Ingredients
- 1/2 cup butter (brownie crust)
- 2 oz unsweetened chocolate (brownie crust)
- 1/2 cup almond flour (brownie crust)
- 1/4 cup cocoa powder (brownie crust)
- 1 pinch salt (brownie crust)
- 2 large eggs (brownie crust)
- 3/4 cup stevia (brownie crust)
- 1 tsp vanilla extract (brownie crust)
- 1/2 cup walnuts or pecans chopped (brownie crust)
- 16 oz cream cheese (filling)
- 3 large eggs (filling)
- 3/4 cup sour cream (filling)
- 1/2 cup stevia (filling)
- 1 tsp vanilla (filling)
- 1 package swiss cacao max (filling)
- 1 box jello chocolate pudding (sugar free) (chocolate mousse layer)
- 2 cups heavy whipping cream (chocolate mousse layer)
- 2 cup heavy whipping cream (chocolate swirl keto//os whipped cream)
- 1 package chocolate swirl keto os (chocolate swirl keto//os whipped cream)
- 1 cup heavy whipping cream chocolate swirl keto//os whipped cream (chocolate sauce)
- 1/3 cup stevia (chocolate sauce)
- 1 tsp vanilla (chocolate sauce)
- 2 oz chocolate unsweetened 70-90% (chocolate sauce)
Directions
- Melt butter and chocolate in a small sauce pan until melted. Cool 10 minutes. Mix dry ingredients in a bowl until combined. When chocolate butter mixture is cool, whisk in eggs and vanilla. Combine to dry ingredients, mix well and spread evenly in a springform pan that has been greased. Place pan on cookie sheet in the oven for 18 minutes at 325 degrees.
- In a mixer, combine cream cheese, sour cream and stivia until smooth. Add eggs one at a time. When blended add Swiss Cacao Max and pour over brownie crust. Bake for 1 1/2 hour at 300 degrees. Turn oven off and leave cheese cake in the oven for 30 minutes. Let cool completely and they refrigerate for at least 3 hours.
- Whisk cream into mix until stiff.
- In a mixer beat cream and Keto until stiff.
- Place all ingredients in a saucepan on low heat and stir until chocolate melts and is smooth. Drizzle over cheesecake