Chocolate Toffee Cheesecake (ketochow)
An awesome tasting Keto Cheesecake without all the guilt.
Servings: 12 slices
- 2 tbls lakanto suntella You can use any nut butter. Pili nut butter works great
- 1 ounce pecans (coarsely ground)
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