Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups almond flour (blanched almond flour)
  • 2 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter (softened)
  • 1 large egg (* See notes)
  • 2/3 cup brown sugar substitute (keto brown sugar ** See notes)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips of choice
  • 8 oz cream cheese (softened)
  • 1 large egg
  • 1/4 cup granulated sweetener of choice (erythritol or monk fruit sweetener)

Instruction

  • 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.