Eggless, Low-Carb Chocolate Chip Cheesecake
This eggless, low-carb chocolate chip cheesecake will satisfy anyone's sweet tooth! You do not have to worry about eggs and you can also stay keto compliant!
- cheesecake pan
- 2 bowls
- 2 cups almond flour (Bob's Redmill preferred( see post for link))
- 8 tbsp butter (purchase organic)
- 1/4 cup erythritol (Whole Earth Erythritol ( see post for link))
- 2 tbsp cacao powder (Navitas ( see post for link))
- 16 ounces cream cheese (must be room temperature) (purchase organic)
- 3/4 cup erythritol (Whole Earth Erythritol ( see post for link))
- 1 tsp vanilla extract (Simply Organic Pure Vanilla Extract)
- 1/2 cup chocolate chips (Lily's)
- 3/4 cup heavy whipping cream (purchase organic)
- 3 tsp Egg Replacer (Ener-G)
- 1/2 tsp baking powder (Bob's Redmill)
First, preheat your oven to 350 degrees and grease your cheesecake pan with butter.
Then, make the crust
Add in the almond flour, erythritol, and cacao powder. Mix the three ingredients together first, then add in the butter last.
After you have mixed everything together, then press the mixture down in a cheesecake pan. You will want to take your time and make sure you press entire mixture into pan to make the crust.
Place the crust in oven for about 10 minutes to bake.
Now, make the filling
First, make sure cream cheese is room temperature. Then proceed to mix the cream cheese, heavy whipping cream, erythritol and vanilla extract together.
Next, add in the egg replacer and baking powder. Mix well!
Last, add in chocolate chips. Mix those well with mixture.
Pull crust out of oven( if you haven't already). Place the filling in the crust. Smooth out top well!
Next, place entire cheesecake in oven and cook for about 1 hour on 350 degrees F.
After cheesecake is done, turn oven off and crack open oven door. Then, let it cool in oven for about 45 minutes.
After it is done cooling in oven, place in fridge for 8 hours.
After the cheesecake has completely cooled, proceed to place whip cream on top and evenly spread it around.
After putting the whip cream on, sprinkle with cacao powder ( about 1-2 tbsp) and scatter chocolate chips around on top. Now, it is ready to serve! Enjoy!
|Amount Per Serving|
|% Daily Value*|
|Total Fat 27.6g||35%|
|Total Carbohydrate 23.6g||9%|
|Dietary Fiber and sugar alcohols 16.9g||60%|
Net carbs per slice= 6.7 net carbs
Do you want a delicious cheesecake recipe that is low carb and eggless?
Have you been searching for the perfect low-carb, eggless cheesecake? In the keto/ low-carb world, it seems like there are a lot of cheesecake recipes! However, if you suffer from an egg allergy like me, it may be hard to find that perfect low-carb cheesecake! If this sounds like you, then I got you covered! I created this eggless low-carb cheesecake to help those who want cheesecake but suffer from an egg allergy!
Is Eggless substitute Keto-friendly?
This question seems to be very common when using eggless substitutes in keto or low-carb products! The eggless substitute that I used in this recipe is made by Ener-G. When you read the label, it says that 1 1/2 tsp of this product equals about 4 grams of carbs. In this recipe, I wanted to use it to substitute about two eggs. So, in that case, it added about 8 grams of carbs to the total recipe! So, if you are looking at the number of carbs per slice, it depends on how big of a portion you want! When I make a cheesecake, I usually can get at least ten cuts, if not more(we try to each small slice). So if you think about it, the eggless substitute adds a minimal amount of carbs! So my answer to this question, is “Yes, it is keto-friendly.”
Where can I buy a keto eggless cheesecake?
Nowadays, it isn’t easy to find eggless cheesecake that is keto! That is why I chose to make this Eggless, Low-Carb Cheesecake! I got the inspiration to create this eggless low-carb cheesecake because I went to a keto-friendly cafe specializing in keto desserts(yes, I happen to be fortunate enough to be close to a place like that)! Anyways, when I went there, I discovered that they had a fantastic keto cheesecake that was completely egg-free! I loved it so much that I decided to venture out and make my own.