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No-Bake Keto Chocolate Cheesecake❤️

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:

  1. In a medium-sized bowl, combine the almond flour, cocoa powder, and powdered erythritol for the crust. Mix well.
  2. Pour the melted butter into the bowl and stir until the mixture resembles wet sand.
  3. 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.
  4. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  5. Add the powdered erythritol, cocoa powder, and vanilla extract to the cream cheese. Mix until well combined.
  6. In a separate bowl, whip the heavy cream until it forms stiff peaks.
  7. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  8. Remove the crust from the refrigerator and spread the filling evenly over the crust.
  9. Smooth the top with a spatula and place the cheesecake in the refrigerator to set for at least 4 hours, or until firm.
  10. Once the cheesecake has set, remove it from the refrigerator and carefully remove the sides of the springform pan.
  11. Garnish the top with sugar-free chocolate shavings, if desired.
  12. 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!

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