Coffee lovers rejoice!!!! These Keto Espresso Chocolate Cheesecake Bars boast a decadent chocolate cookie crust, topped with a creamy espresso cheesecake layer and a dusting of cocoa powder – and they taste exactly as amazing as you’re imagining right now!
Before I go any further I really must warn you that these keto espresso chocolate cheesecake bars are super addicting. I mean seriously, it is almost impossible to stop at just one. Do do yourself a favor and budget in a couple of them – for example, use them as a breakfast meal replacement like I did. ?
Keto espresso chocolate cheesecake bars AND my morning cappuccino eaten together trumps bacon and eggs any day. I mean, C’mon. This is not a hard concept to sell to my fellow coffee people. You know you want to. And you totally should.
As with all my favorite keto dessert recipes, these low carb espresso cheesecake bars are super easy to make. The press in crust takes literally 2 minutes to throw in a bowl and stir together with a fork. Then while that spends a couple of minutes baking in the oven to firm up, you throw the filling ingredients in your blender and blend until smooth. Pour it over the crust, bake, remove, slice and eat.
The worst part is waiting for these keto espresso chocolate cheesecake bars to cool and chill before slicing – but fortunately because these are in bar form, it only takes an hour or so, unlike a big cheesecake that should really chill overnight. Though I will say I do prefer these bars nice and cold, so the longer you can stand to wait, the better they will be!
You can absolutely make these keto espresso chocolate cheesecake bars in big cheesecake form if you want – you’d just need to double the cheesecake layer ingredients and bake it for about an hour in an 8 inch springform pan. Then chill overnight before slicing.
Doubling the espresso cheesecake filling is NOT a bad idea – in fact I might make it this way next. I’ll report back with exact cooking times when I do, but in the meantime if you beat me to it, be sure to inform us how it went in the comments!
These keto espresso chocolate cheesecake bars are so delicious, that while I made them last week to post in early December, I bumped them up to today just because I couldn’t wait to share them!
I am beyond excited for you to try them and report back!
As an added bonus, if you’re suffering some pumpkin fatigue already, this is a nice break in the pumpkin flavored everything trend that is likely going to be around through all of November. Though if you’re NOT yet sick of pumpkin, I highly recommend these keto pumpkin cheesecake cookies that I posted recently!
Keto Espresso Chocolate Cheesecake Bars – Low Carb
- Total Time: 45 minutes
- Yield: 16 bars
Description
These keto espresso chocolate cheesecake bars are not only delicious, but easy to make in just minutes using your blender! Low carb, gluten free, Atkins friendly.
Ingredients
For the chocolate crust:
-
7 tablespoons butter, melted
-
2 cups superfine, blanched almond flour (I used Honeyville)
-
3 tablespoons cocoa powder
-
1/3 cup granulated erythritol sweetener
For the cheesecake:
-
16 ounces full fat cream cheese
-
2 large eggs
-
1/2 cup granulated erythritol sweetener (I used Swerve)
-
2 tablespoons instant espresso powder (I used Cafe Bustelo)
-
1 teaspoon vanilla extract
- additional cocoa powder for dusting over the top if desired.
Instructions
For the chocolate crust:
-
Preheat the oven to 350° F.
-
Combine the melted butter, almond flour, sweetener and cocoa powder in a medium sized bowl and mix well.
-
Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier.)
-
Press the crust firmly into the bottom of the pan.
-
Bake the crust for 8 minutes.
-
Remove from the oven and set aside to cool.
For the cheesecake filling:
- Combine the cream cheese, eggs, sweetener, espresso powder, and vanilla extract in a blender and blend until smooth.
- Pour over the par baked crust and spread out evenly in the pan.
- Bake the cheesecake bars at 350° F for 25 minutes, or until set.
- Remove from the oven and cool.
- Dust with optional cocoa powder if using.
- Chill for at least 1 hour, preferably longer, before cutting into four rows of squares to serve.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Notes
Net carbs per bar = 3.5g
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Keto Desserts
- Method: Baking
Nutrition
- Serving Size: 1 bar
- Calories: 232
- Fat: 21g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 6g
Keywords: cheesecake, bars, desserts, treats, keto, Atkins, low carb, gluten free, grain free, espresso, mocha, coffee, chocolate
Tara says
These were fabulous! I wouldn’t change a thing. Thanks for all your fabulous recipes.
★★★★★
Mellissa Sevigny says
Thanks so much Tara!
dd says
Thank you for all the recipes! Can you look into doing your (I used ….) differently. I copy/paste your recipes and the links never copy over. Thanks
Kay says
I made the Espresso Chocolate Cheesecake and it was AWESOME! Followed the recipe with no change. My Is to dinner party guests loved it too!
★★★★★
Mari Hudson says
I made these today and they turned out scrumptious. I sifted my almond flour even though it was labeled finely sifted Blue Diamond. Then researched and found 2 cups of almond flour is 200gm so I used my scale for accuracy. I used Delano brand dry instant expresso powder and 2 cups of Lakanto Erythritol Monkfruit sweetener. I did a taste test and it seemed a bit bitter even though it is a 1:1 sugar replacement. I added an extra 1 1/2 Tablespoons sweetener and when I whipped that in, the batter got fluffier and had more volume! I grated some 85% ALDI’s Moser Roth dark chocolate on top. Wonderful nicely chilled!
★★★★★
Denae says
Hi! Do you think I could use Monkfruit and it will turn out just as good?
Ginnie Flint says
I do not know what I did wrong, but this did not turn out at all like the picture. It did not taste good either. It was not fluffy and light like the pictures. Hmmmm. Love everything I have made from this site. I must have done something wrong! LOL
JennyBee says
I am a long time baker trying to do sugar-free low carb. These are the bomb! I really want to add a sugar sweetened version with a chocolate cookie crust to my standard repertoire. I don’t know that the blender was worth the effort. Even with soft cream cheese it was hard to get the mixture to move down to the blades. And cleanup . . . But it was super smooth. I’ll try my food processor next time. And there WILL be a next time.
Robyn says
Is there a particular reason these are put in a baking dish to bake? I am considering making it in a regular cheesecake pan. 😊😁 I wanted to double check first to see if there’s a reason I couldn’t.
Susan says
I had to come here and rave about this recipe. I’m bringing it to New Years gathering. I doubled the recipe and then added 20 min to the oven time, checking on it frequently. I was going to bring the entire tray and let people cut up the size they wanted….Hmmm, but I cut out a “small” bar because the aroma was so delicious, I had to test it out. Now I have to cut it up in bars and put them on a dish so no one knows it was tampered with. (It was fabulous btw)
★★★★★
Heather B says
These turned out fabulous and are now a requested dessert!
★★★★★
Hannah F says
This recipe was so delicious that I ordered your cook books!
My entire family loves these bars. We call them “Birthday Bars” because my mom said she will forever ask for these instead of a birthday cake!
★★★★★
Mellissa Sevigny says
That’s high praise, thank you! And thanks for purchasing my books – I hope you love those recipes just as much!
Mellissa Sevigny says
Your comment wasn’t deleted, it hadn’t been approved yet because I’m on vacation in Rhode Island right now. Your one star review is there for the world to see. The reason there are a lot of 5 star reviews on this recipe is because it’s good when made correctly. I suspect there was an issue with your ingredients quality or execution if you found it to be so terrible.
Susan Lang says
Big hit! Loved by all
★★★★★
Karen says
Will any instant espresso work? I can’t find anything called espresso powder but I have instant espresso.
Thanks!
Alison says
NO!!!! That was the mistake I made!!! It is a very different thing.
Jen says
This is a wonderful dessert that’s so easy to make. The flavor is wonderful. I used Starbucks instant coffee and it was so good. Crust is great too.
Fran Turney says
i love chocolate and coffee together and this was a big hit with everyone, even the person who doesn’t like coffee. I mistakenly used an 8×8 pan, so it had to cook longer, but came out perfect. thank you.
★★★★★
Barbara says
I made this for Mother’s Day and it was a big hit with everyone-even the kids. My only problem was the bottom was too hard and dry. Tasted great but it was too hard. What would you recommend?
Mary says
I baked my crust longer than instructed, but it is not crusty. It left fingerprints when i touched the middle! What is the crust supposed to feel like?
Mellissa Sevigny says
You are only par-baking it before the filling, and because of all the butter it will be soft when warm – it firms up when chilled. Follow the instructions as written and it will come out just fine.
Chris says
So how did you get that nutrition info on this dessert? The carb count for this should be much higher, as you add erythritol sweetener, which has 4g of carbs per teaspoon. Considering there are about 48 tsp in a cup this easily adds up to quite a few carbs from the sweetener alone. Adds up to about 384 carbs in two cups, divide that up by serving size (16) and it comes out to 24 carbs a bar.that’s not even including the almond flour and other ingredients. I was making this recipe while I calculated nutrition info before deciding this wasn’t even close to low carb enough to keep one in ketosis and promptly gave the desert to my roommate after it finished baking. 1 bar is enough to put you past 25g of carbs daily limit.
Mellissa Sevigny says
Erythritol carbs are a sugar alcohol and aren’t counted in the total because they don’t impact blood sugar or ketosis.
MissElaineous says
Re the above comment from Chris: Erythritol is a sugar alcohol which is indigestible by humans. Since we don’t have the necessary enzyme, it is passed through the body without the negative effects of sugar. Most of it is actually released unaltered through our urine! It has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized by oral bacteria so it doesn’t cause tooth decay. It is, effectively, 0 net carbs.
Jana says
This is my new go to dessert recipe!! The last time I made it I took to work to share and everyone loved it, and they are all non-Keto. Must try recipe! Easy to make and soooo very sinful tasting.
★★★★★
Mellissa Sevigny says
That’s fantastic Jana, thanks so much for letting me know they were a hit with the work crowd too!
Jennifer Peyton says
Oh my goodness. My husband just sent me this recipe and even though I’m not keto it looks delicious! I can’t wait to make it!
Gina says
Made these last night and they are AMAZING!! I didn’t have espresso powder so used 1/2 a tablespoon of brewed dark roast coffee grounds and the flavor is really good. Perfect with coffee!
★★★★★
Patti says
HI Melissa,
I made these cheese cake bars before and they were a huge hit. My question is can I double the cheese cake portion and if so can you tell me how much longer I would have to bake them. I made your chocolate cupcakes yesterday and OMG they are amazing. Love everything you make. Thank you for all the hard work I know that goes into doing this.
Patti
Mellissa Sevigny says
Yes you can definitely double it and I think an extra 20-25 minutes of bake time should do it. Just give it a little shake and if it still jiggles in the middle keep adding five minutes until it’s set and then take it out and chill!
Sheila says
Hubs made these for me the other day and they were fantastic. He accidentally put too much cocoa on the top so we scraped it off. Since it no longer looked pretty we put some homemade sugar free whipped cream over the top! Delish!
DuAnne says
This recipe is Fabulous! So so good.
Kara says
I did double the cheesecake and baked in a convection oven at 350 degree oven for 30 minutes. They are a perfect blend and not too sweet. Love!
★★★★★
Toni says
These helped get me through the holidays! There was so much temptation everywhere that making these cheesecake bars gave me an option to indulge on and feel special at the same time. Thanks for all the options!! https://www.ibreatheimhungry.com/keto-espresso-chocolate-cheesecake-bars-low-carb/
Lori Strand says
WOW, what a yummy treat! I hope I can restrain myself and be a responsible treat owner! :-)
★★★★★
Rina says
This looks amazing! I can’t want to try it!
Karen Meredith says
I’ve made them with the espresso and without and they were both amazing. My teenage son even loves them! May try a chocolate PB version with PB2 next?
Lisa says
I made these and they are amazing! Not too little or too much sweetness! Excellent with coffee!!!! Love!
★★★★★
Gerri says
Sounds fabulous! Have you tried doubling the filling?
Ericka Lewis says
I’m allergic to tree nuts. Any ideas on a crust I could use instead? (Annoyingly also allergic to coconut and peanuts making the keto thing more difficult).
Noelle says
These are really good. I don’t make desserts often but this one disappeared pretty quickly. I can definitely see potential for variations on this recipe.
★★★★★
Kae says
I will be making these bars for an event my husband and I will go to on Saturday evening. They will have birthday cake – we’ll have the awesome looking bars!
Marcia Little says
I am so excited to find this simple recipe, looks so good, and I am so excited going to make it right now. Thank you Melissa.
Kim Cook says
This is SUCH a great tasting treat! I get so many compliments on it and DEMANDS for the recipe! I’ve made this 3 times, now. The longer it stays in the fridge to cool, the better they are! I’ve made a batch with heaping tablespoons of the instant Bustelo, another batch with level tablespoons, and the last batch with 1.5 tablespoons of the Bustelo. I’ve loved every variation! This is a family and friend favorite! Thank you!!
★★★★★
M.J. says
Another great recipe! I did use 2 Tbsp of espresso as I didn’t have espresso powder. I also microwaved the cream cheese for 20 seconds before mixing. I used my food processor to mix the cheesecake ingredients. The final product turned out well, but next time, I’ll try with espresso powder for a stronger flavor. Thank you Melissa.
★★★★★
Athena says
yum!
Karen says
Well, by hook or by crook, it’s in the oven and I’m hopeful. I need to ask though if I’m misunderstanding the kind of blender I’m supposed to be using. I have the same trouble with the pancakes (which I love) and even more trouble today with double the cream cheese of having chunks of cream cheese. I gave up and put it into a bowl and beat it myself. My blender is the kind I use for mixed drinks. Should I be using the Kitchen-aid mixer? Thanks for your great recipes….the lemon bundt cake in your book is fantastic! Just finished it last night.
Karen says
Is there anyone out there that can guide me on my question? Feeling left out.
★★★★★
Mellissa Sevigny says
Making sure your cream cheese is room temperature first should help with it blending easily and smoothly Karen. I just use a regular blender that I have in our rental here in Honduras – nothing special and it turns out great every time.
Karen says
I’ll try it at room temperature and hope that does the trick. Good to know that you aren’t talking about some fancy high end commercial blender because it sure is easy to just throw the ingredients in and go! They turned out great! Too good….gotta pace myself. Thanks.
Inge says
I can’t wait to try this. Could I use xylitol as the sweetener for this recipe?
Mellissa Sevigny says
yes I think xylitol would work fine in this recipe!
Jeanene says
Can I freeze these?
Mellissa Sevigny says
Yes!
Dawn Barnett says
This says bake In a 9×9 pan. Should that be a 9×13 pan to get 16 bars?
Mellissa Sevigny says
No. You cut them evenly into four rows of four in the 9 x 9 pan which gives you 16 bars of just slightly larger than 2×2 each.
JK Taylor says
THIS!
While my kids are eating candy tonight, I will have this ALL TO MYSELF!
Mellissa Sevigny says
I think we know who the real winner here is! ??
Raeanna says
These look so delicious!
MISTY MASHBURN says
These look delicious! Can’t wait to try them.
★★★★★
Carrie Goebel says
Looks delish although I was afraid to try the dangerously delicious pumpkin treats. I don’t need another food to trip me up right now on losing weight. Ha. I’ll have to save fora special treat. Making roasts in my crock pot now already, some instant pot ideas would be fantastic
Angela Castillo says
You are my HERO!!!
Can’t wait to try the
KETO ESPRESSO CHOCOLATE CHEESECAKE BARS!!
Sandy Reis says
I have tried a few of your recipes and hey are delicious.I am trying to go strictly Keto.the insta pot and your recipes would really help me on my journey.Thank you
Sara Rutkoski says
Husband made this recipe just last night! So so good!!!!
Carol Snelson says
Looks so yummy!! I really need to get back to baking
Steph C says
What type of cocoa powder do you use? I’ve heard that some are better than others.
Heather says
Today is my birthday and we made this last night! It is fabulous. My husband is making my coffeeenow to go with it. I’m so excited to have another bite. Oh I neglected to tell you that I woke in the middle of the night and tried it. Thank you for this recipe!
Pam Rodriguez says
So quick and easy to make as well as DELICIOUS!!! I’ve been trying out recipes for the upcoming holidays that will wow my Non-Keto family. I’ve been trying to live by example, but they don’t want to take the time to cook for themselves. Hopefully this simple recipe will help convince them!! Thank You for all your work on developing all the recipes Mellissa!!! I also have your cookbook ?
★★★★★
Suzanne Sears says
I’m wondering if I can use granulated stevia instead of erythritol?
Mellissa Sevigny says
Stevia and chocolate don’t always play well together and can be very bitter. Otherwise it should be fine.
Carol says
What did you sprinkle on top?
Thanks.
Sandy says
What did you sprinkle to top of the cheesecake with?
Mellissa Sevigny says
Cocoa powder – sorry forgot to add that to the recipe as an option!
Kelly Rich says
I have been sharing your recipes with my team at work and they have been loving them. Going to make this for the Halloween Potluck!
Deb Dotson says
OOOHHHHH! Could you use this crust for a pie?
Mellissa Sevigny says
YES!!!!
Glorimar says
I would love to try this, I’m a coffee lover but unfortunately I don’t have an oven. Is there any way to make it without an oven or maybe if it can be done in the microwave and how? Tia..
Mellissa Sevigny says
Sorry this won’t work in a microwave unfortunately. Maybe find a no bake cheesecake recipe and add the espresso powder to that and see how it comes out?
Tiffany says
Looks yummy ?
Mellissa Sevigny says
Thanks Tiffany!
Erika says
I cant wait to try this! Could I use brewed espresso instead of instant?
★★★★★
Mellissa Sevigny says
Hi Erika, I’m not sure about the brewed espresso, only because of the extra liquid. You could try it but I definitely would not add more than 2 tablespoons of the brewed – also I don’t know if the flavor will be as intense as with the powder. Please report back and let us know how it turns out if you do, in case others want to try it! Thanks!
Erica B says
Keeping around around a jar of instant espresso is definitely worth it! I use it in baked goods, custard, panna cotta, and yogurt (coffee flavored yogurt was my absolute favorite) among other things. In recipes the flavor is much better than regular instant coffee, and it lasts a long time. Been thinking about trying a tiramisu cheesecake, so I’m glad to see it works in this application too. ?