Keto Chocolate Chip Cheesecake Recipe

Keto Chocolate Chip Cheesecake Recipe

Ingredients

• 1 Keto Chocolate Crust
• 24 ounces (680 g) Neufchatel cheese
• 3/4 cup (180 ml) white chocolate sugar-free coffee-flavoring syrup (such as Da Vinci)
• 3 eggs
• 1/2 cup (115 g) light sour cream
• 5 ounces (140 g) sugar-free dark chocolate

Method

1. Preheat oven to 325°F (170°C, or gas mark 3)
2. Make the Keto Chocolate Crust first, only this time make it in a 9-inch (23cm) springform pan
3. You wont be able to build it all the way up the sides, but be sure you cover the seam around the bottom of the pan and press the crust mixture firmly in place
4. Prebake crust for 5 minutes
5. Remove from oven and let it cool a bit while you make the filling
6. In a big mixing bowl, use an electric mixer to beat the Neufchatel cheese and white chocolate syrup together until very smooth and creamy- scrape down the sides of the bowl often during this process
7. Now beat in the eggs, one at a time, then the light sour cream
8. Turn off the mixer for the next step
9. With a knife or using the S-blade in your food processor, chop the sugar-free dark chocolate into little chunks about the size of mini-chips
10. Add to the cheese mixture and beat in
11. Pour the filling into the prepared crust
12. Put a pan of water on the floor of the oven
13. Now place the cake on the rack above it and bake for 50 to 60 minutes
14. Cool and then chill before slicing

Makes 12 servings

1. Each with 13 g protein; 7 g carbohydrate; 3 g dietary fiber; 4 g usable carbs
2. Analysis includes crust

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