Coffee lovers rejoice!!!! These Keto Espresso Chocolate Cheesecake Bars boast a decadent chocolate cookie crust, topped with a creamy espresso cheesecake layer and a dusting of cocoa powder – and they taste exactly as amazing as you’re imagining right now!
Before I go any further I really must warn you that these keto espresso chocolate cheesecake bars are super addicting. I mean seriously, it is almost impossible to stop at just one. Do do yourself a favor and budget in a couple of them – for example, use them as a breakfast meal replacement like I did. ?
Keto espresso chocolate cheesecake bars AND my morning cappuccino eaten together trumps bacon and eggs any day. I mean, C’mon. This is not a hard concept to sell to my fellow coffee people. You know you want to. And you totally should.
As with all my favorite keto dessert recipes, these low carb espresso cheesecake bars are super easy to make. The press in crust takes literally 2 minutes to throw in a bowl and stir together with a fork. Then while that spends a couple of minutes baking in the oven to firm up, you throw the filling ingredients in your blender and blend until smooth. Pour it over the crust, bake, remove, slice and eat.
The worst part is waiting for these keto espresso chocolate cheesecake bars to cool and chill before slicing – but fortunately because these are in bar form, it only takes an hour or so, unlike a big cheesecake that should really chill overnight. Though I will say I do prefer these bars nice and cold, so the longer you can stand to wait, the better they will be!
You can absolutely make these keto espresso chocolate cheesecake bars in big cheesecake form if you want – you’d just need to double the cheesecake layer ingredients and bake it for about an hour in an 8 inch springform pan. Then chill overnight before slicing.
Doubling the espresso cheesecake filling is NOT a bad idea – in fact I might make it this way next. I’ll report back with exact cooking times when I do, but in the meantime if you beat me to it, be sure to inform us how it went in the comments!
These keto espresso chocolate cheesecake bars are so delicious, that while I made them last week to post in early December, I bumped them up to today just because I couldn’t wait to share them!
I am beyond excited for you to try them and report back!
As an added bonus, if you’re suffering some pumpkin fatigue already, this is a nice break in the pumpkin flavored everything trend that is likely going to be around through all of November. Though if you’re NOT yet sick of pumpkin, I highly recommend these keto pumpkin cheesecake cookies that I posted recently!
Keto Espresso Chocolate Cheesecake Bars – Low Carb
- Total Time: 45 minutes
- Yield: 16 bars 1x
Description
These keto espresso chocolate cheesecake bars are not only delicious, but easy to make in just minutes using your blender! Low carb, gluten free, Atkins friendly.
Ingredients
For the chocolate crust:
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7 tablespoons butter, melted
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2 cups superfine, blanched almond flour (I used Honeyville)
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3 tablespoons cocoa powder
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1/3 cup granulated erythritol sweetener
For the cheesecake:
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16 ounces full fat cream cheese
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2 large eggs
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1/2 cup granulated erythritol sweetener (I used Swerve)
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2 tablespoons instant espresso powder (I used Cafe Bustelo)
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1 teaspoon vanilla extract
- additional cocoa powder for dusting over the top if desired.
Instructions
For the chocolate crust:
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Preheat the oven to 350° F.
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Combine the melted butter, almond flour, sweetener and cocoa powder in a medium sized bowl and mix well.
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Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier.)
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Press the crust firmly into the bottom of the pan.
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Bake the crust for 8 minutes.
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Remove from the oven and set aside to cool.
For the cheesecake filling:
- Combine the cream cheese, eggs, sweetener, espresso powder, and vanilla extract in a blender and blend until smooth.
- Pour over the par baked crust and spread out evenly in the pan.
- Bake the cheesecake bars at 350° F for 25 minutes, or until set.
- Remove from the oven and cool.
- Dust with optional cocoa powder if using.
- Chill for at least 1 hour, preferably longer, before cutting into four rows of squares to serve.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Notes
Net carbs per bar = 3.5g
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Keto desserts
- Method: Baking
Nutrition
- Serving Size: 1 bar
- Calories: 232
- Fat: 21g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 6g
Heather says
Today is my birthday and we made this last night! It is fabulous. My husband is making my coffeeenow to go with it. I’m so excited to have another bite. Oh I neglected to tell you that I woke in the middle of the night and tried it. Thank you for this recipe!
Pam Rodriguez says
So quick and easy to make as well as DELICIOUS!!! I’ve been trying out recipes for the upcoming holidays that will wow my Non-Keto family. I’ve been trying to live by example, but they don’t want to take the time to cook for themselves. Hopefully this simple recipe will help convince them!! Thank You for all your work on developing all the recipes Mellissa!!! I also have your cookbook ?
Suzanne Sears says
I’m wondering if I can use granulated stevia instead of erythritol?
Mellissa Sevigny says
Stevia and chocolate don’t always play well together and can be very bitter. Otherwise it should be fine.
Carol says
What did you sprinkle on top?
Thanks.
Sandy says
What did you sprinkle to top of the cheesecake with?
Mellissa Sevigny says
Cocoa powder – sorry forgot to add that to the recipe as an option!
Kelly Rich says
I have been sharing your recipes with my team at work and they have been loving them. Going to make this for the Halloween Potluck!
Deb Dotson says
OOOHHHHH! Could you use this crust for a pie?
Mellissa Sevigny says
YES!!!!
Glorimar says
I would love to try this, I’m a coffee lover but unfortunately I don’t have an oven. Is there any way to make it without an oven or maybe if it can be done in the microwave and how? Tia..
Mellissa Sevigny says
Sorry this won’t work in a microwave unfortunately. Maybe find a no bake cheesecake recipe and add the espresso powder to that and see how it comes out?
Tiffany says
Looks yummy ?
Mellissa Sevigny says
Thanks Tiffany!
Erika says
I cant wait to try this! Could I use brewed espresso instead of instant?
Mellissa Sevigny says
Hi Erika, I’m not sure about the brewed espresso, only because of the extra liquid. You could try it but I definitely would not add more than 2 tablespoons of the brewed – also I don’t know if the flavor will be as intense as with the powder. Please report back and let us know how it turns out if you do, in case others want to try it! Thanks!
Erica B says
Keeping around around a jar of instant espresso is definitely worth it! I use it in baked goods, custard, panna cotta, and yogurt (coffee flavored yogurt was my absolute favorite) among other things. In recipes the flavor is much better than regular instant coffee, and it lasts a long time. Been thinking about trying a tiramisu cheesecake, so I’m glad to see it works in this application too. ?