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
dd says
Thank you for all the recipes! Can you look into doing your (I used ….) differently. I copy/paste your recipes and the links never copy over. Thanks
Kay says
I made the Espresso Chocolate Cheesecake and it was AWESOME! Followed the recipe with no change. My Is to dinner party guests loved it too!
Mari Hudson says
I made these today and they turned out scrumptious. I sifted my almond flour even though it was labeled finely sifted Blue Diamond. Then researched and found 2 cups of almond flour is 200gm so I used my scale for accuracy. I used Delano brand dry instant expresso powder and 2 cups of Lakanto Erythritol Monkfruit sweetener. I did a taste test and it seemed a bit bitter even though it is a 1:1 sugar replacement. I added an extra 1 1/2 Tablespoons sweetener and when I whipped that in, the batter got fluffier and had more volume! I grated some 85% ALDI’s Moser Roth dark chocolate on top. Wonderful nicely chilled!
Denae says
Hi! Do you think I could use Monkfruit and it will turn out just as good?
Ginnie Flint says
I do not know what I did wrong, but this did not turn out at all like the picture. It did not taste good either. It was not fluffy and light like the pictures. Hmmmm. Love everything I have made from this site. I must have done something wrong! LOL
Jackie Griffin says
Mine didn’t come out too good either. I just rechecked all the ingredients. Seems everything is right. I used baking chocolate powder, 100% unsweetened. Also once it cooked, it has light colored asterisks all over it. I am not a baker. Don’t know what I did wrong.
JennyBee says
I am a long time baker trying to do sugar-free low carb. These are incredible! I really want to add a sugar sweetened version with a chocolate cookie crust to my standard repertoire. I don’t know that the blender was worth the effort. Even with soft cream cheese it was hard to get the mixture to move down to the blades. And cleanup . . . But it was super smooth. I’ll try my food processor next time. And there WILL be a next time.
Robyn says
Is there a particular reason these are put in a baking dish to bake? I am considering making it in a regular cheesecake pan. 😊😁 I wanted to double check first to see if there’s a reason I couldn’t.
Susan says
I had to come here and rave about this recipe. I’m bringing it to New Years gathering. I doubled the recipe and then added 20 min to the oven time, checking on it frequently. I was going to bring the entire tray and let people cut up the size they wanted….Hmmm, but I cut out a “small” bar because the aroma was so delicious, I had to test it out. Now I have to cut it up in bars and put them on a dish so no one knows it was tampered with. (It was fabulous btw)
Heather B says
These turned out fabulous and are now a requested dessert!
Hannah F says
This recipe was so delicious that I ordered your cook books!
My entire family loves these bars. We call them “Birthday Bars” because my mom said she will forever ask for these instead of a birthday cake!
Mellissa Sevigny says
That’s high praise, thank you! And thanks for purchasing my books – I hope you love those recipes just as much!