As a former obese child, it shouldn’t be too surprising that I have a major “sweet tooth.” So much so I will eat dessert before the entrée. I like all types of sweets, but my favorite amongst them all are cold desserts. Tiramisu, cream pies, mousses, and of course, ice cream. My favorite in my youth were those Jello No Bake Oreo or Peanut Butter concoctions that came in a box with the crust, filling, and Oreo/peanut butter toppings. So bad…yet so good. Who is to say you can’t continue to indulge on those creations on occasion? I say you can…try this Keto, Low-Carb Dairy-Free, Gluten-Free No Bake Chocolate Cheesecake.
Keto, Low-Carb Dairy-Free, Gluten-Free No Bake Chocolate Cheesecake
The beauty of this Keto, Low-Carb Dairy-Free, Gluten-Free No Bake Chocolate Cheesecake is that not only is it low on the carbs and refined sugar, but it is high in fat and nutrition (at least compared to most conventional desserts & cheesecakes). By using so much dark chocolate, coconut oil, coconut milk, cocoa powder, we are getting a whopping of the beneficial monounsaturated and saturated fats that superfoods like coconut, cacao, avocados, and certain nuts provide.
Click HERE to buy a premium cocoa powder.
This recipe is also attuned to food allergies. Also, you will notice that no conventional flour is present, making it gluten-free for those gluten-sensitive (which some studies show may be up to 60% of the general population).
The main reason is it is so low in standard sugar is because we are using Stevia and erythrytol, a sugar substitute. I do have my issues with Stevia. (Click HERE to listen to a podcast on the Review of non-Sugar Sweeteners on Occult Health News or HERE to read the article.) Do your best to find unrefined, unprocessed stevia. It tastes bitter and not nearly as sweet, but it is less unadulterated.
Click HERE to purchase high quality stevia.
The beauty of this low-car chocolate cheesecake is that not only is it low on the carbs and refined sugar, but it is high in fat and nutrition (at least compared to most conventional desserts & cheesecakes). By using so much chocolate, coconut oil, coconut flour, and cocao powder, we are getting a whopping of the beneficial monounsaturated and saturated fats that superfoods like coconut, cacao, avocados, and certain nuts provide. Also, you will notice that no conventional flour is present.
This recipe is attuned to those with common food allergies. We use almond flour to avoid the gluten in conventional, wheat flour. Estimates are that up to 70% of Americans may have some gluten-sensitivity, leading to “leaky gut,” bloating, weight gain, increased infections, and more. We also opt out of dairy, using coconut milk and oil. Given the issues with lactose and casein and the overall “filth” that is found in conventional milk, it might be best to limit your dairy consumption.
Click Here to purchase a quality almond flour.
Click Here to Read 5 Reasons to Avoid Conventional Dairy.
Click Here to Read our Review of non-Dairy Milks.
This Keto, Low-Carb Dairy-Free, Gluten-Free No Bake Chocolate Cheesecake will bring nutrition, the “good” fats, satiety, and most importantly, taste to your life. Play with the ingredients and let me know what you think.
Incidentally, did you know that in the cold months of the year, we actually consume MORE cold desserts, like ice cream? In fact, the state which consumes the most ice cream per capita is Alaska!
Keto, Low-Carb No Bake Chocolate CheesecakePrint This
- 1 cup walnuts
- 1 1/3 cups almond flour
- 1/4 cup coconut oil
- 1/4 tsp sea salt
- 3 cups raw cashews (either soaked for 12 hours or boiled for an hour)
- 3/4 cups canned full fat coconut milk
- 1/3 cup coconut oil
- 1 tbsp. vanilla extract (ideally unsweetened for less sugar)
- 1/2 cup cocoa powder
- 2 tbsp. cinnamon
- 3 tbsp. lemon juice
- 1/2 cup powdered erythritol
- 100% Baker's dark chocolate bar (85gram bar); chopped into 3 ounce pieces.
- 1/3 cup coconut milk (unflavored for less sugar; original flavor for more taste)
- 1 tbsp cinnamon
- 1 tbsp nutmeg
- 5-6 drops of Stevia (or 1 teaspoon)
Place the crust ingredients in a food processor and pulse until crust-like mixture forms. Press into a 9-inch pan.
Combine all the filling ingredients into food processor and blend until super smooth. (On average 3 minutes.)
Pour on top of crust. Cover and freeze for 2 hours.
For the topping, bring the coconut milk to a boil and pour over about 2/3 of the chopped Baker’s chocolate. Sweeten with stevia.
After the cheesecake filling has chilled for 2 hours, pour topping mix over filling and top with with remaining remaining chocolate, cinnamon, and nutmeg.
Freeze for another hour.
Serve! Store in air-tight container in freezer for a month or 7 days in refrigerator.