Keto Max Swiss Cacao Fudge Brownie Chocolate Cheesecake

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This weeks recipe came straight from the Pruvit website (with a few small tweaks from me), and although it was a tad bit time consuming I got two thumbs up from my roommate and family. So if you have the time to make it, it is totally worth it!! A plus to the recipe that I love, there are ketones IN the cheesecake! How cool is that??



Brownie crust: 
  • ½ cup butter 
  • 2 oz unsweetened chocolate, chopped Ghiradelli 100% unsweetened cacao
  • ½ cup almond flour
  • ¼ cup cocoa powder 
  • pinch salt 
  • 2 large eggs 
  • 3/4 cup Stevia
  • 1 tsp vanilla extract 
  • 1/2 cup walnuts or pecans, chopped

  1. Melt butter and chocolate in a small saucepan until melted. Cool 10 minutes.
  2. Mix dry ingredients in a bowl until combined. When chocolate butter mixture is cool, whisk in eggs and vanilla. Combine to dry ingredients, mix well and spread evenly in a springform pan that has been sprayed with Pam and place pan on cookie sheet in the oven for 18 minutes at 325 degrees. 


Filling:
  • 2 8 oz block cream cheese 
  • 3 eggs
  • ¾ c sour cream
  • ½ c Stevia
  • 1 tsp vanilla
  • 1 package of Swiss Cacao Max

In a mixer, combine cream cheese, sour cream, and stevia until smooth. Add eggs one at a time. When blended add Swiss Cacao Max. Scrape sides and pour over brownie crust. Bake 1 1/2 hour at 300 degrees. Turn oven off and leave cheesecake in the oven for 30 minutes. Let cool completely and then refrigerate for at least 3 hours. (Keep refrigerated.)

Chocolate mousse layer:
  • 1 box of jello sugar-free chocolate pudding
  • 2 cups heavy whipping cream.
  1. Whisk cream into the mix until stiff.
  2. Spoon the mousse over the cheesecake and you are ready to roll! 
Cut a slice and serve it to your favorite people in the world!!

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