Low-Carb Raw Chocolate Cheesecake Recipe

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Macronutrient ratio: Calories from carbs (10%), protein (9%), fat (81%)

Ingredients (makes 16 servings)

Crust:

Filling:

Topping:

Instructions

1. Place the crust ingredients in a food processor and pulse until a crushed graham cracker like mixture forms. Press into a 9-inch (23 cm) springform pan.
   
2. In the same food processor (no need to clean), combine all of the filling ingredients and blend until super smooth, about 2-5 minutes stopping occasionally to scrape down the sides.
   
3. Pour on top of the crust. Freeze for 2 hours.
   
4. For the ganache bring the coconut milk to a boil and pour over 57 g/ 2 oz of the chopped chocolate. Add stevia or Swerve, to taste.
5. After 2 hours of chilling the cheesecake pour the ganache topping over and top with remaining chocolate.
   
6. Freeze another hour before serving.
   
   Store in an airtight container in the freezer for up to 1 month or chilled for up to 7 days.
   

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Article source: https://ketodietapp.com/Blog/post/2018/03/30/raw-low-carb-chocolate-cheesecake