Image credit: https://www.lowcarbmaven.com/

Ingredients (serves about 16):

Chocolate Cookie Crust:

• 2 cups almond flour
  
  
• 1 cup shredded coconut
  
  
• ⅓ cup cocoa powder
  
  
• ¼ cup low‑carb sugar (Swerve, Sukrin, etc.)
  
  
• 6 Tbsp butter or coconut oil

Cream Cheese Layer:

• 8 oz cream cheese (softened)
  
  
• 2 Tbsp almond milk
  
  
• 3 Tbsp powdered sugar substitute
  
  
• 1⅛ tsp stevia glycerite
  
  
• Remaining whipped cream folded in

Whipped Cream:

• 2 cups heavy cream
  
  
• 2 Tbsp powdered erythritol
  
  
• 1 tsp stevia glycerite
  
  
• 1 tsp vanilla extract

Chocolate Pudding:

• Homemade low-carb chocolate pastry cream (using sugar‑free custard components)

Instructions:

1. Press crust mixture into 13×9-inch dish (press or bake for 10 min if desired).
   
   
2. Whip cream until stiff peaks form.
   
   
3. Beat cream cheese with sweeteners and almond milk, then fold in whipped cream—spread over crust.
   
   
4. Prepare and chill chocolate pudding layer; spread over cheesecake layer.
   
   
5. Top with whipped cream. Optionally garnish with grated sugar‑free dark chocolate.
   
   
6. Chill until firm; slice into squares.

 

[Littleboy8]

Have you got a healthier alternative for coconut oil and butter it’s so bad for cholesterol health.