This recipe fills two 5 inch mini springform pans. You can use one big pan but know it will add about 10 to 15 minutes on to your baking time.
Prepare the springform pans by placing a piece of parchment paper on top of the bottom part of the pan. Reassemble the pan by placing the side of the pan on top of the parchment paper round. I hold down the parchment paper so it sinks into the bottom of the pan.
Trim the excess parchment paper that's around the bottom of the pan with a pair of scissors.
Set the springform pans aside and start making the chocolate crust, if using.
To make the crust, add 1 cup of almond flour, 3 tbs cocoa powder, salt, and monkfruit. Mix it until it's fully combined.
Melt 3 tbs of butter in the microwave for about 1o to 15 seconds and add it to the chocolate crust. Mix well until the butter is fully mixed in.
Pour half the chocolate crust into each prepared springform pan and use a cup to press down the crumbles until they have compacted into the springform pan.
In a small microwave safe bowl, add the Lily's chocolate chips and the coconut oil. Cook it on high for only 20 to 30 seconds. The chips wont appear melted but the coconut oil will be melted. Use a spoon to mix the chips until they all melt together. Add it back to the microwave for another 15 seconds but only if needed. Don't overcook the chocolate.
Pour half the melted chocolate into the bottom of the springform pan on top of the chocolate cereal crust. Set it aside to cool.
In a large bowl, add the room temperature cream cheese. Use a hand mixer and whip it on high speed until it's smooth.
Add the monkfruit, sour cream, and eggs to the cream cheese and mix it until it's all incorporated and has a smooth texture.
Add the peppermint extract, chocolate extract and food coloring. Mix it with a spoon until it's fully incorporated and the color is even. Add more green food coloring if you want a darker green color.
Divide the batter into two equal parts and add it to each mini springform pan.
Bake it at 325 degrees for about 35 minutes until the top is a little golden brown color.
Remove it from the oven and allow it to cool at room temperature for about 30 minutes and then you can put it in the refrigerator.
All the cheesecakes to completely cool before making the chocolate topping.
Remove the chilled cheesecakes from the springform pans and place them on a cake platter.
In a microwave safe bowl, add the Lily's chocolate chips and the coconut oil.
Microwave it on high for about 20 to 30 seconds and stir. Repeat until the chips have fully melted but be careful not to overcook the chocolate. Stir the chips to make sure they are melting. They will look solid until you stir them.
Allow the chocolate to cool for about 2 to 3 minutes and then pour it on top of the Keto Grasshopper Cheesecakes!
Voila! You're done!
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Notes
If you are using a bigger springform pan be sure to add about 10 to 15 minutes bake time.Each pan has 4 slices making the servings 8 total for both pans. Each slice is 5 g net carbs! *we didn't include the cereal crust since it's optional. You can use a granola or almond flour crust if you want.