Ingredients:
For the Crust:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup melted butter
- 2 tbsp erythritol (or your preferred keto-friendly sweetener)
- ½ tsp vanilla extract
- Pinch of salt
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup heavy cream
- 1 cup white chocolate chips (sugar-free, if possible)
- ½ cup powdered erythritol
- 2 tsp peppermint extract
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- Crushed peppermint candies (sugar-free or keto-friendly)
- Additional white chocolate shavings (optional)
Instructions:
1. Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the almond flour, cocoa powder, melted butter, erythritol, vanilla extract, and a pinch of salt. Stir until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 10-12 minutes, then remove and let it cool completely.
2. Prepare the cheesecake filling:
- In a small bowl, melt the white chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
- Add the melted white chocolate, heavy cream, peppermint extract, vanilla extract, and a pinch of salt. Beat until fully incorporated and smooth.
- Pour the cheesecake filling over the cooled crust and spread it out evenly.
3. Chill:
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until it is firm.
4. Garnish and Serve:
- Before serving, sprinkle crushed peppermint candies and white chocolate shavings on top.
- Slice, serve, and enjoy your refreshing Keto White Chocolate Peppermint Cheesecake!
