Keto Cheesecake & Keto Butterscotch Chocolate Chip Cookies

For the cheesecakes (I had some leftover ingredients so I made a few mini ones with the extra), I used Wendy’s Power Flour keto graham cracker crust which you can watch her make here:

https://www.youtube.com/watch?v=hsmiu4j-dUA

And the cheesecake recipe below.

Graham Cracker Crust:

• 1 ½ cups Wendy's Power Flour (119g)

• 1/2 cup melted salted butter

• 1/4 cup Lakanto Brown Monkfruit Sweetener

• 1/2 tsp Graham Cracker Flavoring (add to butter)

• Cheesecake:

• 32 oz cream cheese softened to room temperature

• 1 cup granulated Lakanto Monkfruit Sweetener

• ⅔ cups sour cream

• 1 ½ teaspoons vanilla extract

• ⅛ teaspoon salt

• 4 large eggs room temperature, lightly beaten

Steps

1. Preheat oven to 325F.

2. Prepare crust first by combining Wendy's Power Flour and Lakanto Brown Monkfruit Sweetener - mix well.

3. Mix melted butter with graham cracker flavoring and stir together.

4. Add the butter mixture to the power flour mixture and work together until well combined.

5. Pour crumbs into your springform or pie pan and press firmly into the bottom and up the sides of your pan. Set aside.

6. In the bowl of a stand mixer or in a large mixing bowl (if using a hand mixer) add cream cheese and mix until smooth.

7. Add Lakanto and mix again.

8. Add sour cream, vanilla extract, and salt, and mix until well combined.

9. Gradually add lightly beaten eggs at low speed, mixing until incorporated into the mixture. Make sure all ingredients are well combined.

10. Place the pan with your prepared crust on a cookie sheet before filling to make transferring into and out of the oven easier. This will also catch any overflow or leaks.

11. Pour cheesecake batter into the pan which contains your crust.

12. Transfer to the center rack of your oven and bake on 325F for 75 minutes.

13. To help prevent cracks, allow cheesecake to cool 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight. Enjoy!

For these I used Ketogenic Woman’s recipe you can find here:

https://www.youtube.com/watch?v=V7YaHL9KXB0

https://ketogenicwoman.com/keto-gingerbread-cookies/

I just omitted the gingerbread flavoring and instead added a few drops of English Toffee Monkfruit Sweetener, then topped with chocolate and butterscotch chips.