Keto Chocolate Chip Cookie Cheesecake Bars

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Yoona

subheading: Cookies Crust:

2 cups almond flour

1 tbsp black cocoa powder (optional to make it taste like Oreo)

2 tbsp peanut butter powder

½ cup shredded coconut (optional)

⅓ cup Swerve Brown

1 teaspoon baking powder

¼ teaspoon salt

1 large egg room temperature

½ cup butter melted

½ teaspoon vanilla extract

⅓ cup sugar-free chocolate chips

subheading: Cheesecake Filling:

8 ounces cream cheese softened

¼ cup powdered Swerve

1 large egg

½ teaspoon vanilla extract

2 tablespoon heavy whipping cream

subheading: Crust:

Preheat oven to 325F and grease a 9-inch square pan well.

In a medium bowl, whisk together the almond flour, cocoa powder, shredded coconut, sweetener, baking powder, and salt.

Add the egg, melted butter, and vanilla extract and beat until the dough comes together. Stir in the chocolate chips.

Press about two-thirds of the dough into the bottom of the prepared pan. Bake 15 minutes, until just browning around the edges, then remove from the oven and let cool (it will not be fully baked at this point).

subheading: Filling:

In a large bowl, beat the cream cheese until smooth. Add the powdered sweetener and beat until well combined. Beat in the egg and vanilla, then thin out with the heavy cream, beating until smooth.

Pour the filling over the cooled crust. Take the remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.

Bake 20 to 25 minutes or until the top crust is golden and the filling is just a little jiggly in the center. Remove from the oven and let cool, then refrigerate for 1 hour until set.

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