Low Carb Chocolate Cheesecake
A quick recipe for no-bake chocolate keto cheesecake.
Servings 4 cakes
Cream together cream cheese, sour cream, heavy whipping cream and erythritol.
Take cold crusts out of freezer and, keeping the crust still in the muffin cups, dollop filling on top of crust evenly.
Place in fridge for 2-3 hours or freezer for 1-2 hours. Dust with cocoa powder(optional).
Store in fridge. Enjoy!
Calories: 165.5kcal | Carbohydrates: 2.75g | Protein: 2.25g | Fat: 16.5g | Fiber: 0.5g