NO-BAKE KETO CHOCOLATE CHEESECAKE #desserts #healthy

Rich, wanton and ultra-chocolatey… and don't kick me off on the moment 'oreo' hull! This no-heat gluten free and keto chocolate cheesecake is one unique fat bomb treat!

In the event that this no-prepare keto chocolate cheesecake doesn't shout 'make me!!', I don't have the foggiest idea what will. All things considered, no-prepare, madly great and genuinely moment to fulfill those (singular!) desires!

Despite the fact that in the event that you've just met our great keto cheesecake-for-1, this chocolate variety needs no presentation. Rich, smooth, vaporous and absolutely addictive… this is one keto treat we can't ask you enough to prepare! Also, don't skirt the 'oreo' covering in this one, it's a-mazing (and simple peasy, so no reason).

Also Try Our Recipe : Homemade All Butter Pie Crust

INGREDIENTS
FOR THE KETO 'OREO' CRUST

• 20 g almond flour
• 2 teaspoons cocoa powder
• 2 teaspoons powdered xylitol or erythritol*
• 1/8 teaspoon instant coffee optional
• pinch kosher salt
• 2 teaspoons melted grass-fed butter

FOR THE KETO CHOCOLATE CHEESECAKE

• 40 g sour cream plus more for serving (optional)
• 70 g cream cheese at room temperature
• 28 g grass-fed butter at room temperature
• 1/2 teaspoon vanilla extract
• 2-4 tablespoons powdered xylitol or erythritol, to taste (we use 2)*
• 2-4 tablespoons cocoa powder to taste (we use 4 for a darker chocolate version)
• 1/4 teaspoon instant coffee optional

INSTRUCTIONS
FOR THE KETO 'OREO' CRUST

1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
2. Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in cocoa, sweetener, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press into serving glass or dish and refrigerate while you make the cheesecake. 

FOR THE KETO CHOCOLATE CHEESECAKE

1. Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside. 
2. Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, sweetener, cocoa (to taste) and coffee (optional). Beat until just combined. 
3. Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the oreo crust lined glass. Freeze for 20-30 minutes or refrigerate for a couple hours (or overnight). Keep in the fridge for up to 4 days, and in the freezer afterwards.

RECIPE NOTES
*Please see section on Sweeteners for more deets on powdering and sweetening options.
Though if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!

For more detail : bit.ly/2Rx6itb

Read More Our Recipe : CUPID’S STRAWBERRY FLOAT RECIPE