Categories: cheesecake, cookies, dessert, low carb

Ingredients

• 3 cups almond flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup + 2 tbsp granulated sweetener
• 10 drops liquid stevia
• 1 large egg, room temperature
• 3/4 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips or homemade sugar-free chocolate chips
• *12 ounces cream cheese, softened
• *1/3 cup powdered Swerve
• *1/4 cup whipping cream
• *1 large egg
• *1/2 tsp vanilla extract
• *10 drops liquid splenda

Directions

1. Preheat oven to 325F and grease a 9-inch square pan well.

2. In a medium bowl, whisk together almond flour, baking powder and salt.

3. In a large bowl, beat butter with sweeteners until well-combined and fluffy. Beat in egg and vanilla extract.

4. Beat in almond flour mixture until dough comes together, then stir in chocolate chips. Press about two-thirds of the dough into the bottom of the prepared pan. Bake 10 to 12 minutes, then remove from oven and let cool (it will not be fully baked at this point).

5. In a large bowl, beat cream cheese with sweetener and whipping cream until combined. Beat in egg, vanilla, and sweetener extract until smooth and creamy.

6. Pour filling over the cooled crust. Take remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.

7. Bake 25 minutes or until crust is golden and filling is just a little jiggly in the center. Remove from oven and let cool, the refrigerate for 1 hour until set.

Email to a friend | Print this recipe | Back