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

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

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!