Ready in about: 20 minutes | Serves 64
Ingredients
1½ cup Almond flour
2½ cup Powdered erythritol
5 tbsp Melted butter
1 lb. Soft cream cheese
15 Whole mint leaves
2 fl. oz cup Heavy cream
6 oz. Low-carb black chocolate
1/4 tsp Mint extract
Directions
Preheat the oven to 176 degrees. Place a square baking sheet with parchment paper. In a large bowl, mix the almond flour and half a cup of erythritol. Pour the melted butter into the bowl and mix the ingredients until the dough is formed.
Put the dough on a baking sheet and bake for 8 minutes or until light brown. Remove the pan from the oven and cool. Make the filling, whipping cream cheese and remaining erythritol with a mixer until smooth.
Put mint leaves and heavy cream in a food processor and blend until smooth. Add the mint mixture to the cream cheese filling and mix well. Put the stuffing on the dough in a baking sheet, then put it in the freezer for 3 hours.
Take out the cheesecake from the pan, cut into 64 squares and put it back in the freezer. Melt the chocolate in the microwave, stirring often, until it becomes liquid. Add mint extract, then dip or sprinkle each piece of cheesecake with mint chocolate and let it cool.
Nutritional info per serving:
Calories: 121. Fat: 12 g. Protein: 3 g. Carbs: 2 g.