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Keto Max Swiss Cacao Fudge Brownie Chocolate Cheesecake

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Ingredients
  

Brownie crust

  • 1/2 cup butter
  • 2 oz unsweetened chocolate
  • 1/2 cup almond flour
  • 1/4 cup cocoa powder
  • 1 pinch salt
  • 2 large eggs
  • 3/4 cup Stevia
  • 1 tsp vanilla extract
  • 1/2 cup walnuts or pecans chopped

Filling

  • 16 oz cream cheese
  • 3 large eggs
  • 3/4 cup sour cream
  • 1/2 cup Stevia
  • 1 tsp vanilla
  • 1 package Swiss Cacao Max

Chocolate mousse layer

  • 1 box jello chocolate pudding (sugar free)
  • 2 cups heavy whipping cream

Chocolate swirl Keto//OS whipped cream

  • 2 cup heavy whipping cream
  • 1 package Chocolate Swirl Keto OS

Chocolate sauce

  • 1 cup heavy whipping cream
  • 1/3 cup Stevia
  • 1 tsp vanilla
  • 2 oz chocolate unsweetened 70-90%

Instructions
 

Brownie Crust

  • Melt butter and chocolate in a small sauce pan until melted. Cool 10 minutes.
  • 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 greased.
  • Place pan on cookie sheet in the oven for 18 minutes at 325 degrees.

Filling

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

Chocolate Mousse

  • Whisk cream into mix until stiff.

Chocolate swirl Keto//OS whipped cream

  • In a mixer beat cream and Keto until stiff.

Chocolate sauce

  • Place all ingredients in a saucepan on low heat and stir until chocolate melts and is smooth.
  • Drizzle over cheesecake
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