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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

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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