Insane No-Bake Chocolate Cheesecake-For-1 🍫 gluten free & keto

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!

NO-BAKE KETO CHOCOLATE CHEESECAKE 

COURSE: DESSERT

CUISINE: AMERICAN, GLUTEN FREE, KETOGENIC

PREP TIME: 15 MINUTES

COOK TIME: 5 MINUTES

TOTAL TIME: 20 MINUTES

SERVINGS:  SERVINGS

CALORIES: 364 KCAL

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.

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INGREDIENTS

FOR THE KETO 'OREO' CRUST

• 20 g almond flour
• 2 teaspoons cocoa powder
• 2 teaspoonspowdered 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 butterat room temperature
• 1/2 teaspoon vanilla extract
• 2-4 tablespoonspowdered xylitol or erythritol, to taste (we use 2)*
• 2-4 tablespoonscocoa powder to taste (we use 4 for a darker chocolate version)
• 1/4 teaspoon instant coffee optional

METRIC - US Cups

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. 
2. Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, sweetener, cocoa (to taste) and coffee (optional). Beat until just combined. 
3. Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the oreo crust lined glass. Freeze for 20-30 minutes or refrigerate for a couple hours (or overnight). Keep in the fridge for up to 4 days, and in the freezer afterwards.
4. The original recipe is from :www.gnom-gnom.com

RECIPE NOTES

*Please see section on Sweeteners for more deets on powdering and sweetening options.

Though if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Nutrition Facts

No-Bake Keto Chocolate Cheesecake 

Amount Per Serving

Calories 364Calories from Fat 333

% Daily Value*

Total Fat 37g57%

Saturated Fat 19g95%

Cholesterol 89mg30%

Sodium 265mg11%

Potassium 152mg4%

Total Carbohydrates 6.5g2%

Dietary Fiber 3.5g14%

Sugars 2g

Protein 5g10%

Vitamin A21.4%

Calcium8.4%

Iron7.5%

* Percent Daily Values are based on a 2000 calorie diet.

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