These Triple Chocolate Cheesecake Bars feature a chocolate shortbread crust, dark chocolate cheesecake, and a rich chocolate ganache layer. Each decadent cheesecake bar has less than 4 net carbs and is sure to satisfy your sweet tooth!
INGREDIENTS
Chocolate Crust
- 6 tablespoons butter melted
- 1 ¼ cup almond flour
- 2 tablespoons cocoa powder
- 2 tablespoons confectioners monkfruit sweetener
Chocolate Cheesecake
- 16 ounces cream cheese
- ¼ cup sour cream
- 1 large egg
- ½ cup confectioners monkfruit sweetener
- ⅓ cup cocoa powder
- 1 tablespoon vanilla extract
Keto Ganache
- 1 cup Lily’s dark chocolate chips finely chopped
- 1 cup heavy cream
INSTRUCTIONS
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Preheat the oven to 350 degrees F. Line an 8×8 baking dish with parchment paper and set aside.
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To make the crust combine the melted butter, almond flour, sweetener, and cocoa powder. Press the dough into the baking dish. (dough will be soft and sticky, that is okay)
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Bake the dough 7 minutes or just until the dough has set. Allow the dough to cool completely.
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Using an electric mixer beat the cream cheese, sour cream and egg until combined. Add the sweetener, cocoa powder and vanilla extract until smooth.
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Carefully spread the cheesecake mixture evenly over the cooled crust.
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Bake the cheesecake bars 25-30 minutes until cooked through. Allow the cheesecake bars to cool completely.
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To make the ganache place the finely chopped chocolate in a heat proof bowl, set aside. In a sauce pan bring the heavy cream to a simmer. Carefully pour over the chocolate and let the chocolate sit 1 minute to soften. Stir the chocolate until smooth. Allow it to cool a few minutes and carefully pour over the cooled cheesecake.
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Chill the cheesecake at least 3 hours before serving.
NOTES
This recipe makes 12 bars, and each one has 3.8 net carbs.
NUTRITION
Serving: 1 BarCalories: 320kcalCarbohydrates: 5.6gProtein: 6.5gFat: 27gCholesterol: 85.4mgSodium: 163mgFiber: 1.8gSugar: 2.1g
