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Keto Cookie Cheesecake Bars

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

Keto Cookie Cheesecake Bars - a rich and filling low carb sweet treat!

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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!!!

The Ultimate Guide to FatHead Dough - with video!

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.

Keto Cookie Cheesecake Bars - a rich and filling low carb sweet treat!

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.

Keto Cookie Cheesecake Bars - a rich and filling low carb sweet treat!

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. 

Keto Cookie Cheesecake Bars - a rich and filling low carb sweet treat!

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.

Keto Cookie Cheesecake Bars - a rich and filling low carb sweet treat!

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.

Keto Cookie Cheesecake Bars - a rich and filling low carb sweet treat!

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!

Keto Cookie Cheesecake Bars - a rich and filling low carb sweet treat!

Keto Cookie Cheesecake Bars

Keto Cookie Cheesecake Bars

Yield: 12-16 Servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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

Ingredients

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 tsp vanilla extract
  • 2 tsp baking powder

For the cheesecake layer

Instructions

  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).

Notes

5g net carbs per serving (if 16 portions)

6g net carbs per serving (if 12 portions)

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Nutrition Information
Yield 16 Serving Size Sixteenth of the recipe
Amount Per Serving Calories 306Total Fat 27gSaturated Fat 10gCholesterol 58mgSodium 294mgCarbohydrates 8gNet Carbohydrates 5gFiber 3gSugar 3gProtein 11g
Adapted from this recipe.

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