Keto Chocolate Chip Cheesecake Bars – Creamy, Low-Carb, and Easy

Creamy cheesecake, chocolate chips, and a buttery almond crust—these bars taste like a bakery treat without the sugar crash. They’re simple to make, hold up beautifully in the fridge, and satisfy that dessert craving in a keto-friendly way. If you love cheesecake but want something portable and shareable, this is your recipe.

The texture is silky, the sweetness is balanced, and every bite feels a little indulgent. You won’t miss the carbs, and no one at the table will guess they’re keto.

Why This Recipe Works

• Almond flour crust gives a tender, cookie-like base without grains or gluten.
• Full-fat cream cheese creates richness and a classic cheesecake tang while keeping carbs low.
• Granulated erythritol or allulose sweetens without spiking blood sugar, and it bakes cleanly.
• Sugar-free chocolate chips melt into the bars for chocolate in every bite.
• One bowl for each layer keeps cleanup easy, and the method is straightforward for consistent results.

Ingredients

• For the crust:
  • 1 1/2 cups fine almond flour
  • 1/4 cup granulated erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
• For the cheesecake layer:
  • 16 ounces (2 blocks) full-fat cream cheese, softened
  • 1/2 cup granulated erythritol or allulose
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup sugar-free chocolate chips, plus 2 tablespoons for topping
• Optional: 1–2 tablespoons heavy cream if batter seems too thick

How to Make It

1. Prep the pan and oven. Heat oven to 325°F (163°C). Line an 8×8-inch square pan with parchment, leaving overhang for easy lifting.
   

   Lightly grease the sides.

2. Mix the crust. In a bowl, stir almond flour, sweetener, and salt. Add melted butter and vanilla, and mix until it looks like damp sand and clumps when pressed.
3. Press and par-bake. Press the crust into the pan in an even layer. Dock with a fork a few times.
   

   Bake for 8–10 minutes until set and lightly golden at the edges. Let it cool for 5 minutes.

4. Beat the cream cheese. In a mixing bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Scrape the bowl.
5. Add sweetener and flavorings. Beat in granulated sweetener, vanilla, and salt until smooth.
   

   Mix in sour cream.

6. Add eggs. Beat in eggs one at a time on low speed just until blended. Do not overmix. If the batter is very thick, add 1–2 tablespoons heavy cream to loosen slightly.
7. Fold in chips. Gently fold in 1/2 cup sugar-free chocolate chips with a spatula.
8. Assemble. Pour the cheesecake batter over the warm crust.
   

   Smooth the top and sprinkle the remaining 2 tablespoons of chips over the surface.

9. Bake. Bake at 325°F for 25–32 minutes, until the edges are set and the center wobbles slightly when you jiggle the pan. It should not be liquid.
10. Cool gradually. Turn off the oven, crack the door, and let the bars sit for 10 minutes. Move the pan to a rack and cool to room temperature.
11. Chill. Refrigerate for at least 3 hours, preferably overnight, until completely set.
    

    Lift out with the parchment and cut into 16 squares with a hot knife, wiping between cuts.

How to Store

• Refrigerator: Store bars in an airtight container for 5–6 days. Separate layers with parchment to prevent sticking.
• Freezer: Freeze individually wrapped bars for up to 2 months. Thaw in the fridge overnight or at room temperature for 30–45 minutes.
• Serving tip: For best texture, let chilled bars sit at room temperature for 10–15 minutes before eating.

Why This is Good for You

• Low in net carbs: Almond flour and a zero-calorie sweetener keep carbs in check for a keto lifestyle.
• High in satisfying fats: Cream cheese, butter, and sour cream provide satiety, helping curb cravings.
• No refined sugar: Sweetened with erythritol or allulose, which have minimal impact on blood sugar for most people.
• Gluten-free by design: No grains needed for that cookie-like crust.

What Not to Do

• Don’t use cold cream cheese. It will lump and create a gritty batter.
  

  Soften it at room temperature first.

• Don’t overbake. A slight jiggle in the center is ideal. Overbaking causes cracks and a dry texture.
• Don’t crank the oven heat. Cheesecake prefers gentle baking. Higher heat leads to splitting and browning.
• Don’t skip chilling. The bars need time to set for clean slices and the best texture.
• Don’t use baking chocolate with sugar. Choose sugar-free chips to keep carbs low.

Alternatives

• Sweetener: Use allulose for a smoother, less cooling finish, or erythritol/monk fruit blends for more sweetness.
  

  Avoid liquid sweeteners that can make the batter runny.

• Flour: Swap 2–3 tablespoons of the almond flour with coconut flour if you want a slightly firmer crust. Don’t use only coconut flour; it will be too dry.
• Dairy-free: Use dairy-free cream cheese and coconut-based sour cream, and coconut oil in the crust. Texture will be slightly softer.
• Flavor twists: Add 1/2 teaspoon almond extract, swirl 2 tablespoons of sugar-free chocolate hazelnut spread, or fold in chopped walnuts or pecans.
• Topping: Finish with a light drizzle of melted sugar-free chocolate or a sprinkle of flaky sea salt for contrast.

FAQ

Can I make these ahead?

Yes.

These bars are ideal for making a day in advance. The flavor improves after chilling overnight, and they slice cleaner the next day.

What size pan works best?

An 8×8-inch square pan gives thicker, bakery-style bars. A 9×9-inch pan will work but reduce the bake time by a few minutes since the layer will be thinner.

How do I prevent cracks?

Use room-temperature ingredients, avoid overmixing after adding the eggs, bake at a moderate temperature, and let the bars cool gradually before chilling.

Which chocolate chips should I use?

Choose sugar-free chips sweetened with erythritol, stevia, or allulose.

Semi-sweet or milk chocolate chips with sugar will raise the carb count.

Can I reduce the sweetener?

Yes. If you prefer a less sweet dessert, reduce the granulated sweetener in the cheesecake layer by 2–3 tablespoons. The texture will still be creamy.

Why is the crust crumbly?

It may need more fat or firmer pressing.

Mix until the crust mixture holds together when squeezed and press it evenly and firmly into the pan.

How many net carbs per bar?

It varies by brand, but a typical bar made with almond flour and sugar-free chips is around 3–5g net carbs. For accuracy, calculate with your specific ingredients.

Can I use a different sweetener type?

Granulated allulose or erythritol-based blends work best. Pure stevia or sucralose can be too concentrated and may affect texture and volume.

Do I need a water bath?

Not for bars.

The thinner layer bakes evenly without one, and the gentle oven temperature keeps the texture smooth.

Can I double the recipe?

Yes. Double the ingredients and bake in a 9×13-inch pan. Expect a similar bake time, though you may need a few extra minutes—watch for the slight jiggle.

In Conclusion

Keto Chocolate Chip Cheesecake Bars deliver all the creamy, chocolate-studded joy of classic cheesecake with a smart, low-carb twist. They’re easy to make, chill well, and slice like a dream. Keep a batch in the fridge for weeknight treats, potlucks, or a sweet finish after dinner. Simple ingredients, dependable method, and big flavor—these bars check every box.