the most recent event, I skipped the chips and added toasted pecans then dipped the whole (cooked) bar into melted dark chocolate and froze them. After thawing in the fridge, I cut them large – really large – served with whipped cream and ice cream for those who like it, and had it for dessert.
Next time I might add toasted coconut and a chocolate drizzle.
For the last event, I attempted to see if these can also be formed. They can! I made “meatballs” with the dough, injected the filling and refrigerated a bit after cooking. Then I stabbed with the appropriate lollipop stick before they were too cool and chilled further. Voilá CAKE BALLS!
Samantha says
These are seriously the best low carb dessert I’ve ever made. They don’t taste low carb/sugar free at all. I didn’t use coconut sugar or swerve I just used the artificial sweetener I had at home but these still came out amazing. I put half in the freezer and half in the fridge so I could snack on them throughout the week and omgoodness they are even more delicious from the fridge. Even my kids liked them. The only problem I had with these was not eating them all at one time…..so good!
Carolyn says
Glad you like them! They are a popular one. 🙂
Carolyn says
Does swerve sweetner affect the bowels? This recipe sounds amazing.
Carolyn says
Erythritol is the one sugar alcohol that (for most people) does NOT cause GI distress!
Kelly says
I made these tonight and was just wondering if they need to be kept refrigerated or room temp is okay? They turned out great. Thanks for sharing the recipe.
Carolyn says
Anything cheesecake-y like this should probably be refrigerated, but a few hours at room temp is going to be okay.
Maria Robinson says
Yes, because of the creamcheese.
Allyson says
This was the first low carb dessert I’ve made since we altered our diets. I’m so impressed at the results! I could never have imagined that replacing sugar and flour would ever yield anything worth eating, but these bars were super yummy. Thank you for posting this recipe. I definitely have faith in baking again.
Mmmm says
I had a hard time with the filling. Any suggestions for the chunky consistency? Thanks
Carolyn says
Was your cream cheese properly softened and beaten before you added anything else? That’s usually the issue.
Elisabeth says
Hi Carolyn, always love your recipes but I have to say, I am not a fan of this one. Although I don’t dislike the taste of coconut usually, I found the taste overpowering in this recipe. I made it exactly as written and had no problems – it looked and smelled absolutely delicious! All I could taste was coconut, though. Not the chocolate chips and not the cheesecake! I used Vitacost brand medium flake unsweetened shredded coconut.
Carolyn says
Sorry to hear it. If you’re not a coconut fan, try using more almond flour instead.
Holly says
If I double this, will it be too much for a 9×13 pan? Im making a dessert for a larger gathering and need more than a 9×9… plus, I want more lol…
Thanks and I do always love your recipes!!!!!!
Ginny says
Yes, but if you triple the recipe, it should be just right for two pans. 😈
Mandy says
THREE LUSCIOUS INGREDIENT ALL IN ONE. OMG.
I had to lock my fridge!! These are fabulous. These are fantastic! I added more coconut (cause I’m a huge fan of anything coconuty), and my sisters were fighting to get more. I couldn’t resist them myself! Will be making these again and again and agaaaain! You rock Carolyn! Im a hugeee fan of your work.
Carolyn says
Thank you!
Norma says
Thanks for such an amazing recipe, I have, made it 4x and we all love it, the only thing thing that i don’t understand is the filling in mine never set, so it’s kind a like very soft cream, no matter I had bake them a little bit longer, and freeze them too, but after they are at room temperature they are the same.
I followed the instructions and use same ingredients, Any thoughts?
Carolyn says
Hmmm, not sure. I wonder if it’s the brand of cream cheese? Maybe use less additional cream in the filling next time.
Maria L says
HI Carolyn,
I love all your recipes. They are a life saver for my sweet tooth.
If I do not like shredded coconut, what could I replace it with? Chopped nuts? Or just leave the shredded coconut out and not replace it with anything?
Carolyn says
Try using the same amount of almond flour.
Liz says
What dreamy bars! Perfect way to enjoy a sweet without worrying about my blood sugar. Thanks!
Katie | Healthy Seasonal Recipes says
Holy heavenly goodness! This looks amazing!! I might eat the whole pan so I better find someone to bring them to!
Suzy says
Sign me up! These bars look incredible. Saving to try.
Lindsay Cotter says
These look so amazing! What an easy dessert bar!
Carolinagirl says
I made these earlier this summer, and they were absolutely amazing! I think this is my favorite dessert of yours! I am hoping to make these to take on a vacation soon, but recently found out i have SIBO and a histamine issue. Almonds are out for sure. Do you have a suggestion for another cookie recipe that uses only almond flour that would work for the crust? I saw earlier that you don’t recommend it in this recipe. Thank you for any help you can provide!
Carolyn says
Can you do sunflower seeds? I have a fantastic sunflower seed cookie recipe…
Carolinagirl says
Unfortunately, no, probably only coconut flour. Thank you for such a quick response!
Lisa Radabaugh says
Even if I wasn’t watching my carbs, this would be my new favorite dessert! Amazing!!!! So delicious. One tiny piece hits the spot. I added more coconut to the top and baked until it was brown. Soooooo good! Thank you! It’s hard to find truly good low carb desserts.
Carolyn says
So glad you liked it!
Jeanne says
Thank you for sharing this today I’ve been trying to decide from your dessert cookbook which I should make for Superbowl and now I’ve found it.
Carolyn says
Enjoy!
Christine O says
Why not use a Keto brown sugar like Lakanto monkfruit instead of coconut sugar?
Carolyn says
Because WAY back when i wrote this recipe, such sweeteners didn’t really exist or weren’t readily available. Now I would use Brown Swerve.
Tammy says
Oh! I was thinking I would use the Golden Lakanto that I have on hand (I also have Swerve of course). I absolutely can’t wait to try this recipe. Looks delicious, Carolyn!
Gloria says
I 💗💗 these! They were so easy to make and my family loved them!
Neiva says
Any substitute for the egg?
Carolyn says
Not in this recipe.
Kathleen Hemrich says
This is my second time making this cake in 2 weeks! I initially thought it was too sweet but after my first slice (I made it in a 9 inch pan) I went back for another slice and was like “This is amazing!” Letting it set one day makes all the difference. This cake is so good! And although I could eat a huge slice, just a small one really satiates you.
Thanks for sharing!!
Linda says
I’m giving this 5 stars and I haven’t even tried them yet. It’s in the oven as I type. I haven’t tried one of your recipes yet that wasn’t amazing! One of my fav Keto cooks for sure!!! So glad I found your sire!
Denise Lachance says
To eat it with a fork? You’re too funny… 🙂
Carolyn says
Looks good in photos! 😉
AngelaM says
I made these a few days ago for Sunday lunch with my daughter and son-in-law—my fellow keto eaters. Of course the hubby and I had to sample them before we’d serve them to guests—even close family. (That’s our excuse for digging in early, and we’re sticking to it!)
The bars exceeded my expectations in flavor, texture, ease of execution, and presentation. In short, They. Are. Phenomenal. I will certainly be making these regularly to appease my sweet tooth.
As much as I would have liked to post a photo, there wasn’t a crumb left by the time I wrote this. That tells me it’s time to make a new batch!
Wendy M says
This is a great combination of flavors! We really liked it and I will be making it again. It is better on the second day. It would be a great dessert to serve to guests.
Rachael Yerkes says
Oh my! These are the best!! just what I needed for this weekend
Lisalia says
LOVE all your low carb treats. This one is a new favorite! Chocolate chip and cheesecake. YUM!
Matt Taylor says
These keto chocolate chip cheesecake bars look so amazing and super easy to make! 🙂 Low carb goodness at its finest.
Michelle says
The original recipe has made frequent appearances at gatherings with my keto friends for the past couple years! SO GOOD. Excited to try them with the addition of the brown Swerve! Yum yum! Thank you!
Chelyne says
Any substitute if i dont have the swerve brown sugar? Can i just use the granulated erythritol instead? Thank you
Carolyn says
Yes… won’t be quite the same but should be okay.
Jessica Williamson says
I saw this recipe and knew I had to try it. And I am so glad I did. This is THE BEST keto dessert recipe that I have made so far. Great job as usual Carolyn!
Orsi says
Dear Carolyn,
I am pretty new in keto but thanks to your amazing recipes I am enjoying it from the very first moment! I am about to make this fantastic dessert of yours and I want to use ChocZero chocolate chips.
However, I am a bit concerned… I came across with some discouraging reviews about this brand, stating that it does cause blood sugar spikes, and pushes you out of ketosis.
One happy customer left a convincing explanation why ChocZero is keto-safe as it is advertised, but I would feel more confident hearing your opinion.
I copied her review:
“There are two types of dietary fiber, each with important health benefits. Insoluble fiber, found in wheat bran, vegetables, and whole grains, is fiber that does not dissolve as it moves through the digestive tract. (It’s the type of fiber you’ve heard referred to as “roughage.”) Soluble fiber, which appears in nuts, seeds, and some fruits and vegetables, dissolves in water and becomes a gel that slows digestion of other nutrients such as carbohydrates. Unlike some fibers like isomaltooligosaccharides (often labeled as prebiotic fiber or tapioca fiber), soluble corn fiber is considered a true dietary fiber by the FDA. “Soluble corn fiber is not the same thing as corn,” registered dietitian Alix Turoff explains. “It is the fiber extracted from corn and has a very low net carb load, so it is appropriate for a ketogenic diet.” Since another name for soluble corn fiber is resistant maltodextrin, it has sometimes been confused with the ingredient maltodextrin. However, the two are nothing alike in their glycemic effects. Maltodextrin is very high on the glycemic index (GI), meaning that it can lead to a spike in blood sugar, but research shows that soluble corn fiber does not have the same effect.”
I know it was a long one, but I couldn’t sum it up any shorter. Thank you for your time and response in advance. Much love!
Carolyn says
Hi… I answered you via email! 🙂
Rawan says
I made this recipe, but added walnuts and cinnamon instead of the chocolate chips. It turned out amazing. Thank you!
Andyj says
Waiting for them to finish baking. Excited to try them. Can you tell me how you figured out carbs per serving? Adding up all the carbs of the ingredients minus the erythritol /Swerve I get almost nine carbs per bar assuming 16 bars in a pan. So I was wondering how you arrived at 6.1. Thanks.
Carolyn says
I have paid software called MacGourmet that does all the work for me. It pulls amounts from the USDA database so it’s quite reliable (except in some random cases… it used to have some funky numbers for cauliflower but they finally fixed that!).
Jerome says
I just wanted to know how many grams make a serving so I can calculate the macros. They’re delicious by the way. Thank you.
Carolyn says
I am sorry, I don’t measure my bars in grams after they are baked.
Vick says
Made these today just as written. I used the extra almond flour. They are fantastic!