Low Carb No Bake Chocolate Cheesecake
A rich and creamy low carb dessert that offers the indulgence of chocolate cheesecake without the baking fuss. Perfect for satisfying cravings while staying on a keto diet.
Ingredients
Crust
- 1 cup Almond flour Alternatively, hazelnut flour or a little coconut flour.
- 4 tablespoons Melted butter
Filling
- 16 oz Cream cheese (softened) Make sure it’s softened for easy mixing.
- 1 cup Powdered erythritol Can substitute with monk fruit or Swerve.
- 1/2 cup Unsweetened cocoa powder
- 1 cup Heavy cream Whipping cream or coconut cream can be used.
- 1 teaspoon Vanilla extract
Instructions
Make the crust
- Mix almond flour and melted butter in a bowl.
- Press the mixture into the bottom of a pan (i.e., springform or pie dish) and chill in the fridge or freezer.
Make the filling
- In a separate bowl, beat the softened cream cheese and powdered sweetener until smooth.
- Stir in cocoa powder, heavy cream, and vanilla extract until slightly fluffy.
- Taste and adjust sweetness as desired.
Assemble and chill
- Pour the filling on top of the cold crust and smooth it out.
- Chill in the fridge for at least 4 hours, preferably overnight before serving.
Notes
Line the pan with parchment paper for easier removal. To pump up the flavor, try adding espresso powder or sprinkling sea salt on top before serving.