Description
This decadent no-bake keto chocolate cheesecake it’s rich, creamy, and super easy to make. It’s an impressive keto no-bake dessert that takes less than 15 minutes to make from scratch.
Ingredients
Scale
- 1 3/4 cups almond flour superfine
- 1/3 cup coconut oil melted
- 1/3 cup powdered Sweetener
- 4 tbsp cocoa powder
- 18 oz cream cheese
- 1 cup powdered Sweetener
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 10 oz dark chocolate melted and cooled
Instructions
- Prepare a 9-inch (23cm) springform pan by lining the bottom with parchment paper and by lightly greasing the edges with non-stick cooking spray. Set aside.
- In a large bowl, combine all the crust ingredients until well mixed and the dough looks crumbly. If the dough looks too wet (or greasy), add one more tablespoon of cocoa powder.
- Firmly press the crust into the bottom and up the sides of the prepared pan. Use the bottom of a measuring cup or glass. Place in the refrigerator for 10 minutes until the filling is ready.
- In a large mixing bowl, add the softened cream cheese and powdered Sweetener. Use an electric mixer to beat for 1-2 minutes until fluffy.
- Add vanilla extract, melted chocolate, whipping cream, and continue mixing for 1-2 minutes, or until the filling looks smooth and creamy.
- Pour the chocolate filling into the crust and use a spatula to spread evenly. Refrigerate for at least 4 hours or until firm.
- Garnish with chopped chocolate or fresh berries.
Notes
- Ensure the cream cheese is softened for easier mixing.
- Chill the cheesecake for at least 4 hours for best results.
- Use high-quality dark chocolate for a richer flavor.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 396
- Sugar: 4g
- Fat: 37g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 8g