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This light and airy keto dessert is spooky and pretty at the same time. The beautiful black-green marble effect is achieved by combining black chocolate cheesecake with green mint swirls. Similar to this Fluffy Keto Strawberry Cream, this low-carb dessert is no bake and there's no crust.
If you're not a fan of mint, simply skip the peppermint extract to get a basic vanilla flavoured green cheesecake swirl. You could use other flavours such as orange or almond extract.
Depending on the green food colouring you'll be using, you'll need anything from a few drops up to a tablespoon. I used natural green spirulina colouring which is not as vibrant so used about 2 teaspoons. Instead of food colouring you could use spirulina powder or even some matcha powder.
Just like in these Halloween Cheesecake Keto Brownies, I used black cocoa powder which is brilliant for making spooky treats. If you can't find black cocoa powder, swap with up to 4 tablespoons of Dutch process cocoa powder instead.
Hands-on Overall
Serving size about 130 g/ 4.5 oz
Nutritional values (per serving, about 130 g/ 4.5 oz)
Net carbs3.9 grams
Protein5 grams
Fat31.4 grams
Calories311 kcal
Calories from carbs 5%, protein 6%, fat 89%
Total carbs5.3 gramsFiber1.4 gramsSugars3.2 gramsSaturated fat19.9 gramsSodium118 mg(5% RDA)Magnesium25 mg(6% RDA)Potassium153 mg(8% EMR)
Ingredients (makes 8 servings)
Instructions
- In a small cup or bowl, sprinkle the gelatin over 1/4 cup (60 ml) cold water and let stand for a couple minutes to soften.
- To a medium saucepan add the almond milk (or water) and sweetener. Heat up over a medium heat and let the sweetener fully dissolve.
- Once hot, add the softened gelatin powder and stir until fully dissolved. Take off the heat and set aside to cool down to room temperature.
- Pour the whipping cream, cream cheese and vanilla to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.
- Divide the cheesecake mixture between two bowl (try to use equal amounts in both).
- To the first bowl add the cocoa powder.
- To the second bowl add the green food coloring and peppermint extract. Depending on the type of food colouring and the desired effect, you will need anything between a few drops up to a tablespoon.
- Use an electric mixer and beat the chocolate mixture until well combined, and then slowly drizzle half of the cooled sweet gelatin liquid while beating.
- Repeat for the mint cheesecake mixture. Once you drizzle in the gelatin liquid, the cheesecake mixture will become runny.
- Pour the chocolate cheesecake mixture into a container or a pie dish, followed by the mint mixture. Use the other side of a spatula to create swirls.
- Refrigerate for at least an hour or until fully set.
- To serve, spoon into a bowl and enjoy! To store, refrigerate for up to 5 days.
Ingredient nutritional breakdown (per serving, about 130 g/ 4.5 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 1.2 g | 0 g | 5 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 2 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.6 g | 1.1 g | 22.8 g | 220 kcal |
| Cream cheese, soft (full-fat) |
| 0.9 g | 2 g | 7.9 g | 70 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 4 kcal |
| Cocoa powder, black, unsweetened |
| 0.7 g | 0.7 g | 0.5 g | 8 kcal |
| Green Food Coloring |
| 0 g | 0 g | 0 g | 0 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 1 kcal |
| Total per serving, about 130 g/ 4.5 oz |
| 3.9 g | 5 g | 31.4 g | 311 kcal |
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