Rich, creamy, chocolatey, and completely sugar-free
Ingredients
Chocolate Crust
¾ cup super-fine almond flour
3 tbsp granulated sweetener (Swerve or equivalent)
¼ cup unsweetened cocoa powder
¼ tsp baking soda
Pinch of salt
1 tsp vanilla extract
¼ cup butter, cut into chunks
Caramel Sauce
¼ cup butter
1 tbsp granulated sweetener
1 tsp vanilla extract
Pinch of salt
2 tbsp heavy whipping cream
Cheesecake Filling
12 oz cream cheese, softened
6 tbsp granulated sweetener
1 tsp vanilla extract
1 cup heavy whipping cream
Chocolate Drizzle & Topping
⅓ cup Lily’s sugar-free chocolate chips (or equivalent)
1 tbsp powdered sweetener
2 tsp coconut oil
⅓ cup salted peanuts (or almonds for strict keto)
Instructions
1. Make the Crust
Preheat oven to 375°F (190°C).
In a food processor or blender, combine almond flour, sweetener, cocoa powder, baking soda, and salt.
Add vanilla and butter; pulse until a dough forms.
Press dough evenly into the bottom and sides of a pie pan.
Prick crust with a fork to allow steam to escape.
Bake for 10–12 minutes.
Cool in the pan for 1 hour (it firms as it cools).
2. Make the Caramel Sauce
Melt butter in a small saucepan over medium heat until golden and gently bubbling.
Add sweetener and reduce heat to low; simmer 1 minute.
Stir in salt, vanilla, and heavy cream.
Remove from heat and cool for 1 hour until thickened.
If it separates, simply whisk back together.
3. Make the Filling
Beat cream cheese, sweetener, and vanilla until light and fluffy.
Add heavy cream and whip until stiff peaks form.
Refrigerate until ready to assemble.
4. Assemble
Spread cheesecake filling evenly into cooled crust.
Melt chocolate chips, powdered sweetener, and coconut oil in 30-second intervals until smooth.
Drizzle half the caramel sauce over the filling.
Drizzle half the chocolate sauce on top.
Sprinkle with peanuts.
Repeat layers with remaining caramel, chocolate, and peanuts.
5. Chill
Refrigerate or freeze until set.
Store leftovers in the refrigerator or freezer.
