KETO LOW CARB NO BAKE CHOCOLATE CHEESECAKE RECIPE
A 20-minute prep for a simple, no-bake chocolate cheesecake dish! There are just 5 ingredients in the crust and 4 in the filling of this keto low-carb chocolate cheesecake.
INGREDIENTS
CHOCOLATE CHEESECAKE CRUST WITH LOW CARB:
- 1 3/4 cups Wholesome Yum Pasteurized Almond Flour
- Three tablespoons of powdered Dutch cocoa
- Besti Monk Fruit Allulose, 3 tablespoons Mix well.
- 1/3 cup melted unsalted butter
- 1 teaspoon pure vanilla
- 8 ounces of low-carb chocolate cheesecake filling
LOW CARB CHOCOLATE CHEESECAKE FILLING:
- 24 ounces of unsweetened baking chocolate Cream cheese (room temperature softened)
- 1 and a quarter cups Besti Monk Fruit Allulose Blend in Powder
- 1 teaspoon pure vanilla
LOW CARB CHOCOLATE CHEESECAKE CRUST:
- Combine the erythritol, cocoa powder, and almond flour in a sizable bowl.
- Mix the vanilla and the melted butter in a small basin. Stir into the mixture of almond flour. Use a spoon or spatula to press down and thoroughly stir until everything is homogeneous. While crumbly, it should be pressable together.
- Press parchment paper into the bottom of a 9-inch (23 cm) springform pan. Firmly press the non-bake crust into the pan’s bottom. As you are making the filling, chill.
LOW CARB CHOCOLATE CHEESECAKE FILLING:
- In a double boiler on the stove or the microwave, melt the unsweetened chocolate, stirring from time to time. Take care not to get too hot. Put aside to cool.
- In the meantime, whip the cream cheese, powdered sweetener, and vanilla extract together with a hand mixer set on medium-low speed until they are well combined and frothy. Mix in the vanilla extract.
- Beat the chocolate into the cream at a medium-low pace until it has cooled to a warm but not hot temperature.
- Using a spatula, transfer the contents to the crust and level it out. Chill for a minimum of two hours, or until solidified.