Prep Time: 20 mins | Chill Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 12 Servings
You don’t need an oven to make this scrumptious chocolate cheesecake! Just put it in the fridge for about 2 hours, and it is ready for serving! You will be amazed by how these simple ingredients could turn into something awesome. Try it now!
Ingredients:
LOW-CARB CHOCOLATE CHEESECAKE CRUST:
1/3 c Unsalted butter (melted)
3 tablespoons Best Monk Fruit Allulose Blend
1 teaspoon Vanilla extract
1 3/4 c Wholesome Yum Blanched Almond Flour
3 tablespoons Cocoa powder
LOW-CARB CHOCOLATE CHEESECAKE FILLING:
1 teaspoon Vanilla extract
1 1/4 c Best Powdered Monk Fruit Allulose Blend
8 ounces of Unsweetened baking chocolate
24 ounces Cream cheese (softened at room temperature)
Directions:
For the Low-Carb Chocolate Cheesecake Crust:
Add erythritol, cocoa powder, and almond flour into a large mixing bowl. Whisk everything until well incorporated.
In a separate mixing bowl, add vanilla and melted butter. Stir until well blended.
Transfer the mixture into the bowl with the flour mixture, then whisk until well incorporated.
Line parchment paper onto a 9-inch springform pan.
Transfer the crust to the prepared pan and press it to the sides and bottom.
Place the crust in the fridge to chill while prepping for the filling.
For the Low-Carb Chocolate Cheesecake Filling:
Add the unsweetened chocolate into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until completely melted. Remove and allow it to cool at room temperature.
Add vanilla extract, cream cheese, and powdered sweetener into the bowl of a stand mixer. Beat until well blended. Stir in the vanilla as well.
Add the cool melted chocolate, then beat until well incorporated.
Add the filling on top of the prepared crust and spread it evenly.
Place it in the fridge to chill for about 2 hours.
Serve and enjoy!
Nutrition Facts:
Calories238 Fat23g Protein6g Total Carbs10g Net Carbs5g Fiber5g Sugar0g
Ingredients
- LOW-CARB CHOCOLATE CHEESECAKE CRUST:
- 1/3 c Unsalted butter (melted)
- 3 tablespoons Best Monk Fruit Allulose Blend
- 1 teaspoon Vanilla extract
- 1 3/4 c Wholesome Yum Blanched Almond Flour
- 3 tablespoons Cocoa powder
- LOW-CARB CHOCOLATE CHEESECAKE FILLING:
- 1 teaspoon Vanilla extract
- 1 1/4 c Best Powdered Monk Fruit Allulose Blend
- 8 ounces of Unsweetened baking chocolate
- 24 ounces Cream cheese (softened at room temperature)
Instructions
For the Low-Carb Chocolate Cheesecake Crust:
Add erythritol, cocoa powder, and almond flour into a large mixing bowl. Whisk everything until well incorporated.
In a separate mixing bowl, add vanilla and melted butter. Stir until well blended.
Transfer the mixture into the bowl with the flour mixture, then whisk until well incorporated.
Line parchment paper onto a 9-inch springform pan.
Transfer the crust to the prepared pan and press it to the sides and bottom.
Place the crust in the fridge to chill while prepping for the filling.
For the Low-Carb Chocolate Cheesecake Filling:
Add the unsweetened chocolate into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until completely melted. Remove and allow it to cool at room temperature.
Add vanilla extract, cream cheese, and powdered sweetener into the bowl of a stand mixer. Beat until well blended. Stir in the vanilla as well.
Add the cool melted chocolate, then beat until well incorporated.
Add the filling on top of the prepared crust and spread it evenly.
Place it in the fridge to chill for about 2 hours.
Serve and enjoy!
