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Gluten FreeEgg FreeLow CarbVegetarian
These no bake keto almond joy cheesecake squares are a delicious cheesecake version of the coconut chocolate bars.
I’ve made the base for this no bake cheesecake chocolate in flavour to imitate the chocolate bar flavour of chocolate and coconut. The coconut cheesecake filling is then topped with a chocolate ganache with an almond on each square. The idea was to surround the coconut cheesecake with a chocolate flavour.
To me, Almond Joys are a Bounty bar with an almond on the top. Both delicious and very tempting. I have a low carb version of a Bounty bar, so thought I’d do a spin on the flavours of an Almond Joy for this easy low carb dessert recipe.
I found this such an easy no bake cheesecake to make and it can be made ahead of serving. I kept it in the fridge overnight and we enjoyed a square for breakfast! The upside of taste testing and trying to take photographs before the sun disappeared! These delicious squares were a creamy combination of coconut and chocolate with a hint of almond. Remove the almond, replace the almond extract with coconut extract and you have a Bounty Cheesecake!
Keto Almond Joy Cheesecake Tips
These squares are rather large and it you wanted to reduce the net carbs, cut the cheesecake into smaller squares.
The topping is a chocolate ganache but could be replaced with a melted chocolate and coconut oil mixture.
Make sure you use a powdered low carb sugar substitute, especially in the base. As it is a no bake cheesecake, you will end up with a granular texture if not. If you can’t purchased powdered erythritol (or sugar substitute of your choice), run the granular through a coffee grinder or food processor.
This could be made in a 8-inch springform cake tin if you wanted for a traditional circular cheesecake shape. Thinner slices would need an adjustment on the nutritional values.
OTHER CHEESECAKE RECIPES TO ENJOY
No Bake Pecan Cheesecake
Tiramisu Cheesecake
Coconut Cheesecake Bars
Chocolate Cheesecake
No Bake Keto Almond Joy Cheesecake
Angela Coleby
A cheesecake based on the popular Almond Joy bar.
5 from 3 votes
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Prep Time 20 minutes mins
Chilling time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Servings 9 squares
Calories 502 kcal
Ingredients
Crust
- ⅓ cup cocoa powder unsweetened
- 1 ½ cups almond flour
- ⅓ cup butter, melted unsalted
- ½ cup erythritol, powdered
Filling
- 16 oz cream cheese
- 1 cup cream, whipping
- ½ cup erythritol, powdered
- ½ teaspoon almond extract
- 1 ½ cups desiccated coconut unsweetened
Chocolate Topping
- ½ cup cream, whipping
- ½ cup chocolate chips, unsweetened low sugar chocolate
Decoration
- 9 almonds
- 2 tablespoons desiccated coconut unsweetened
Instructions
Make the Cheesecake Crust
Line a 8-inch square baking tin with parchment paper with the edges hanging over for easy removal later.
In a bowl, mix the cocoa, powdered erythritol and almond flour.
Add the butter and mix well.
Spoon the mixture into the tin and press down firmly and evenly.
Place in the fridge to firm whilst making the cheesecake filling.
Make the Cheesecake Filling
Whip the cream cheese and cream together until smooth.
Add the erythritol and almond extract. Mix well.
Gently add the coconut and stir well.
Spoon the coconut cheesecake mixture over the base and spread out evenly.
Place in the fridge to chill whilst you make the topping
Make the Chocolate Topping
Put the chocolate chips in a bowl.
Gently heat the cream and before it begins to boil, pour the cream over the chocolate chips and stand for 2 minutes.
Stir until the chocolate has melted. Allow to cool.
Assemble the Cheesecake
Pour the chocolate topping over the cheesecake and let chill in the fridge for an hour.
Decorate with the almonds and perhaps a dash of coconut too.
Cut into squares and serve.
Notes
These squares are large and can be cut smaller to reduce the net carbs.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1squareCalories: 502kcalCarbohydrates: 15gProtein: 9.6gFat: 47gFiber: 6g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Tricky
I switched the cream cheese and whipping cream ratio (I actually used cooking cream, bcs they put sugar in the whipping cream here) and it turned out great too (kinda like pudding). The taste develops a lot better after a few hours in the fridge, it's so interesting.
Reply
Angela Coleby
The swaps sound delicious!
Reply
Jacob
my picky son loved it.. I told him it is keto after.. hahah
Reply
Angela Coleby
LOL! Good move!
Reply
Dawn
Made your recipe for my keto and non keto Bible study group and they all loved it!! This recipe was soo easy to make and will definitely be making it again! Thank you!!
Reply
Angela Coleby
Delighted you all enjoyed it!
Reply
Ellen
This is so good. Easy to make.
Reply
Angela Coleby
Delighted you enjoyed the recipe!
Reply
Laura
Oh my this is so good. Thx for the recipe.
Reply
Angela Coleby
Thank you for posting!
Reply
Paula
This...was...amazing!!!! Thank you!!!
Reply
Angela Coleby
Glad you enjoyed them!
Reply
Cynthia
A portion of the Tips in the article is somewhat confusing where it states:
"As it is a no bake cheesecake, you will end up...".
In the next paragraph, it says
"This could be baked in a 8-inch springform cake tin if you wanted...".Reply
Angela Coleby
I meant to say made, not baked. Will update thanks!
Reply
