Low-Carb Chocolate Chip Cheesecake | With Keto Cookie Crust

Low-Carb Chocolate Chip Cheesecake | With Keto Cookie Crust

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!

This keto friendly chocolate chip cheesecake recipe yields a total of 16 serving or slices. Each serving contains roughly 365.87 calories, 36.36 grams of fat, and 5.23 net carbs. That said, it’s probably best not to have more than one serving if you want to stay in ketosis.

If you liked this recipe, check out my article 15 amazing keto desserts made with cream cheese and my article 13 keto desserts made with Lily’s Chocolate Chips!

Keto Chocolate Chip Cheesecake Ingredients

Crust

  1. 1 cup pecan cookie pieces
  2. 1 cup almond flour
  3. 5 Tbsp Swerve Granular
  4. 2/3 cup Lily’s no sugar added baking chips
  5. 4oz melted butter

Filling

  1. 24 oz cream cheese
  2. 1 cup Swerve Granular
  3. 3 eggs
  4. 1/3 cup heavy whipping cream
  5. 3/4 cup Lily’s no sugar added baking chips
  6. 1 1/2 Tsp vanilla extract

Directions

  1. 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.
  2. Then, add melted butter and mix well with a rubber spatula. After that, add the chocolate chips and mix again.
  3. 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.
  4. Place all of the filling ingredients except for the chocolate chips in a blender and blend for about 90 seconds.
  5. Next, pour the filling into a mixing bowl and add 1/2 cup of chocolate chips. Mix well.
  6. 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.
  7. Bake at 315 degrees Fahrenheit for 1 hour and 15 minutes.
  8. 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.
  9. Last, cut into 16 slices and enjoy a slice of keto friendly chocolate chip cheesecake!
low-carb chocolate chip cheesecake
5 from 1 vote
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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!

Course Dessert
Cuisine ketogenic, low-carb
Keyword low-carb chocolate cheesecake
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 16
Calories 365.87 kcal

Ingredients

Ingredients

Crust

  • 1 cup pecan cookie pieces
  • 1 cup almond flour
  • 5 Tbsp Swerve Granular
  • 2/3 cup Lily's no sugar added baking chips
  • 4 oz melted butter

Filling

  • 24 oz cream cheese
  • 1 cup Swerve Granular
  • 3 eggs
  • 1/3 cup heavy whipping cream
  • 3/4 cup Lily's no sugar added baking chips
  • 1 1/2 Tsp vanilla extract

Instructions

Directions

  1. 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.
  2. Then, add melted butter and mix well with a rubber spatula. After that, add the chocolate chips and mix again.
  3. 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.
  4. Place all of the filling ingredients except for the chocolate chips in a blender and blend for about 90 seconds.
  5. Next, pour the filling into a mixing bowl and add 1/2 cup of chocolate chips. Mix well.
  6. 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.
  7. Bake at 315 degrees Fahrenheit for 1 hour and 15 minutes.
  8. 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.
  9. Last, cut into 16 slices and enjoy a slice of keto friendly chocolate chip cheesecake!


2 thoughts on “Low-Carb Chocolate Chip Cheesecake | With Keto Cookie Crust”


  • I made this yesterday and OMG it is so good! I didn’t have Swerve so I used a half cup of erythritol and a little less than a half cup of Pyure. I also used a different crust recipe but the cheesecake is soooooooooo good!

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