Harlan Kilstein’s Keto Chocolate Cheesecake
This is a crustless recipe. Be sure to use a leakproof 9 inch springform pan.
Ingredients
Step One: Filling
Instructions
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Step One: Filling
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Leave all ingredients out for 6-8 hours to soften (a MUST)
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3 8 oz packages of cream cheese (no sugar)
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3 large eggs
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2 cups full fat sour cream
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1 cup of xylitol
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3 Dark Chocolate Chocoperfection Bars
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4 Tom and Jenny’s Sugar Free Caramel Candy
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Butter the Springform pan
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Beat the eggs and xylitol together.
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Add cream cheese one tablespoon at a time until it’s all creamy.
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Add the sour cream
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Melt the Chocopefection Bars over a very low heat. Stir until melted.
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Blend into the cheesecake mixture
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Melt the caramels over a very low flame. You might need to add a teaspoon of coconut oil to help it along.
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Drizzle the caramel on the top of the cheesecake. It will melt in.
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Step Two: Bake
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Bake your cheesecake at 375 degrees for just 30 minutes.
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Now, turn off your oven and leave your cheesecake in the oven for one hour
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Remove and refrigerate.
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Step Three: Top and Enjoy
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Cover each slice with a single strawberry sliced or a single blackberry.
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It’s elegant.
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It’s perfect.
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Don’t change the chocolate.
