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| An impressive, creamy & delicious dessert! |
Ingredients
Crust:
5 tablespoons butter
1 1/2 cups almond flour
1/3 cup unsweetened dark cocoa powder
1/4 cup Lakanto Classic Monkfruit sweetener, or granulated sweetener of choice
Filling:
5 tablespoons butter
1 1/2 cups almond flour
1/3 cup unsweetened dark cocoa powder
1/4 cup Lakanto Classic Monkfruit sweetener, or granulated sweetener of choice
Filling:
1 teaspoon from 1 envelope Whip It* (optional)
3/4 cup strong hot coffee
1 envelope unflavored gelatin (about 2 1/2 teaspoons)
20 ounces cream cheese**(at room temperature)
1 teaspoon pure coffee extract
2 teaspoons chocolate liquid monkfruit sweetener***
1/4 teaspoon pink Himalayan or sea salt
1 cup heavy whipping cream****
3/4 cup strong hot coffee
1 envelope unflavored gelatin (about 2 1/2 teaspoons)
20 ounces cream cheese**(at room temperature)
1 teaspoon pure coffee extract
2 teaspoons chocolate liquid monkfruit sweetener***
1/4 teaspoon pink Himalayan or sea salt
1 cup heavy whipping cream****
Chocolate Whipped Cream:
1/2 cup heavy whipping cream
2 tablespoons Lakanto Powdered Monkfruit sweetener, or powdered sweetener of choice
1/2 cup heavy whipping cream
2 tablespoons Lakanto Powdered Monkfruit sweetener, or powdered sweetener of choice
1 tablespoon unsweetened cocoa
2 teaspoons (remainder of envelope) Whip It* (optional)
Chocolate Drizzle:2 teaspoons (remainder of envelope) Whip It* (optional)
3 tablespoons butter
1 tablespoon coconut oil
3 tablespoons unsweetened dark cocoa powder
2 tablespoons Lakanto Powdered sweetener, or powdered sweetener of choice
1/4 teaspoon pure vanilla extract
Method:
Preheat oven to 350*. Place the butter into a microwave safe bowl and heat for 15 seconds or just until melted. Stir in the flour, cocoa and sweetener. Pat evenly into the bottom of a 8 inch springform pan. Bake in the preheated oven for 8 minutes. Set aside to cool.
Note: If you prefer, you do not need to bake the crust. I like it baked, because it makes a crunchy cookie-like crust.
Pour the hot coffee into a bowl or measuring cup. Sprinkle the gelatin over the coffee and stir until dissolved. Set aside and allow to cool to room temperature.
Add the cream cheese to a large bowl. Blend with an electric mixer, on high, until creamy and smooth. Add the cooled coffee mixture, extract, liquid sweetener, salt and Whip It. Blend on high, just until well mixed. Add the cream and mix on high for 5 minutes, until thickened. Pour evenly onto the prepared crust.
In a small bowl, beat the heavy cream, powdered sweetener, cocoa and Whip It, until thickened. (Peaks should form and hold their shape when the beaters are lifted out of the cream mixture.) Spoon or pipe the chocolate cream around the outer edge of cheesecake filling. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Use a knife to loosen the sides of the cake from the pan and then remove the springform ring.
For the chocolate sauce, place the butter and coconut oil into a small microwaveable bowl. Heat for 15 seconds. Stir in the cocoa, sweetener and vanilla until smooth. Drizzle over the top of the cheesecake.
Cut into 12 even slices. Makes 12 servings. Store covered in the refrigerator.
*Whip It is a German product that "stabilizes" whipped cream and helps it hold its shape. It can be purchased at World Market, international grocery stores or online.
**If the cream cheese is not at room temperature, it can be microwaved for 20 second intervals, just until softened & no longer cold.
***Vanilla or unflavored liquid sweetener and 2 teaspoons unsweetened cocoa may be substituted for the chocolate sweetener.
****A 1/2 cup of cream & 1/2 cup of Keto Irish Cream Liqueur may be substituted for the 1 cup heavy cream. To make Keto Irish Cream Liqueur, please see this recipe:
https://carriekitchencreations.blogspot.com/2019/08/keto-friendly-irish-cream-liqueur.html
Nutritional info per 1 slice serving using Whip It:
448 calories ~ 43.5 grams fat ~ 6.7 grams net carbs
~ 8 grams protein
Note: If you prefer, you do not need to bake the crust. I like it baked, because it makes a crunchy cookie-like crust.
Pour the hot coffee into a bowl or measuring cup. Sprinkle the gelatin over the coffee and stir until dissolved. Set aside and allow to cool to room temperature.
Add the cream cheese to a large bowl. Blend with an electric mixer, on high, until creamy and smooth. Add the cooled coffee mixture, extract, liquid sweetener, salt and Whip It. Blend on high, just until well mixed. Add the cream and mix on high for 5 minutes, until thickened. Pour evenly onto the prepared crust.
In a small bowl, beat the heavy cream, powdered sweetener, cocoa and Whip It, until thickened. (Peaks should form and hold their shape when the beaters are lifted out of the cream mixture.) Spoon or pipe the chocolate cream around the outer edge of cheesecake filling. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Use a knife to loosen the sides of the cake from the pan and then remove the springform ring.
For the chocolate sauce, place the butter and coconut oil into a small microwaveable bowl. Heat for 15 seconds. Stir in the cocoa, sweetener and vanilla until smooth. Drizzle over the top of the cheesecake.
Cut into 12 even slices. Makes 12 servings. Store covered in the refrigerator.
*Whip It is a German product that "stabilizes" whipped cream and helps it hold its shape. It can be purchased at World Market, international grocery stores or online.
**If the cream cheese is not at room temperature, it can be microwaved for 20 second intervals, just until softened & no longer cold.
***Vanilla or unflavored liquid sweetener and 2 teaspoons unsweetened cocoa may be substituted for the chocolate sweetener.
****A 1/2 cup of cream & 1/2 cup of Keto Irish Cream Liqueur may be substituted for the 1 cup heavy cream. To make Keto Irish Cream Liqueur, please see this recipe:
https://carriekitchencreations.blogspot.com/2019/08/keto-friendly-irish-cream-liqueur.html
Nutritional info per 1 slice serving using Whip It:
448 calories ~ 43.5 grams fat ~ 6.7 grams net carbs
~ 8 grams protein
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