Mocha Cuffin Cheesecake sugar free
Moch Cuffin Cheesecake (THM S)
Preheat oven to 350
1 1/2 cup almond flour
1 TBS coconut flour
3 TBS cocoa
3 TBS melted butter (add more if it’s not sticking)
Pinch of salt
Mix all ingredients together and press into a sprayed 9” springform pan. Bake at 350 for 8-10 min. Cool.
1/3 cup of Krisda Semi Sweet Stevia sweetened chocolate chips
1 TBS HWC
Place chips and cream in microwaveable container. Microwave 30 sec, stir until cream and chocolate are combined. If chips aren’t totally melted, heat 10 sec then stir. Set aside.
2 8oz cream cheese bricks at room temp
3/4 cup Greek yogurt
3 TBS THM Gentle Sweet
1 1/4 cup THM Chocolate Cuffin Mix
1 1/2 tsp cocoa
2 tsp instant espresso powder (or 1 TBS instant coffee)
3 TBS HWC
1 tsp vanilla
1/8 tsp mineral salt
Beat cream cheese, yogurt and gentle sweet until fluffy. Add remaining ingredients, including melted chocolate chips and mix until well combined. Taste batter for sweetness, adjust if needed. Pour over cooled crust and smooth.
Refrigerate, covered a few hours (tastes best the day or two or three later). Top with more melted chocolate and whipping cream.