| Prep Time | 15 minures |
| Cook Time | 40 minutes |
| Passive Time | 55 minutes |
| Servings |
servings
|
Ingredients
- 2 1/2 cup almond flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp Sea Salt
- 1/3 cup Chocolate chips sugar-free
- 1 large egg room temperature
- 1/2 cup butter melted
- 1/2 tsp Vanilla Extract
- 8 ounces Cream Cheese
- 1/3 cup powdered sweetener
- 1/4 cup heavy whipping cream
Ingredients
|
|
Instructions
- Preheat oven to 325ºF and grease a 9-inch square pan well.
- In a medium bowl, whisk together the almond flour, sweetener, baking powder, and salt.
- Add the egg, melted butter, and vanilla extract, and beat until the dough comes together. Stir in the chocolate chips.
- Press about two-thirds of the dough into the bottom of the prepared pan. Bake 12 to 15 minutes, until light golden brown, then
- Remove from the oven and let cool (it will not be fully baked at this point).
- In a large bowl, beat the cream cheese until completely smooth, about 1 minute. Add the powdered sweetener, sour cream, and vanilla and beat until smooth. Finally beat in the egg until just combined.
- Pour the filling over the cooled crust. Take the remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.
- Bake 20 to 25 minutes or until the top crust is golden and the filling is just a little jiggly in the center. Remove from the oven and let cool, then refrigerate for 1 hour until set.