Keto Chocolate Cheesecake is a rich, creamy, and indulgent dessert that’s perfect for anyone following a low-carb lifestyle. This cheesecake is made with a delicious almond flour crust, a velvety chocolate filling, and topped with a bit of whipped cream or sugar-free chocolate drizzle. Here’s how to make it!
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 3 tbsp cocoa powder (unsweetened)
- 1/4 cup powdered erythritol (or sweetener of your choice)
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
For the chocolate cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup powdered erythritol (or sweetener of your choice)
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 1/2 cup sugar-free dark chocolate chips (melted)
For topping (optional):
- Whipped cream (sugar-free)
- Extra sugar-free chocolate chips (melted)
- Shaved chocolate (optional)
Instructions:
1. Preheat the oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or line it with parchment paper.
2. Make the crust:
- In a mixing bowl, combine the almond flour, cocoa powder, powdered erythritol, and salt. Stir until everything is well mixed.
- Add the melted butter and vanilla extract, then mix until it forms a dough.
- Press the mixture into the bottom of the prepared springform pan, spreading it out evenly.
- Bake the crust in the preheated oven for 10-12 minutes, or until slightly firm. Remove from the oven and allow it to cool while you prepare the filling.
3. Prepare the filling:
- In a large mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy. You can use a hand mixer or a stand mixer.
- Add the powdered erythritol and vanilla extract, and beat again until well combined.
- Sift the cocoa powder into the mixture, and beat until smooth.
- Add the eggs one at a time, mixing well after each addition. Then add the melted chocolate and heavy cream, mixing until the filling is completely smooth and fluffy.
4. Assemble the cheesecake:
- Pour the chocolate cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Tap the pan gently on the counter to release any air bubbles.
5. Bake the cheesecake:
- Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set, but the center still has a slight wobble.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Afterward, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow it to set completely.
6. Serve:
- Once chilled, carefully remove the cheesecake from the springform pan.
- Optional: Top with whipped cream, extra melted sugar-free chocolate chips, or shaved chocolate for extra indulgence.
7. Enjoy:
Slice and enjoy your creamy, keto-friendly chocolate cheesecake! 🎂🍫
Tips:
- If you want an extra smooth filling, you can mix the cheesecake filling with a blender or food processor.
- To make the cheesecake even richer, consider adding a layer of sugar-free chocolate ganache on top before chilling.
- You can also experiment by adding a hint of espresso powder to intensify the chocolate flavor.
This Keto Chocolate Cheesecake is a perfect indulgence for dessert lovers who want a low-carb, guilt-free treat! 😋