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4.5 from 2 votes

Chocolate Toffee Cheesecake (ketochow)

An awesome tasting Keto Cheesecake without all the guilt.
Prep Time10 mins
Cook Time50 mins
4 hrs
Total Time5 hrs
Course: Dessert
Cuisine: French
Servings: 12 slices
Calories: 279kcal




topping (optional)

  • 2 tbls lakanto suntella You can use any nut butter. Pili nut butter works great
  • 1 ounce pecans (coarsely ground)


  • Preheat oven to 325 degrees
  • Bring cream cheese and eggs to room temperature for best results


  • 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


  • 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


  • 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


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


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