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5 from 3 votes

Keto Mint Chocolate Cheesecake Bars

A simple chocolate crust makes the perfect base for these mint keto cheesecake bars!
Prep Time20 mins
Cook Time25 mins
Chill Time2 hrs
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate, mint
Servings: 9 servings
Calories: 340kcal

Ingredients

Chocolate Crust

  • 1 cup almond flour blanched recommended
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated Lakanto Classic or other keto sweetener
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 6 tbsp butter melted

Keto Mint Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1/3 cup granulated Lakanto Classic or other sweetener
  • 1 tsp vanilla extract
  • 3/4 tsp mint extract
  • 1 large egg
  • 1 large egg yolk
  • 3-4 drops green food coloring optional

Instructions

  • Preheat oven to 350F. Prepare an 8x8 square baking dish by lining with parchment paper.

Prep the Chocolate Crust

  • Combine dry ingredients (almond flour, cocoa, sweetener, coconut flour, and baking powder).
  • Add melted butter and vanilla to dry ingredients, and stir to combine. Press the crust into the bottom of the prepared baking dish to form an even layer.
  • Bake for 15 minutes in preheated oven, then remove from oven and allow to cool while you make the filling.

Prep the Mint Cheesecake Filling

  • In a medium mixing bowl, beat the cream cheese until smooth. Add granulated Lakanto (or other sweetener), vanilla extract, and mint extract. Continue beating until well combined.
  • At medium low speed, add the egg and egg yolk. Mix until just combined.
  • Finally, stir in food coloring (if using) to reach your desired shade of green.

Layer and Bake

  • Pour the cheesecake mixture over the prepared cookie crust and smooth into an even layer.
  • Bake in preheated oven for 20-25 minutes, or until set in the center.
  • Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

Slice and Serve

  • Once chilled and set, slice into individual servings. Top with whipped cream, chocolate drizzle, and/or more crushed cookies if desired.

Notes

  • These keto mint chocolate cheesecake bars were originally made with a Nui cookie crust, but unfortunately the double chocolate Nui cookies were discontinued. You can use another low carb cookie for the crust if desired, just process into crumbs and add 2-3 tbsp of melted butter.
  • I like to use Lakanto Original for this recipe (save 20% w/ code TRYKETO), but 1/3 cup of any sugar equivalent granulated sweetener should work. You can also use 1/3 cup granulated erythritol with a few drops of liquid stevia or sucralose to taste.
  • You can easily leave out the mint extract and food coloring to make cookies and cream cheesecake bars instead.

Nutrition

Calories: 340kcal | Carbohydrates: 5g | Protein: 8g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 123mg | Sodium: 265mg | Potassium: 36mg | Fiber: 2g | Sugar: 2g | Vitamin A: 950IU | Calcium: 70mg | Iron: 0.7mg