Prep Time: 20 mins | Refrigerate: 2 hrs | Total Time: 2 hrs 20 mins | Serving size: 1 slice or 1/12 of an entire cheesecake
This velvety no-bake chocolate cheesecake is one of the best things that happened to me this week. I just decided to take the healthy path and I know it’ll not be a smooth journey. I have been depriving myself for days now not until I have found this heavenly Keto Low Carb dessert recipe. It saved me! Needs only five ingredients to make the crust and only four for the filling.
INGREDIENTS
LOW CARB CHOCOLATE CHEESECAKE CRUST:
1 3/4 c. Wholesome Yum Blanched Almond Flour
3 tablespoons Cocoa powder
3 tablespoons Besti Monk Fruit Allulose Blend
1/3 c. Butter (melted)
1 teaspoon Vanilla extract
LOW CARB CHOCOLATE CHEESECAKE FILLING:
8 ounces unsweetened baking chocolate
24 ounces Cream cheese (softened at room temperature)
1 1/4 c. Besti Powdered Monk Fruit Allulose Blend
1 teaspoon Vanilla extract
HOW TO MAKE KETO LOW CARB NO-BAKE CHOCOLATE CHEESECAKE
LOW CARB CHOCOLATE CHEESECAKE CRUST:
Step 1: Place the almond flour, cocoa powder, and erythritol in a large bowl. Mix well to combine.
Step 2: Add the melted butter and vanilla to a small bowl. Stir well before adding in the almond flour mixture. Mix well until incorporated. Using the back of a spoon or spatula, press the mixture until uniform. The mixture should be crumbly yet sticky enough when press.
Step 3: Using parchment paper, line the bottom of a 9-inch or 23cm springform pan. Into the bottom of the pan, press the no-bake crust. Place in the fridge to chill while getting the filling ready.
LOW CARB CHOCOLATE CHEESECAKE FILLING:
Step 4: In the microwave or a double boiler on the stove, melt the unsweetened chocolate, stirring often. Make sure to be careful not to overheat the chocolate. When done, set aside to cool.
Step 5: In the meantime, beat the cream cheese, powdered sweetener, and vanilla extract using a hand mixer on medium-low speed until fluffy and uniform. Add the vanilla and continue to beat until well mixed.
Step 6: Add the already cooled chocolate (but still warm) into the cream and beat on medium-low speed.
Step 7: To the crust, transfer the filling. Smooth it over using a spatula. Place in the fridge for at least 2 hours until the cheesecake is set.
Nutrition Facts:
Amount per serving: Calories 238 | Fat 23g | Protein 6g | Total Carbs 10g | Net Carbs 5g | Fiber 5g | Sugar 0g
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