Keto Irish Cream Cheesecake 🍰
A delightful no-bake keto cheesecake featuring the rich flavors of Irish Cream liqueur and a crispy cocoa crust. Perfect for a healthy and satisfying dessert.
Equipment
- 6-inch springform pan
- Parchment Paper
- Medium Bowl
- Large Bowl
- Small Saucepan
- Whisk
- Electric Mixer
- Sharp Knife
Ingredients
For the Crispy Crust
- 1/2 cup almond flour
- 2 tablespoons powdered sweetener for crust
- 1 1/2 tablespoons cocoa powder black cocoa for an "Oreo" taste
- 1/4 teaspoon salt
- 1 1/2 teaspoons melted butter
For the Smooth Filling
- 12 ounces softened cream cheese
- 1/4 cup powdered sweetener for filling
- 1/3 cup Keto Irish Cream liqueur for filling
For the Delicious Chocolate Topping
- 3 tablespoons heavy cream
- 1 tablespoon Keto Irish Cream liqueur for topping
- 1 teaspoon allulose optional, for topping
- 1 ounce keto chocolate chips
Instructions
- Let's Get Started!
- For the Crispy Crust: Lightly grease a 6-inch springform pan. For easy removal, line the bottom with a circle of parchment paper and grease that too.
- In a medium bowl, simply whisk together the almond flour, powdered sweetener, cocoa powder, and salt.
- Stir in the melted butter until the mixture comes together in clumps.
- Press this lovely mixture firmly and evenly into the bottom of your prepared pan. Pop it into the freezer to chill while you prepare the creamy filling.
- For the Smooth Filling: In a large bowl, beat the softened cream cheese on medium speed for 1 to 2 minutes until it's super smooth and creamy. Don't forget to scrape down the sides of the bowl!
- Now, beat in the second measure of powdered sweetener until it's well combined.
- Add the Keto Irish Cream liqueur to the bowl and beat on low speed until everything is beautifully blended.
- Pour this dreamy mixture over your chilled crust and spread it out evenly to the edges. Gently tap the pan on the counter a few times to release any hidden air bubbles.
- Return the cheesecake to the freezer for at least two hours, or until it's nice and firm.
- Once firm, take it out. Run a sharp knife around the inside edge of the pan to loosen it, then carefully remove the sides of the springform pan.
- For the Delicious Chocolate Topping: In a small saucepan over medium heat, combine the heavy cream, the final measure of Keto Irish Cream liqueur, and the optional allulose sweetener. Bring it to a gentle simmer.
- Remove from heat, add the keto chocolate chips, and let them sit for a few minutes to melt.
- Whisk until the topping is smooth and shiny. Drizzle this rich chocolate topping over your chilled cheesecake.
- Feel free to add some fun swirls of whipped cream or extra keto chocolate chips for a pretty finish!
Notes
Nutrition Information (per serving):
Calories: 285 kcal
Total Carbs: 5.9g
Net Carbs: 4g
Fats: 25.6g
Protein: 4.8g
Enjoy this healthy and delightful treat.
Calories: 285 kcal
Total Carbs: 5.9g
Net Carbs: 4g
Fats: 25.6g
Protein: 4.8g
Enjoy this healthy and delightful treat.
