Name: Keto Chocolate Chip Cheesecake Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup almond flour; 2 tbsp unsalted butter, melted; 3/4 cup sugar-free chocolate chips, divided (1/2 cup for crust layer, 1/4 cup for topping); 12 oz cream cheese, softened; 3 large eggs; 2 tbsp sour cream; 2 tbsp cottage cheese (or 2 more tbsp sour cream); 1/3 cup granulated low-carb sweetener (erythritol/monk fruit blend or similar); 1 tsp vanilla extract; Pinch of salt

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I bake these cheesecake bars when I’m craving something creamy and rich with little bursts of chocolate in every bite. I press a quick almond-flour crust right in the pan, whip a silky cheesecake filling in the food processor, and bake until the center just sets.

Keto Chocolate Chip Cheesecake Bars

Why You’ll Love This Recipe

I love that these bars are genuinely simple—no water bath, no fussy steps—and they chill into clean, tidy squares that are perfect for sharing. I keep the carbs low with a blend of low-glycemic sweetener and sugar-free chocolate chips, and I get that classic cheesecake tang from a touch of sour cream and vanilla.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup almond flour
2 tablespoons unsalted butter, melted
3/4 cup sugar-free chocolate chips, divided (1/2 cup for crust layer, 1/4 cup for topping)
12 ounces cream cheese, softened
3 large eggs
2 tablespoons sour cream
2 tablespoons cottage cheese (or I use 2 more tablespoons sour cream)
1/3 cup granulated low-carb sweetener (Joy Filled Eats blend or similar)
1 teaspoon vanilla extract
Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and lightly coat an 8×8-inch pan with cooking spray.
I make the crust right in the pan: I add the almond flour and melted butter, mix with a fork until evenly moistened, and press into a thin, even layer. I scatter 1/2 cup chocolate chips over the crust.
I make the filling: In a food processor (or with a hand mixer), I blend cream cheese, eggs, sour cream, cottage cheese, sweetener, vanilla, and salt until very smooth and fluffy, scraping the bowl once.
I pour the filling over the crust and bake 20 to 25 minutes, until the edges are just golden and the center is set with a slight jiggle.
I remove from the oven, sprinkle the remaining 1/4 cup chocolate chips on top so they soften, let the pan cool to room temperature, then I chill at least 1 hour (I prefer 3 to 4 hours) before slicing.

Servings and timing

I cut 16 bars.
Prep: 10 minutes • Cook: 20 to 25 minutes • Total: about 30 minutes (plus chilling)

Variations

Peanut butter swirl: I warm 2 tablespoons no-sugar-added peanut butter and swirl it into the batter before baking.
Mocha chip: I dissolve 1 teaspoon instant espresso powder in 1 teaspoon hot water and blend it into the filling for a coffee-kissed bar.
Pecan crust: I replace half the almond flour with very finely chopped pecans for a toasty crunch.
Double chocolate: I stir 1 tablespoon unsweetened cocoa into the crust and use dark sugar-free chips for extra chocolate depth.
Berry ribbon: I dollop a few teaspoons of no-sugar-added raspberry jam over the filling and swirl lightly for a tangy contrast.

storage/reheating

I cool the bars completely, cover, and refrigerate for up to 5 days. For longer storage, I freeze the sliced bars on a tray until firm, then I transfer to a freezer-safe bag for up to 2 months; I thaw overnight in the fridge. I serve them chilled or let them stand at room temperature for 10 to 15 minutes for a softer bite—no reheating needed.

FAQs

How do I keep the cheesecake from cracking?

I avoid overbaking, pull the bars when the center still has a slight jiggle, and let them cool gradually before chilling. A thin layer and short bake time also help prevent cracks.

Can I use a different sweetener?

I can swap in a 1:1 granular erythritol/monk fruit blend or allulose. If I use allulose, I watch browning and consider reducing the bake time by a couple of minutes.

Do I have to use cottage cheese?

I don’t— I simply replace it with the same amount of sour cream. The cottage cheese adds a touch of lightness, but sour cream keeps the texture silky.

Can I make these in a different pan size?

I can use a 9×9-inch pan for slightly thinner bars (bake a few minutes less) or a loaf pan for thicker bars (bake a few minutes more). I keep an eye on the center for that soft wobble.

How do I get clean slices?

I chill the bars thoroughly, then I use a sharp knife dipped in hot water and wiped dry between cuts. I lift each piece out with a thin spatula.

Conclusion

I reach for these Keto Chocolate Chip Cheesecake Bars whenever I want an easy, crowd-pleasing dessert that feels indulgent without the sugar. I love the buttery almond crust, the smooth cheesecake center, and those melty chocolate flecks that make every bite a little celebration.