yield: 24 REGULAR SIZE, 48 MINI
prep time: 25 MINUTES
cook time: 18 MINUTES
total time: 43 MINUTES
Ingredients
Chocolate Cookie Crust
- 8 tablespoons butter, melted
- 1 1/4 cup almond flour
- 2 tablespoons cocoa powder
- 2 tablespoons keto friendly powdered sweetener (Swerve or Monkfruit)
Dark Chocolate Cheesecake
- 2 (8 ounce) packages cream cheese
- 2 eggs
- 1/2 cup keto friendly powdered sweetener (Swerve or Monkfruit)
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 1 ounce unsweetened bakers chocolate
Melted Dark Chocolate and Sea Salt
- 1/2 cup Lilly’s Dark Chocolate Chips
- 1 tablespoon coconut oil
- sea salt to taste
Instructions
- Preheat the oven to 350 degrees. To make the chocolate crust: combine the melted butter, almond flour, keto friendly sweetener and cocoa powder.
- Press the dough into the bottom of a silicone muffin pan (or paper lined muffin pan)
Pre-bake the crust for 7 minutes and allow the crust to cool COMPLTELY. - In a stand mixer or hand mixer combine the cream cheese, eggs, sweetener, cocoa powder and vanilla until things are just barely incorporated.
- Add the melted bakers chocolate and the heavy cream. Mix until completely smooth, mixture will be light and airy.
- Spoon onto the cooled crust.
- Bake 15-18 minutes until the cheescake has set. Remove from oven and allow the cheesecakes to cool competely.
- Melt the Lilly’s dark chocolate chips and coconut oil, stir until smooth. Dip the top of the cheesecake into the melted chocolate and sprinkle with sea salt. Set aside to cool
Nutrition Information:
YIELD: 24 SERVING SIZE: 1 Cheesecake
Amount Per Serving: C
Amount Per Serving: CALORIES: 183TOTAL FAT: 15.5gCHOLESTEROL: 46.3mgSODIUM: 67mgCARBOHYDRATES: 4.2gNET CARBOHYDRATES: 2.8gFIBER: 1.4gSUGAR: 1gPROTEIN: 3.5g
