Keto Chocolate Chip Cheesecake

Absolutely! Here’s a keto-friendly chocolate chip cheesecake recipe for you:

Ingredients:

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tablespoons powdered erythritol (or your preferred keto-friendly sweetener)
• 1 teaspoon vanilla extract
• Pinch of salt

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 3/4 cup powdered erythritol (or your preferred keto-friendly sweetener)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter.
2. Make the Crust:
   • In a bowl, combine almond flour, melted butter, powdered erythritol, vanilla extract, and a pinch of salt. Mix until well combined.
   • Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
3. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add powdered erythritol and continue to beat until well combined.
   • Add eggs one at a time, beating well after each addition.
   • Mix in vanilla extract and sour cream until the batter is smooth and fluffy.
   • Gently fold in the sugar-free chocolate chips.
4. Assemble and Bake:
   • Pour the cheesecake filling over the crust in the springform pan.
   • Smooth the top with a spatula.
5. Bake:
   • Bake in the preheated oven for about 50-60 minutes or until the center is set.
6. Cool and Chill:
   • Allow the cheesecake to cool in the oven with the door ajar for about an hour.
   • Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
7. Serve:
   • Run a knife around the edge of the pan before removing the sides.
   • Slice and serve chilled.

Enjoy your keto chocolate chip cheesecake! Adjust the sweetness to your liking and feel free to add more chocolate chips for an extra chocolatey treat.