Don’t be fooled by the name. There’s no guacamole lurking in these little bowls of pudding – only slightly “Mexican” spiced, chocolatey heaven.
You’d never be able to tell these cheesecakes were low in carbs but for the lack of headache-inducing sweetness. Of course, if you have a massive sweet tooth, feel free to add as much stevia as you see fit!
This recipe can be gluten-free, grain-free, and egg-free.
Serves 2
Preparation time: 15 minutes (plus chilling)
Cooking time: 5 minutes
Ingredients:
– 2 Tablespoons butter
– 1/4 cup almond meal
– 1 teaspoon granulated stevia of choice
– 125 grams cream cheese
– 2 Tablespoons cocoa powder
– 1/2 teaspoon vanilla essence
– 1/2 teaspoon cinnamon
– 1/4 teaspoon chilli powder, or to taste (start with a pinch then add more as desired!)
– 1/4 cup sour cream
– 1 Tablespoon granulated stevia of choice, extra (to taste)
– 1/3 cup cream
– 1 Tablespoon cocoa powder, extra
– 1 Tablespoon coconut oil, melted
Method:
1. Over a medium heat on your stove, melt the butter in a small frying pan. Add the almond meal and teaspoon of stevia. Cook, stirring, until golden. Spread out on a plate and place in the freezer.
2. Meanwhile, place the cream cheese, vanilla, spices, sour cream, and extra stevia in a food processor. Process until smooth, scraping the sides with a rubber spatula as necessary. Pour in the cream and blitz until smooth. Taste and adjust the chilli/ stevia as desired.
3. Sprinkle half the almond crumble between two small bowls or ramekins. Divide the cheesecake mixture between the bowls, then scatter over the remaining crumble. Transfer to your freezer for at least 30 minutes to chill.
4. To serve, mix together the remaining cocoa and coconut oil until smooth. Drizzle this over the cheesecakes, serve, and enjoy! 🙂