8 oz light cream cheese (250 g)4 oz butter, softened (125 g)Liquid sweetener (stevia ) to equal 11/4  cups sugar (300 mL)1/4  cup granulated erythritol(60 mL)1/4  cup whipping cream (60 mL)11/2 tsp unflavoured gelatin (7 mL)2 eggs1 1/2 tsp vanilla extract (5 mL)21/cups  gluten free bake mix 2 OR kwro bake mix (560 mL)
  (use 21/cups (625 mL) for the Keto Bake Mix)21/2  tsp baking powder (12 mL)1/2  tsp baking soda (2 mL)1/4  tsp salt (1 mL)1 cup  sugar free chocolate chips
In food processor or in bowl with electric mixer, process cream cheese until smooth.  Add butter; process.  Add liquid sweetener, erythritol, whipping cream, gelatin, eggs and vanilla extract; process.  Allow gelatin to soften 10 minutes.
In large bowl, combine gluten free bake mix 2 , OR keto bake mix baking powder, baking soda and salt.  Add to cream cheese mixture; process until combined.  Stir in chocolate chips.  Fill two greased 8 x 4 x 3-inch (1.5 L) parchment-lined (grease pan first to help parchment adhere) loaf pans.  Bake in 350°F (180°C) oven 40 to 50 minutes, or until cake tester comes out clean.
Allow to cool on wire rack.  Remove loaves and cut each loaf into 8 thick slices and cut down the center of each slice to make 16 bars per loaf or cut each loaf into 12 still generous slices.  Frost with Betty Crocker Frosting, if desired.
Helpful Hints:  These fudgy cake bars are not meant to rise very much – just high enough to make substantial, cakey bars.  
Yield:  24 or 32 bars1 bar  – Keto Bake Mix option – usually around 1 gram less159.1/119.4 calories3.5/2.6 g protein13.1/9.8 g fat3.0/2.3 g net carbs

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