OMG and YES, this is keto! Chocolate chip cookie crust topped with coffee cheesecake and more cookie crumbles. This is what I’m talkin’ about!!!
Details in photos:
cookie crumble crust 
pressed down using back of spoon 
pre-baked 
baked 
more cookie crumbles for topping
INGREDIENTS
Chocolate Chip Cookie Crust
- 1 cup chocolate chip cookie crumbles (I used SuperFat Cookie Bites)
- 2 tbsp butter
- 1/4 cup almond flour
- 1/4 cup choc chip cookie crumbles, set aside for topping
Coffee Cheesecake Filling
- 8oz cream cheese, softened
- 1/2 cup low carb sugar (10% off with code: LA10)
- 1 pouch SuperFat coffee nut butter
- 1 egg
- 10 drops O’s concentrate (10% off with code: ketocoffeeandlipstick-10)
INSTRUCTIONS
- Preheat oven to 310 degrees Fahrenheit
- Line cupcake tin with silicone liners
- In a bowl, crumble up your keto chocolate chip cookies
- Add almond flour and butter and mix until well combined
- Spoon crust mixture into silicone liners
- Flatten and shape your crust by pressing down with the back of your spoon
- Using your electric mixer, make coffee cheesecake filling
- Combine cream cheese, sugar replacement, coffee nut butter, egg and O’s flavor concentrate and mix until smooth
- Carefully, spoon cheesecake filling into silicone liners
- Bake for 10 mins
- Remove cheesecake from oven and add crumbled chocolate chip cookies on top
- Continue baking for 3-5 more mins
- Allow to cool at room temp and freeze for at least 4 hours
Enjoy! Tag me on Instagram when you make this @ketocoffeeandlipstick and #ketocoffeeandlipstick
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