Preheat oven to 350. Spray an 8x8 pan with cooking spray.
Mix almond flour and melted butter in the baking dish. Press down to form a thin crust. Sprinkle with ½ cup of the chocolate chips.
Make the filling. With a food processor mix the filling ingredients until fluffy. Pour the filling over the crust.
Bake at 350 for 20-25 minutes until golden around the edges and no longer jiggly.
Sprinkle with the remaining chocolate chips. Cool until room temperature and then chill for at least an hour before serving.
Notes
Nutrition: The nutrition facts are for 1 cheesecake bar. This recipe makes 16 small bars. There are 2.7 NET carbs per serving.To Store: Keep the cheesecake bars in the fridge for up to 4 days.To Freeze: Wrap the cheesecake bars with plastic wrap. They will last up to 3 months. You can eat them frozen or thaw in the fridge overnight. Notes on Sweeteners: