Ingredients
Crust
- 1 cup almond flour
- 3 tbsp cocoa powder
- 5 tbsp butter soft
- 1/4 cup powdered monkfruit sweetener I like Lakanto brand, or organic powdered sugar
Cheesecake
- 8 oz organic cream cheese softened
- 3/4 cup creamy almond butter or peanut butter
- 1/3 cup vanilla protein powder
- 6 tbsp powdered monkfruit sweetener also = 1/4 cup + 2 tbsp
- 1 cup cottage cheese
- 1 tsp vanilla extract
Toppings
- Melted dark chocolate
- Crushed Pecans
Homemade Caramel
- 1/3 cup cashew butter and/or peanut butter yes a 1/2 combo makes for the perfect flavor!
- 2 1/2 tbsp pure maple syrup
- 1 heaping scoop collagen peptides optional, but adds some gooeyness
- 1 tbsp melted coconut oil
- 1/2 tsp vanilla extract
Instructions
- Mix base ingredients together, then press down into sprayed 9" pie pan
- Bake at 350 for 10 min, then set aside to cool
- Use a food processer, or standing mixer, to beat softened cream cheese and almond butter together
- Add remaining cheesecake ingredients and process until smooth, stopping to scrape the sides intermittently, until fully combined
- Spread overtop crust and set in the fridge for 3+ hours
- Make caramel by whisking ingredients together until smooth
- Melt chocolate, just about 2-3 tbsp, in 20 second intervals, stirring in between
- Drizzle caramel, melted chocolate, and chopped pecans overtop
- Place back in the fridge until caramel and chocolate have set. OR place in the freezer for 20-30minutes, as I find this makes for easier and cleaner slicing
- Store leftovers in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months
Notes
You'll have extract caramel leftover. You can use it for dipping apple slices in, add to your coffee for a caramel iced latte, etc.