1 Soften cream cheese and butter in a medium bowl, whisk in stevia.
2 Once combined, add vanilla, sour cream and cocoa. Whisk at a medium pace, adding pouring cream until all ingredients are combined.
3 For the base, blitz 100g nuts with 2 tablespoons of coconut oil and 2 teaspoons of stevia.
4 Place an equal amount of nuts in eight silicon muffin holes and then pour an equal amount of batter into each. You may find the mixture enough for ten muffin sized cheesecakes.
5 Refrigerate for 2 hours then serve with a small squirt of low fat dairy whip.
Serves 8 people
Stevia – Granulated 2 teaspoons
Oil – Coconut 2 tbs
Nuts – Almonds, macadamias, cashews, walnuts 100 grams
Cream – Thickened 1/2 cup
Cocao Powder – Raw 1/2 cup
Sour Cream – Light 2 tbs
Vanilla Extract – 1 1/2 tsp
Stevia – Granulated 1/3 cup
Butter – 50 grams
Cream Cheese – Full Fat 250 grams
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Matt Straight – Nutritionist, Personal Trainer & Creator of KetoFast
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