Sugar-Free Chocolate (1/2 cup)
Almond Flour (3/4 cup)
Unsweetened Shredded Coconut (1 cup)
to a bowl. Mix until combined.
Unsalted Butter (2 Tbsp)
Powdered Stevia (1 Tbsp)
and stir until you have a mixture that sticks together but isn’t too wet. Place the base crumb into a round cake tin lined with baking paper, press it down firmly and place the base into the fridge.
Into a stand mixer, add in the
Cream Cheese (1 cup)
Powdered Stevia (1/2 cup)
Vanilla Essence (1 tsp)
. Mix on low until everything is combined.
Next. add in the
Unsweetened Cocoa Powder (2 Tbsp)
. Mix that well and then add in the
Heavy Cream (5.5 oz)
. Beat that into the mix until everything becomes creamy.
While the mixture is beating, melt down the
Sugar-Free Chocolate (1 cup)
in the microwave until melted and then add to the cheesecake mix. Mix well until you have a chocolate mousse type texture. iI should be light and fluffy.
Place the cheesecake mix onto the base prepared before and smooth out the top. Tap the tin on a flat surface several times to remove any air pockets. Place into the fridge for at least 4-6 hours or preferably overnight.
Once removed, cut with a warm knife and serve.