These No Bake Keto Nutella Cheesecakes are like little bites of chocolate hazelnut heaven. Creamy sweet with a delicious sugar-free chocolate crust. Made with homemade low carb chocolate hazelnut spread.
Line 8 muffin cups with parchment or silicone liners.
In a medium bowl, whisk together the hazelnut flour, cocoa powder, and sweetener. Stir in oil until mixture begins to clump together. Divide the crumb mixture between prepared muffin cups and press firmly into the bottom of each.
In a large bowl, beat the cream cheese, Nutella, and sweetener together until well combined. Beat in the whipping cream and vanilla extract until smooth. Divide mixture between the muffin cups, spreading as best you can over the crusts.
Freeze for at least 2 hours, until very firm and liners can be peeled off easily. At this point, they can be kept refrigerated.
Drizzle each with a little bit of homemade Nutella.
By Carolyn Ketchum of All Day I Dream About Food