Keto Cookie Dough Cheesecake Recipe
This Keto Cookie Dough Cheesecake Recipe is my favorite low carb dessert. I’ve always had a love for cheesecake. That’s why I love the Keto Diet so much because I can still eat cheesecake! Are you wonder how to make keto cheesecake? Check out this delicious low carb dessert below!
Cream cheese and heavy whipping cream are delicious and low in carbohydrates. That’s why Keto cheesecake recipes are so awesome. My whole family can enjoy eating this dessert also.
Stevia tastes just like real sugar to me. However you can use another Keto sweetener such as monk fruit or erythritol. Furthermore you can make this a regular cheesecake by replacing each tbsp of Keto sweetener with powdered sugar.
This Keto recipe has simple ingredients. Ingredients for the crust include 2 egg, 1tsp Vanilla Extract, and 1/3 Cup Butter (melted). You will also need 3 tbsp stevia and 2 Cups Almond Flour.
Ingredients for the cheesecake filling include 16 oz Cream cheese, 3/4 cup Heavy whipping cream, 2 tbsp Stevia, or Keto sweetener of your choice.
You will also need 1/2 tbsp Butter extract (can replace with vanilla extract if preferred) and 1/2 cup Almond butter. Keto cheesecake directions are easy as well.
For The Crust Preheat oven to 350 degrees F. Then In a medium mixing bowl combine dry crust ingredients and whisk. Then Add the eggs and whisk until thoroughly combined.
Add melted butter and whisk until thoroughly combined. Then Use a large spoon to mold and flatten into a crust in a pie pan. You need to Bake the Keto crust for 10-12 minutes.
Store the cooked Keto crust in the refrigerator to cool off before add the Keto cheesecake filling. For The Cheesecake Filling use a separate large mixing bowl.
Then combine the cream cheese and almond butter and blend with an electric mixer. Next Add the remaining cheesecake ingredients (Heavy whipping cream, Stevia, butter extract) and blend keto dessert ingredients until thoroughly combined.
How to make keto cookie dough filling: it should be thick and fluffy. Pour it into cooled off pie crust and store in refrigerator for one hour to thicken up.
Then Keto cheesecake is ready to serve!
| Nutrition Facts | |
|---|---|
| Servings: 10 | |
| Amount per serving | |
| Calories | 395 |
| % Daily Value* | |
| Total Fat 35.6g | 46% |
| Saturated Fat 14.1g | 70% |
| Cholesterol 99mg | 33% |
| Sodium 199mg | 9% |
| Total Carbohydrate 8.3g | 3% |
| Dietary Fiber 3g | 11% |
| Total Sugars 1.1g | |
| Protein 12g | |
| Vitamin D 8mcg | 41% |
| Calcium 48mg | 4% |
| Iron 2mg | 9% |
| Potassium 137mg | 3% |
| Nutrition Facts | |
|---|---|
| Servings: 10 | |
| Amount per serving | |
| Calories | 395 |
| % Daily Value* | |
| Total Fat 35.6g | 46% |
| Saturated Fat 14.1g | 70% |
| Cholesterol 99mg | 33% |
| Sodium 199mg | 9% |
| Total Carbohydrate 8.3g | 3% |
| Dietary Fiber 3g | 11% |
| Total Sugars 1.1g | |
| Protein 12g | |
| Vitamin D 8mcg | 41% |
| Calcium 48mg | 4% |
| Iron 2mg | 9% |
| Potassium 137mg | 3% |
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