Keto Chocolate & Mint Cheesecake Fluff


Step 1In 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.

Step 2To a medium saucepan add the almond milk (or water) and sweetener. Heat up over a medium heat and let the sweetener fully dissolve.

Step 3Once hot, add the softened gelatin powder and stir until fully dissolved. Take off the heat and set aside to cool down to room temperature.

Step 4Pour the whipping cream, cream cheese and vanilla to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.

Step 5Divide the cheesecake mixture between two bowl (try to use equal amounts in both).

Step 6To the first bowl add the cocoa powder.

Step 7To 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.

Step 8Use an electric mixer and beat the chocolate mixture until well combined, and then slowly drizzle half of the cooled sweet gelatin liquid while beating.

Step 9Repeat for the mint cheesecake mixture. Once you drizzle in the gelatin liquid, the cheesecake mixture will become runny.

Step 10Pour 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.

Step 11Refrigerate for at least an hour or until fully set.

Step 12To serve, spoon into a bowl and enjoy! To store, refrigerate for up to 5 days.