Keto Oreo Cheesecake
Indulge guilt-free with this decadent Keto Oreo Cheesecake, a low-carb twist on the classic dessert that's perfect for satisfying your sweet tooth while staying on track with your keto lifestyle. Featuring a rich, chocolatey almond flour crust and a creamy cheesecake filling swirled with crushed keto-friendly chocolate cookies, this dessert is the ultimate combination of flavor and texture. Sweetened with erythritol and layered to perfection, this cheesecake boasts just the right amount of sweetness with none of the added sugars. With a prep time of just 20 minutes, this show-stopping dessert is baked to perfection and chilled for a silky finish. Ideal for dinner parties or a comforting treat, every bite is a delightful fusion of chocolate and cream. Whether you're keto or just love a luscious dessert, this irresistibly creamy Keto Oreo Cheesecake is sure to become your new favorite indulgence!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Cocoa powder
- 0.25 cup Erythritol
- 0.5 cup Unsalted butter, melted
- 24 oz Cream cheese, softened
- 1 cup Granulated erythritol
- 2 tsp Vanilla extract
- 4 Large eggs
- 1 cup Heavy cream
- 1 cup Crushed Keto chocolate cookies
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine almond flour, cocoa powder, and erythritol for the crust. Stir in the melted butter until the mixture resembles coarse crumbs.
Press the crust mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Remove and let cool.
In a large mixing bowl, beat the softened cream cheese and granulated erythritol with an electric mixer until smooth and creamy.
Add the vanilla extract and mix until well combined.
Add the eggs, one at a time, beating at low speed after each addition until just combined. Do not overmix.
Fold in the heavy cream and ensure the mixture is evenly combined and smooth.
Pour half of the cheesecake batter over the cooled crust.
Sprinkle half of the crushed Keto chocolate cookies over the batter.
Pour the remaining cheesecake batter over the top and smooth the surface with a spatula.
Sprinkle the remaining crushed Keto chocolate cookies on top of the cheesecake batter.
Place the springform pan on a baking sheet to catch any potential drips.
Bake in the preheated oven for 50 to 55 minutes, until the edges are set and the center still slightly jiggles.
Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for 1 hour.
Remove from the oven, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
Before serving, carefully remove the springform pan's ring. Slice and enjoy your Keto Oreo Cheesecake!
Nutrition Facts
Calories |
6486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 607.6 g | 779% | |
| Saturated Fat | 314.5 g | 1572% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 2076 mg | 692% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 422.6 g | 154% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 39.3 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1338 mg | 103% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2007 mg | 43% | |
*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.
