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Chocolate Cheesecake

Low-sugar chocolate cheesecake
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 30 minutes
Servings: 8
Course: Dessert
Ingredients Method

Ingredients
  

Crust
  • 1 1/4 cup almond flour
  • 3 tbsp butter
  • 1 1/2 tbsp stevia or powdered sugar substitute of choice (for crust - 2 tablespoons total)
Filling
  • 8 oz cream cheese, softened
  • 1/2 tsp vanilla extract (for filling - 1 teaspoon total)
  • 1 1/2 cups heavy cream (for filling - 2 1/2 cups total)
  • 6 oz sugar-free chocolate pudding mix
Topping
  • 1 cup heavy cream
  • 1/2 tbsp stevia
  • 1/2 tsp vanilla extract
  • edible glitter, chocolate chips, or sprinkles optional

Method
 

Crust
  1. Preheat oven to 350.   
  2. Melt butter and combine with almond flour and 1 and 1/2 tablespoons stevia until well-combined and crumbly (it will look like you don't possibly have enough butter, but don't worry).
  3. Spray a springform pan and press flour mixture into bottom of pan, making sure bottom is fairly evenly covered.
  4. Bake for 8-10 minutes. Let cool completely - leave in pan.
Filling
  1. Let cream cheese soften in mixer bowl (this is a great time to do other things around the house).  Fold mixture into springform pan and chill for at least 2 hours.
  2. Once softened, add 1/2 teaspoon vanilla extract and 1 and 1/2 cups heavy cream and beat on high using whisk attachment until soft peaks form.
  3. Add pudding mix and combine by hand (I find using the mixer can make the filling too stiff). 
Topping
  1. While the cheesecake is chilling, wash your bowl and whisk attachment and chill in fridge. 
  2. Mix heavy cream, stevia, and vanilla extract until peaks form. 
  3. Chill until ready to serve and cover with whipped cream. 
  4. Add glitter, chips, or sprinkles if desired.