Ingredients
Crust
1 3/4 cup Baking Essentials Extra Fine Almond Flour
3 tbsp unsweetened cocoa powder
3 tablespoons Sweet Best Stevia + Erythritol Blend
1/3 cup butter, melted
1 tsp vanilla extract
Filling
8 oz Sweet Best Sugar-free Chocolate
24 oz Cream cheese (softened at room temperature)
1 1/4 cup Sweet Best Stevia + Erythritol Blend
1 tsp vanilla extract
Instructions
Crust
1. Stir the almond flour, cocoa powder, and erythritol.
2. In another bowl, stir the melted butter and vanilla. Add to the almond flour mixture. Using your hand, mix it well until uniform.
3. Line the bottom of a 9-inch springform pan with parchment paper. Press the crust into the bottom of the pan. Chill while preparing the filling.
Filling
1. Melt the unsweetened chocolate in a double boiler on the stove, stirring occasionally. Set aside to cool.
2. Using a mixer, beat together the cream cheese, Sweet Best Stevia + Erythritol and vanilla extract, until fluffy and uniform. Beat in the vanilla.
3. When the chocolate has cooled to warm but no longer hot, beat into the cream at medium-low speed.
4. Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for 2 hours or until set.
