drutan's Recipe

Chocolate Chip Cookie Cheesecake Bars

Category: Recipes

Chocolate Chip Cookie Cheesecake Bars
Yield: 20 bars

Serving Size: 1 bar

Creamy low carb vanilla cheesecake sandwiched between delicious layers of grain-free chocolate chip cookie dough. Oh yes, oh yes I did!

Ingredients

Cookies Crust:
2 cups almond flour
1 cup shredded coconut
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/2 cup Swerve Sweetener
2 tbsp coconut sugar (or more Swerve)
1 large egg, room temperature
3/4 tsp vanilla extract
1/2 cup sugar-free chocolate chips or homemade sugar-free chocolate chips
Cheesecake Filling:
12 ounces cream cheese, softened
1/3 cup powdered Swerve
1/4 cup whipping cream
1 large egg
1/2 tsp vanilla extract
Instructions

Crust:
Preheat oven to 325F and grease a 9-inch square pan well.
In a medium bowl, whisk together almond flour, shredded coconut, baking powder and salt.
In a large bowl, beat butter with Swerve and coconut sugar until well-combined and fluffy. Beat in egg and vanilla extract.
Beat in almond flour mixture until dough comes together, then stir in chocolate chips. Press about two-thirds of the dough into the bottom of the prepared pan. Bake 10 to 12 minutes, then remove from oven and let cool (it will not be fully baked at this point).
Filling:
In a large bowl, beat cream cheese with sweetener and whipping cream until combined. Beat in egg and vanilla extract until smooth and creamy.
Pour filling over the cooled crust. Take remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.
Bake 25 minutes or until crust is golden and filling is just a little jiggly in the center. Remove from oven and let cool, the refrigerate for 1 hour until set.
Notes

Serves 20. Each serving has 9.25 g of carbs and 3.87 g of fiber. Total NET CARBS = 5.38 g.

Food energy: 280kcal Saturated fatty acids: 14.86g Total fat: 24.49g Calories from fat: 220 Cholesterol: 34mg Carbohydrate: 9.25g Total dietary fiber: 3.87g Protein: 5.07g Sodium: 175mg