Valentine’s Day is just around the corner and that means chocolate! With so many people eating healthier, following diets and exercising more, we wanted to share a recipe that offers all an alternative to the heavy rich and creamy cheesecake that is both tasty and decadent. It all starts with cocoa powder. From the crust to the filling, you may have to hide a piece before it’s all gone!
Yields1 ServingPrep Time35 minsCook Time3 hrsTotal Time3 hrs 35 mins
Crust:
1 ¾cupsblanched almond flour
4tbspcocoa powder
3tbspmonk fruit erythritol blend
⅓cupbutter melted
1tbspvanilla extract
Filling:
8ozunsweetened baking chocolate
24ozcream cheesesoftened at room temperature
1 ¼cupspowdered monk fruit sweetener
1tbspvanilla extract
Crust:
1
In a large bowl, stir almond flour, cocoa powder and erythritol.
2
In a small bowl, stir melted butter and vanilla together. Add to dry mixture. Stir until the mixture sticks to the back of the spoon or spatula. It should be crumbly, but sticky enough when pressed together.
3
Line the bottom of a 9-inch springform pan with parchment paper. Press the crust into the bottom of the pan. Chill while preparing the filling.
Filling:
4
Melt the unsweetened chocolate in the microwave or use a double boiler on the stove, stirring occasionally. Be careful not to overheat, especially in the microwave. The chocolate can burn, and you’ll have to start over. Set aside and cool.
5
Use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fully incorporated and fluffy.
6
Once the chocolate has cooled, beat into the cream mixture at medium-low speed.
7
Transfer the filling to the crust and use a spatula to smooth it over the top. Place in refrigerator for 2-3 hours, until set.
8
NOTES: When it’s time to serve, add sliced fresh strawberries on top.
Nutrition Facts
0 servings
Serving size
1 slice
Ingredients
Crust:
1 ¾cupsblanched almond flour
4tbspcocoa powder
3tbspmonk fruit erythritol blend
⅓cupbutter melted
1tbspvanilla extract
Filling:
8ozunsweetened baking chocolate
24ozcream cheesesoftened at room temperature
1 ¼cupspowdered monk fruit sweetener
1tbspvanilla extract
Directions
Crust:
1
In a large bowl, stir almond flour, cocoa powder and erythritol.
2
In a small bowl, stir melted butter and vanilla together. Add to dry mixture. Stir until the mixture sticks to the back of the spoon or spatula. It should be crumbly, but sticky enough when pressed together.
3
Line the bottom of a 9-inch springform pan with parchment paper. Press the crust into the bottom of the pan. Chill while preparing the filling.
Filling:
4
Melt the unsweetened chocolate in the microwave or use a double boiler on the stove, stirring occasionally. Be careful not to overheat, especially in the microwave. The chocolate can burn, and you’ll have to start over. Set aside and cool.
5
Use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fully incorporated and fluffy.
6
Once the chocolate has cooled, beat into the cream mixture at medium-low speed.
7
Transfer the filling to the crust and use a spatula to smooth it over the top. Place in refrigerator for 2-3 hours, until set.
8
NOTES: When it’s time to serve, add sliced fresh strawberries on top.
