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Low Carb Double Chocolate Peanut Butter Cheesecake Bars


This recipe for low carb double chocolate peanut butter cheesecake bars are out of this world, with a cookie crust and creamy filling topped with cookie crumbles. Keto, low carb



To make crust:

  • 2 tbsp butter + some for the pan
  • 4 Nui Double Chocolate Cookies (or similar)
  • 2 eggs
  • 1 1/2 cups Almond Flour
  • 1/2 tsp baking soda
  • 1/2 tbsp vanilla extract

For filling:

  • 1 cup heavy cream
  • 4 tbsp cream cheese
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon

For topping:

  • 2 Nui Peanut Butter Cookies (or similar)


To make crust:

  1. Preheat the oven to 350 degrees.
  2. Crush up double chocolate cookies in a bag or in a food processor until fine like a flour consistency.
  3. In a bowl, melt 2 tbsp butter. Add almond flour, eggs and crushed up double chocolate cookies. Mix well to combine.
  4. Rub a dish or pie pan with butter (I used a 9×9 dish), put crust on bottom.
  5. Bake in the oven at 350 degrees for 12 minutes.

To make filling:

  1. In a mixing bowl, add cream cheese and use a mixer to whip for about 3 minutes or until it starts to get creamy. Add in lemon juice and heavy cream, continue beating.
  2. Mix until well combined and creamy. You will notice a texture change when it is ready. Stir in cinnamon and vanilla extract.
  3. Once the crust is done, add cheesecake filling on top, spreading out evenly. Crush up peanut butter cookies and sprinkle over the top.
  4. Put in the fridge for an hour prior to serving or in the freezer for at least 20 minutes. Cut into bars or pieces and eat!
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