THM (S Chocolate Chip Cookie Cheesecake Bars (Sugar-Free, Grain-Free + Low-Carb

• Refrigerated

  • 1/4 cup Chocolate almond milk, unsweetened
  • 4 Egg, large

• Condiments

  • 1 Liquid stevia

• Baking & Spices

  • 3 cups Almond flour
  • 3/4 tsp Baking soda
  • 1 cup Chocolate chips, sugar-free
  • 1/4 cup Cocoa powder
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Coconut oil

• Dairy

  • 1 lb Cream cheese
  • 1/4 cup Heavy cream

• Other

  • 1/2 cup Erythritol

Found on margeauxvittoria.com

Ingredients

• 3 cups sifted almond flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar-free chocolate chips
• 3/4 cup erythritol
• 3/4 cup melted coconut oil
• 2 large eggs
• 1 tsp. vanilla extract
• 1 lb. cream cheese, softened (can use Neufchatel)
• 2 large eggs
• 1/2 cup erythritol
• 1/4 cup heavy cream
• 1/2 tsp. vanilla extract
• 1/4 cup cocoa powder
• 1/4 cup unsweetened chocolate almond milk
• Pinch salt
• 1/2 tsp. vanilla
• Liquid stevia (to taste)

Directions

• Whisk together almond flour, baking soda, erythritol, and salt in a large bowl. Stir in chocolate chips.
• Combine coconut oil, eggs, and vanilla in a small bowl.
• Add wet ingredients to dry and combine thoroughly (mixture will be slightly crumbly).
• Chill cookie dough for 30 min. in the refrigerator.
• In a stand mixer or with a handheld mixer, cream together cream cheese and erythritol. Add eggs, cream, and vanilla and beat on high for 2-3 minutes, or until mixture is light and fluffy.
• Preheat oven to 350 F. Grease a 9” square cake pan, line with parchment paper, and grease the parchment paper. Press ¾ of the cookie dough mixture into the pan. Bake for 15 min. – dough will be lightly set.
• Top bottom layer with cheesecake mixture. Flatten remaining cookie dough into small sheets and place on cheesecake filling. Bake bars for 25 more minutes, or until cheesecake is set and cookie topping is lightly browned. Cool bars completely on a wire rack.
• In a small saucepan, whisk together all chocolate sauce ingredients. Cook over medium heat until smooth and thickened, about 3-5 minutes. Serve warm.
• Once bars have cooled, transfer to refrigerator and chill until firm. Remove bars from refrigerator when ready to serve and lift out of pan using parchment lining. Cut into 9 large bars or 16 small bars and drizzle with chocolate sauce. Enjoy immediately.

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