Photos by Photography by Lindsay
This sweet treat is courtesy of Joe Stauffer of www.2krazyketos.com and was the 2019 Recipe Challenge SWEET WINNER. It's been tested and approved by our Keto Chow team.
- 2Tbsp.Lakanto Suntella(or any nut butter)
- 1oz.pecanscoarsely ground
Preheat oven to 325°F. Combine all ingredients in bowl.
Press ingredients into bottom of 8" springform pan.
Bake for 10-15 minutes until edges begin to brown.
Remove from oven and place in fridge to cool.
Bring cream cheese and eggs to room temp. With a hand mixer, combine Lakanto sweetener and cream cheese until smooth.
Add eggs, almond milk, sour cream, and Keto Chow. Combine well but don't overmix or you will add air to the mixture.
Pour filling into the crust and lightly tap the pan on a counter or table to remove air bubbles.
Bake at 325°F for 50 minutes or until edges begin to brown and center 2" is slightly jiggly. (Don't overcook, or it will crack.)
When down, turn the oven off and crack open the door for 10 minutes.
After 10 minutes, gently run a knife around the edge and close the oven door. Allow to cool for another 30 minutes.
Remove from oven and drizzle 1 tablespoon of Suntella across top.
If desired, sprinkle pecans over top and then drizzle another tablespoon of Suntella.
Place in fridge and allow to cool for at least 4 hours.
Keto Chocolate Toffee Cheesecake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.