NO-BAKE DESSERTS | JUST BAKE IT NOW

ATAS

TENGAH

Looking for a special keto fat bomb? This no-bake keto chocolate cheesecake is most definitely it!! Rich, decadent, sweet, tangy and ultra-chocolatey… and don’t even get us started on the instant 'oreo' crust!

INGREDIENTS :

FOR THE KETO 'OREO' CRUST

20 g almond flour
2 teaspoons cocoa powder
2 teaspoons Swerve confectioners or powdered xylitol*
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 Swerve confectioners or powdered xylitol, 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

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!
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.
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