Grain free almond flour cheesecake crust holds creamy low carb cheesecake studded with sugar free chocolate chip cookie dough. The best keto dessert! Make this Chocolate Chip Cookie Cheesecake Bars recipe and then watch it disappear before your eyes!
Low Carb Dessert Trifecta
Yep, you read that right. THREE of your favouritest things in one amazing sugar-free, grain-free dessert:
- Almond flour cheesecake crust
- Sugar free cookie dough
- Keto Cheesecake Bars
Or three of my favouritest desserts in one. Who are we kidding, this is a trifecta of EVERYBODY’S favouritest desserts in one. And yes, I am well aware that favouritest is not a real word. But it should be. When a low dessert is this good, you want to add all the hyperbole you can and mash it into one giganamous word. It’s the only way to truly convey your excitement over the deliciousness-ness-ness of the awesome-ness-ness in front of you. Really it should be something like “bestest-favouritest-most-amazingness-deliciousity-in-the-whole-universe”. But that would just be too hard to say.
I believe combo desserts like this are called mash-ups. And I blame Pinterest 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.
Whenever I am in need of recipe ideas, I head to that board to see what has caught my fancy in the past. The only problem there is that I have hundreds upon hundreds of these inspirational dessert recipes and not enough time to make them. But I will do my utmost or die trying!
This is one such inspirational recipe makeover. I pinned the original almost a year ago from Rasa Malaysia and have been meaning make it for ages. Since I have in my pocket what I believe to be the best low carb chocolate chip cookie recipe, and since cheesecake is the ultimate low carb dessert, it just seemed like a natural fit for a healthy version. The original called for a graham cracker crust but that didn’t really speak to me. The fact that graham crackers are high carb was beside the point; it just seemed yummier to sandwich the cheesecake between two layers of chocolate chip cookie dough and a low carb almond flour cheesecake crust. Am I right or am I right?
When I was in the process of making these amazing grain free cheesecake bars, my son came over and declared that he doesn’t like cheesecake. The kid doesn’t know what he’s talking about, clearly. He changed his mind pretty damn quick once he had his first bite. All the kids loved these and it was a bit of a fight to have enough for myself. Ah, the sacrifices a mother must make for her children.
Supplies Needed to Make Chocolate Chip Cookie Dough Cheesecake Bars
- 12 ounces cream cheese softened
- 1/3 cup powdered Swerve
- 1/4 cup whipping cream
- 1 large egg
- 1/2 tsp vanilla extract
- Preheat oven to 325F 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 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 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.
Serves 20. Each serving has 9.25 g of carbs and 3.87 g of fiber. Total NET CARBS = 5.38 g.
Food energy: 280kcal
Saturated fatty acids: 14.86g
Total fat: 24.49g
Calories from fat: 220
Total dietary fiber: 3.87g