I came up with this recipe on accident. I was orginally making a fudge sauce I saw online. I tried to ketoify it. And lesson learned you have to use allulose when making a keto fudge sauce. So when I made it with erithytol it came out grainy. Then I decided to throw in two blocks of cream cheese and make it a cheesecake and came out pretty good!

Keto Chocolate No Bake Cheesecake
Equipment
- Pie dish
- Kitchen mixer. Stand mixer if you have one.
Ingredients
- 2/3 Cup Sugar free chocolate chips
- 1/2 cup powdered erithytol
- 2 tbsp Cocoa powder
- 4 tsp Truvia Brown Sugar
- 1/2 Cup Heavy Cream
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
- 2 tbsp Butter
- 16 oz cream cheese
Instructions
- Combine chocolate chips, Erithytol, heavy cream, Truvia, cocoa powder, and salt in a small saucepan over medium heat.
- Cook, stirring frequently, until chocolate is melted and sugar is dissolved.
- Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes. Remove from heat.
- Add butter and vanilla extract. Stir well. Mixture will be very thin/liquidy.
- Let it cool for a few minutes then mix it with 2- 8 oz bricks of cream cheese
- Once fully blended add to 9 inch pie dish
- Put in fridge to let it harden