Sugar Free Chocolate Cheesecake
June 23, 2015
1Mix the melted butter, cocoa powder, and erythritol with almond meal and set the mix in the bottom of a spring foam cake tin.
2Combine the cream with vanilla extract, cocoa powder, erythritol, and stevia. Mix with a hand blender, add in ricotta cheese.
3Pour the mix on the cake crust and allow to cool in a freezer for 2-3 hours
4Garnish with fresh raspberries or any other berry of your choice and serve chilled.