Ingredients
1 1/2 cups almond flour
1/4 cup unsweetened cocoa powder
1/4 cup melted butter
1 tbsp sweetener of choice
8 oz cream cheese, softened
1/2 cup heavy cream
1/2 cup chopped pecans
1/4 cup sugar-free maple syrup
Instructions
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Combine almond flour, cocoa powder, melted butter, and sweetener in a mixing bowl. Stir until well combined to form the crust mixture.
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Press the mixture into the bottom of a pie dish or tart pan, forming an even layer.
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Place the pie dish in the fridge and chill for 30 minutes to set the crust.
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In a separate bowl, beat the softened cream cheese and heavy cream until smooth and creamy.
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Fold in chopped pecans and sugar-free maple syrup, stirring until fully combined.
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Pour the cream cheese filling over the chilled crust and smooth it out evenly.
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Refrigerate the cheesecake for at least 3 hours or until firm enough to slice.
Notes
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Extra Flavor: Add a teaspoon of vanilla extract to the cheesecake filling for enhanced flavor.
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Nut-Free Option: Swap pecans with unsweetened coconut flakes for a nut-free version.
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Chocolate Lovers: Drizzle sugar-free chocolate syrup on top before serving for an extra chocolaty twist.
- Prep Time: 15 minutes
- Cook Time: 3 hours (chill time)
- Category: No-Bake Desserts, Keto, Gluten-Free Desserts
- Method: No-Bake
- Cuisine: Keto, Low-Carb, American
- Diet: Gluten Free
