Description
This Sugar Free Chocolate Chip Cheesecake is a creamy, decadent dessert that skips the sugar but keeps all the rich flavors. Made with a crunchy almond flour crust and sweetened naturally with powdered monk fruit, it’s combined with smooth cream cheese and semi-sweet chocolate chips for a luscious treat perfect for those seeking a low-carb, sugar-free dessert option.
Ingredients
Crust
- 2 cups almond flour
- 3 Tablespoons powdered monk fruit
- 6 Tablespoons unsalted butter, melted
Cheesecake Filling
- 3 packages (8 ounce each) cream cheese, softened to room temperature
- 1 1/4 cup powdered monk fruit
- 1 Tablespoon vanilla bean paste
- 1/3 cup heavy whipping cream
- 1 1/2 cups Lily’s semi sweet chocolate chips, divided
Topping
- 1 1/2 cups sugar free whipped cream
- Remaining chocolate chips from the 1 1/2 cups
Instructions
- Prepare the crust: Line a 9-inch square baking dish with parchment paper and set it aside. In a mixing bowl, combine the almond flour, powdered monk fruit, and melted butter using a fork until fully mixed. Press the crumb mixture firmly into the bottom of the prepared baking dish. Chill the crust in the refrigerator while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese together with 1 1/4 cup powdered monk fruit for 3 to 4 minutes until the mixture is fluffy and smooth. Be sure to scrape down the sides of the bowl as needed so everything is well incorporated.
- Add vanilla and cream: Add vanilla bean paste and heavy whipping cream to the cream cheese mixture, then beat for an additional 2 minutes until fully blended and creamy.
- Incorporate chocolate chips and chill: Fold in 1 1/4 cups of the Lily’s semi sweet chocolate chips gently into the cheesecake batter. Pour the cheesecake filling over the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least four hours to set.
- Serve the cheesecake: Once set, lift the cheesecake out of the pan using the parchment paper. Cut into 16 squares. Top each slice with a dollop of sugar free whipped cream and sprinkle with the remaining chocolate chips before serving.
Notes
- Ensure the cream cheese is softened to room temperature for smooth, creamy texture.
- Use powdered monk fruit as a sugar substitute to keep the dessert sugar-free and low-carb.
- Chilling the crust before adding the filling helps maintain a firm base.
- You can substitute vanilla bean paste with pure vanilla extract if needed.
- Store leftovers covered in the refrigerator for up to 5 days.
