Almond Butter Cacao Crust Cheesecake {Grain-Free, Keto-Friendly}

By Sara McGlothlin

I made my first keto cheesecake for my 37th birthday, and it was love at first bite. That was before I had created my Empower Bar Baking Mix, so there were a few extra steps in making the crust. It was so gratisfying (wink, wink) to make the crust in under three minutes using the Empower Bar Cacao baking mix. The filling comes together quickly as well – no need to soak cashews over night!

When planning a dessert to bring to my husband’s hometown for the holidays, I immediately thought of the cheesecake I baked for my birthday. With a slight substitution (I used almond butter instead of peanut butter), and the ease of using the Empower Bar Cacao baking mix, I was able to make this the day before we left, even amidst the holiday chaos that comes with having to prepare for a six hour Christmas car trip with a toddler. I’m happy to report it traveled well and was enjoyed by all!

In fact, I loved it so much I baked another one upon the return home. That is the beauty of blood sugar balance – when practiced in a sustainable way, there is no need to swear off sweets to “get back on track.” I have enjoyed a small slice of this cheesecake after dinner for a week straight, and my blood sugar remains in check (I wear a continuous glucose monitor, so I see for myself first-hand!).

If that is getting a little too in the nutritional weeds for you, just know that this cheesecake will serve your taste buds and metabolism!

Almond Butter Cacao Crust Cheesecake {Grain-Free, Keto-Friendly}

A subtle twist on my original peanut butter cheesecake using almond butter instead. Easy to make with the Gratisfied Empower Bar Cacao baking mix. A dessert that will serve your taste buds and metabolism. Grain-free and keto-friendly. Make it nut-free with peanut butter or seed butter.
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chill Time 4 hours
Total Time 5 hours 55 minutes
Course Dessert
Servings 10 servings


  • High-speed blender or food processor
  • 8-inch spring form cake pan
  • Mixing bowls


For the crust

  • 1 Empower Bar Cacao baking mix pouch see note
  • 1/3 cup melted coconut oil
  • 1/3 cup liquid sweetener maple syrup of monk fruit maple syrup (Lakanto brand)

For the cheesecake filling

  • 1 8-oz package cream cheese softened to room temperature
  • 1 cup sour cream softened to room temperature
  • 3 eggs beaten
  • 3/4 cup creamy almond butter
  • 3/4 cup granulated erythritol or granulated sweetener of choice
  • 2 teaspoons vanilla extract


  • Preheat the oven to 325°F. Spray an 8-inch round springform cake pan with cooking spray and line the bottom with parchment paper.
  • Make the crust. In a small bowl, whisk together the melted coconut oil and liquid sweetener. Add the Empower Bar Cacao baking mix to a large bowl. Pour the wet ingredients into the bowl with the baking mix, and use a spatula to mix until a dough is formed. Press the dough evenly into the bottom of the cake pan until it covers the bottom to all sides. Set aside.
  • Make the filling. In a high-speed blender, add the cream cheese, sour cream, eggs, almond butter, erythritol (or granulated sugar or choice), and vanilla extract. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
  • Pour the filling into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pull away” from the edges of the cake pan (cheesecake should still “jiggle” and the middle may appear darker, but will set as it cools). Turn the oven off, and open the oven door slightly, and keep the cake in the oven for an additional 30 minutes. Then remove the cake from the oven and allow the cake to cool at room temperature for at least 1 hour before transferring to the refrigerator for at least 3 hours (or ideally overnight) to completely set.
Keyword Gluten-free, Grain-free, Keto-friendly, Soy-free, Tree Nut-Free Option