Keto Chocolate Cheesecake

Name: Keto Chocolate Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 16 Servings
Ingredients: 2 cups superfine almond flour; 1/4 teaspoon ground cinnamon; 3 Tablespoons monk fruit; 7 tablespoons butter; 1/3 cup cocoa powder; 8 ounce Dark Chocolate Bar - 55% cocoa; 3 packages; 1/4 teaspoon salt; 3/4 cup sugar alternative; 1/4 cup sour cream; 1 1/2 teaspoons vanilla extract; 3 large eggs; Whipped Cream

User Reviews

4.5

30 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr
Additional Time:
10 mins
Total Time
1 hr 35 mins
Servings
16 Servings
Calories
292 kcal
Course
Dessert
Cuisine
American

Keto Chocolate Cheesecake

Isaac Gonzales

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Decadent creamy chocolate cheesecake with a grain free chocolate crust. This keto sugar free cheesecake is rich with all the flavor you would expect from a traditional cheesecake recipe.

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Ingredients

Servings

Chocolate Crust

2 cups superfine almond flour
1/4 teaspoon ground cinnamon
3 Tablespoons monk fruit
7 tablespoons butter melted and cooled
1/3 cup cocoa powder unsweetened

Chocolate Cheesecake Filling

8 ounce Dark Chocolate Bar - 55% cocoa 35% sugar alternative
3 packages 8 ounce each cream cheese, room temperature
1/4 teaspoon salt
3/4 cup sugar alternative
1/4 cup sour cream room temperature
1 1/2 teaspoons vanilla extract
3 large eggs room temperature
Whipped Cream garnish

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Instructions

For The Crust

Pre-heat the oven to 325°F and assemble a 9" springform pan.
In a mixing bowl, combine the almond flour, sweetener, cinnamon until well blended. Add the cooled butter and mix with a rubber spatula until all ingredients are moist.
Add to the springform pan and distribute the crust evenly on the bottom and up the sides of the pan.
Bake until set for about 10-12 minutes. Remove from oven and cool on baking rack.
Reduce oven temperature to 300°F.

For The Filling

In a large mixing bowl combine the cream cheese, salt sugar and beat until smooth and fluffy.
Add the sour cream, vanilla and cooled chocolate. Mix well.
Add the eggs one at a time beating until combined into mix.
Pour into the crust and spread batter evenly.
Place springform pan on a baking sheet with a small ramekin or ovenproof with water (helps add moisture and prevents cracking).
Bake for 60-70 minutes or until the center is jiggles slightly when gently shaken.
Place on a cooling rack and let cool at room temperature.
Cover and refrigerate at least 4 hours. Overnight is best.
Remove outer ring of springform pan.
Slice and serve with whipped cream.

Nutrition Information

Show Details

Serving 1g Calories 292kcal (15%) Carbohydrates 9.9g (3%) Protein 6g (12%) Fat 28.2g (43%) Saturated Fat 16.6g (83%) Polyunsaturated Fat 10g Fiber 4.6g (18%) Sugar 0.2g (0%)