Ingredients
For the crust:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup melted butter
- 3 tbsp powdered erythritol (or preferred keto sweetener)
- ½ tsp vanilla extract
- Pinch of salt
For the cheesecake filling:
- 8 oz cream cheese (softened)
- ⅓ cup powdered erythritol
- 1 large egg
- ½ tsp vanilla extract
- ¼ cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 baking dish with parchment paper.
- Make the crust: In a bowl, mix almond flour, cocoa powder, sweetener, melted butter, vanilla, and salt until crumbly. Press evenly into the prepared pan. Bake for 8–10 minutes, then let cool slightly.
- Prepare cheesecake filling: Beat softened cream cheese with sweetener until smooth. Add egg and vanilla, mix until creamy. Fold in chocolate chips.
- Assemble: Spread the cheesecake mixture evenly over the cooled crust. Sprinkle extra chocolate chips on top if desired.
- Bake for 20–25 minutes, until the edges are set but the center is slightly jiggly.
- Let cool completely, then refrigerate for at least 2 hours before slicing into bars.
- Serve chilled and enjoy your heavenly keto treat! 🍫✨
Would you like me to also create a short social media caption style version (like for Instagram/Facebook) with emojis and hashtags to match your “OMG I’m so proud of myself” vibe?