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Low Carb Chocolate Coconut Cheesecake Bars - Creamy, Fudgy, and Satisfyingly Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely ground, blanched preferred for a smooth crust
  • Unsweetened cocoa powder
  • Granulated low-carb sweetener (erythritol, allulose, or a monk fruit blend)
  • Unsalted butter
  • Cream cheese, full-fat, softened
  • Eggs, large
  • Unsweetened shredded coconut (or desiccated coconut)
  • Coconut milk (full-fat, canned) or heavy cream
  • Vanilla extract
  • Salt
  • Sugar-free dark chocolate chips or bar (70–85% cacao if not sugar-free)
  • Coconut oil (refined or unrefined) or butter for ganache
  • Optional: Coconut extract for a stronger coconut flavor

Method
 

  1. Prep the pan and oven. Heat your oven to 325°F (163°C). Line an 8-inch square baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Make the chocolate crust. In a bowl, mix 1 1/2 cups almond flour, 1/4 cup cocoa powder, 1/4 cup granulated sweetener, and a pinch of salt. Stir in 5 tablespoons melted butter until the mixture clumps like damp sand.
  3. Press and par-bake. Press the crust mixture evenly into the pan. Bake for 10–12 minutes until set and slightly darkened at the edges. Cool for 5–10 minutes while you make the filling.
  4. Beat the cheesecake base. With a mixer, beat 16 ounces softened cream cheese on medium speed until smooth, about 1–2 minutes. Scrape the bowl.
  5. Sweeten and flavor. Add 1/2 cup granulated sweetener, 1 teaspoon vanilla, and a small pinch of salt. Beat until silky and no gritty texture remains.
  6. Add eggs. Beat in 2 large eggs, one at a time, on low speed just until combined. Don’t overmix—this helps prevent cracks.
  7. Fold in coconut and liquid. Gently fold in 3/4 cup unsweetened shredded coconut and 1/4 cup full-fat coconut milk (or heavy cream). The batter should be thick but pourable.
  8. Assemble and bake. Pour the cheesecake mixture over the cooled crust. Smooth the top. Bake at 325°F (163°C) for 22–28 minutes, until the edges are set and the center has a slight wobble.
  9. Cool slowly. Turn off the oven, crack the door, and let the bars sit for 10 minutes. Then remove to a rack and cool to room temperature. This gentle cool-down helps avoid cracks.
  10. Chill to set. Refrigerate for at least 3 hours, preferably overnight, until firm.
  11. Make the chocolate topping. Melt 3/4 cup sugar-free dark chocolate with 1 tablespoon coconut oil (or butter) using a double boiler or microwave in 20–30 second bursts, stirring until smooth.
  12. Glaze and chill again. Pour the warm chocolate over the chilled cheesecake layer and tilt the pan to coat evenly. Chill 20–30 minutes to set the glaze.
  13. Slice cleanly. Lift out using parchment. Warm a sharp knife under hot water, wipe dry, and cut into 16 bars. Wipe and rewarm between cuts for neat edges.