Nutrition:

 YIELD: 14 SERVING SIZE: 1
Amount Per Serving: Calories: 255
Total Fat: 20g
Saturated Fat: 11g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 71mg
Sodium: 162mg
Carbohydrates: 4g
Net Carbohydrates: 3g
Fiber: 1g
Sugar: 13g
Protein: 4g

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Ingredients:
 

For the crust:

• 3 (2.25 ounce) Lakanto Keto Crunchy Cookie Pouches (6.75 ounces total)

• ⅓ cup almond flour

• ⅓ cup melted butter

​For the cheesecake:

• 16 ounces cream cheese, room temperature

• ½ cup Lakanto Brown Sugar Replacement

• 2 teaspoons vanilla extract

• 2 large eggs, room temperature

• ½ cup Lakanto chocolate chips

• 1 (2.25 ounce) Lakanto Keto Crunchy Cookie Pouch

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Directions:​
 

To make the crust:

1. Preheat oven to 325 degrees. Line a standard muffin tin with paper liners. 

2. Add the cookies, almond flour, and butter to a food processor and process until you have coarse, moist crumbs. 

3. Divide the crumbs evenly among 12 muffin wells, about 1 1/2 tablespoons of the mixture per well, and press flat to form a crust.
    

To make the cheesecake:

1. Add the cream cheese, brown sugar replacement, and vanilla to a mixing bowl and beat with an electric mixer until smooth and creamy.

2. Add in the eggs one at a time, beating until the mixture is just combined. Do not overmix. 

3. Stir in the chocolate chips by hand. 

4. Pour the batter evenly between the 14 muffin wells. Use a large cookie scoop to get evenly sized portions every time.

5. Bake for 25 minutes or until just slightly jiggly in the center.

6. Remove from the oven and cool for 1 hour on the counter. Cool in the refrigerator for 4 hours.

7. Before serving, crumble the cookies over the top of each cheesecake.