Keto Cookie Dough Cheesecake Recipe

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!

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 low carb dessert is so easy to make

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.

Keto cheesecake filling 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!

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