Keto Diet


Prep Time5 minsCook Time35 minsTotal Time40 min Course:DessertCalories:290Servings:


For the Crust and Topping

  • ▢2 cups almond flour
  • ▢½ cup Brown Swerve
  • ▢½ cup butter, melted
  • ▢½ cup sugar-free chocolate chips
  • ▢1 whole egg, room temperature
  • ▢1 teaspoon vanilla extract
  • ▢¼ teaspoon ground cinnamon
  • ▢Pinch of salt

For the Filling

  • ▢8 ounces cream cheese, softened
  • ▢¼ cup sour cream
  • ▢⅓ cup Swerve confectioners
  • ▢1 whole egg, room temperature
  • ▢1 teaspoon vanilla extract


To Make the Crust

  • Preheat oven to 350F.
  • In a large mixing bowl, add in the almond flour, Brown Swerve, salt and cinnamon. Whisk together briefly. Add in the egg, melted butter and vanilla extract and continue mixing until well combined. Stir in the chocolate chips and mix just until they’re evenly distributed.
  • Take ⅔ of the crust mixture and press it out evenly in a 9×9 baking dish that’s lined with parchment paper. Bake crust for 10 minutes, while you make the cheesecake filling

To Make the Filling

  • In a separate bowl, add the cream cheese and sour cream, then mix using a hand mixer till fluffy. Add in the egg, Swerve confectioners and vanilla, then continue mixing until well combined.
  • Poor the mixture over the cheesecake crust and spread it out evenly using a spatula. Take the remaining cookie crust mixture and crumble it over the top, leaving some of the cheesecake filling peeking through.
  • Bake for 25-30 minutes or until the cheesecake has set, but still has a slight jiggle to it. Allow it to cool at room temperature for 10-15 minutes, then chill in the fridge for at least 1-2 hours before cutting into. Store in the fridge for 5-7 days in an airtight container or freeze

Nutrition Facts Keto Chocolate Chip Cheesecake BarsAmount Per ServingCalories 290Calories from Fat 225% Daily Value*Fat 25g38%Saturated Fat 11g69%Carbohydrates 7g2%Fiber 3g13%Sugar 2g2%Protein 8g16%

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