Keto//Kreme Better Toffee Cheesecake Recipe

I made this cheesecake for a friend’s birthday. Both of our husband’s don’t typically like “healthy desserts” so I wasn’t sure how it was going to go over…but everyone LOVED it! You couldn’t even tell it was low carb! The Keto//Kreme used as a sweetener really added to the taste. Loaded with Collagen, MCTS, & CMED100; I look forward to adding this to more sweet treats! 

Looking for another Keto//Kreme Recipe? Check out my Copycat #HaileyBieberStrawberryCollegan Smoothie! 

Ingredients

Brownie Base: 

  • ½ cup butter (melted)

  • ½ cup almond flour

  • ¼ cup cocoa powder

  • Pinch salt

  • 1 large egg

  • ¾ cup Swerve Sweetener (granular) 

  • ¼ teaspoon vanilla 

  • ¼ cup walnuts or pecans chopped (optional) 

Cheesecake Filling: 

  • 2 Packs Keto//Kreme Better Toffee

  • 16 oz Cream Cheese softened

  • 2 large eggs

  • ½ cup Swerve Sweetener (powdered)

  • ¼ cup heavy whipping cream

  • ½ teaspoon vanilla extract 

Instructions: 

For the Brownie Base: 

  1. Preheat the oven to 325F & butter a 9-inch pan. 

  2. In a large bowl, beat egg, Swerve & vanilla until Smooth. Beat in almond flour mixture, cocoa powder, and then butter until mixture is smooth. Stir in nuts. 

  3. Spread evenly over the bottom of the prepared pan. 

  4. Bake 12 - 18 min until set around edges but is still soft in the center. Let cool 15 - 20 minutes. 

For the Filling: 

  1. Reduce the oven temperature to 300F. 

  2. In a large bowl, beat cream cheese until smooth. Beat in eggs, swerve, Keto//Kreme Better Toffee, creme, and vanilla until well combined. 

  3. Pour filling over the crust. Bake until edges are set & center just barely jiggles, 35 - 45 minutes. Remove from the oven and let cool. 

  4. Run a knife around the edges to loosen and then remove the sides of the pan. Cover with plastic wrap and refrigerate for at least 2 hours. 

  5. Sprinkle with cocoa powder and enjoy!

The Real McCoys