Keto Cookie Dough Cheesecake
This decadent dessert turns two favorite sweets into one impressive treat. It is low carb and keto friendly, making it perfect for any gathering.
Equipment
- 9-inch springform pan
- hand mixer
Ingredients
For the Cookie Dough
- 1 cup Almond Flour
- 1/4 cup Butter, Softened
- 1/3 cup Brown Monk Fruit Sweetener
- 1 tbsp Heavy Cream
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1/3 cup Sugar Free Chocolate Chips
For the Crust
- 1 1/2 cups Almond Flour
- 1/4 cup Butter, Melted
- 3 tbsp Brown Monk Fruit Sweetener
- 1/4 tsp Salt
For the Filling
- 24 oz Cream Cheese, Softened
- 3/4 cup Powdered Monk Fruit Allulose Blend
- 3 Large Eggs
- 1/2 cup Sour Cream
- 2 tsp Vanilla Extract
For the Topping
- 1/2 cup Sugar Free Chocolate Chips
- 1/4 cup Heavy Cream
Instructions
- Make the cookie dough. Beat the softened butter and brown sweetener until creamy, then mix in the heavy cream, vanilla and salt. Stir in the almond flour and chocolate chips, roll into small marble sized balls and freeze for 20 minutes.
- Preheat the oven to 350F and line a 9 inch springform pan with parchment. Mix the crust almond flour, melted butter, brown sweetener and salt, press into the pan and bake for 10 minutes. Cool and reduce the oven to 325F.
- Beat the cream cheese and powdered sweetener for 2 minutes until smooth. Add the eggs one at a time on low speed, then mix in the sour cream and vanilla.
- Pour half the batter over the crust and scatter half the frozen cookie dough balls over it. Cover with the remaining batter and smooth the top.
- Bake for 50 to 55 minutes until the edges are set and the center jiggles slightly. Turn the oven off, crack the door and cool inside for 1 hour, then refrigerate for at least 6 hours.
- Heat the heavy cream until steaming, pour over the chocolate chips and let sit for 2 minutes, then stir into a smooth ganache. Cool for 5 minutes.
- Spread the ganache over the chilled cheesecake and pile the remaining cookie dough balls on top. Chill for 15 minutes to set before slicing.