Keto Chocolate Cheesecake
User Reviews
5.0
90 reviews
Excellent
Keto Chocolate Cheesecake
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This keto chocolate cheesecake is chocolatey sugar free bliss with every mouthful. Only 20 minutes prep!
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Ingredients
Crust
- 2 cups almond flour 200g
- 6 tablespoon melted butter 85g
- 2 tablespoon Granulated Erythritol
Filling
- 14 oz sugar-free chocolate or dark chocolate (85% cocoa solids minimum) 400g
- 8.8 oz mascarpone cheese room temperature, 250g
- 4 tablespoon powdered sweetener or to taste
- 14 oz cream cheese room temperature, 400g
- 1 teaspoon vanilla extract
- 2 tablespoon heavy cream 30 ml
- Pinch of sea salt
Ganache
- ⅔ cup heavy cream 160 ml
- 1.5 tablespoon unsalted butter 22g
- 4.2 oz sugar-free chocolate or dark chocolate (at least 85% cocoa solids), 120 g
- optional tiny pinch of salt
Topping
- 1 square of dark chocolate grated (10g)
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Instructions
Crust
- Preheat the oven to 320F / 160C (electric) or 280 F / 140C (fan). Line the bottom of a cake pan with parchment paper and grease the sides to prevent sticking.
- Mix the almond flour, sweetener and butter in a bowl to form a dough. Bake for 20 - 25 minutes until slightly golden. Remove from the oven and allow to cool.
Filling
- Place the sugar free chocolate chips (or dark chocolate) in a heatproof bowl over a pan of hot water. Simmer on a low heat until melted, stirring occasionally, until glossy and smooth.
- Remove the bowl from the heat and allow to cool slightly.
- Whisk the mascarpone, cream cheese, heavy cream, sweetener, vanilla and a pinch of salt together in a bowl using an electric whisk until thick but don’t over beat. Slowly pour in the melted chocolate and fold in with a spatula to combine. If using an electric whisk, use a slow setting and don’t over-beat the filling or it will go stiff. Adjust the sweetness to taste.
- Spoon the chocolate filling onto the crust and level with a spatula.
- Chill in the fridge for at least 3 - 4 hrs or overnight until set.
Ganache
- Heat the cream and butter on a low heat until hot (but not bubbling). Turn off the heat and add the chocolate. Allow to stand for 3 - 5 minutes until melted. Stir briskly with a balloon whisk until glossy and smooth.
- Spread over the top of the cheesecake and top with grated chocolate. Option to put the cake in the fridge if you prefer a set ganache.
Notes
- Net carbs 7.2g per 1 slice of 16. As this cake is very filling, you could consider cutting into 20 servings. Then, 1 slice would be 331 calories, 14.2g total carbs and 5.8g net carbs.
- FYI - if you cut into 20 slices and used 85% chocolate instead of sugar free chocolate chips, nutrition changes to 366 calories, 7.3g net carbs per slice and 5.3g sugar.
- Serve with a drizzle of cream or sugar free vanilla ice cream.
- Storage: Fridge for up to 4 days or freezer for 2 months and defrosted at room temperature.
- You can serve this cake straight from the fridge or leave on the counter for 1 hour to soften the frosting.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Total Carbohydrates
17.8g
Protein
7.9g
(16%)
Fat
38.7g
(60%)
Saturated Fat
21.2g
(106%)
Fiber
10.6g
(42%)
Sugar
2.1g
(4%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Total Carbohydrates | 17.8g | 6% |
| Protein | 7.9g | 16% |
| Fat | 38.7g | 60% |
| Saturated Fat | 21.2g | 106% |
| Fiber | 10.6g | 42% |
| Sugar | 2.1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
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