Some days you just need some chocolate! This recipe has you covered with a rich, decadent chocolate paired with peppermint and a hint of coffee. Heaven on a spoon...
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Chilling time 2 hourshours
Total Time 20 minutesminutes
Servings 4
Calories 362.61kcal
Author The Low Carb Keto Kitchen
Ingredients
Keto Cheesecake Crust
6TbspAlmond flour
4tspSwerve sweetener
4tspmelted butter
1/4tspvanilla
dashsalt
No-Bake Keto Cheesecake Filling
5Tbspsour creamcold
5ozcream cheesesoftened
4Tbsp(1/2 stick) buttersoftened
1tspvanilla extract
1/4cSwerve sweetener
3Tbspcocoa powder
1 1/2tsppeppermint extract
1/2tspinstant coffee
Instructions
Crust Instructions
Melt the butter in a small saucepan over medium heat.
When the butter is melted, remove from heat. Add the rest of the ingredients and mix well.
Press the crust mixture into a pie plate or the bottom 4 serving dishes. Refrigerate while making the filling.
Filling Instructions
In a small bowl, whip the sour cream for 2 to 3 minutes. Set aside.
In a medium bowl cream the butter and cream cheese together.
Add the cocoa powder, the coffee, and the vanilla and peppermint extracts. Mix until well combined.
Gently fold the whipped cream cheese into the other ingredients.
Using a spoon or a pastry bag, fill the crusts with the cheesecake mixture. Return to refrigerator to chill for 2 hours or overnight.
Notes
This recipe makes 4 generous servings, or 6 smaller servings.