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.



¼ cup butter, melted

½ tsp cocoa powder

¼ tsp erythritol

1 cup almond meal

Cheesecake filling

¼ cup whipping cream

½ tsp vanilla extract

1 ½ tsp cocoa powder

1 tbsp erythritol

¼ tsp stevia

½ cup ricotta cheese

3-4 raspberries (optional)