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
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Matt Straight – Nutritionist, Personal Trainer & Creator of KetoFast
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