Crust •8 Tbsp Butter •1 1/2 cups almond flour •4 Tbsp unsweetened cocoa powder •1/4 cup+2 Tbsp pure(or another granulated sweetener) •1 Tsp vanilla
Cheesecake •3 8oz packs full fat cream cheese(room temp) •3 large eggs(room temp) •1/2 cup heavy cream •1 cup confectioners swerve(sweetener I used) •3 Tbsp lemon juice •1 1/2 tbsp vanilla
Chocolate drizzle •1oz(2 servings) Lily’s dark chocolate baking chips •1 Tbsp coconut oil
Caramel sauce for caramel almond layer and caramel drizzle •1/2 cup salted butter •1/2 cup heavy cream •1/2 cup confectioners swerve •1/2 Tbsp vanilla •1/4 cup +2 Tbsp Emerald cocoa roast almonds
Directions Crust Preheat oven to 350 degrees. Melt butter and combine all ingredients well and press evenly into 9 inch springform pan. Bake crust for 12 minutes. Place in refrigerator to cool for about 15 min.
Caramel sauce Melt butter on medium-highly heat stirring frequently until it boils and begins to brown. Once browned remove from heat and very slowly stir in heavy cream, it will boil rapidly so be careful. Once combined mix in swerve and vanilla. Combine half of completed caramel sauce with 1/4 cup + 2Tbsp cocoa almonds and spread evenly over cooled crust. Return to refrigerator. Set aside rest of caramel sauce for topping. It will harden when refrigerated.
Cheesecake With a hand mixer cream together room temp cream cheese, vanilla, lemon juice, and sweetener for a minute or two, scraping sides of bowl as needed. Mix in eggs 1 at a time until just combined. Add heavy cream and mix just until fully combined. Spread evenly over cooled crust and bake at 350 for 45-50 minutes. Top should start to brown but center should still be slightly jiggly. Turn off oven and crack door slightly and allow cheesecake to cool in oven for about 30 minutes(supposed to keep it from cracking). Move to fridge and allow to cool 45min-hour before topping.
Topping Chop 1/4 cup cocoa roast almonds and sprinkle evenly over top of cheesecake. Next melt together chocolate chips and coconut oil in the microwave 30 seconds at a time. Once combined use to drizzle over top of the almonds. Drizzle remaining caramel sauce opposite direction of chocolate sauce(you might not need all the caramel). I sprinkled cocoa nibs on top for extra crunch/appearance but you could also just use a few more almonds. Return to fridge and allow to cool at least 4 hours or overnight if possible.