Chocolate Chip Cheesecake Cookie Bars
Dessert
- Prep time:
15'
- Cook time:
35'
- Difficulty:
Hard
Two classic recipes come together in one delicious low-carb and high-fat treat that’s perfect for satisfying a sweet craving while still sticking to the keto lifestyle.
Ingredients
Makes 16 Bars
Cookie Dough:
- 134g Pure Via® Stevia / 402g Pure Via® 100% Erythritol
- 113.5g butter, softened
- 1 egg
- 1 tsp vanilla extract
- 192g almond flour
- 100g shredded unsweetened coconut
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 45g sugar-free chocolate chips
Filling:
- 340g plain cream cheese
- 67g Pure Via® Stevia / 201g Pure Via® 100% Erythritol
- 58g low fat whipping cream
- 1/2 tsp ground cinnamon
- 1 egg, beaten
- 1/2 tsp vanilla extract
Tip: Replace chocolate chips with raisins and oats if desired.
Method
- 1
For the Cookie Dough:
Preheat oven to 160°C. Grease 9-inch square pan with nonstick cooking spray. Set aside. - 2
In a large bowl, beat Pure Via® with butter until fluffy; mix in egg and vanilla.
- 3
In separate bowl, whisk together almond flour, coconut, baking powder and salt; beat into butter mixture just until dough comes together.
- 4
Press two-thirds of the dough into prepared pan; reserve remaining dough.
- 5
Bake for 10 to 12 minutes or until lightly browned around edges. Let cool completely. Stir chocolate chips into remaining dough; set aside.
- 6
For the Filling:
In large bowl, beat together cream cheese, sweetener, cream and cinnamon until smooth; beat in egg and vanilla just until combined. - 7
Pour over base. Crumble reserved chocolate chip dough over top; press lightly to adhere.
- 8
Bake for 22 to 25 minutes or until top is golden brown and set but slightly jiggly in centre; let cool completely. Refrigerate for at least 2 hours or until firm. Cut into bars. (Can be covered tightly and refrigerated for up to 3 days.)