Keto Cookies and Cream Cheesecake

Keto Cookies and Cream Cheesecake are loaded with the delightful taste of cookies & cream. It tastes exactly like an Oreo cheesecake because of cocoa powder. Use brown or black cocoa powder for a nice deep dark color. This Keto Cookies and Cream Cheesecake combines dark chocolate powder and tasty vanilla flavor filling. This cookie and cream cheesecake is a sugar-free and also grain-free recipe. It is low in content of carbs with just 6g of carbohydrates. Everyone in the family will like this cheesecake.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

• Course: Dessert
• Cuisine: American
• Prep time: Forty mints
• Cook time: Fifty-five (55) mints
• Chill time: Four hours
• Total time: One hour, twenty-five minutes
• Serving: Ten

EQUIPMENT:

• Medium bowl
• Whisk
• Parchment paper
• Baking tray
• Cookie cutter
• Foil
• Wire rack

INGREDIENT:

Cookie crumble:

• Half cup almond flour
• Two tbsp dark cocoa powder
• Two tbsp Swerve sweetener
• Salt
• One tablespoon of melted butter
• One tablespoon beaten egg
• A quarter teaspoon of vanilla extract

Chocolate crust:

• Half cup almond flour
• Two tbsp dark cocoa powder
• Two-tablespoon powdered swerve
• Two tablespoon butter (melted)

Filling:

• Sixteen (ounces) cream cheese (softened)
• Two-third cup powdered swerve sweetener
• Three tablespoons heavy whipping cream (room temperature)
• One teaspoon extract of vanilla
• One large egg (room temperature)

Toppings:

• One-third cup heavy whipping cream
• Two tablespoon powdered swerve sweetener

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

Cookie crumble:

1. Heat the oven at a 300 degrees F.
2. Put all the dry ingredients in half a cup of flour (almond), two tablespoons of cocoa powder (dark), two tablespoons of swerve sweetener, and a pinch of salt and mix it well with the whisk.
3. Mix the liquid ingredients one tablespoon of butter (melted), one tablespoon of egg (beaten), and a quarter teaspoon of extract of vanilla.
4. Mix both ingredients properly to form the dough.
5. Make the balls of dough and put the balls on the silicon mat or sheet (baking) and spread it into a quarter-inch thick sheet.
6. Take a cookie cutter and cut around eleven circles of cookies. Place the cookies on the sheet (baking) and place it on the tray (baking).

Crust:

1. Take a seven-inch spring form pan and brush the oil on it.
2. In the bowl add half a cup of almond flour, two tablespoons of cocoa powder (dark), and two tablespoons of powdered swerve and mix it with two tablespoons of melted butter to form the crust of cheesecake.
3. Transfer the crust mix into the pan and press gently with the spatula and make it even.

Filling:

1. Add the sixteen ounces of cream cheese to a bowl (large) and beat the cheese (cream) till it gets a smooth appearance.
2. Then add the sweetener, cream (whipping), and extract of vanilla and beat it till it combines with the cheese (cream).
3. Add the large egg and some of the cookie crumble and mix it again till it combines well.
4. Reserve some cookie crumbs to put over the cheesecake.
5. Put the filling over the crust and distribute it evenly to the edges.

To Cook:

1. Cover the bottom surface of the pan with foil and the upper surface first with the tissue paper towel and then with the foil tightly to prevent the cheesecake from extra moisture release during the baking.
2. Put the wire rack in the pot & add the cup of water into the cooker and put the cheesecake pan over the rack carefully.
3. Place its lid and cook it for thirty-five minutes on high flame. When it is done allow the pressure to release on its own.
4. Take the pan out and cool it for few hours (three to four) even overnight.
5. Dish out the cheesecake by releasing its side with a hot knife to loosen its edges with the pan.

Topping and decorating:

1. Add the one-third cup of whipping cream and the sweetener and whip it until it forms stiff peaks.
2. Spread the whipped cream over the cheesecake.
3. Decorate it with cut cookie circles and crumble cookies if desired.
4. Keto Cookies and Cream Cheesecake is ready.

TIPS:

• When you read the ingredient list and instructions you might find it difficult to make this cheesecake. But in reality, it is so easy and stress-free to make these cheesecakes.
• So read the instructions and ingredients with patience.

STORAGE INFORMATION:

Fridge:

• Stock it in a closed box for up to few days (five).
• If you plan to make this cake a day before required, decorate it when it is required.

FAQS:

Will this cheesecake taste same as cream and cookies?

• This cheesecake tastes like cookies and cream in real. The secret of this taste is the addition of powder
  (Cocoa) to the cheesecake.

How will we store this cheesecake?

• Store this cheesecake in a sealed box for five days. If you are storing the whole cake, decorate the cake when it is required.

Which cocoa powder gives the best flavor?

• Dutched cocoa powder (dark) gives the best flavor and a nice color.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL FACTS:

Amount per serving: 1 slice
Calories: 316
Fat: 27.4g
Carbohydrates: 6g
Fiber 2g
Proteins 7.1g