KETO Chocolate Chip Cheesecake (Paleo/Primal variation)

Keto No-Bake Chocolate Chip Cheesecake is also Paleo/Primal. The shaved chocolate provides the perfect subtle crunch and extra chocolate flavor. The filling is utterly creamy, sweet, rich and cheese-tangy. You’ll love this No-Bake recipe and how beautifully it comes together!

Course Dessert

Cuisine American

Keyword cheesecake, chocolate chip, keto, low carb, no bake

Prep Time 20

Cook Time 10

Total Time 34

Servings servings

Calories 361kcal

Author Megan

Cost $6

Equipment

7" cheesecake pan for taller, smaller cheesecake, or bigger pan for lower cheesecake
oven

Ingredients

3-ingredient Cheesecake Crust

1-1/2 cups blanched almond flour OR flour from sprouted nuts (see Recipe Notes)
1/2 cup butter melted
1/4 cup low-carb sweetener like Monk Fruit Sweetener for Keto; or use maple sugar for Paleo (see Recipe Notes for links)

Chocolate Chip Cheesecake Filling

9 ounces mascarpone , cream cheese or chevre, room temp.
1 cup heavy cream (raw cream is great, if you can get it)
2 Tablespoons water
2 teaspoons gelatin (see link and DISCOUNT code below in Recipe Notes)
1 teaspoon real vanilla extract (or vanilla specks, if you don't want the little bit of alcohol; vanilla specks are also more affordable- see link below in Recipe Notes)
1/8 teaspoon stevia , to taste, because brands vary considerably
2 Tablespoons additional sweetener of choice optional (I like mine with just stevia, but it's not super sweet. If you want it sweeter, add 2 Tablespoons powdered monk fruit sweetener for Keto, or pure maple syrup for Paleo/Primal)
1/3 cup shaved Keto-friendly chocolate bar like Lily's brand OR unsweetened fair-trade cocoa for either Keto or Paleo/Primal version: see links below in Recipe Notes
Garnish homemade chocolate chips optional (see link below in Recipe Notes)

Instructions

Preheat oven to 350 degrees Fahrenheit.
Mix together crust ingredients well. Press into cheesecake pan, and up the sides about 1 inch. (Use a 7" cheesecake pan for a taller cheesecake that's smaller in diameter, or a bigger cheesecake pan for a lower cheesecake that's bigger in diameter. I used a 7" for the photos.)
Bake about 7 minutes, until golden brown. Remove from oven and place in fridge while you prepare the filling.
In large metal bowl with beaters, whip the cream until stiff peaks form. Set aside.
Place water in small saucepan. Sprinkle gelatin over its surface. Allow to bloom, stirring in with a fork. Heat over medium heat, stirring constantly, until gelatin dissolves and is foamy on the top, about 1 minute. Set aside.
In another large metal bowl with same beaters (no need to clean them after whipping the cream), place chevre or room temperature cream cheese. Beat on high for 30 seconds until lighter and looser. Add stevia, optional additional sweetener and vanilla. Beat. Taste. (Add more sweetener, if needed.)
While beating, drizzle in gelatin water and mix well.
Fold in whipped cream thoroughly.
Add shaved chocolate and fold again.
Pour filling into crust and smooth top surface. Refrigerate 4 to 6 hours.
Serve! Garnish with additional chocolate chips, more shaved chocolate and/or fresh strawberries. (But, really, it doesn't need anything, in my book!)

Notes

Here's how to make Sprouted Nut Flour.

Find Monk Fruit Sweetener (for Keto/low-carb) here.

Find (for Paleo/Primal version) maple sugar here.

Find sustainably-sourced gelatin here. (Enter code BEAUTIFUL10 for 10% off your entire order.)

Find Vanilla Bean Powder here.

Find Lily's Chocolate here.

Please always buy Fair Trade chocolate. :) Here's a great Fair Trade Certified, Unsweetened Chocolate Bar. By shaving this bar, you get great chocolate flavor without any sweetener!

Find my homemade chocolate chips here. This recipe allows you to use any sweetener you prefer.

Nutrition