NO-BAKE KETO CHOCOLATE CHEESECAKE
INGREDIENTS:
1. FOR THE KETO 'OREO' CRUST:
2. FOR THE KETO CHOCOLATE CHEESECAKE:
INSTRUCTIONS:
1.FOR THE KETO 'OREO' CRUST:
2.FOR THE KETO CHOCOLATE CHEESECAKE:
1. FOR THE KETO 'OREO' CRUST:
- 20 g almond flour
- 2 teaspoons cocoa powder
- 2 teaspoons powdered xylitol or erythritol*
- 1/8 teaspoon instant coffee optional
- pinch kosher salt
- 2 teaspoons melted grass-fed butter
2. 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 powdered xylitol or erythritol, 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:
1.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.
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2.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.
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