Prep Time | 20 minutes |
Servings |
servings
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Ingredients
Chocolate crust
- 1 cup keto chocolate cookies
- 1/4 cup melted butter
Filling
- 1 cup Cream Cheese
- 3/4 cup low carb sweetener
- 1 cup Heavy Cream
- 2 tsp peppermint extract
- 2 tsp green food coloring
- 1 tbsp gelatine powder
- 3 tbsp water
Garnish
- 1/2 cup sugar-free chocolate chips
- 1/2 cup Heavy Cream
Ingredients
Chocolate crust
Filling
Garnish
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Instructions
- Place the cookies in a food processor, and process them until they are small crumbs. Drizzle in the melted butter. Stir it with a spoon to make sure the crumbs are coated in the butter. Press the crumbs into a 9-inch springform pan on the bottom and up the sides. Place the crust in the freezer while you assemble the filling.
- In a large bowl, whip the cream cheese with an electric hand mixer. Add the low carb sweetener and mix it in. Add peppermint extract, mix to combine, set aside.
- Fold the heavy cream into the cream cheese mixture until there are no streaks left. Taste and add more peppermint extract if you want more of a mint flavor.
- Color the cheesecake filling with green food coloring to your desired color, or leave it out. Fold it in gently.
- Microwave gelatine powder with the water for 30 seconds. Pour it over the mint mixture and mix until it´s all combined. Cover and place in the fridge for at least 8 hours or overnight if you can.
- Melt chocolate chips with heavycream in the microwave. Drizzle with chocolate syrup or pipe whipped cream on top.