Step 1

Preheat your oven to 350 degrees.

Step 2

In a small bowl combine the almond flour, baking soda, baking powder and salt.Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract in stand mixer bowl until creamy.

Step 3

Add the egg, beating the mixture on low speed. Gradually pour in the almond flour mixture. Mix in Lily’s Dark Chocolate Chips and place the mixture in the fridge while you make the cheesecake layer.

Step 4

In a bowl combine the cream cheese, sweetener, egg yolk and vanilla extract. Beat with an electric mixer until creamy.

Step 5

Line an 8x8 baking dish with parchement paper. Use 3/4 of the cookie dough batter and press evenly into the bottom of the pan.

Step 6

Spread the cheesecake layer evenly over the cookie dough crust. Break the remaining cookie dough into small chunks and place them over the top of the cheesecake.

Step 7

Bake 30-35 minutes until the cheesecake no longer "jiggles" when you lightly shake it.