Keto Chocolate Chip Cheesecake

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


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


  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.

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