Making low carb chocolate cheesecake

First, line the springform pan for the low carb chocolate cheesecake with parchment paper or grease it well. Then, make the low carb almond cookies or take cookies of your choice and crumble them after they have cooled. Melt the butter in a saucepan and add the cookie crumbs to the melted butter. Press the cookie crumbs against the bottom of the springform pan, creating the base for the low carb chocolate cheesecake.

Next, soak the gelatine sheets in cold water for at least 5 minutes. Whip the heavy cream together with Steviala Kristal Sweet and vanilla extract until stiff. Gently mix the cream cheese and cocoa powder into the whipped cream. Meanwhile, melt the Dark Chocolate Melties using a double boiler, and in another pan, warm the yogurt with the gelatine sheets until completely dissolved. Then, add both to your whipped cream/cream cheese mixture and stir well until you have a smooth mixture. Finally, add the lemon juice and stir again until fully incorporated. Pour the filling into the springform pan and refrigerate the low carb chocolate cheesecake for at least 3 hours.