Course: DessertCuisine: American, Australian, BritishPrep Time: 20 minutesTotal Time: 1 hour 20 minutesServings: 12 servesCalories: 373kcalAuthor: Gerri

Ingredients

Base

  • 2 ounces Unsalted Butter
  • 3.5 ounces sugar free chocolate
  • 3.5 ounces almond flour
  • 3.5 ounces unsweetened shredded coconut
  • 1 tablespoon natvia

Filling

  • 7 ounces sugar free chocolate
  • 8 ounces Cream Cheese softened
  • 3.5 ounces natvia
  • 1 teaspoon vanilla essence
  • 2 tablespoons cacao powder
  • 5.5 ounces heavy whipping cream

US Customary – Metric

Instructions

Base

  • In a heatproof bowl, add the butter and sugar-free chocolate and place over a small saucepan of simmering water to melt.
  • Once melted add the almond flour, coconut and natvia to the mix and stir well.
  • Press into the base and 1 inch up the sides of a 9in springform tin.
  • Place in the fridge to set while you make the filling.

Filling

  • Add the sugar-free chocolate into a heatproof bowl and place over a small saucepan of simmering water to melt.
  • Place the cream cheese, natvia and vanilla in a bowl and whip with your hand mixer until smooth.
  • Add the cocoa powder and cream and whip on high until smooth and well combined.
  • Pour in the melted chocolate while whipping and whip until all ingredients are combined.
  • Pour into your chilled base, smooth the top and set in the fridge for 1 hour.
  • Remove from the springform tin and serve as is or with a dollop of whipped cream.

Notes

Nutrition

Serving: 100g | Calories: 373kcal | Carbohydrates: 9g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 79mg | Potassium: 32mg | Fiber: 5g | Sugar: 2g | Vitamin A: 500IU | Calcium: 50mg | Iron: 1.8mg

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