Chocolate Chip Cheesecake Low Carb Version Recipes
LOW-CARB CHOCOLATE CHIP CHEESECAKE RECIPE
This low-carb chocolate chip cheesecake is incredible! For starters, the crust is one giant crunchy chocolate chip cookie that tastes amazing by itself. On top of that, has a sweet cream cheese filling loaded with Lily's chocolate chips. As a result, you have a keto friendly dessert that will please any sweet tooth!
Provided by ketodessertrecipes
Categories Dessert
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- For the crust: Add pecan cookie pieces, almond flour, and Swerve to the bottom of a 9-inch springform pan. Mix together, breaking up any clumps of almond flour.
- Then, add melted butter and mix well with a rubber spatula. After that, add the chocolate chips and mix again.
- Press the crust down evenly across the surface of the pan. Place in the oven at 350 degrees Fahrenheit for 12 min. Take the crust out of the oven and place on a cooling rack while you prepare your filling.
- Place all of the filling ingredients except for the chocolate chips in a blender and blend for about 90 seconds.
- Next, pour the filling into a mixing bowl and add 1/2 cup of chocolate chips. Mix well.
- After that, pour the filling on top of the pie crust. Then sprinkle the remaining 1/4 cup of chocolate chips over the top of the cheesecake.
- Bake at 315 degrees Fahrenheit for 1 hour and 15 minutes.
- Turn off the oven and leave the low-carb chocolate chip cheesecake in the oven with the door ajar for one hour. Then refrigerate for 24 hours.
- Last, cut into 16 slices and enjoy a slice of keto friendly chocolate chip cheesecake!
Nutrition Facts : Calories 365.87 kcal, ServingSize 1 serving
LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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