Description
This Keto Chocolate Cheesecake is a rich and creamy low-carb dessert perfect for those following a ketogenic lifestyle. Featuring a chocolate almond flour crust and a luscious cream cheese and dark chocolate filling, this cheesecake is sweetened with erythritol or monk fruit sweetener to keep it sugar-free and keto-friendly. It’s baked to perfection for a dense yet smooth texture, making it an ideal indulgence without the carb overload.
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) and grease an 8-inch springform pan with butter or coconut oil to prevent sticking.
- Mix the Crust Ingredients: In a bowl, thoroughly combine almond flour, cocoa powder, powdered sweetener, melted butter, and vanilla extract until the mixture is well incorporated and crumbly.
- Press into the Pan: Evenly press the crust mixture firmly across the bottom of the prepared springform pan to form a compact layer.
- Bake & Cool: Bake the crust for 10 minutes in the preheated oven. Remove and allow it to cool while preparing the filling, so it sets properly.
- Beat the Cream Cheese: Using a mixer, beat the softened cream cheese with powdered sweetener until the mixture is smooth and fluffy, ensuring there are no lumps.
- Incorporate the Chocolate: Add in the melted dark chocolate, cocoa powder, and vanilla extract to the cream cheese mixture and blend until everything is fully combined and smooth.
- Add the Eggs: Beat in the eggs one at a time, mixing gently after each addition. Avoid overmixing to prevent the cheesecake from cracking.
- Pour & Smooth: Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula for an even surface.
- Bake: Bake the cheesecake for 45-50 minutes at 325°F (163°C), or until the edges are set and the center still slightly jiggles when moved.
- Cool Gradually: Turn off the oven, slightly open the oven door, and let the cheesecake cool inside for 30 minutes to prevent cracking from rapid temperature change.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to fully set and develop flavor.
- Slice & Garnish: Slice the cheesecake and serve with optional sugar-free whipped cream, fresh berries, or chocolate shavings for extra indulgence.
Notes
- You can substitute almond flour with hazelnut flour for a different nutty flavor.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Do not overbeat the eggs into the batter to keep the texture creamy and to minimize cracks.
- Chilling overnight improves texture and flavor.
- Use high-quality unsweetened dark chocolate for the best taste.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
