| Prep Time | 15 minutes |
| Servings |
slices
|
Ingredients
Crust
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup low carb sweetener
- 4 tbsp butter melted
Filling
- 8 oz Cream Cheese
- 3/4 cup low carb sweetener
- 3 tbsp heavy whipping cream
- 1 tsp peppermint extract
- 1/4 cup sour cream
- 1 cup raspberries puree
Topping
- 1 cup whipping cream
- 2 tbsp low carb sweetener
- 1/2 tsp Vanilla Extract
- 1 once dark chocolate
Ingredients
Crust
Filling
Topping
|
|
Instructions
Crust
- Combine the melted butter, almond flour, cocoa powder, and low carb sweetener in a medium mixing bowl. You want to make sure all the dry ingredients are mixed into the butter.
- Put the mixture in a 10-inch springform pan and press the crust into the bottom. Some people like using a glass to press it in, but I just use my fingers. Place in the freezer while you make the filling
Filling
- In a large bowl, beat the cream cheese with the sweetener until smooth. Beat in sour cream, whipping cream, and extracts until combined. Add the raspberry puree.
- Carefully spread filling over crust. Set in the fridge to firm and refrigerate for at least 3-4 hours or until set.
Crust
- In a small, heavy saucepan, over medium-low heat, combine heavy whipping cream and the chocolate.
- When the chocolate begins to melt, whisk constantly until the mixture becomes smooth and glossy. Cool and pour over the cheesecake and serve.