Mint Chocolate Chip No Bake Cheesecake
Prep Time30 mins
Cooling Time4 hrs
Total Time4 hrs 30 mins
For the crust stir together the walnuts, cocoa powder and sweetener then mix in the melted butter.
Press the mixture into the bottom of your pan.
Place in the refrigerator or freezer to firm up while you make the filling.
Beat cream cheese until light and fluffy, mix in the sour cream, then add the keto chow, sweetener and mint extract and blend until fully combined.
If the mixture looks too thick add heavy cream a tablespoon at a time until it is spreadable.
Mix in the chopped chocolate and spread the filling into the prepared crust.
Chill for at least 4 hours or overnight.
Garnish with whipped cream, chocolate curls, and mint leaves if desired.
Serving: 1slice | Calories: 308kcal | Carbohydrates: 15.2g | Protein: 8.4g | Fat: 31.2g | Saturated Fat: 14.6g | Polyunsaturated Fat: 7.04g | Monounsaturated Fat: 2.41g | Trans Fat: 0.2g | Cholesterol: 70.5mg | Sodium: 230.4mg | Potassium: 254.02mg | Fiber: 3.22g | Sugar: 2.35g | Vitamin A: 666.42IU | Vitamin C: 11.58mg | Calcium: 132.27mg | Iron: 0.92mg | Sugar Alcohol: 6.51g | Net Carbs: 5.51g