Low Carb Oreo Cheesecake
Indulge guilt-free with this decadent Low Carb Oreo Cheesecake, an irresistible dessert that perfectly balances rich flavor and a keto-friendly twist. Featuring a buttery almond flour and cocoa crust, this recipe swaps traditional sugars for granulated and powdered erythritol to keep the carbs in check. The filling combines velvety cream cheese, heavy cream, and crushed sugar-free Oreos for a delightful blend of creamy and crunchy textures. Baked to perfection and chilled until firm, this cheesecake is the ultimate low-carb treat for Oreo lovers. With only 25 minutes of prep time, it's ideal for parties or any occasion that calls for a luxurious yet diet-conscious dessert. Be prepared to wow your guests with this indulgence that tastes just as good as the classic without compromising your health goals!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Granulated erythritol
- 4 tablespoons Butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Powdered erythritol
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 5 pieces Sugar-free Oreos, crushed
- 2 large Eggs
Instructions
Preheat the oven to 325°F (163°C).
In a medium bowl, combine almond flour, cocoa powder, and granulated erythritol.
Add the melted butter to the dry ingredients and mix until a crumbly dough forms.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust for 10 minutes and let it cool while preparing the filling.
In a large bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
Add the vanilla extract and heavy cream to the cream cheese mixture and continue to beat until well combined.
Add the eggs one at a time, beating on low speed to integrate without overmixing.
Fold in the crushed sugar-free Oreo pieces gently.
Pour the cheesecake filling over the cooled crust, spreading evenly.
Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door open and let the cheesecake cool gradually for about 1 hour.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Once chilled, remove the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
4144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.9 g | 473% | |
| Saturated Fat | 190.2 g | 951% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 2150 mg | 93% | |
| Total Carbohydrate | 383.8 g | 140% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 20.8 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 791 mg | 61% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 927 mg | 20% | |
*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.
