Ingredients: For the crust:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 3 tablespoons powdered erythritol or your preferred keto sweetener
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- ½ cup powdered erythritol or your preferred keto sweetener
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- Sugar-free chocolate shavings, for garnish (optional)
Instructions:
- In a medium-sized bowl, combine the almond flour, cocoa powder, and powdered erythritol for the crust. Mix well.
- Pour the melted butter into the bowl and stir until the mixture resembles wet sand.
- Press the crust mixture into the bottom of a 9-inch springform pan, creating an even layer. Place it in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the powdered erythritol, cocoa powder, and vanilla extract to the cream cheese. Mix until well combined.
- In a separate bowl, whip the heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Remove the crust from the refrigerator and spread the filling evenly over the crust.
- Smooth the top with a spatula and place the cheesecake in the refrigerator to set for at least 4 hours, or until firm.
- Once the cheesecake has set, remove it from the refrigerator and carefully remove the sides of the springform pan.
- Garnish the top with sugar-free chocolate shavings, if desired.
- Slice and serve chilled. Enjoy your delicious No-Bake Keto Chocolate Cheesecake!
Note: Store any leftovers in the refrigerator for up to 5 days.
I hope you enjoy making and indulging in this keto-friendly dessert!