3/4 cup super fine almond flour
3 tablespoons Swerve
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 pinch salt
1 teaspoon vanilla extract
1/4 cup butter, cut into large chunks
caramel sauce:
1/4 cup butter
1 tablespoon Swerve
1 teaspoon vanilla extract
pinch of salt
2 tablespoons heavy whipping cream
12 oz cream cheese, softened
6 tablespoons Swerve
1 teaspoon vanilla extract
1 cup heavy whipping cream
chocolate sauce:
1/3 cup Lilly’s Sugar Free Chocolate Chips
1 tablespoon Powdered Swerve
2 teaspoons coconut oil
1/3 cup salted peanuts,


  1. Preheat the oven to 375 degrees F. Take a pie pan.
  2. In a food processor, place salt, sweetener, cocoa powder, baking soda, and almond flour. Pulse to blend. To form a dough, add the butter and vanilla extract and blend until the mixture comes together. Into the pie pan, transfer the dough and into the sides and bottom of the pan, press the dough evenly. To add holes use a fork in the crust for the steam to escape.
  3. Bake for 10-12 minutes. For 1 hour, allow to cool in the pan. As it cools, the crust will firm up.
  4. Make up the caramel sauce as the crust is cooling. To sauce pan(small), add the butter for the caramel sauce. Until it gets golden and just boiling, cook over medium heat. Put sweetener, turn down heat down to low and simmer for One minute. Add heavy whipping cream, vanilla extract and pinch of salt and stir well. To cool and thicken, put it aside, about One hour. Just mix it if it separates until it gets combined again.
  5. To a bowl(large), add filling cream cheese, vanilla extract and sweetener and until light and fluffy, whip with an electric mixer. Put cream and whip until hard peaks form. Until ready to use, store in the refrigerator.
  6. With the filling mixture, fill the cooled crust.
  7. In 30 second increments, microwave chocolate chips, sweetener and coconut oil until melted and combined, about Ninety seconds. For a few minutes, allow to cool.
  8. Onto the top of the pie, drizzle half of the caramel sauce. Over the pie, drizzle half of the chocolate sauce. Peanuts to sprinkle and do it again until you have used up all the sauce.
  9. Until serving, refrigerate or freeze.

10.Store leftovers in the refrigerator or freezer.

Nutrition Facts
Keto Snickers Cheesecakes

Amount Per Serving
Calories 340
Calories from Fat 265
% Daily Value*
Fat 29.4g45%
Carbohydrates 7.3g2%
Fiber 2.4g10%
Protein 5.9g12%

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