KETO LOW CARB NO BAKE CHOCOLATE CHEESECAKE RECIPE

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:
  1. In a large bowl, stir together the almond flour, cocoa powder, and erythritol.
  2. 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.
  3. 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:
  1. 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.
  2. 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.
  3. When the chocolate has cooled to warm but no longer hot, beat into the cream at medium-low speed.
  4. Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours, until set.