Keto Chocolate Toffee Cheesecake
This sweet treat was created by Joe Stauffer of www.2krazyketos.com and was the 2019 Recipe Challenge SWEET WINNER. It's been tested and approved by our Keto Chow team.
Serving: 8 slices
Calories: 448.2kcal
Ingredients
Crust
- 3/4 cup almond flour
- 2 1/2 Tbsp butter
- 1 ounce ground pecans
- 1/2 tsp pure vanilla extract
- 1 Tbsp Lakanto classic monkfruit blend
Filling
- 16 ounces full fat cream cheese
- 1 cup full fat sour cream
- 2 large eggs
- 2/3 cup Lakanto classic monkfruit blend can subsitute erythritol
- 1/2 cup unsweetened almond milk or any unsweetened nut milk
- 1 serving Chocolate Toffee Keto Chow (or 1 scoop)
Topping (optional)
- 2 Tbsp Lakanto suntella or any nut butter; pili nut butter works great
- 1 ounce coarsely ground pecans
Instructions
Crust
- Preheat oven to 325 degrees. Combine all ingredients in bowl.
- Press ingredients into bottom of 8" springform pan.
- Bake in 325 degree oven for 10-15 minutes until edges begin to brown.
- Remove from oven and place in fridge to cool.
Filling
- Bring cream cheese and eggs to room temp. With a hand mixer, combine Lakanto sweetener and cream cheese until smooth
- Add eggs, almond milk, sour cream, and Keto Chow. Combine well but don't overmix or you will add air to mixture.
- Pour filling into crust and lightly tap pan on counter to remove air bubbles.
- Bake at 325 degrees for 50 minutes or until edges begin to brown and center 2" is slightly jiggly. (DONT OVERCOOK or it will crack.)
- When done, turn oven off 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 tablespoon of suntella (or other nut butter) across top.
- If desired, sprinkle coarsely ground pecans over top and then drizzle over suntella or nut butter.
Notes
Nutrition Facts
Keto Chocolate Toffee Cheesecake
Serving Size
1 slice
Amount per Serving
Calories
448.2
% Daily Value*
Fat
41.6
g
64
%
Saturated Fat
18.6
g
116
%
Trans Fat
0.4
g
Polyunsaturated Fat
4.22
g
Monounsaturated Fat
14.27
g
Cholesterol
131.9
mg
44
%
Sodium
328
mg
14
%
Potassium
449.98
mg
13
%
Carbohydrates
28.1
g
9
%
Fiber
3.6
g
15
%
Sugar
4.1
g
5
%
Sugar Alcohol
18.3
g
Net Carbs
6.21
g
Protein
12.1
g
24
%
Vitamin A
998.78
IU
20
%
Vitamin C
17.42
mg
21
%
Calcium
322.53
mg
32
%
Iron
1.33
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1slice | Calories: 448.2kcal | Carbohydrates: 28.1g | Protein: 12.1g | Fat: 41.6g | Saturated Fat: 18.6g | Polyunsaturated Fat: 4.22g | Monounsaturated Fat: 14.27g | Trans Fat: 0.4g | Cholesterol: 131.9mg | Sodium: 328mg | Potassium: 449.98mg | Fiber: 3.6g | Sugar: 4.1g | Vitamin A: 998.78IU | Vitamin C: 17.42mg | Calcium: 322.53mg | Iron: 1.33mg | Sugar Alcohol: 18.3g | Net Carbs: 6.21g
Photos by Photography by LindsayÂ
Is there a Nutrition break down for this?
The recipe has been updated with the nutrition breakdown. Enjoy!
What size springform pan did you use?
An 8″ springform pan.
Wow – amazing cheesecake. I made this for a Memorial Day weekend cookout. Everyone loved it. Will definitely be making this again as I only had one small piece. It was devoured! I made this in a 9×13 half steam table pan. I didn’t have the Lakanto Monkfruit blend on hand so I used Besti Monk Fruit Allulose blend in the same amount. I also didn’t have the Lakanto Suntella so used Nekstella Chocolate Hazelnut Syrup sweetened with monk fruit instead. This is really a truly fabulous keto dessert.