Description
This Keto Chocolate Cheesecake is a rich, creamy dessert perfectly suited for low-carb lifestyles. Featuring an almond flour chocolate crust and a smooth, chocolate-infused cream cheese filling, it’s a decadent treat without the sugar overload. Ideal for keto dieters or anyone craving a luscious chocolate cheesecake with minimal carbs.
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 thoroughly with butter or coconut oil to prevent sticking.
- Mix the Crust Ingredients: In a mixing bowl, combine almond flour, cocoa powder, powdered erythritol or monk fruit sweetener, melted butter, and vanilla extract. Stir until the mixture is well incorporated and crumbly.
- Press into the Pan: Evenly press the crust mixture into the bottom of the greased springform pan, ensuring it is firmly compacted for a stable base.
- Bake & Cool: Bake the crust for 10 minutes until set. Remove from oven and allow it to cool while you prepare the filling to avoid sogginess.
- Beat the Cream Cheese: In a large bowl, use a mixer to beat the softened cream cheese together with powdered erythritol or monk fruit sweetener until the mixture is smooth and fluffy, eliminating lumps.
- Incorporate the Chocolate: Add the melted unsweetened dark chocolate, unsweetened cocoa powder, and vanilla extract to the cream cheese mixture. Mix thoroughly until the batter is uniform and chocolatey.
- Add the Eggs: Beat in the eggs one at a time, mixing gently after each addition. Avoid overmixing to maintain a silky texture.
- Pour & Smooth: Pour the cheesecake batter over the pre-baked crust in the springform pan. Smooth the top with a spatula to create an even layer.
- Bake: Place the pan in the oven and bake for 45 to 50 minutes. The edges should be set, but the center will still jiggle slightly when moved—this ensures creamy consistency.
- Cool Gradually: Turn off the oven and crack open the door slightly. Leave the cheesecake inside for 30 minutes to cool gradually to prevent cracking.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to allow it to set completely for clean slicing.
- Slice & Garnish: Once chilled, slice into 10 servings. Optionally garnish with sugar-free whipped cream, fresh berries, or chocolate shavings for extra indulgence before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overmix eggs into the filling to prevent cracks or a dense texture.
- Gradual cooling in the oven helps prevent cheesecake cracks.
- Use a springform pan for easy removal and neat presentation.
- Sweeteners like erythritol or monk fruit keep this recipe keto-friendly.
- Store leftovers covered in the fridge for up to 5 days.
