Chocolate Toffee Cheesecake (ketochow)
An awesome tasting Keto Cheesecake without all the guilt.
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Servings: 12 slices
Calories: 279kcal
Ingredients
crust
- 3/4 cup almond flour
- 2.5 tbls butter
- 1 ounce pecans (ground)
- .5 tsp vanilla extract
- 1 tbls lakanto classic monkfruit blend
filling
- 16 ounces full fat cream cheese
- 1 cup full fat sour cream
- 2 eggs
- 2/3 cup lakanto classic monkfruit blend can subsitute Erythritol
- 1/2 cup almond milk unsweetened Can use any unsweetened nut milk
- 1 scoop chocolate toffee keto chow
topping (optional)
- 2 tbls lakanto suntella You can use any nut butter. Pili nut butter works great
- 1 ounce pecans (coarsely ground)
Instructions
- Preheat oven to 325 degrees
- Bring cream cheese and eggs to room temperature for best results
Crust
- combine all ingredients in a bowl
- Press into bottom of an 8" springform pan
- bake in 325 degree oven for 10-15 minutes until edges begin to brown
- Place crust in fridge to cool
Filling
- With a handmixer, combine lakanto sweetener and cream cheese. Blend until smooth.
- Add eggs, almond milk, keto chow and sour cream
- blend with hand mixer until well combined. Dont over mix or it will add air to mixture and cause cracking later
- Remove crust from fridge and pour mixture into pan
- Lightly tap pan on counter to remove air bubbles.
- Bake in 325 degree oven for 50 minutes until edges begin to brown and center (about 2" wide) is still a little jiggly
- Turn off oven and crack open door for 10 minutes
- After 10 minutes, gently run a knife around edge and close oven door. Allow to cool for another 30 minutes
Topping
- Remove from oven and drizzle 1 tbls of suntella across top
- Sprinkle with crushed pecans
- Drizzle another tbls of suntella across top.
- Place in fridge for a minimum of 4 hours
Notes
Each slice contains 12.2 grams of sugar alcohols making each piece 4.3 net carbs. You can lower sugar alcohols by reducing the granular lakanto to 1/2 cup and adding 15-20 drops of liquid monk fruit or stevia.
To prevent cracking, don't overcook and allow to cool slowly. If cheesecake cracks, it will still taste awesome
Nutrition
Serving: 1slice | Calories: 279kcal | Carbohydrates: 19g | Protein: 8.6g | Fat: 26.4g | Saturated Fat: 13.4g | Fiber: 2.5g | Net Carbs: 4.3g | Sugar Alcohol: 12.2g
Tried this recipe?Mention @2krazyketos or tag #2krazyketos!
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