I LOVE dessert and when I started a keto diet, I went four months without any dessert at all. I eventually added in an occasional mug cake but rarely even did that because it just didn’t satisfy my sweet tooth like a good old store bought birthday cake. One day, months into not having a real dessert, it occurred to me that every ingredient in cheesecake is low carb, except the sugar. So I went about testing cheesecake recipes with my favorite sugar substitute, Pyure. (I find it at Walmart in the sugar section)

I would have never imagined low carb cheesecake tasting so good, do I dare say it’s BETTER than typical cheesecake? or do I just think that because it’s been months since I’ve had anything other than sugar free? :) Either way, this Chocolate Chip Cheesecake is the best low carb dessert I’ve come up with so far!

*special note* PLEASE don’t over-indulge if you are on a low carb diet (i.e. don’t think you can eat half a cheesecake and still lose weight!) it’s still high in calories and with 10 carbs per slice (cut in 10 pieces) should only be a once in a while treat.

Print Recipe

Low Carb Chocolate Chip Cheesecake

My favorite dessert on a low-carb, or Keto, diet!

Prep Time40 mins

Cook Time1 hr

Cook Time for Crust Alone10 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: Keto, Low Carb

Keyword: Cheesecake, Chocolate Chip, Keto, Low Carb

Servings: 10

Calories: 390kcal

Ingredients

Crust

• 4 tbsp Butter softened
• 4 tbsp Cream Cheese softened
• 1 tsp vanilla extract
• 2 cups Almond Flour
• 1/4 cup Pyure Sweetner or other zero carb granulated sweetner
• 1/4 cup Lily's Dark Chocolate Chips no sugar, sweetened with Stevia

Cheesecake

• 12 oz Cream Cheese softened
• 3/4 cup Pyure Sweetener or other zero carb granulated sweetner
• 1 whole egg plus one yolk
• 2 tsp vanilla extract
• 2 tsp fresh lemon juice
• 8 oz sour cream
• 1/2 cup Lily's Dark Chocolate Chips no sugar, sweetened with Stevia

Instructions

For the Crust

• Preheat oven to 325 and prepare a small springform pan with cooking spray or butter.
• Mix together butter,cream cheese and vanilla with an electric mixer until well blended. Add almond flour and sweetener and continue to mix until completely blended. Fold in chocolate chips.
• Press mixture into the springform pan and bake for 10 minutes. Remove and cool while preparing the cheesecake mixture. Leave the oven set at 325.

For the Cheesecake

• Mix all ingredients with a mixer except the chocolate chips until well blended. Fold in chocolate chips and pour into springform pan over the cooled crust.
• Bake for one hour or until center does not jiggle and the edges are light golden brown.
• Remove from oven and allow to cool on the counter for 30-45 minutes before fully chilling in the refridgerator, at least 3 hours, preferably over night.
• To remove from springform pan, run a butter knife or spatula around the edge of the pan to loosen the cheesecake. Release the tension and remove the outer rim of the pan before cutting to serve. Enjoy!

Notes

Keep in mind that low carb does not always mean low calorie! Each slice is 390 calories if sliced into 10 pieces. I calculate carbs at 10g, if you are tracking macros on a low carb or keto diet, please calculate nutritional information for yourself according to your ingredients.