Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 12 Servings
No-bake cake? Well, try this cake and you will surely love it! A big thanks to my dear friend, Alexis, for recommending this recipe. You have got to try this recipe, I’m telling you! Feel free to modify it to your liking. Have a beautiful day, friends. Enjoy!
Ingredients:
LOW CARB CHOCOLATE CHEESECAKE CRUST:
1 ¾ c Wholesome Yum Blanched Almond Flour
3 tablespoons Cocoa powder
3 tablespoons Best Monk Fruit Allulose Blend
⅓ c Butter (melted)
1 teaspoon Vanilla extract
LOW CARB CHOCOLATE CHEESECAKE FILLING:
8 oz. Unsweetened baking chocolate
24 oz. Cream cheese (softened at room temperature)
1 ¼ c Best Powdered Monk Fruit Allulose Blend
1 teaspoon Vanilla extract
Directions:
For the Low Carb Chocolate Cheesecake Crust:
In a mixing bowl, add the cocoa powder, erythritol, and almond flour. Whisk until well mixed.
In another mixing bowl, add the vanilla and melted butter. Stir until well blended.
Transfer the butter mixture into the flour mixture, then stir until well mixed and crumbly.
Line with parchment paper a 9-inch springform pan.
Transfer the batter into the prepared pan and spread it evenly.
Place it inside the fridge to chill.
For the Low Carb Chocolate Cheesecake Filling:
Place the unsweetened chocolate inside the microwave, then heat until melted completely.
Remove from the microwave and allow it to cool.
In a mixing bowl, add the cream cheese, vanilla extract, and powdered sweetener. Beat until well blended.
Add the vanilla and beat again until well blended.
Add the cooled melted chocolate into the cream cheese mixture, then beat until well mixed.
Spread the filling over the cake.
Put it back inside the fridge to chill for about 2 hours.
Serve and enjoy!
Nutrition Facts:
Calories 238 | Fat23g | Protein 6g | Total Carbs 10g | Net Carbs 5g | Fiber 5g | Sugar 0g
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