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–+ servings

Keto Chocolate Chip Cheesecake

This rich and creamy chocolate chip cheesecake is a dessert dream that's low carb and keto friendly. Perfect for satisfying your sweet tooth without the guilt.
Keto Chocolate Chip Cheesecake
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 311 kcal
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Ingredients
  

For the Crust

  • 1 1/2 cups Almond Flour
  • 3 tbsp Unsalted Butter, melted
  • 2 tbsp Unsweetened Cocoa Powder
  • 2 tbsp Granulated Erythritol
  • 1 Pinch Salt

For the Filling

  • 24 oz Cream Cheese, softened
  • 3/4 cup Granulated Erythritol
  • 3 Large Eggs
  • 1/3 cup Sour Cream
  • 2 tsp Vanilla Extract
  • 1/2 cup Sugar-Free Chocolate Chips

Equipment

  • 9-inch springform pan
  • electric mixer
  • roasting pan

Instructions
 

  • Preheat your oven to 325°F (165°C). Wrap the outside bottom of a 9-inch springform pan with foil. In a bowl, mix the almond flour, melted butter, cocoa powder, erythritol, and salt. Press firmly into the bottom of the pan.
  • Par-bake the crust for 10 minutes until firm. Remove from the oven and let it cool while you prepare the filling. Reduce the oven to 300°F (150°C).
  • In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth, about 3 minutes. Add the erythritol and beat until combined.
  • Add the eggs one at a time, mixing on low speed after each just until blended. Add the sour cream and vanilla extract and mix until smooth. Do not overmix.
    Gently fold in the sugar-free chocolate chips with a spatula.
  • Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches about 1 inch up the side of the springform.
  • Bake in the water bath for 55 to 65 minutes, until the edges are set and the center has a gentle jiggle. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  • Remove from the water bath and refrigerate for at least 6 hours or overnight.
  • Run a thin spatula around the edges before releasing the springform ring. Slice and serve chilled.

Nutrition

Serving: 1servingCalories: 311kcalCarbohydrates: 4gProtein: 7gFat: 29g
Keyword chocolate chip, keto cheesecake, low carb, sugar free dessert
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