Keto Oreo Cheesecake

Indulge in the decadent flavors of this Keto Oreo Cheesecake, a low-carb twist on a classic dessert that’s sure to satisfy your sweet tooth while keeping you on track with your health goals. Featuring a rich almond flour and cocoa crust, a creamy cheesecake filling infused with vanilla, and layers of crushed keto-friendly chocolate cookies, this dessert is the ultimate guilt-free treat. With only 20 minutes of prep time and a luxurious texture that rivals traditional cheesecakes, this crowd-pleasing recipe is perfect for everything from special occasions to a weekend indulgence. Whether you’re following a keto diet or just looking for a sugar-free dessert option, this no-compromise Keto Oreo Cheesecake delivers all the flavor and satisfaction you crave!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:65 mins

Total Time:85 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Cocoa powder
• 0.25 cup Erythritol
• 0.5 cup Unsalted butter, melted
• 24 oz Cream cheese, softened
• 1 cup Granulated erythritol
• 2 tsp Vanilla extract
• 4 Large eggs
• 1 cup Heavy cream
• 1 cup Crushed Keto chocolate cookies

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

In a medium bowl, combine almond flour, cocoa powder, and erythritol for the crust. Stir in the melted butter until the mixture resembles coarse crumbs.

Step 3

Press the crust mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Remove and let cool.

Step 4

In a large mixing bowl, beat the softened cream cheese and granulated erythritol with an electric mixer until smooth and creamy.

Step 5

Add the vanilla extract and mix until well combined.

Step 6

Add the eggs, one at a time, beating at low speed after each addition until just combined. Do not overmix.

Step 7

Fold in the heavy cream and ensure the mixture is evenly combined and smooth.

Step 8

Pour half of the cheesecake batter over the cooled crust.

Step 9

Sprinkle half of the crushed Keto chocolate cookies over the batter.

Step 10

Pour the remaining cheesecake batter over the top and smooth the surface with a spatula.

Step 11

Sprinkle the remaining crushed Keto chocolate cookies on top of the cheesecake batter.

Step 12

Place the springform pan on a baking sheet to catch any potential drips.

Step 13

Bake in the preheated oven for 50 to 55 minutes, until the edges are set and the center still slightly jiggles.

Step 14

Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for 1 hour.

Step 15

Remove from the oven, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Step 16

Before serving, carefully remove the springform pan's ring. Slice and enjoy your Keto Oreo Cheesecake!

Nutrition Facts

Serving size	(1931.7g)

Amount per serving	% Daily Value*
Calories	6485.8

Total Fat 607.6g	0%
Saturated Fat 314.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 2075.6mg	0%
Sodium 3388.0mg	0%
Total Carbohydrate 422.6g	0%
Dietary Fiber 54.2g	0%
Total Sugars 39.3g
Protein 139.5g	0%

Vitamin D 160IU	0%
Calcium 1338.4mg	0%
Iron 25.1mg	0%
Potassium 2007.4mg	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: 70.9%

Protein: 7.2%

Carbs: 21.9%