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4 from 1 vote

Keto Cheesecake with Chocolate Chips

This Keto Cheesecake with Chocolate Chips is the perfect and easiest low-carb dessert. No one will know that this creamy cheesecake is keto. It tastes just like (if not better) than the real thing! This cheesecake is keto, low-carb, paleo, grain-free, and gluten-free!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 Servings
Calories: 448kcal
Author: Clean Keto Lifestyle

Ingredients

For the Crust Layer

  • 1/4 cup butter melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granular erythritol
  • 2 1/4 cups almond flour

For the Cheesecake Layer

  • 8 oz pack cream cheese
  • 4 eggs
  • 1 cup granular erythritol
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 2 tablespoons coconut flour
  • 1/4 cup keto-friendly chocolate chips optional

Instructions

For the Crust Layer

  • Preheat your oven to 350°F and line the bottom of an 11-inch springform pan with parchment paper.
  • In a medium bowl, combine the butter, egg, vanilla, almond flour, and erythritol.
  • Spread the crust mixture evenly into the bottom of the lined pan. Use your hands to press it down and make sure the whole bottom surface is covered with the crust.
  • Bake for 12-14 minutes, or until golden brown.

For the Cheesecake Layer

  • Place the cream cheese in a large bowl and beat it with an electric mixer until smooth.
  • Add in the eggs one at a time, beating in between each egg addition. Then beat again for a few more minutes or until light and fluffy.
  • Add in the erythritol, vanilla, heavy cream, and coconut flour and beat again for another minute.
  • Pour the mixture on top of baked crust layer. Sprinkle with chocolate chips on top (optional).
  • Bake for 45 minutes or until the top starts to turn golden brown.
  • Allow to cool completely before removing from the pan. Cut into slices and serve cold.

Notes

  • Cracks are ok. Don't worry if the cheesecake cracks during baking. This is normal and gives the cheesecake a rustic look.
  • Let cool. Make sure to let the baked cheesecake cool completely before slicing. 
  • Chocolate chips are optional. You can omit them altogether and make just a plain cheesecake. It just depends on your preference!
  • Storage. If you have any leftovers, store them in the fridge in a sealed container.