This recipe for Keto Chocolate Chip Cookie Cheesecake Bars is the stuff your dreams are made of. Delicious and creamy cheesecake sandwiched between two layers of gluten-free chocolate chip cookies, what could be better?
Preheat the oven to 350 degrees F and line a 7x11 baking dish with parchment and spray the parchment with non-stick spray. **If you don't have this size dish, you could also use an 8x8 or 9x9 dish.
Prepare the cookie layer: Combine the butter and the Lakanto Golden in a large bowl, using an electric mixer until it is light and fluffy and the sweetener has begun to melt. Add the eggs and vanilla and mix again.
Next, add the almond flour, protein powder, gelatin, baking soda, and salt. Stir until well combined. Fold in chocolate chips.
Spread about ⅔ of the cookie dough into the bottom of the prepared pan, into an even layer. Put the remaining cookie dough into the refrigerator.
Place the pan onto a cookie sheet and into the oven for 9-10 minutes. You want them to be just baked through, but not yet browned.
While the bottom cookie layer is in the oven, combine the cream cheese, erythritol, and vanilla in a large bowl. Use an electric mixer and mix on medium speed until smooth.
Add the sour cream, heavy cream, and egg to the cream cheese mixture and continue mixing until smooth and creamy.
Once the cookie layer is finished baking, pour the cheesecake batter on top.
Remove the remaining cookie dough from the fridge and drop by the spoonful on top of the cheesecake layer.
Cover the dish loosely with aluminum foil and return to the oven for an additional 40-45 minutes.
When finished the cheesecake will still be only slightly jiggly. Allow to cool at room temp for at least 30 minutes, and then in the fridge until completely cool before slicing.