Keto Chocolate Cheesecake
User Reviews
5
Keto Chocolate Cheesecake
Description
This Keto Chocolate Cheesecake starts with a crust made of almond flour, melted butter, and erythritol, baked until slightly golden. The filling mixes melted sugar-free or high-cocoa dark chocolate with mascarpone, cream cheese, powdered sweetener, vanilla, heavy cream, and a pinch of sea salt to create a thick, smooth batter. Care is taken not to overbeat with the electric whisk to preserve a creamy texture.
The filling is spread over the cooled crust and topped with a ganache made from heavy cream, butter, and sugar-free dark chocolate. Once set, the cheesecake is garnished with finely grated dark chocolate for texture contrast and extra depth of chocolate flavor. This keto-friendly dessert is low in net carbs and suitable for those monitoring carbohydrate intake.
The cake can be served chilled or left at room temperature for about an hour to soften the ganache before serving. Storage recommendations include refrigeration for up to four days or freezing for two months, with defrosting at room temperature prior to serving. Portion sizes affect the nutritional content, with options to cut into 16 or 20 slices depending on appetite and serving needs.
Ingredients
Crust
- 2 cups almond flour 200g
- 6 tablespoon butter 85g, melted
- 2 tablespoon erythritol granulated
Filling
- 14 oz chocolate or dark chocolate (85% cocoa solids minimum) 400g, sugar-free
- 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 butter 22g, unsalted
- 4.2 oz chocolate or dark chocolate (at least 85% cocoa solids), 120 g, sugar-free
- salt optional, tiny pinch
Topping
- 1 dark chocolate grated (10g, square
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
- Cut into 16 slices for about 7.2g net carbs each, or 20 slices for smaller portions with lower calories per slice.
- This cheesecake keeps refrigerated for up to 4 days or frozen for 2 months; defrost at room temperature before serving.
- Serve chilled or allow to sit at room temperature for about one hour to soften ganache and improve texture.
- Use 85% cocoa dark chocolate or sugar-free chocolate chips to maintain low net carbs.
- Drizzle with cream or sugar-free vanilla ice cream as a serving option.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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