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Keto Chocolate Cheesecake - No Bake
This rich and decadent keto chocolate cheesecake is the perfect dessert to share, a little slice of heaven on a plate that you don't have to bake.
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Dessert
Cuisine:
American, Australian, British
Servings:
12
serves
Calories:
373
kcal
Author:
Gerri
Ingredients
Base
2
ounces
Unsalted Butter
3.5
ounces
sugar free chocolate
3.5
ounces
almond flour
3.5
ounces
unsweetened shredded coconut
1
tablespoon
Natvia (aka Swerve)
Filling
7
ounces
sugar free chocolate
8
ounces
Cream Cheese
softened
3.5
ounces
Natvia (aka Swerve)
1
teaspoon
vanilla essence
2
tablespoons
cacao powder
5.5
ounces
heavy whipping cream
US Customary
-
Metric
Instructions
Base
In a heatproof bowl, add the butter and sugar-free chocolate and place over a small saucepan of simmering water to melt.
Once melted add the almond flour, coconut and natvia to the mix and stir well.
Press into the base and 1 inch up the sides of a 9in springform tin.
Place in the fridge to set while you make the filling.
Filling
Add the sugar-free chocolate into a heatproof bowl and place over a small saucepan of simmering water to melt.
Place the cream cheese, natvia and vanilla in a bowl and whip with your hand mixer until smooth.
Add the cocoa powder and cream and whip on high until smooth and well combined.
Pour in the melted chocolate while whipping and whip until all ingredients are combined.
Pour into your chilled base, smooth the top and set in the fridge for 1 hour.
Remove from the springform tin and serve as is or with a dollop of whipped cream.
Notes
[nutrition-label]
Nutrition
Serving:
100
g
|
Calories:
373
kcal
|
Carbohydrates:
9
g
|
Protein:
6
g
|
Fat:
32
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
36
mg
|
Sodium:
79
mg
|
Potassium:
32
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
500
IU
|
Calcium:
50
mg
|
Iron:
1.8
mg