Keto Cookies and Cream Cheesecake
Indulge in the ultimate guilt-free dessert with this Keto Cookies and Cream Cheesecake! Perfectly creamy and decadently rich, this low-carb cheesecake pairs a buttery almond flour crust with a luscious cream cheese filling, studded with crumbles of homemade keto chocolate cookies. Sweetened with erythritol and made with sugar-free chocolate chips, this dessert is a dream come true for anyone on a ketogenic or low-carb diet. The combination of velvety cheesecake and the chocolatey crunch of the cookies creates a show-stopping treat that’s as satisfying as it is beautiful. With just 6g net carbs per serving, this keto-friendly dessert is sure to impress at any gathering or serve as an indulgent yet diet-conscious treat for yourself.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.33 cups Butter, melted
- 0.25 cups Erythritol sweetener
- 0.25 teaspoons Salt
- 24 ounces Cream cheese, softened
- 1 cup Granulated erythritol sweetener
- 1 teaspoon Vanilla extract
- 4 Large eggs
- 0.5 cups Sour cream
- 0.5 cup Dark chocolate chips, sugar-free
- 0.5 cup Coconut flour
- 0.25 cup Cocoa powder, unsweetened
- 0.33 cup Erythritol sweetener (for cookies)
- 1 teaspoon Baking powder
- 0.25 cup Butter, melted (for cookies)
- 1 Egg
- 0.5 teaspoon Vanilla extract (for cookies)
Instructions
Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the edges.
In a medium bowl, mix almond flour, 0.33 cups erythritol, and salt. Stir in 0.33 cups of melted butter until well combined. Press the crust mixture into the bottom of the prepared pan.
Bake the crust for 10 minutes, then let it cool completely while preparing the filling.
Prepare the cookie layer: In a bowl, combine coconut flour, cocoa powder, 0.33 cups erythritol, and baking powder. Add 0.25 cup melted butter, egg, and 0.5 teaspoon vanilla; mix until dough forms. Fold in the chocolate chips.
Shape the cookie dough into small balls, flatten them slightly, and bake on a parchment-lined sheet for 10-12 minutes at 325°F (163°C) until set. Let cool and crumble into pieces.
For the cheesecake filling, beat the softened cream cheese and 1 cup of erythritol until smooth and creamy. Mix in vanilla extract.
Add eggs one at a time, beating slowly and scraping the sides of the bowl as needed. Stir in the sour cream until just combined.
Gently fold in half of the cookie crumbles into the cheesecake batter.
Pour the batter over the cooled crust and smooth the top. Sprinkle remaining cookie pieces over the batter, pressing them in slightly.
Bake for 60-65 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Then remove and refrigerate overnight or until fully set.
Run a knife around the edge of the pan before releasing from the springform. Slice and serve chilled.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 4.0 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 329 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
