Description
A rich and creamy Keto Chocolate Cheesecake that is low in carbs and sugar-free, perfect for dessert lovers on a ketogenic diet.
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup sugar substitute
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar substitute
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine almond flour, cocoa powder, sugar substitute, and salt. Mix well.
- Add the melted butter to the dry ingredients and stir until the mixture resembles wet sand.
- Press the crust mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for 10 minutes. Remove and let cool.
- In a large mixing bowl, beat the softened cream cheese with sugar substitute until smooth and creamy.
- Add vanilla extract and mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and continue to mix until smooth.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes, until the center is set but still jiggles slightly.
- Turn off the oven and leave the cheesecake inside for an additional hour.
- Remove from the oven and let it cool at room temperature. Refrigerate for at least 4 hours or overnight.
- Serve chilled, and enjoy!
Notes
- For best results, refrigerate the cheesecake overnight before serving.
- You can garnish the cheesecake with whipped cream or dark chocolate shavings if desired.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1
- Sodium: 250
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 6
- Cholesterol: 80