An easy no bake chocolate cheesecake recipe with 20 minute prep! Keto low carb chocolate cheesecake has just 5 ingredients in the crust & 4 in the filling.
INGREDIENTS
Low Carb Chocolate Cheesecake Crust:
- 1 3/4 cup Blanched almond flour
- 3 tbsp Cocoa powder
- 3 tbsp Monk fruit erythritol sweetener blend
- 1/3 cup Butter (melted)
- 1 tsp Vanilla extract
Low Carb Chocolate Cheesecake Filling:
- 8 oz Unsweetened baking chocolate
- 24 oz Cream cheese (softened at room temperature)
- 1 1/4 cup Powdered monk fruit sweetener blend
- 1 tsp Vanilla extract
INSTRUCTIONS
Low Carb Chocolate Cheesecake Crust:
- In a large bowl, stir together the almond flour, cocoa powder, and erythritol.
- In a small bowl, stir together the melted butter and vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until uniform. It should be crumbly, but sticky enough to press together.
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Press the no-bake crust into the bottom of the pan. Chill while preparing the filling.
Low Carb Chocolate Cheesecake Filling:
- Melt the unsweetened chocolate in the microwave or a double boiler on the stove, stirring occasionally. Be careful not to overheat. Set aside to cool.
- Meanwhile, use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fluffy and uniform. Beat in the vanilla.
- When the chocolate has cooled to warm but no longer hot, beat into the cream at medium-low speed.
- Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours, until set.
For Full recipe Click > KETO LOW CARB NO BAKE CHOCOLATE CHEESECAKE RECIPE <
