Low Carb Oreo Cheesecake

Indulge your sweet tooth without the guilt with this decadent Low Carb Oreo Cheesecake, a perfect blend of creamy textures and rich chocolatey flavors tailored for keto and low-carb lifestyles. Featuring a buttery almond flour crust infused with cocoa powder, this dessert is layered with a luscious, velvety cheesecake filling, lightly sweetened with powdered erythritol and studded with crushed sugar-free Oreos. Prepared in under 25 minutes and baked to perfection, this cheesecake boasts a moist, slightly jiggly center with a crisp crust that sets beautifully after chilling. Enjoy it as a guilt-free dessert that feels indulgent while keeping you on track. Whether for special occasions or an everyday treat, this keto Oreo cheesecake will have everyone coming back for seconds!

Nutriscore Rating: 53/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 10

Ingredients

• 1 cup Almond flour
• 2 tablespoons Unsweetened cocoa powder
• 1 tablespoon Granulated erythritol
• 4 tablespoons Butter, melted
• 16 ounces Cream cheese, softened
• 1 cup Powdered erythritol
• 1 teaspoon Vanilla extract
• 1 cup Heavy cream
• 5 pieces Sugar-free Oreos, crushed
• 2 large Eggs

Directions

Step 1

Preheat the oven to 325°F (163°C).

Step 2

In a medium bowl, combine almond flour, cocoa powder, and granulated erythritol.

Step 3

Add the melted butter to the dry ingredients and mix until a crumbly dough forms.

Step 4

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Step 5

Bake the crust for 10 minutes and let it cool while preparing the filling.

Step 6

In a large bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.

Step 7

Add the vanilla extract and heavy cream to the cream cheese mixture and continue to beat until well combined.

Step 8

Add the eggs one at a time, beating on low speed to integrate without overmixing.

Step 9

Fold in the crushed sugar-free Oreo pieces gently.

Step 10

Pour the cheesecake filling over the cooled crust, spreading evenly.

Step 11

Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Step 12

Turn off the oven, crack the oven door open and let the cheesecake cool gradually for about 1 hour.

Step 13

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Step 14

Once chilled, remove the cheesecake from the springform pan, slice, and serve chilled.

Nutrition Facts

Serving size	(1350.7g)

Amount per serving	% Daily Value*
Calories	4143.6

Total Fat 368.9g	0%
Saturated Fat 190.2g	0%
Polyunsaturated Fat g
Cholesterol 1238.2mg	0%
Sodium 2149.8mg	0%
Total Carbohydrate 383.8g	0%
Dietary Fiber 19.2g	0%
Total Sugars 20.8g
Protein 69.9g	0%

Vitamin D 110IU	0%
Calcium 790.9mg	0%
Iron 11.0mg	0%
Potassium 926.8mg	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: 64.7%

Protein: 5.4%

Carbs: 29.9%