Low Carb Chocolate Chip Cheesecake Recipes

LOW-CARB CHOCOLATE CHIP CHEESECAKE RECIPE

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!

CHOCOLATE CHIP CHEESECAKE LOW-CARB VERSION

Steps:

• Preheat oven to 325 degrees. Line the bottom of a 9" spring form pan with parchment paper. Spray with cooking spray and set aside.
• CRUST: In a small bowl combine baking mix, cocoa, Splenda, and butter. Mix with a fork until smooth. Press evenly into the bottom and slightly up the sides of the spring form pan. Bake for about 15 to 20 minutes. Cool completely before adding filling.
• CHEESECAKE: In a large mixing bowl beat cream cheese, sugar, Splenda, and vanilla until smooth. Add eggs and beat just until blended well. Stir in chocolate chips.
• Pour batter into crust and bake for 55 minutes. Cool in pan for 10 minutes and then loosen edges with a knife. Cool for one more hour and then refrigerate overnight. Cut into twelve equal slices and enjoy without guilt!
• Here is the nutritional information

LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS

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.