Keto chocolate cheesecake
Silky smooth filling meets a crunchy, butter base in each decadent mouthful.
Ingredients
For the base:
1/2 cup ground almonds
1/2 cup coconut flour
1 cup shredded coconut
1/2 cup pecans, finely chopped
1 teaspoon cocoa powder
3/4 cup melted butter
1 teaspoon Stevia sweetener
1 teaspoon vanilla extract
For the cream cheese filling:
250g cream cheese
250g sour cream
2 teaspoons vanilla extract
2 teaspoons sweetener (I used stevia powder)
2 Tbsp cocoa powder
1/2 cup unsweetened dark chocolate chips
Method
In a large pan over a medium heat toast all the dry ingredients stir together until toasted (keep stirring) this will take about 5 minutes. Then pour over melted butter and add the vanilla, mix together and spoon evenly into 4 serving glasses, pressing down to create the cheesecake base. Chill for 30 minutes
In cake mixer using the whisk attachment, or in a bowl with a beater, whisk all the filling ingredients together on high for 5 minutes until light and fluffy. Fold through chocolate chips. Spoon evenly over base in glasses. Chill for an hour, then garnish with berries and edible flowers to serve