• Ingredients:
  • 2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup powdered erythritol (or your preferred keto-friendly sweetener)
  • 1/2 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup powdered erythritol (or your preferred keto-friendly sweetener)
  • 1 tsp peppermint extract
  • Crushed sugar-free candy canes for topping
  • Instructions:
  • In a bowl, combine almond flour, cocoa powder, and 1/4 cup powdered erythritol. Stir in melted butter until the mixture resembles coarse crumbs.
  • Press the mixture into the bottom of a greased 9-inch springform pan to form the crust. Place it in the refrigerator to set.
  • In a separate bowl, beat the cream cheese, 1/2 cup powdered erythritol, and peppermint extract until smooth and  creamy.
  • Spread the cream cheese mixture evenly over the crust in the springform pan.
  • Sprinkle crushed sugar-free candy canes on top of the cream cheese layer.
  • Refrigerate the cheesecake for at least 4 hours or until firm.
  • Once set, remove the sides of the springform pan and serve chilled.
  • Enjoy your keto-friendly No Bake Candy Cane Cheesecake!