No Bake Sugar Free Keto Low Carb German Chocolate Cheesecake
Servings 16 servings
Calories 421kcal
Ingredients
Crust
- ⅓ cup sunflower seeds unsalted, raw
- ⅓ cup unsweetened cocoa powder
- ⅓ cup coconut flour
- ⅓ cup Swerve confectioners
- ¼ teaspoon salt
- 4 tablespoon butter room temp
Cheesecake
- 9 ounces Sugar Free Chocolate Chips (Lily's brand)
- 24 ounces cream cheese
- ¾ cup Better than Sugar Confectioners
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoon chocolate liquid Monk Fruit
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Topping
- 6 tablespoon butter melted
- ½ cup Swerve confectioners
- ½ cup heavy cream
- ⅛ teaspoon salt
- 1 teaspoon caramel extract or vanilla extract
- 4 ounces unsweetened shredded coconut
Optional toppings
- ½ cup chopped pecans
- 2 ounces sugar free chocolate chips melted to drizzle
Instructions
Crust
- Lightly grease the bottom and side of a 9-inch springform pan.
- Place ingredients into a food processor and pulse until combined.
- Press on the bottom of the pan as evenly as possible. Set aside.
Cheesecake
- Place chocolate chips in a large glass bowl that fits snugly over a small sauce pan filled with water. Bring the water to a boil over low heat and continually stir the chips until smooth and melted. Remove from heat. Set aside.
- Place the cream cheese into a stand mixer with the paddle attachment or large bowl and use an electric hand mixer to blend cheese until smooth.
- Add the confections sugar free sweetener, cocoa, monk fruit and vanilla extract. Blend until incorporated. Taste and decide if you need more sweetener.
- Pour in the heavy cream using the whisk attachment and whip until fluffy, will take a few minutes. Start slow then increase speed.
- Reduce the mixer to low speed, pour in the melted chocolate chips and blend until well combined.
- Spread over the crust and chill for 1 hour.
Topping
- Place the butter in a medium sized sauce pan over low heat, once melted whisk in the sweetener and cook for 3-4 minutes until nicely browned.
- Pour in the heavy cream and bring to a boil, then simmer for 8-10 minutes until mixture starts to thicken.
- Once the mixture coats the back of a spoon and is reduced by half, it's done. Remove from the heat and stir in the salt and caramel extract until combined then stir in the coconut.
- Spread topping over the cheesecake layer. Refrigerate at least 2 hours before serving. Add optional toppings if desired for serving.
Notes
Net Carbs; 6g
Nutrition
Serving: 1serving | Calories: 421kcal | Carbohydrates: 9g | Protein: 5g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 247mg | Potassium: 115mg | Fiber: 3g | Sugar: 2g | Vitamin A: 791IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.4mg