AuthorGB Hernandez
Line the bottom and sides of a brownie pan with parchment paper.
Mix together the almond flour, cocoa powder, stevia, mixed nuts and salt in a medium bowl.
Stir in the coconut oil and vanilla extract.
Pour the crust mix into the pan and press down to create crust shape.
Chill in the fridge for 15 minutes.
In a mixing bowl, beat all the cheesecake filling ingredients together until well combined.
Pour mixture over the crust and refrigerate for 6 hours (or freeze for about 2).
In a small bowl, mix all of the ingredients for the chocolate drizzle.
Using a spoon, drizzle the sauce on top of the cheesecake.
Serving Size 1 square
Servings 18
Net Carbs
- Amount Per Serving
- Calories 243
- % Daily Value *
- Total Fat 23g36%
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Line the bottom and sides of a brownie pan with parchment paper.
Mix together the almond flour, cocoa powder, stevia, mixed nuts and salt in a medium bowl.
Stir in the coconut oil and vanilla extract.
Pour the crust mix into the pan and press down to create crust shape.
Chill in the fridge for 15 minutes.
In a mixing bowl, beat all the cheesecake filling ingredients together until well combined.
Pour mixture over the crust and refrigerate for 6 hours (or freeze for about 2).
In a small bowl, mix all of the ingredients for the chocolate drizzle.
Using a spoon, drizzle the sauce on top of the cheesecake.
