These chocolate chip cookie cheesecake bars are a keto dessert bar that combines cookies and cheesecake! Made in one bowl, they take just 35 minutes to make!
In a small bowl, add your almond flour, coconut flour, salt, and baking soda, and mix well.
In a separate bowl, add your softened butter, egg, brown sugar substitute, and vanilla extract. Using a hand mixer, beat together until combined and smooth. Gently fold in your dry ingredients, until combined. Fold through your chocolate chips. Cover the bowl and refrigerate for 30 minutes.
Preheat the oven to 180C/350F. Line an 8 x 8-inch baking sheet with parchment paper. Transfer 3/4 cup of the cookie dough into the lined pan and press it into place. Bake for 20 minutes.
While the base layer is baking, prepare your cheesecake filling. Beat together the softened cream cheese, with sweetener, and egg, until smooth.
After 20 minutes, remove the cookie base from the oven. Cover with the cheesecake filling. With the remaining 1/4 of the cookie dough mixture, drop pieces of it on top of the cheesecake filling.
Bake for 30 minutes, before removing from the oven and allowing the bars to cool in the pan completely. Once cool, refrigerate until chilled. Slice into bars.
Notes
* See my post for ways to make it vegan/eggless. ** If you aren't strictly keto, you can use coconut sugar or brown sugar.TO STORE: Cheesecake bars should always be stored in the refrigerator, covered. They will keep well for up to 2 weeks. TO FREEZE: Place individual bars in a shallow container and store in the freezer for up to 6 months.