No Bake, Low Carb Cheesecake

No Bake, Low Carb Cheesecake

This is a rich, decadent sugar free dessert that requires NO BAKING! A delicious Keto treat that is perfect for a low carb option on any occasion. If you love cheesecake, chocolate, and minimal effort in the kitchen this recipe is for you!

Servings: 12 | Prep time: 30 minutes | Total time: 2 hours

Ingredients:

Crust

Filling

 

Directions:

Crust

  1. In a large bowl, stir together the almond flour, cocoa powder, and Cacao Magic Superfood Protein Powder
  2. In a small bowl, melt the of Brown Butter Ghee and butter then stir in the vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until ingredients form together.
  3. Using a 9” pie pan or baking pan (if you would prefer cheese cake squares/ bites), coat with a non-stick spray or glaze with a small amount of melted butter or ghee.
  4. Press the ingredients into the bottom of the pan and set aside to chill in the fridge for approximately 30 minutes.

Filling

  1. Melt the Coco Polo chocolate chips on low heat on the stove top, stirring occasionally. Once all chocolate is melted, set aside in a small bowl to cool.
  2. In a medium bowl, add in cream cheese, Fatso Cocoa Peanut Butter, powdered sweetener, and vanilla extract.
  3. Using a hand mixer, beat ingredients together until blended together.
  4. Once the ingredients are blended, add in the majority of the cooled melted chocolate to the medium sized bowl. Using the hand mixer, beat the mixture until uniform on a low speed. Save the remaining chocolate for step 7.
  5. Remove your pie crust from the fridge after the allotted time, and add in your filling.
  6. Using a spatula, smooth out the mixture until even throughout.
  7. For added fun, splatter the remaining melted chocolate on top of the cheesecake.

 keto low carb sugar free cheesecake

Macros: 

Servings: 12 | Calories: 290 | Net Carb: 8g | Total Fat: 24g | Total Carb: 18g | Fiber: 10g | Protein: 9g

Nutritional and macronutrient information may vary slightly depending on brands/ingredients used.

 

Tips: 

  • Keep Fatso Cocoa peanut butter in the fridge until ready to use as it can become too soft if left at room temperature.
  • If filling is too “liquidy”, place in fridge or freezer for a few minutes, to become more firm
  • To avoid burning the chocolate buttons when heating, you can add a small amount of butter and/ or heavy whipping cream and stir often.
  • If you’re currently out of the Philosophie Cacao Magic Superfood Protein, you can double up the cocoa powder to even out the quantities