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–+ servings

Keto No Bake Mexican Chocolate Cheesecake

This low carb, keto friendly cheesecake brings warm, cozy flavor to every slice. It is rich, satisfying, and worth adding to your dessert list.
Keto No Bake Mexican Chocolate Cheesecake
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine Mexican
Servings 12 slices
Calories 375 kcal
Print Recipe Pin Recipe

Ingredients
  

For the Crust

  • 1 1/2 cups Almond Flour
  • 1/4 cup Cocoa Powder
  • 1/3 cup Powdered Allulose
  • 1 tsp Cinnamon
  • 1/4 tsp Fine Sea Salt
  • 6 tbsp Unsalted Butter, Melted

For the Filling

  • 16 oz Cream Cheese, Softened
  • 3/4 cup Powdered Allulose
  • 1/4 cup Cocoa Powder
  • 1/3 cup Sour Cream
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1/8 tsp Cayenne Pepper
  • 1 cup Heavy Cream, Cold

For the Topping

  • 1 oz Sugar Free Dark Chocolate, Shaved
  • 1/4 tsp Cinnamon

Equipment

  • springform pan
  • electric mixer

Instructions
 

  • Stir together the almond flour, cocoa powder, powdered allulose, cinnamon, and salt. Mix in the melted butter until the crumbs are evenly damp.
  • Press the crust into a 9-inch springform pan. Chill for 20 minutes.
  • Beat the cream cheese, powdered allulose, cocoa powder, sour cream, vanilla extract, cinnamon, and cayenne pepper until smooth.
  • Whip the cold heavy cream to firm peaks. Fold it into the chocolate filling until the texture is mousse-like.
  • Spread the filling over the crust and smooth the top.
  • Sprinkle with shaved sugar free dark chocolate and cinnamon.
  • Refrigerate for at least 6 hours before slicing.

Nutrition

Serving: 1servingCalories: 375kcalCarbohydrates: 9gProtein: 6gFat: 35g
Keyword keto cheesecake, low carb, mexican chocolate, no bake dessert
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