High-Protein Keto Chocolate Chip Cheesecake Bars
Almond-flour crust, cream-cheese center, and sugar-free chips — ready in 50 minutes
These high-protein keto chocolate chip cheesecake bars bake a short almond crust under a thick cream-cheese layer, then finish with sugar-free chips on top. The cut shows the cookie base, pale center, and chips baked into the edges, just like the photo. Each bar has 7 g of protein and 3 g net carbs.
Low carb, sugar-free, and no wheat flour.
Why you’ll love these bars
- 7g protein per bar
- Only 3g net carbs
- Cookie crust plus cheesecake
- Ready in about 50 minutes
- Sugar-free chocolate chips
- Clean squares after a chill
Health notes
- High protein: Cream cheese, egg, and a scoop of protein.
- Low carb: Almond flour crust, no wheat.
- Sugar-free: Monk fruit or allulose, plus sugar-free chips.
- Keto-friendly: Each bar stays around 3g net carbs.
Key element — chill before you cut
The photo squares stay neat because the cheesecake sets in the fridge. Cut warm and the center slumps.
Ingredients
Crust
- 1¼ cups fine almond flour
- 2 Tbsp powdered monk fruit or allulose
- 3 Tbsp melted butter
- Pinch of salt
Cheesecake layer
- 12 oz cream cheese, softened
- 1 scoop vanilla protein powder (about 30 g)
- ⅓ cup powdered monk fruit or allulose
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup sugar-free chocolate chips, plus extra for the top
Swaps
- No protein powder: Skip it and add 2 Tbsp almond flour. Protein drops a little.
- Peanut butter swirl: Dollop 2 Tbsp sugar-free peanut butter before baking.
- Darker crust: Add 1 Tbsp cocoa to the almond flour.
- Mini bars: Cut into 16 squares. Macros drop to about 5g protein each.
Instructions
| 1 | Heat the oven. Heat to 325°F (165°C). Line an 8×8 pan with parchment so the bars lift out clean. |
| 2 | Press the crust. Mix almond flour, sweetener, melted butter, and salt. Press firmly into the pan. Bake 8 minutes until just set. |
| 3 | Mix the filling. Beat cream cheese, protein powder, and sweetener until smooth. Add egg and vanilla. Fold in most of the chips. Pour over the warm crust. Scatter the rest of the chips on top. |
| 4 | Bake and chill. Bake 25–28 minutes until the edges are set and the center still jiggles slightly. Cool, then chill at least 2 hours. Cut into 12 bars. |
Pro tips
- Room-temperature cream cheese prevents lumps.
- Do not overbake. A soft center sets in the fridge and stays creamy like the photo.
- Parchment handles make clean squares.
- Sugar-free chips can seize. Fold them in last, do not melt them.
- Macros are per bar, 12 from one 8×8 pan.
Nutrition
| Nutrient | Per bar |
|---|---|
| Calories | 165 |
| Protein | 7g |
| Net carbohydrates | 3g |
| Total carbohydrates | 5g |
| Fiber | 2g |
| Total fat | 13g |
| Sodium | 110mg |
Estimates based on almond flour, cream cheese, protein powder, and sugar-free chocolate chips, 12 bars. Exact numbers vary with chip and protein brands.
Variations
Marbled
Swirl 2 Tbsp melted sugar-free chocolate through the filling before baking.
Berry
Drop a few sugar-free raspberry dollops on top.
Peanut butter chip
Swap half the chocolate chips for sugar-free peanut butter chips.
Freezer bars
Wrap each square and freeze for a grab-and-go dessert.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Keep covered so the top does not dry |
| Freezer | Up to 2 months | Wrap bars individually |
| Serve | Slightly chilled | 10 minutes at room temp softens the center |
FAQ
Test your knowledge
5 quick questions about these cheesecake bars
1. Protein per bar?
2. Net carbs per bar?
3. What is under the cheesecake?
4. About how long does this take?
5. Why chill before cutting?
