Description
This Keto Chocolate Cheesecake is a rich and creamy dessert perfect for those following a low-carb or ketogenic lifestyle. It features a chocolate almond crust and a luscious chocolate-flavored cream cheese filling, baked to perfection and chilled for a silky texture. Sweetened with erythritol or monk fruit, this cheesecake offers indulgence without the sugar, making it ideal for keto dieters and chocolate lovers alike.
Ingredients
Scale
Crust
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup powdered erythritol or monk fruit sweetener
- 5 tablespoons melted butter
- 1 teaspoon vanilla extract
Filling
- 16 oz cream cheese, softened
- ½ cup powdered erythritol or monk fruit sweetener
- ½ cup heavy whipping cream
- 4 oz unsweetened dark chocolate, melted
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C). Grease an 8-inch springform pan with butter or coconut oil to prevent sticking and ensure easy removal of the cheesecake.
- Mix the Crust Ingredients: In a mixing bowl, combine the almond flour, unsweetened cocoa powder, powdered sweetener, melted butter, and vanilla extract. Stir well until all ingredients are fully incorporated into a crumbly but pressable mixture.
- Press into the Pan: Evenly spread the crust mixture across the bottom of the prepared springform pan. Press firmly to form a compact and even base that will hold together during baking.
- Bake & Cool: Bake the crust in the preheated oven for 10 minutes to set. Once done, remove it from the oven and allow it to cool while you prepare the filling.
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese together with the powdered sweetener until the mixture is smooth and fluffy, ensuring no lumps remain.
- Incorporate the Chocolate: Add the melted dark chocolate, unsweetened cocoa powder, and vanilla extract to the cream cheese mixture. Mix thoroughly until the chocolate is fully combined, creating a rich and smooth batter.
- Add the Eggs: Beat in the eggs one at a time, mixing until just combined after each addition. Be careful not to overmix to maintain the cheesecake’s creamy texture.
- Pour & Smooth: Pour the chocolate cream cheese batter evenly over the cooled crust in the springform pan. Smooth the surface with a spatula to create an even top layer.
- Bake: Place the pan in the oven and bake for 45-50 minutes. The cheesecake edges should be set, while the center will still have a slight jiggle, indicating it is perfectly baked.
- Cool Gradually: Turn off the oven and crack the door open slightly. Leave the cheesecake in the oven for 30 minutes to cool slowly, helping to prevent cracks on the surface.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight. This step is crucial for the cheesecake to set properly and develop its flavors.
- Slice & Garnish: Once chilled, slice the cheesecake and serve. Optionally, garnish with sugar-free whipped cream, fresh berries, or chocolate shavings for a decadent touch.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use a springform pan for easy removal of the cheesecake without damaging it.
- Allow the cheesecake to cool gradually in the oven to minimize cracking.
- For best results, chill the cheesecake overnight before serving.
- Sweeteners like erythritol or monk fruit keep the recipe keto-friendly and sugar-free.
- If desired, decorate with keto-friendly toppings such as nuts or sugar-free syrups.
