NO-BAKE KETO CHOCOLATE CHEESECAKE

Rich, decadent and ultra-chocolatey… and don’t even get me started on the instant 'oreo' crust! This no-bake gluten free & keto chocolate cheesecake is one special fat bomb treat!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

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.

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