Yummy Low Carb Snickerdoodle Cheesecake

Ready to take your dessert up a notch? Try this delicious low carb snickerdoodle cheesecake. It's sweet, creamy and very low carb.

Crust: ⁣

Method:

  • Grease 9-inch springform pan. Melt butter and add rest of the ingredients in a bowl. Mix until it looks like wet sand. Pour mixture into pan and pat evenly. ⁣

Cheesecake Filling:⁣

  • 16 oz cream cheese, softened⁣
  • 2 eggs and 1 yolk⁣
  • 1/4 cup heavy cream⁣
  • 1/2 cup sweetener (we used monk fruit)⁣
  • 1 tsp vanilla⁣
  • 1 tsp salt⁣

Method:

  • Add all ingredients in a bowl, and mix until silky and incorporated.⁣

Chocolate Ganache:⁣

  • 1/3 cup unsweetened chocolate chips⁣
  • 1/4 cup heavy cream⁣

Method:

  • Add chocolate chips and heavy cream into a bowl for 30 second intervals. Stir after every interval until glossy. If chocolate seizes, no worries! Just add a tiny bit of warm heavy cream.⁣
  • Preheat oven to 325F and bake for an hour. Take out and let cool for 30 mins before putting it in the fridge to set. Enjoy the next day, or in a few hours if you're impatient like us! ⁣

Optional:

  • Whipped Cream:⁣
  • 1/3 cup heavy whipping cream⁣
  • 2 tbsp powdered erythritol⁣

Method:

  • Whip heavy cream until stiff peaks, incorporate erythritol until mixture is fluffy. Add a spoonful on top of your slice. Garnish with any extra cookies 🍪⁣

Start Snacking Now

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