Creamy, tasty and easy to make? Check, check, and check!
The cookie dough base is rich and crumbly while the cashew cheesecake filling is creamy and dense, just like cheesecake should be. Plus, they come in cute little individual portions and they’re low in carbs (4 net grams per mini cheesecake). Like I said, perfect!
Check out our video to see how you can make the perfect keto dessert too:
What’s the Story with Cookie Dough?
Cookie dough isn’t just for cookies anymore. Now it’s for just plain eating too. If you’re anything like me, you grew up hearing dire stories about what happened to kids who snuck bites of cookie dough out of the bowl but now, you can buy cookie dough specially made for eating in many stores. There is even a cookie dough restaurant in New York City.
Recipe-makers have come up with different ways to get around the safety concerns of eating raw eggs. Some commercial companies use ultra-pasteurized eggs, but most home cooks leave the eggs out entirely like we do in this recipe.
Our Keto cookie dough base is just right, with nutty almonds, rich buttery ghee, and just enough sweetener. It’s nothing like those sugary carb-packed store-bought cookie doughs and we wouldn’t have it any other way!
Go Cheesecake Topping Crazy
This cheesecake is a blank canvas waiting for you to make a masterpiece with your favorite flavors. Just remember that toppings may add carbs or sugars depending on what ingredients you use, so be thoughtful with your additions. Below are a few suggestions to get you thinking.
A spoonful of chopped berries
A sprinkling of chopped toasted nuts
A sprinkling of toasted coconut flakes
One or two mint leaves
A sprinkling of very finely grated lemon zest
A spoonful of whipped coconut cream
Three Keto Cookie Recipes (and One for Cookie Dough)
Maybe all of this talk of cookie dough has you craving cookies. Why not check out some low-carb cookie recipes to try after you finish your cheesecake.
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.