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LowCarb Peppermint Chocolate Chip Cheesecake

No fuss- no water bath- no worries of the cheesecake "cracking"- these bars are super simple and my basic keto cheesecake recipe that I use as a base for all of my fun cheesecake creations!



2 cups almond flour

1/4 cup black cocoa powder (or sub for standard cocoa powder)

6 tablespoons melted butter

1 teaspoon vanilla extract


2 packages- 8 oz each softened cream cheese

2 eggs, room temperature

3/4 cup sour cream

1 tablespoon LoRann Oils peppermint emulsion OR 3 teaspoons peppermint extract

1/2 cup sugar free dark chocolate chips

1/2 cup Pyure granulated sweetener


1/2 cup crushed sugar free peppermint candies - split in half

Tools Needed:

Glass 7x11 baking dish

Parchment paper

Cooking spray

Stand Mixer


Preheat oven to 350 degrees Fahrenheit. Line your baking dish with parchment paper and spray with the cooking spray.

In a bowl, combine the crust ingredients until they have a "sand like" texture.

Press into the bottom of the dish evenly, and bake for 10 minutes. Remove and allow to cool completely.

In a stand mixer, combine the cream cheese and sour cream. Mix on medium speed until well combined (about 3-4 minutes) Add in the eggs, eppermint emulsion/ extract, and sweetener. Mix well, making sure there are no lumps. Scrape down the sides with a spatula as needed. Once mixture is extremely smooth, turn off the mixer. Add in the chocolate chips and 1/4 cup of the crushed sugar free peppermints. Fold carefully and and pour into the cooled crust.

Bake on the center rack of your oven for 35 minutes or until the center is no longer "jiggly"

Sprinkle with the remaining crushed peppermint cookies immediately once you remove from the oven and "press" into the top with an oven mitt carefully.

Allow to cool, then place in the refrigerator for a minimum of 3 hours and upwards to overnight for best results.

Slice into bars and serve as desired!

Serves approximately 8 guests

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