Keto Chocolate Cheesecake Jars with Graham Cracker Crust

Step 1Prepare the Low-Carb Graham Crackers and let them cool down completely (this will take an additional 1 hour 15 minutes). Prepare all the ingredients.

Step 2Blitz the crackers in a food processor until they are crumbs, I like a bit of texture still in mine but make them as fine as you would like.

Step 3Melt the butter and mix through the cracker crumbs. (Note: I like my base in a jar to be light and crumbly, instead of packed hard. If you prefer it to be more solid you may want to add extra butter.)

Step 4Spoon the mixture into the bases of eight small jars, leaving a small amount aside to garnish, and press down. Chill until ready to fill.

Step 5Place the chocolate in a double boiler or a bowl over a pan of simmering water and melt gently. Turn off heat and leave to keep warm.

Step 6Place the cream cheese, vanilla and Swerve into a stand mixer bowl and beat until fluffy. Add the cream and the cacao and beat well.

Step 7Add the melted chocolate and mix until just combined. Spoon mixture into the jars and top with a sprinkle of the crumb mix.

Step 8Chill for an hour or two before serving, although you could serve immediately in a pinch.

Step 9Store, with the lid on, for up to one week in the refrigerator. You can cap these and take them on a picnic or have for prepped meals.