Keto Cookie Cheesecake Bars

These keto cookie cheesecake bars are a rich and filling sweet treat! Low carb, sugar free, and gluten free recipe.

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I love low carb cookies. I love low carb cheesecake. So what better than to combine them together and use some fathead dough at the same time!!!

I've made a sweet version of the dough, which sounds weird given that it contains so much cheese - but it really does work! I started with a layer of the cookie dough, then a sweet cheesecake layer, and then a layer of "cookies" for texture. All finished with keto-friendly sprinkles!

How to Make Keto Cookie Cheesecake Bars

Make the fat head dough by placing cream cheese and shredded mozzarella into a microwave-safe bowl, and cooking on high power until fully melted and combined. This takes about 3 minutes, but I recommend stirring every 30 seconds or so.

Working quickly, add some fine almond flour, granular sweetener (I use Lakanto), melted butter, egg whites, vanilla extract, and baking powder. Stir, beat, or knead the dough until fully combined.

Separate the dough into a roughly 60/40 ratio, and spread the larger amount onto the base of a baking dish.

In a stand mixer, beat together room temperature cream cheese, sweetener, an egg, and more vanilla extract until smooth. 

Spoon the cream cheese mixture into the baking dish and smooth it over the cookie dough. Make small balls with the remaining dough, then flatten them and place them over the cream cheese mixture. It is OK if they overlap slightly.

Bake for 20 minutes or until the top starts to turn golden brown. Add the sprinkles over the top after it has been removed from the oven.

Let cool for one hour, then cut into 12 or 16 portions.

These treats are best served warm, but leftovers can easily be warmed up in the microwave!

📖 Recipe

StepAwayFromTheCarbs.com

Keto Cookie Cheesecake Bars

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These keto cookie cheesecake bars are a rich and filling sweet treat! Low carb, sugar free, and gluten free recipe.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Makes: 12 -16 Servings

Net Carbs: 5

Calories: 306

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

For the cookie dough

• 8 oz cream cheese
• 3 cups shredded mozzarella
• 3 cups fine almond flour
• 1 cup granular sweetener eg Lakanto
• 4 tbs butter melted
• 2 egg whites
• 2 teaspoon vanilla extract
• 2 teaspoon baking powder

For the cheesecake layer

• 8 oz cream cheese room temperature
• 1 egg beaten
• ¼ cup granular sweetener
• 1 tbs vanilla extract
• 1 tbs keto-friendly sprinkles

Equipment

• Good Dees Low Carb Rainbow Sprinkles
• Emile Henry Urban Square Baking Dish - Ruffled - White
• Nordic Ware 69514 Prep & Serve Mixing Bowl Set, 4-pc

Step-by-Step Instructions

 

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1. Preheat the oven to 350F. Spray an 8x8" baking dish with non-stick spray.
2. Make the fat head dough by placing cream cheese and shredded mozzarella into a microwave-safe bowl, and cooking on high power until fully melted and combined - about 3 mins.
3. Working quickly, add the almond flour, sweetener, melted butter, egg whites, vanilla extract, and baking powder. Stir, beat, or knead the dough until fully combined.
4. Separate the dough into a roughly 60/40 ratio, and spread the larger amount onto the base of the baking dish.
5. In a stand mixer, beat together room temperature cream cheese, sweetener, an egg, and more vanilla extract until smooth. 
6. Spoon the cheesecake mixture into the baking dish and smooth it over the cookie dough. Make small balls with the remaining dough, then flatten them and place them over the cheesecake layer. It is OK if they overlap slightly.
7. Bake for 20 minutes or until the top starts to turn golden brown. Add the sprinkles over the top after it has been removed from the oven.
8. Let cool for one hour, then cut into 12 or 16 portions (see notes).

Nutrition

Calories: 306kcalCarbohydrates: 8gProtein: 11gFat: 27gSaturated Fat: 10gCholesterol: 58mgSodium: 294mgFiber: 3gSugar: 3gNet Carbs: 5g

Notes

5g net carbs per serving (if 16 portions)

6g net carbs per serving (if 12 portions)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.