Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars

Ingredients

Cookie 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:

1. Preheat oven to 325°F (165°C) and grease a 9-inch square pan well.
2. In a medium bowl, whisk together almond flour, shredded coconut, baking powder, and salt.
3. In a large bowl, beat butter with Swerve and coconut sugar until well-combined and fluffy. Beat in egg and vanilla extract.
4. 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 for 10 to 12 minutes, then remove from oven and let cool (it will not be fully baked at this point).

Filling:

1. In a large bowl, beat cream cheese with sweetener and whipping cream until combined. Beat in egg and vanilla extract until smooth and creamy.
2. Pour filling over the cooled crust. Take the remaining cookie crust mixture and crumble it over the top of the filling, pressing lightly to adhere.
3. Bake for 25 minutes or until the crust is golden and the filling is just a little jiggly in the center.
4. Remove from oven and let cool, then refrigerate for 1 hour until set.

Enjoy these delightful chocolate chip cookie cheesecake bars as a decadent keto-friendly treat!

Chocolate Chip Cookie Cheesecake Bars

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:
1-Preheat oven to 325F and grease a 9-inch square pan well.
2-In a medium bowl, whisk together almond flour, shredded coconut, baking powder and salt.
3-In a large bowl, beat butter with Swerve and coconut sugar until well-combined and fluffy. Beat in egg and vanilla extract.
4-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:
1-In a large bowl, beat cream cheese with sweetener and whipping cream until combined. Beat in egg and vanilla extract until smooth and creamy.
2-Pour filling over the cooled crust. Take remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.
3-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