Ingredients
Scale
- 1 cup almond flour
- 3 tablespoons cocoa powder
- 4 tablespoons unsalted butter, melted
- 2 tablespoons erythritol or preferred sweetener
- 2 large cream cheese
- 1/4 cup powdered erythritol
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 2 tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, melted butter, and erythritol to form the crust.
- Press the crust mixture into a muffin pan.
- Bake for 10 minutes, then let cool.
- In a separate bowl, beat cream cheese and powdered erythritol until smooth.
- Add peppermint and vanilla extract, then mix well.
- In another bowl, whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
- Pour the filling into the crust and chill for at least 2 hours.
- Top with additional cocoa powder if desired before serving.
Notes
- For a stronger mint flavor, increase the peppermint extract.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg