20g sweetener or sugar (if you are using a high % chocolate you might require a little more sweetener.)
20g coconut sugar (you can miss this out but I like to use it and recommend it)
1 tsp vanilla essence (or use ½ tsp vanilla bean)
2 large eggs
Instructions
Preheat oven to 180°C / 350°F
You will start making the base. Place the ground almonds, butter and sweetener in a bowl with a pinch of salt. Massage ingredients to breadcrumbs and continue until sticking together.
Press into the bottom of a spring bottom cake pan and fork 3-4 times. I use an 18cm round cake tin.
Place in the oven for 8-10 minutes until golden at the edges and firm.
While the base is cooking, make the filling.
You can take the base out for a few minutes if needed while you make the filling.
Into a food processor or a mixing bowl, place the cream cheese, coconut milk, sweetener / sugar, vanilla essence and large eggs.
Whisk together well to a custard like consistency.
Melt the chocolate.
Carefully add it in whilst whisking the cream cheese mix.
Add in 2 tbsp cocoa powder.
Mix.
If you are happy to do so, then please taste the mixture. If it requires more powdered sweetener then please add now.
Pour onto of the base and place in the oven for 45 minutes. Turn off the oven and leave it in there for a further 30 minutes. Remove from the oven. It will still have a little wobble to it but don't worry, just place it straight in the fridge until cold.
Decorate and enjoy.
Notes
Based on ingredients suggested (including coconut sugar). If you take out the coconut sugar and just use sweetener then it will work out at around 5.5g per slice.
I use powdered erythritol which I buy in bulk from NKDLiving.