Description
Delicious and rich Triple Chocolate Keto Cheesecake Bars that satisfy your chocolate cravings while keeping it keto-friendly.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated erythritol or preferred keto sweetener
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips
- 1/4 cup unsweetened dark chocolate, melted
Instructions
- Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, beat the softened cream cheese and erythritol together until smooth and creamy.
- Add the cocoa powder, heavy cream, eggs, vanilla extract, and salt to the bowl. Mix until well combined and the batter is smooth.
- Fold in the sugar-free chocolate chips gently into the batter.
- Pour the cheesecake mixture into the prepared baking pan and spread it evenly. Drizzle the melted dark chocolate over the top and use a knife to swirl it into the batter for a marbled effect.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.
- Remove from the oven and let cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set completely.
- Once chilled, lift the cheesecake bars out of the pan using the parchment overhang and cut into squares.
Notes
- For a richer flavor, add a teaspoon of instant coffee granules to the batter.
- For a crunchy texture, consider adding chopped nuts or a nut-based crust before pouring in the cheesecake mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg