High-Protein Keto Chocolate Chip Cheesecake Bars
These are rich chocolate chip cheesecake bars with a fudgy base and creamy cheesecake layer. A high-protein, low-carb dessert that’s decadent, layered, and irresistible!
Why You’ll Love This Recipe
- Soft cheesecake top with chocolate chips and caramel drizzle
- High protein from cream cheese and whey protein powder
- Fudgy chocolate base with zero sugar
- Easy to slice and perfect for sharing or meal prep
- Bakery-style look and taste without the carbs
Ingredients (Makes 16 bars)
Chocolate Base:
- ½ cup (115g) butter, melted
- ½ cup allulose or monk fruit sweetener
- 1 large egg
- ⅓ cup (35g) unsweetened cocoa powder
- ⅓ cup (35g) chocolate whey protein powder
- ½ cup (50g) almond flour
- 1 tsp vanilla extract
- ¼ tsp salt
Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ⅓ cup allulose or powdered sweetener
- 1 large egg
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips
Optional Topping:
- Extra sugar-free chocolate chips
- Sugar-free caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- For the base: Mix melted butter, sweetener, egg, cocoa powder, protein powder, almond flour, vanilla, and salt until smooth. Press into the bottom of the pan.
- For the cheesecake layer: Beat cream cheese and sweetener until smooth. Add egg and vanilla and mix until creamy. Gently fold in half the chocolate chips.
- Spread the cheesecake mixture evenly over the chocolate base. Sprinkle remaining chocolate chips on top.
- Bake for 28–35 minutes until the edges are set and the center is slightly jiggly.
- Cool completely, then refrigerate for at least 2 hours before slicing. Drizzle with sugar-free caramel if desired.
Prep Time: 15 minutes Bake Time: 28–35 minutes Total Time: 50 minutes (+ chilling)
Nutrition (Per Bar)
- Calories: ~165
- Protein: 7g
- Total Carbs: 5g
- Net Carbs: 3g
- Fat: 14g
