Mint Chocolate Cheesecake

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After the success of my trials with keto friendly cheesecake (well my wife liked it, that’s all that mattered), I decided to widen the choices. So with a little adjustment to the original recipe, and the addition of the trusted ingredients chocolate and mint, this recipe was born.


  • Butter 2 Tbs
  • Ground Almonds 5 Tbs
  • Cream Cheese 350 g
  • Eggs 2
  • Stevia 3 rounded Tbs
  • Mint Leaves 1 tsp finely chopped
  • Peppermint Extract 1/4 tsp
  • Cocoa Powder 1 rounded Tbs
  • Sour Cream 2 Tbs


Preheat oven to 200 C/ 400 F. Melt 2 tablespoon of butter and mix in the ground nuts to form a crumbly paste. Use a fork and line the bottom of a small oven dish with the mixture. In a bowl beat the egg thoroughly, and then cream in the sweetener, cream cheese, and sour cream.  When evenly mixed into a thick liquid stir in the mint, extract, and cocoa, then pour it over the nut crust. Place uncovered in the oven for 20 minutes, then increase the temperature to 220 C for five to ten minutes so that the surface starts to caramelise but not burn.  Remove from oven, and allow to cool to room temperature, then chill.  Makes 6 medium pieces.



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