Looking for a special keto fat bomb or dessert? This no-bake keto chocolate cheesecake is most definitely it!!
Ingredients:
CRUST- 20 g almond flour
- 2 teaspoons cocoa powder
- 2 teaspoons Swerve confectioners or powdered xylitol*
- 1/8 teaspoon instant coffee optional
- pinch kosher salt
- 2 teaspoons melted grass-fed butter
FOR THE KETO CHOCOLATE CHEESECAKE
- 40 g sour cream plus more for serving (optional)
- 70 g cream cheese at room temperature
- 28 g grass-fed butter at room temperature
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons Swerve confectioners or powdered xylitol, to taste (we use 2)*
- 2-4 tablespoons cocoa powder to taste (we use 4 for a darker chocolate version)
- 1/4 teaspoon instant coffee optional
Instructions:
FOR THE KETO 'OREO' CRUST- Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in cocoa, sweetener, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press into serving glass or dish and refrigerate while you make the cheesecake.
FOR THE KETO CHOCOLATE CHEESECAKE
- Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
- Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, sweetener, cocoa (to taste) and coffee (optional). Beat until just combined.
- Get full recipe==>>gnom-gnom.com
