cheesecake

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5 from 1 vote

Strawberry Cheesecake

Recipe inspired by our original Raspberry Cheesecake recipe.

Prep Time30

Cook Time1 30

Total Time4

Course: Desserts

Keyword: Keto Chow, Strawberry

Keto Chow Flavor: Strawberry

Recipe Creator: Keto Chow Community Recipe

Servings: slice

Calories: 413kcal

Author: Victoria Jensen

Equipment

9-10" Springform Pan

Ingredients

Crust

4 Tbsp. melted butter
2 Tbsp. granulated erythritol
1/2 tsp. pure vanilla extract
1 cup almond flour

Cheesecake

16 oz. cream cheese Philadelphia works best
2/3 cup granulated erythritol
2 large eggs
1 cup heavy cream
1/2 cup milk almond or coconut
1 serving Strawberry Keto Chow (or 1 scoop)
1/2 tsp. pure vanilla extract

Raspberry Topping

1 package sugar-free Strawberry Jell-o
1 cup hot water
1/3 cup frozen raspberries
1/2 cup cold water

Whipped Topping

1 cup heavy whipping cream
2 Tbsp. granulated erythritol
1/2 tsp. pure vanilla extract optional

Instructions

Preheat oven to 350℉ and grease a 9-10" springform pan with coconut oil.*
Combine melted butter, almond flour, sugar, and vanilla in a small mixing bowl. The crust mixture should stick together in a ball. If your crust is too crumbly, add more butter.
Press the mixture evenly into the bottom of the pan.
Bake for 10-15 minutes or until lightly golden brown. Remove from oven and cool for at least 10 minutes.
To make the cheesecake mixture, beat the softened cream cheese until fluffy. Add vanilla, eggs and sweetener; beat until smooth.
Add Keto Chow and beat until smooth.
Mix heavy cream and almond or coconut milk together and pour slowly into the batter while beating. Continue to pour the milk and cream mixture until batter becomes the right consistency. It should run but still be thick. Add more milk if needed.
Pour cheesecake batter into pan and smooth it so that it's even.
Bake for 25 minutes, then reduce temperature to 200℉* and bake for an additional hour, or until fully cooked. The center should jiggle slightly when gently shaken. It will set completely as it cools.
Let sit until cool enough to touch pan before covering with plastic wrap and moving to fridge.
While cheesecake is cooling, heat 1 cup of water and frozen strawberries on stove; mash strawberries with a spoon. Add the Jell-o package to the boiling water and remove from heat. Stir and add 1/2 cup of cool water. Let cool in fridge for about an hour, or until Jell-o is thick but not completely set. Pour thickened Jell-o on top of cheesecake and continue to cool in refrigerator.
Once your cheesecake is completely set, combine cream, sweetener, and vanilla using a mixer or a blender until thick and stiff. Place in piping bag and pipe around the edges. If you don't have a piping bag, spoon whipped cream over top and smooth with a spatula.
Cut into 12 slices and serve—but try not to eat the entire pan!

Notes

NOTES:

*Halve the recipe if using a 6" springform. When baking, it should only need 45 more minutes (instead of an hour) after you turn the oven down to 200 degrees.

Nutrition Facts

Strawberry Cheesecake

Serving Size

1 slice

Amount per Serving

Calories

413

% Daily Value*

Fat

40.65

g

63

%

Saturated Fat

20.47

g

128

%

Trans Fat

0.65

g

Polyunsaturated Fat

0.91

g

Monounsaturated Fat

5.13

g

Cholesterol

133.74

mg

45

%

Sodium

270.67

mg

12

%

Potassium

320.25

mg

9

%

Carbohydrates

25.64

g

9

%

Fiber

2.6

g

11

%

Sugar

3.54

g

4

%

Sugar Alcohol

16.53

g

Net Carbs

6.51

g

Protein

11.63

g

23

%

Vitamin A

1185

IU

24

%

Vitamin C

13.86

mg

17

%

Calcium

180.73

mg

18

%

Iron

1.06

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung Photography

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By Victoria Jensen|2021-06-08T14:51:16-06:00October 7th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: cheesecake, keto chow recipe, raspberry cheesecake|3 Comments

Keto Chocolate Toffee Cheesecake
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Keto Chocolate Toffee Cheesecake

Recipes, Keto Chow Recipes, Community Submissions

Keto Chocolate Toffee Cheesecake

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5 from 1 vote

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.

Prep Time30

Cook Time1 20

Total Time5 50

Course: Desserts

Keyword: Chocolate Toffee, Keto Chow, Keto Chow Community Recipe

Keto Chow Flavor: Chocolate Toffee

Recipe Creator: Keto Chow Community Recipe

Servings: slices

Calories: 448.2kcal

Author: Joe Stauffer (2 Krazy Ketos)

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

Place in fridge and allow to cool for at least 4 hours.

Visit the 2 Krazy Ketos on their website, Instagram, or YouTube!

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

Photos by Photography by Lindsay

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By Chris|2021-02-02T10:09:33-07:00August 24th, 2019|Categories: Recipes, Keto Chow Recipes, Community Submissions|Tags: cake, dessert, cheesecake, ketochow recipes, recipe challenge, Chocolate Toffee, 2 Krazy Ketos, Joe Stauffer|5 Comments

Keto Chow Snickerdoodle Cheesecake Bars
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Keto Chow Snickerdoodle Cheesecake Bars

Recipes, Keto Chow Recipes

Keto Chow Snickerdoodle Cheesecake Bars

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5 from 4 votes

Keto Snickerdoodle Cheesecake Bars

These snickerdoodle cheesecake bars are insanely good, and I have even been told they are dangerous!

Prep Time15

Cook Time30

Total Time1 45

Course: Desserts

Keyword: Amanda Balle, Keto Chow, Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Amanda Balle

Servings: Bars

Calories: 138.9kcal

Author: Amanda

Ingredients

Snickerdoodle Mixture

1/2 cup melted butter
1/4 cup granulated erythritol (swerve)
2 large Eggs room temp
1 serving Snickerdoodle Keto Chow (or 1 scoop)
1/2 tsp cinnamon

Cheesecake Mixture

8 oz softened cream cheese
1/4 cup granulated erythritol (swerve)
1/4 cup sour cream
1 egg at room temperature

Instructions

Mix snickerdoodle mixture ingredients together. An immersion blender works best for this.
In greased 8x8 or 9x9 pan, add the snickerdoodle mixture except for 1/4 cup.
Mix cheesecake mixture; spread it on top of the snickerdoodle mixture.
Spoon dollops of remaining snickerdoodle mixture on top and use a knife to make a swirl.
Bake at 350 degrees for 30 minutes.
Let cool and refrigerate for at least an hour or overnight.

Nutrition Facts

Keto Snickerdoodle Cheesecake Bars

Serving Size

46 g

Amount per Serving

Calories

138.9

% Daily Value*

Fat

13.19

g

20

%

Saturated Fat

7.61

g

48

%

Trans Fat

0.46

g

Polyunsaturated Fat

0.62

g

Monounsaturated Fat

3.7

g

Cholesterol

71.9

mg

24

%

Sodium

119.24

mg

5

%

Potassium

142.41

mg

4

%

Carbohydrates

8.12

g

3

%

Fiber

0.53

g

2

%

Sugar

0.82

g

1

%

Sugar Alcohol

6.4

g

Net Carbs

1.19

g

Protein

4.07

g

8

%

Vitamin A

441.86

IU

9

%

Vitamin C

9.15

mg

11

%

Calcium

76

mg

8

%

Iron

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Photography by Lindsay & Photos by Sara Dearden

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By Amanda|2021-02-02T15:02:14-07:00February 7th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: cheesecake, desserts, snickerdoodle, recipes, bars, keto chow recipes, amanda|15 Comments

Pumpkin Spice Caramel Keto Chow Cheesecakes
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Pumpkin Spice Caramel Keto Chow Cheesecakes

Recipes, Keto Chow Recipes

Pumpkin Spice Caramel Keto Chow Cheesecakes

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5 from 1 vote

Pumpkin Spice Caramel Cheesecakes

Pumpkin Spice Caramel Keto Chow goodness in a quick, simple cheesecake that you can eat for breakfast.

Prep Time5

Cook Time15

Total Time20

Course: Desserts

Keyword: Chef Taffiny Elrod, Keto Chow, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: mini-pies

Calories: 314.4kcal

Video

Author: Taffiny Elrod

Ingredients

1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
4 ounces cream cheese softened
1 cup sour cream
1/4 cup pumpkin puree
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 325 degrees.
Prepare three 4-inch pie pans by buttering them well.
Soften the cream cheese by placing it in a bowl and beating with an electric mixer.
Then add the rest of the ingredients and blend until fully combined and completely smooth.
Pour the mixture into the prepared pie pans and place the pans on a cookie sheet.
Bake at 325 degrees for 15-20 minutes, or until the tops are set but the pies are still slightly soft in the center.

Notes

Note: If you don’t have small pie pans you can use one 9-inch pie pan. Bake the pie for 25-30 minutes.

Nutrition Facts

Pumpkin Spice Caramel Cheesecakes

Serving Size

147 g

Amount per Serving

Calories

314.4

% Daily Value*

Fat

24.25

g

37

%

Saturated Fat

12.75

g

80

%

Trans Fat

0.78

g

Polyunsaturated Fat

1.34

g

Monounsaturated Fat

6.5

g

Cholesterol

189.13

mg

63

%

Sodium

459.77

mg

20

%

Potassium

700.54

mg

20

%

Carbohydrates

9.01

g

3

%

Fiber

3.18

g

13

%

Sugar

4.14

g

5

%

Sugar Alcohol

0.05

g

Net Carbs

5.78

g

Protein

16.32

g

33

%

Vitamin A

4020.42

IU

80

%

Vitamin C

46.97

mg

57

%

Calcium

349.64

mg

35

%

Iron

1.57

mg

9

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Carrie Brown

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By Taffiny Elrod|2021-02-15T17:49:45-07:00November 6th, 2018|Categories: Recipes, Keto Chow Recipes|Tags: Taffiny Elrod, recipe, cheesecake, pumpkin spice|5 Comments

Keto Chow Chocolate Peanut Butter Truffle Cheesecake
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Keto Chow Chocolate Peanut Butter Truffle Cheesecake

Keto Chow Recipes

Keto Chow Chocolate Peanut Butter Truffle Cheesecake

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Indulge in a rich combination of chocolate and peanut butter without blowing your carb intake. This Keto friendly Chocolate Peanut Butter Truffle Cheesecake tastes just as decadent as it looks.

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Chocolate Peanut Butter Truffle Cheesecake

Prep Time30

Cook Time1 30

Total Time4

Course: Desserts, Snacks

Keyword: Chocolate Peanut Butter, Keto Chow

Keto Chow Flavor: Chocolate Peanut Butter

Servings: slices

Calories: 434.16kcal

Author: Victoria Jensen

Ingredients

Dark Chocolate Crust

0.5 oz unsweetened chocolate
2 tablespoons butter
2 tablespoons granulated erythritol (Swerve)
1/2 cup almond flour

Chocolate Peanut butter Cheesecake Filling

4 oz cream cheese
2 large eggs
1/4 cup Swerve Optional: depending on preference of sweetness
1/4 cup heavy cream
1/2 cup unsweetened almond milk
1 serving Chocolate Peanut Butter Keto Chow (or 1 scoop)
0.5 oz unsweetened chocolate

Chocolate Whipped Topping

1 cup heavy whipping cream
2 tbsp Chocolate Keto Chow
1 tsp granulated erythritol (swerve) optional
sugar/calorie free chocolate sauce

Instructions

Preheat the oven to 350 degrees. Place a sheet of parchment paper underneath a 6" round baking pan and trace the perimeter. You can optionally use a small springform pan if you have that available.
Cut the traced circle leaving two long strips of parchment extending from the circle (creating handles).
Cut two long rectangular strips of parchment paper (long enough to cover half the perimeter of the pan.
Line the pan with parchment paper; place the circular shape in the bottom and the two rectangular pieces on the sides. Grease with coconut oil.
Melt chocolate for crust by microwaving in 30 second increments, stirring in between. Add melted butter.
Combine sweetener and flour with the chocolate mixture.
Once crust is fully combined, press into the greased pan. Bake at 350 degrees for 10 minutes. Cool for another 10 minutes before topping with cheesecake filling.
Beat cream cheese, egg, and Swerve until smooth. Slowly add cream and almond milk while beating.
Pour Chocolate Peanut Butter Keto Chow into the batter.
Beat until smooth (add a couple more tablespoons of almond milk if mixture is too thick).
Pour cheesecake batter over crust and smooth with a spatula.
Melt chocolate in 30 second increments.
Drizzle melted chocolate onto cheesecake and swirl using a skewer or knife.
Place pan in a water bath (oven safe pan 1/2 full) and bake for 30 minutes at 350 degrees. After a half hour, decrease the heat to 200 degrees and bake for an additional hour.
Cool in fridge for 2-24 hours. Remove from pan by lifting parchment handles.
Peel away parchment and decorate.
Combine cream, Chocolate Keto Chow, and sweetener.
Blend or whip until stiff.
Pipe cream onto cheesecake in desired pattern.
Place chocolate sauce in a bag, and drizzle for decoration.
Cut into 6 slices and serve.