Keto Cookies and Cream Cheesecake

Indulge in the decadent, guilt-free delight of Keto Cookies and Cream Cheesecake, the ultimate low-carb dessert for satisfying your sweet tooth. This rich and creamy cheesecake features a buttery almond flour crust and a velvety filling made with cream cheese and sour cream, perfectly swirled with crumbles of homemade sugar-free chocolate cookies. Topped with even more cookie crumbles for a crunchy contrast, every bite is a harmonious blend of chocolatey goodness and creamy richness. With simple keto-friendly ingredients like erythritol sweetener and coconut flour, this recipe is perfect for those following a ketogenic or low-carb lifestyle. Easy to prepare yet irresistibly indulgent, this dessert is ideal for special occasions or to elevate an everyday treat. Serve it chilled for the ultimate creamy texture and bold flavors that will keep everyone coming back for more!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.33 cups Butter, melted
• 0.25 cups Erythritol sweetener
• 0.25 teaspoons Salt
• 24 ounces Cream cheese, softened
• 1 cup Granulated erythritol sweetener
• 1 teaspoon Vanilla extract
• 4 Large eggs
• 0.5 cups Sour cream
• 0.5 cup Dark chocolate chips, sugar-free
• 0.5 cup Coconut flour
• 0.25 cup Cocoa powder, unsweetened
• 0.33 cup Erythritol sweetener (for cookies)
• 1 teaspoon Baking powder
• 0.25 cup Butter, melted (for cookies)
• 1 Egg
• 0.5 teaspoon Vanilla extract (for cookies)

Directions

Step 1

Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the edges.

Step 2

In a medium bowl, mix almond flour, 0.33 cups erythritol, and salt. Stir in 0.33 cups of melted butter until well combined. Press the crust mixture into the bottom of the prepared pan.

Step 3

Bake the crust for 10 minutes, then let it cool completely while preparing the filling.

Step 4

Prepare the cookie layer: In a bowl, combine coconut flour, cocoa powder, 0.33 cups erythritol, and baking powder. Add 0.25 cup melted butter, egg, and 0.5 teaspoon vanilla; mix until dough forms. Fold in the chocolate chips.

Step 5

Shape the cookie dough into small balls, flatten them slightly, and bake on a parchment-lined sheet for 10-12 minutes at 325°F (163°C) until set. Let cool and crumble into pieces.

Step 6

For the cheesecake filling, beat the softened cream cheese and 1 cup of erythritol until smooth and creamy. Mix in vanilla extract.

Step 7

Add eggs one at a time, beating slowly and scraping the sides of the bowl as needed. Stir in the sour cream until just combined.

Step 8

Gently fold in half of the cookie crumbles into the cheesecake batter.

Step 9

Pour the batter over the cooled crust and smooth the top. Sprinkle remaining cookie pieces over the batter, pressing them in slightly.

Step 10

Bake for 60-65 minutes, or until the center is slightly jiggly but set around the edges.

Step 11

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Then remove and refrigerate overnight or until fully set.

Step 12

Run a knife around the edge of the pan before releasing from the springform. Slice and serve chilled.

Nutrition Facts

Serving size	(1919.6g)

Amount per serving	% Daily Value*
Calories	5811.3

Total Fat 529.0g	0%
Saturated Fat 279.6g	0%
Polyunsaturated Fat 1.7g
Cholesterol 2051.7mg	0%
Sodium 3791.6mg	0%
Total Carbohydrate 559.0g	0%
Dietary Fiber 91.5g	0%
Total Sugars 44.2g
Protein 140.6g	0%

Vitamin D 284.4IU	0%
Calcium 1475.6mg	0%
Iron 31.8mg	0%
Potassium 2988.9mg	0%

*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.

Source of Calories

Fat: 63.0%

Protein: 7.4%

Carbs: 29.6%