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Keto Chocolate Peanut Butter Cheesecake Bars - Rich, Creamy, and Low-Carb

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (superfine works best)
  • Unsweetened cocoa powder (Dutch-process or natural)
  • Powdered erythritol or allulose (or your preferred 1:1 keto sweetener)
  • Unsalted butter
  • Cream cheese (brick-style, full-fat, softened)
  • Peanut butter (natural, no added sugar; smooth/creamy)
  • Eggs (room temperature)
  • Vanilla extract
  • Salt
  • Heavy cream
  • Sugar-free dark chocolate chips or bar
  • Coconut oil (optional, for smoother topping)

Method
 

  1. Prep your pan and oven. Heat the oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.
  2. Make the chocolate crust. In a bowl, mix 1 1/2 cups almond flour, 1/4 cup cocoa powder, 1/3 cup powdered sweetener, and a pinch of salt. Stir in 6 tablespoons melted butter until the mixture looks like damp sand and holds together when pressed.
  3. Press and par-bake. Firmly press the crust into an even layer in the pan. Use the bottom of a measuring cup to compact it. Bake for 10–12 minutes until slightly set and fragrant. Cool while you make the filling.
  4. Beat the cheesecake filling. With a hand mixer, beat 16 ounces softened cream cheese and 1/2 cup powdered sweetener on medium until smooth, about 1–2 minutes. Add 1/2 cup creamy natural peanut butter, 1 teaspoon vanilla, and a pinch of salt. Beat until silky.
  5. Add the eggs. Beat in 2 large eggs one at a time on low speed, just until combined. Do not overmix. Scrape the bowl as needed for a uniform batter.
  6. Fill and bake. Pour the peanut butter cheesecake batter over the cooled crust. Smooth the top. Bake at 325°F (163°C) for 18–22 minutes, until the edges are set and the center has a slight jiggle.
  7. Cool gradually. Turn off the oven, crack the door, and let the bars sit for 10 minutes. Remove to a rack and cool to room temperature. This helps prevent cracks.
  8. Make the chocolate topping. In a small saucepan, warm 1/2 cup heavy cream over low heat until steaming (not boiling). Remove from heat. Add 3/4 cup sugar-free dark chocolate chips and 1 teaspoon coconut oil (optional). Let sit 2 minutes, then stir until glossy and smooth.
  9. Top and chill. Pour the chocolate over the cooled cheesecake layer and tilt to coat evenly. Chill, uncovered, for 30 minutes, then cover and continue chilling at least 3 hours, or ideally overnight, until fully set.
  10. Slice cleanly. Lift the slab out by the parchment. Warm a sharp knife under hot water, wipe dry, and slice into squares. Repeat warming and wiping for neat edges.