High-Protein Keto Chocolate Chip Cheesecake Bars
High-Protein Keto Chocolate Chip Cheesecake Bars
Cookie-crust cheesecake bars with sugar-free chocolate chips — low-carb, sugar-free, and ready in 50 minutes
These high-protein keto chocolate chip cheesecake bars stack a golden almond-flour cookie base under a creamy cheesecake layer studded with sugar-free chocolate chips. Each bar delivers 7 g of protein and only 3 g net carbs while staying fully sugar-free.
Low-carb, sugar-free, and perfect for dessert or meal-prep sweets.
Why you’ll love these bars
- 7g protein per bar
- Only 3g net carbs and fully sugar-free
- Cookie crust plus creamy cheesecake
- Ready in about 50 minutes
- Chocolate chips in every bite
- Great chilled leftovers
Health notes
- High protein: Cream cheese, eggs, and a little protein powder add staying power.
- Low carb: Almond-flour crust keeps net carbs at 3g.
- Sugar-free: Use powdered keto sweetener and sugar-free chips.
- Portion-friendly: Cut into 12 bars for easy tracking.
Key element — cool before slicing
The cheesecake layer needs time to set. Cool at room temperature, then chill so the bars cut into clean squares instead of smearing.
Ingredients
Cookie crust
- 1½ cups almond flour
- 3 Tbsp butter, melted
- 3 Tbsp powdered sugar-free sweetener
- 1 egg
- ½ tsp vanilla extract
- Pinch of salt
- ⅓ cup sugar-free chocolate chips
Cheesecake layer
- 12 oz (340g) cream cheese, softened
- ⅓ cup powdered sugar-free sweetener
- 1 large egg
- ¼ cup full-fat Greek yogurt or sour cream
- 1 scoop vanilla protein powder (optional but recommended)
- 1 tsp vanilla extract
- ⅓ cup sugar-free chocolate chips, plus extra for the top
Swaps
- Higher protein: Keep the protein powder in the filling and use extra-firm Greek yogurt.
- Brownie base: Add 1 Tbsp cocoa powder to the crust.
- Peanut butter: Swirl 2 Tbsp sugar-free peanut butter into the filling.
- No chips: Use chopped sugar-free chocolate instead.
Instructions
| 1 | Preheat and prep. Heat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment. Soften the cream cheese so the filling stays smooth. |
| 2 | Make the crust. Mix almond flour, melted butter, sweetener, egg, vanilla, and salt. Stir in chocolate chips. Press into the pan and bake 10–12 minutes until just set and lightly golden. |
| 3 | Make the filling. Beat cream cheese and sweetener until creamy. Mix in the egg, yogurt, protein powder, and vanilla. Fold in chocolate chips. Spread over the warm crust and sprinkle extra chips on top. |
| 4 | Bake and chill. Bake 22–28 minutes until the center is mostly set with a slight jiggle. Cool 20 minutes, then refrigerate at least 1 hour before slicing into 12 bars. |
Pro tips
- Room-temperature cream cheese prevents lumps.
- Don’t overbake the filling or it can crack and dry out.
- A parchment sling makes the bars easy to lift out.
- Wipe the knife between cuts for clean squares.
- These taste even better the next day.
Nutrition
| Nutrient | Per bar |
|---|---|
| Calories | 165 |
| Protein | 7g |
| Net carbohydrates | 3g |
| Total carbohydrates | 6g |
| Fiber | 3g |
| Total fat | 13g |
| Sodium | 120mg |
Estimates based on almond-flour crust, cream cheese filling, and sugar-free chips, divided into 12 bars. Exact numbers vary with protein powder and chip brand.
Variations
Double chocolate
Add 1 Tbsp cocoa to the crust and extra chips on top.
Peanut butter swirl
Drop sugar-free peanut butter over the filling and swirl before baking.
Cookie dough
Press extra chips into the warm crust before adding the filling.
Mini bars
Bake in a muffin tin lined with paper cups for 16–18 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Cover tightly |
| Freezer | Up to 2 months | Wrap bars individually |
| Serve | Chilled | Best cold |
FAQ
Test your knowledge
5 quick questions about these chocolate chip cheesecake bars
1. Protein per bar?
2. Net carbs per bar?
3. Why chill before slicing?
4. About how long does this take?
5. Best way to store leftovers?
