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
Gerri says
Sounds fabulous! Have you tried doubling the filling?
Ericka Lewis says
I’m allergic to tree nuts. Any ideas on a crust I could use instead? (Annoyingly also allergic to coconut and peanuts making the keto thing more difficult).
Noelle says
These are really good. I don’t make desserts often but this one disappeared pretty quickly. I can definitely see potential for variations on this recipe.
Kae says
I will be making these bars for an event my husband and I will go to on Saturday evening. They will have birthday cake – we’ll have the awesome looking bars!
Marcia Little says
I am so excited to find this simple recipe, looks so good, and I am so excited going to make it right now. Thank you Melissa.
Kim Cook says
This is SUCH a great tasting treat! I get so many compliments on it and DEMANDS for the recipe! I’ve made this 3 times, now. The longer it stays in the fridge to cool, the better they are! I’ve made a batch with heaping tablespoons of the instant Bustelo, another batch with level tablespoons, and the last batch with 1.5 tablespoons of the Bustelo. I’ve loved every variation! This is a family and friend favorite! Thank you!!
M.J. says
Another great recipe! I did use 2 Tbsp of espresso as I didn’t have espresso powder. I also microwaved the cream cheese for 20 seconds before mixing. I used my food processor to mix the cheesecake ingredients. The final product turned out well, but next time, I’ll try with espresso powder for a stronger flavor. Thank you Melissa.
Athena says
yum!
Karen says
Well, by hook or by crook, it’s in the oven and I’m hopeful. I need to ask though if I’m misunderstanding the kind of blender I’m supposed to be using. I have the same trouble with the pancakes (which I love) and even more trouble today with double the cream cheese of having chunks of cream cheese. I gave up and put it into a bowl and beat it myself. My blender is the kind I use for mixed drinks. Should I be using the Kitchen-aid mixer? Thanks for your great recipes….the lemon bundt cake in your book is fantastic! Just finished it last night.
Karen says
Is there anyone out there that can guide me on my question? Feeling left out.
Mellissa Sevigny says
Making sure your cream cheese is room temperature first should help with it blending easily and smoothly Karen. I just use a regular blender that I have in our rental here in Honduras – nothing special and it turns out great every time.
Karen says
I’ll try it at room temperature and hope that does the trick. Good to know that you aren’t talking about some fancy high end commercial blender because it sure is easy to just throw the ingredients in and go! They turned out great! Too good….gotta pace myself. Thanks.
Inge says
I can’t wait to try this. Could I use xylitol as the sweetener for this recipe?
Mellissa Sevigny says
yes I think xylitol would work fine in this recipe!
Jeanene says
Can I freeze these?
Mellissa Sevigny says
Yes!