Cookie Dough Cheesecake Bars are ooey gooey and easy to make. One bowl and simple ingredients make these the perfect low carb, keto, gluten-free treat. So gooey and delicious, this 1 bowl (used twice without having to clean it!) recipe is really easy. Only a handful of ingredients and these keto and gluten-free bars are done in no time.
Do you ever wonder how I food blogger gets their recipes? Well, today's post is going to shed some light on that very subject.
Here is what happened today and how I came up with this recipe.
Self - "I am dying for something ooey, gooey and sinfully delicious."
Action - I walk to the fridge open the doors and take inventory of the ingredients I have on hand. I have not been to the grocery store recently so the fridge is fairly empty.
Self - "Ok...at least I have butter and eggs".
Action - I walk to the pantry and look around.
Self - "Let's see...chocolate chips, almond flour and vanilla... That's it! I will make some chocolate chip cookie dough bars!!!"
Action - I grab a couple of bowls and my ingredients. I pull out the handheld mixer and all the measuring tools and realize that if I use all these dishes, I am going to have one heck of a mess to clean up. Since I love cooking and hate dishes, I decide to put some bowls and measuring cups and spoons away. Feeling happy about my "dish purge", I set off to make my recipe.
Self - "I'm going to use the KISS (keep it simple stupid) principle. No leftover odds and ends of ingredients and only 1 bowl to clean!"
Action - Feeling triumphant, I whip together the butter (1 whole stick) with some sugar. Knowing that I don't want my bars to rise very much, I use only 1 egg in the batter. I add some maple syrup, vanilla and salt and pour it into a greased baking sheet. Into the oven, the bars go and I tell my best friend (ie. my google mini:) to set the timer for 25 minutes.
As I begin to tidy up my mess, I opened the fridge only to find a lonely package of cream cheese. How did I miss it?! Since the expiration date was coming up, I quickly grab my used bowl and beat the cream cheese, some more sugar and another egg hoping that it will be enough to hold the cream cheese mixture together. I quickly open the oven and pour the batter over the top of the bars.
Honestly, that made the dish look terrible so I quickly grabbed my used spatula, created a swirl pattern,
and sprinkled on some chocolate chips (in my opinion, chocolate chips make everything look better!). I placed the dish back into the oven and crossed my fingers.
And the result?
A deliciously gooey dessert bar!
And that, my friends, is how I come up with my recipes!
I have made this recipe 3 times already as it has quickly become a favourite of Mr. Grumbles. As for me, I absolutely love how quickly and easily it comes together with minimal dishes to clean!
Substitutions for the Cookie Dough Cheesecake Bars:
- Almond Flour: this can easily be replaced with all-purpose flour.
- Maple Syrup: Use honey or more sugar. I use Lakanto Maple syrup for a sugar-free version
- Swerve Confectioner Sugar: use icing sugar instead
If you like this bar recipe, here are some gluten-free and keto bar recipes:
- Peanut Caramel Chocolate Bars (Keto, Low Carb, Gluten-Free)
- Quick and Easy Deconstructed Almond Joy Bars (Gluten-Free, Whole30)
- Copycat Payday Candy Bars (Keto, Gluten-Free)
- Chocolate Covered Shortbread Cookie Bars (Keto, Gluten-Free)
- One Bowl Lemon Lime Graham Cracker Crust Bars (Keto, Gluten-Free, Nut-Free)
- Carrot Cake Protein Bars (Keto, Gluten-Free)
Cookie Dough Cheesecake Bars (Keto, Gluten-Free)
Cookie Dough Cheesecake bars are ooey gooey and easy to make. One bowl and simple ingredients make these the perfect low carb, keto, gluten-free treat.
- Total Time: 35 minutes
- Yield: 16 bars 1x
Ingredients
For the bars
- 1 stick (115g) butter, softened
- ¼ cup brown sugar (I use Lakanto Golden)
- 1 egg
- ¼ cup maple syrup (I use Lakanto Maple Syrup)
- 1 ¼th cup almond flour
- 1 tsp vanilla
- pinch salt
For the Cream Cheese swirl
- 8 oz cream cheese, softened
- ¼ cup sugar (I use Swerve Confectioner)
- 1 egg
- 1 tsp vanilla
- pinch salt
- 4 oz chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a 8 x 8 pan and set the pan aside
- In a medium bowl, cream the butter and sugar until light and fluffy (1-2 minutes on medium high). Add the egg and continue to beat 1 additional minute.
- Add the almond flour, vanilla, maple syrup and salt to the mixing bowl and beat on low for 1 minute. Pour the mixture into the pan. Place in the oven for 5 minutes.
- While the bars are beginning to bake, use the same mixing bowl and add all the cream cheese swirl ingredients and beat until well incorporated.
- When the bars are done, pour the cream cheese mixture over the bars. Using a spatula, swirl the cream cheese mixture throughout bars. Sprinkle some chocolate chips over the top and return the dish to the oven for an additional 15-20 minutes or until the center is still a little jiggly and the edges are just beginning to brown.
- Let the bars cool completely and then place them in the fridge for an additional 2-3 hours or preferably overnight.
Notes
- Nutritional information is for the sugar-free version
- The bars will seem somewhat undercooked when you remove them from the oven but they will turn to a beautiful gooey nature once they have cooled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 192
- Sugar: 1.5 g
- Fat: 17.6 g
- Carbohydrates: 7.9 g
- Fiber: 3.5 g
- Protein: 5.7 g
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