Heavy whipping cream ½ cup/100 ml
Powdered low carb sweetener (erythritol) 1 TBS
Dark chocolate chips 1 or 2 TBS
The rest of the edible cookie dough formed in a small balls
INSTRUCTIONS
EDIBLE KETO COOKIE DOUGH
Prepare half of the amount of this recipe for keto edible cookie dough
Leave it in the fridge while you prepare the cheesecake crust and cheesecake filling.
KETO CRUST
Preheat the oven to 180 C/350 F.
Mix all dry ingredients in a bowl, add softened butter. Mix ingredients in a food processor or with your hands until you get the dough.
Press in the dough into a deep cake tray 17 cm/7 inch diameter, layered with a parchment paper.
Bake in a preheated oven on 180 C/350 F for 15 minutes or until golden brown and baked.
It won’t be firm when baked, leave it to rest and cool for at least 15 minutes to become firm.
CHEESECAKE FILLING
Mix all ingredients except dark chocolate chips with a mixer until you get smooth mixture.
Add dark chocolate chips into the mixture and whisk until evenly distributed.
ASSEMBLING COOKIE DOUGH CHEESECAKE
On a baked and cooled cheesecake crust pour ⅓ of cheesecake filling.
On the cheesecake filling put ⅔ of prepared edible cookie dough formed in a balls.
Pour the rest of the cheesecake filling over the cookie dough balls and bake in a preheated oven on 180 C/350 F for 20 to 30 minutes or until baked. When baked it will be golden brown on top and not completely firm, it will be just a little bit jiggly in the middle. It will become completely firm after few hours in the fridge.
DECORATION
Decorate when cheesecake is completely cooled.
Mix heavy whipping cream with low carb sweetener until fluffy and firm peaks formed. Don’t over mix to avoid making butter.
Put mixed heavy whipping cream on top and decorate with small balls of the rest of the edible cookie dough and sprinkle with dark chocolate chips.
Serve cold and enjoy!
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