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Equipment
1 springform pan
Ingredients
CRUST
2c.finely ground blanched almond flour
3tbsp.cocoa powder
3tbsp.sugar-free sweetener blend
6tbsp.butter melted
1½tsp.vanilla extract
FILLING
8oz.unsweetened baking chocolate
38 oz.packages cream cheesesoftened
1c.powdered sugar-free sweetener blend
1½tsp.vanilla extract
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Instructions
Line the bottom of a nonstick springform pan with parchment paper.
In a medium mixing bowl, mix together almond flour, cocoa powder, 3 tablespoons sweetener blend, melted butter and 1½ teaspoons vanilla extract until well combined. It should be moist enough to press together, but still slightly crumbly.
Press mixture into bottom of prepared springform pan to form crust. Chill in the refrigerator while preparing the filling.
Place unsweetened chocolate in a microwave-safe bowl and heat in 30-second increments until melted. Do not overcook. Let cool slightly.
Beat together cream cheese, powdered sweetener and vanilla extract until fluffy; add melted chocolate and beat until smooth. Be sure to taste the mixture to make sure it is sweet enough! If not, add more sweetener to taste.
Spoon filling into pan over the crust, then smooth with a spatula to make sure the pan is evenly filled. Chill in the refrigerator until set—at least 2 hours or overnight.