KETO Mocha Cheesecake
For the Crust
1 1/4 cup almond flour
3/4 cup crushed pecans
5 tablespoons butter, melted
2 tablespoons Monkfruit sweetener
2 tablespoons cocoa powder
Mocha Cheesecake Layer
3 (8 ounce) packages cream cheese
1/2 cup sour cream
1 cup confectioners Monkfruit Sweetener
3 eggs, room temperature
1/3 cup cocoa powder
2 tablespoons espresso powder
2 teaspoons vanilla extract
1 cup Lily’s Sugar Free Semi Sweet Dark Chocolate Chips
1 cup heavy whipping cream
Preheat the oven to 350 degrees F.
Mix almond flour, crushed pecans, butter, cocoa powder and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.
Beat cream cheese and monkfruit sweetener with an electric mixture until well combined. Add sour cream, vanilla, cocoa powder and espresso powder mix well.
Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 1 hour to 1 hour 10 min. or until center is almost set. Run a knife around the rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours.
To make the ganache combine the finely chopped chocolate with piping hot heavy cream. Stir well until smooth. Pour over the cheesecake and chill overnight
YIELD: 12 SERVING SIZE: 1 slice
Amount Per Serving: CALORIES: 707TOTAL FAT: 56gCHOLESTEROL: 215mgSODIUM: 304mgCARBOHYDRATES: 26.9gNET CARBOHYDRATES: 6.6gFIBER: 7.3gSUGAR ALCOHOLS: 13gPROTEIN: 16g