(No-Bake!) Keto Chocolate Cheesecake

Ingredients

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

1. 1

   --- For the keto 'oreo' crust ---

2. 2

   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!

3. 3

   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.

4. 4

   --- For the keto chocolate cheesecake ---

5. 5

   Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.

6. 6

   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.

7. 7

   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.