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Low-Carb Chocolate Chip Cheesecake Bars
These cheesecake bars have four delectable layers: a buttery crust, a creamy cheesecake filling, chocolaty morsels and a crumbly topping. It's low in sugar—and guilt free. You'll get nothing but compliments on this dessert. —Rachel Sanders, Salem, OH
Ingredients
- 1 cup almond flour
- 1/2 cup granulated golden monk fruit sugar substitute
- 2 large eggs, room temperature
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- CHEESECAKE LAYER:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated monk fruit sugar substitute
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature, lightly beaten
- 1/2 cup sugar-free white baking chips
- 1/2 cup sugar-free chocolate baking chips
- CRUMBLE LAYER:
- 1/2 cup almond flour
- 1/4 cup granulated golden monk fruit sugar substitute
- 1/4 cup cold butter
Directions
- 1. Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish.
- 2. For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips.
- 3. Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
Nutrition Facts
1 bar: 293 calories, 25g fat (13g saturated fat), 78mg cholesterol, 135mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 7g protein.
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