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Chocolate Chip Cookie Cheesecake Bars

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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!

titled image - Low Carb Grain-Free Chocolate Chip Cookie Cheesecake Bars

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Low Carb Dessert Trifecta

Yep, you read that right. THREE of your favouritest things in one amazing sugar-free, grain-free dessert:

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  • 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!

Low Carb Chocolate Chip Cookie Cheesecake Bars

keto Chocolate Chip Cheesecake Bars with almond flour cheesecake crust sitting on parchment paper, surrounded by sugar free chocolate chips

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.

a stack of Sugar-Free Chocolate Chip Cookie Cheesecake Bars surrounded by sugar free chocolate chips

Supplies Needed to Make Chocolate Chip Cookie Dough Cheesecake Bars


5 from 9 votes
Print
Chocolate Chip Cookie Cheesecake Bars
Prep Time
25 mins
Cook Time
45 mins
Chill Time
1 hr
Total Time
2 hrs 10 mins
 
Creamy low carb vanilla cheesecake sandwiched between delicious layers of grain-free chocolate chip cookie dough. Oh yes, oh yes I did!
Course: Dessert
Cuisine: Dessert
Servings: 20 bars
Calories: 280 kcal
Ingredients
Cookies Crust:
Cheesecake Filling:
  • 12 ounces cream cheese softened
  • 1/3 cup powdered Swerve
  • 1/4 cup whipping cream
  • 1 large egg
  • 1/2 tsp vanilla extract
Instructions
Crust:
  1. Preheat oven to 325F 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 10 to 12 minutes, then remove from oven and let cool (it will not be fully baked at this point).
Filling:
  1. In a large bowl, beat cream cheese with sweetener and whipping cream until combined. Beat in egg and vanilla extract until smooth and creamy.
  2. Pour filling over the cooled crust. Take remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.
  3. 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.
Recipe Notes

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
Cholesterol: 34mg
Carbohydrate: 9.25g
Total dietary fiber: 3.87g
Protein: 5.07g
Sodium: 175mg

Nutrition Facts
Chocolate Chip Cookie Cheesecake Bars
Amount Per Serving (1 g)
Calories 280 Calories from Fat 220
% Daily Value*
Total Fat 24.49g 38%
Saturated Fat 14.86g 74%
Cholesterol 34mg 11%
Sodium 175mg 7%
Total Carbohydrates 9.25g 3%
Dietary Fiber 3.87g 15%
Protein 5.07g 10%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  2. 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!)

    Reply

    • 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.

      Reply

  4. This looks so yummy! I still have some unsweetened coconut from Christmas baking this recipe calls for unsweetened right? Thanks!

    Reply

  10. My boyfriend has a severe coconut allergy. Any thoughts on possible substitutions for the coconut ingredients?

    Reply

  13. Just wondering if these freeze well? I’ve made the non THM recipe and when I freeze them, they thaw very soggy.

    Reply

  15. 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.

    Reply

    • 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 🙂

      Reply

  19. 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!

    Reply

  22. 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.

    Reply

  23. 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!

    Reply

  26. 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?

    Reply

    • 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.

      Reply

      • 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!

        Reply

  32. 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!

    Reply

    • 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.

      Reply

  34. 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?

    Reply

  35. 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!

    Reply

  36. 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.

    Reply

    • Can I ask what brand of almond flour you are using? And sweetener? Because those are usually the culprits in things not working out.

      Reply

      • 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.

        Reply

  37. 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?

    Reply

    • No, you are the first to mention it. Maybe next time, you need to cut down a little on the liquid? Hard to say.

      Reply

  38. 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!

    Reply

  39. 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!

    Reply

  40. 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! 🙂

    Reply

  42. 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!!!

    Reply

  43. 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

    Reply

  44. 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.

    Reply

  46. 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.

    Reply

    • 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.

      Reply

  47. 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.

    Reply

    • 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…

      Reply

      • 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!!

        Reply

  48. 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 🙂

    Reply

    • 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.

      Reply

  49. I have swerve but it has quite the cool taste and aftertaste to me. Do you have any suggestions for sweeteners? Thank you!

    Reply

  51. 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!

    Reply

    • No, it will not work that way because coconut flour is too dense. Try replace the coconut with almond flour.

      Reply

  52. 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?

    Reply

  53. Is it possible to substitute the almond flour with THM baking blend? If so, how much? Thank you.

    Reply

  55. 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!

    Reply

    • 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.

      Reply

  56. 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!

    Reply

  57. 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!

    Reply

  58. 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.

    Reply

  59. 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!

    Reply

    • 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!

      Reply

  60. 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?

    Reply

    • 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.

      Reply

  61. 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!

    Reply

  63. 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!

    Reply

  64. 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?

    Reply

    • It has to be your almond flour, then. I’ve never had any other reader with this issue. Try Bob’s.

      Reply

  65. 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!

    Reply

  66. 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 🙂

    Reply

  67. 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

    Reply

  70. 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?

    Reply

    • It’s not supposed to be covered completely. The instructions say to sprinkle it over so that some of the cheesecake peeks through.

      Reply

  71. 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!

    Reply

  72. 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!

    Reply

  74. 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.

    Reply

    • Anything cheesecake-y like this should probably be refrigerated, but a few hours at room temp is going to be okay.

      Reply

  76. 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.

    Reply

  78. 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.

    Reply

  79. 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!!!!!!

    Reply


  80. 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.

    Reply


  81. 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?

    Reply

    • Hmmm, not sure. I wonder if it’s the brand of cream cheese? Maybe use less additional cream in the filling next time.

      Reply

  82. 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?

    Reply


  87. 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!

    Reply


  89. 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.

    Reply


  90. 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.

    Reply

    • 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.

      Reply

      • 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!

        Reply

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