Ingredients:
Crust
- 1 stick of butter melted
- 1 1/4 cup almond flour
- 2 Tbsp swerve confectioners sugar
Cheesecake Filling
- 2 8oz packages of cream cheese softened
- 1 egg
- 1/2 cup swerve confectioners sugar
- 1 Tbsp vanilla extract
- 1 cup of lilly’s sugar free chocolate chips
Instructions:
- Preheat oven to 350°F.
- Line an 8×8 pan with aluminum foil or parchment paper and lightly spray with cooking oil.
- Combine butter, almond flour, and swerve. Mix well.
- Spread crust into pan and bake for 10min.
- Meanwhile, combine cream cheese, egg, vanilla, and powdered swerve into a bowl and beat with an electric mixer until combined.
- Fold in chocolate chips.
- Evenly spread cheesecake filling into the pan and top with more chocolate chips.
- Bake for 30-40 minutes until a toothpick is inserted into the center and comes out clean.
- Let cool completely.
- Remove from pan and cut into squares.
- Store in the refrigerator in an air tight container.
** I used lilly’s salted caramel chocolate chips and topped with sugar free salted caramel syrup. Feel free to use whatever you prefer!
