AuthorGB Hernandez
Mix together the almond flour, cocoa powder, stevia, mixed nuts and salt in a medium bowl. Stir in the coconut oil and vanilla extract.
Line the bottom and sides of a brownie pan with parchment paper that way you can lift out the cheesecake later. Add the crust, press down the pans and transfer to the fridge to chill for 15 minutes
Beat together all ingredients, and pour the filling onto the crust. Refrigerate until fully chilled, about 6 hours in the fridge or 2 hours in the freezer.
Mix all the ingredients for the chocolate drizzle. Drizzle the chocolate on top. Cut in pieces and serve
Ingredients
Directions
Mix together the almond flour, cocoa powder, stevia, mixed nuts and salt in a medium bowl. Stir in the coconut oil and vanilla extract.
Line the bottom and sides of a brownie pan with parchment paper that way you can lift out the cheesecake later. Add the crust, press down the pans and transfer to the fridge to chill for 15 minutes
Beat together all ingredients, and pour the filling onto the crust. Refrigerate until fully chilled, about 6 hours in the fridge or 2 hours in the freezer.
Mix all the ingredients for the chocolate drizzle. Drizzle the chocolate on top. Cut in pieces and serve
