Keto Friendly Choclate Chip Cheesecake Pie

For the Crust:

1 ½ cups almond flour
1/4 cup unsweetened cocoa powder
2 tablespoons powdered erythritol or any keto-friendly sweetener
1/4 cup melted butter
For the Filling:

16 oz cream cheese, softened
1/2 cup powdered erythritol or any keto-friendly sweetener
2 large eggs
1 teaspoon vanilla extract
1/2 cup sugar-free chocolate chips


Preheat your oven to 350°F (175°C).

Prepare the Crust:

In a mixing bowl, combine almond flour, unsweetened cocoa powder, and powdered erythritol (or sweetener of your choice).
Stir in the melted butter until the mixture resembles a crumbly dough.
Press the crust mixture firmly into the bottom of a 9-inch (23 cm) pie dish, covering the bottom and slightly up the sides.
Make the Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered erythritol (or sweetener) and vanilla extract, and beat until well combined.
Beat in the eggs, one at a time, until the mixture is smooth and fully incorporated.
Stir in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the filling.
Assemble and Bake:

Pour the cheesecake filling over the prepared crust in the pie dish, spreading it out evenly.
Bake the pie in the preheated oven for 30-35 minutes or until the edges are set and the center is slightly jiggly. The cheesecake will firm up more as it cools.
Remove the pie from the oven and let it cool to room temperature.
Chill and Serve:

Once the pie has cooled to room temperature, refrigerate it for at least 3-4 hours or preferably overnight. Chilling helps the flavors meld and the cheesecake to set properly.
Serve chilled and enjoy your Keto-Friendly Chocolate Chip Cheesecake Pie!

Nutritional Information (per serving):

  • Calories: ~350 kcal
  • Total Carbohydrates: ~6g
  • Dietary Fiber: ~2g
  • Net Carbs: ~4g
  • Fat: ~30g
  • Protein: ~8g
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