Keto Mint Chocolate Cheesecake Bars

Mint Cheesecake Bars

This recipe is from Patrick Maese at, where you’ll find lots of delicious low-carb recipe ideas. Here is the full Keto Mint Chocolate Cheesecake Bars recipe with additional notes.

Servings: 9


For the Cocoa Crust:

  • 1 ¾ cup almond flour
  • ⅓ cup granulated sweetener
  • ⅓ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted
  • ½ teaspoon vanilla extract

For the Mint Cheesecake Filling:

  • 16 oz cream cheese, room temperature
  • 4 tablespoons sour cream
  • ½ cup powdered sweetener
  • 1 large egg yolk, separated
  • 1 large egg whole
  • ½ teaspoon peppermint extract
  • green food coloring to desired color

For the Mint Chocolate Shell:

  • 9 oz dark chocolate (such as Lily’s Dark Chocolate Baking Chips)
  • ½ oz cocoa butter (can substitute 1 tbsp of coconut oil)
  • ¼ teaspoon peppermint extract


1 oz dark chocolate baking bar crushed into small pieces to mix into the cheesecake filling


For the Cocoa Crust:

  1. Preheat oven to 300°F and grease a 9×9 baking pan with butter or coconut oil.
  2. Mix almond flour, sweetener, cocoa powder, baking powder & salt in a large bowl until incorporated. Add butter and vanilla and mix until dough forms.
  3. Transfer dough to baking pan and press to form a crust. Bake for 20-30 minutes until firm. Let cool completely.

For the Mint Cheesecake Filling:

  1. Combine cream cheese, sour cream and powdered sweetener into a mixing bowl. On low speed, mix the ingredients until incorporated. Add whole egg & egg yolk and beat to combine. Add peppermint extract and green food coloring and mix until desired color is reached. If using crushed chocolate pieces, add at the end and mix gently to incorporate.
  2. Pour filling over crust and flatten with a spatula.
  3. Raise oven temperature to 350°F and bake for 20-25 minutes until cheesecake layer is set. Let cool for 30 minutes.

For the Mint Chocolate Shell:

  1. Using a double boiler method, fill the bottom of a pot with one or two inches of water, add the top pot and turn on your burner to a simmer. Melt your chocolate and cocoa butter/coconut oil until smooth. Remove from heat and stir in the peppermint extract.
  2. Pour over cheesecake and cool in the refrigerator for 3 hours.

Notes: The chocolate shell will harden once cooled. To make it easier to slice the bars without the shell cracking, warm a large knife under hot water to melt the chocolate while cutting.


Approximate Nutritional Information for 1 Bar:

Calories: 478, Fat: 43g, Carbs: 24.5g, Fiber: 13g, Sugar: 2.5g, Protein: 10g



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