Keto Chocolate Cheesecake
Make your meal more complete with this keto chocolate cheesecake as a dessert. Filled with unsweetened baking chocolate, cream cheese, powdered monk fruit sweetener and vanilla extract, this dessert is bound to satisfy your appetite as well as your cravings for cheesecake. Let’s check out the recipe!
Keto Chocolate Cheesecake
Course: DessertCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
10
minutesCooking time
2
hoursCalories
238
kcalMake your meal more complete with this keto chocolate cheesecake as a dessert.
Ingredients
- For the crust
1 3/4 cup blanched almond flour
3 tbsp cocoa powder
3 tbsp monk fruit erythritol blend
1/3 cup butter, melted
1 tsp vanilla extract
- For the filling
8 oz unsweetened baking chocolate
24 oz cream cheese, softened at room temperature
1 1/4 cup powdered monk fruit sweetener
1 tsp vanilla extract
Directions
- In a large bowl, combine almond flour, cocoa powder, and erythritol. Mix well.
- In a small bowl, add melted butter and vanilla and stir to combine. Add in almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until set.
- Line the bottom of a 9-inch (23 cm) spring-form pan with parchment paper. Press dough into the bottom of the pan. Keep in the refrigerator.
- Melt unsweetened chocolate in the microwave or a double boiler on the stove; stirring occasionally. Set aside to cool.
- Use a hand mixer at medium-low speed to beat together cream cheese, powdered sweetener and vanilla extract, until fluffy and uniform. Beat in the vanilla.
- Once chocolate has cooled to warm, beat into cream mixture at medium-low speed.
- Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours, until set.
Notes
- Top the cake with some grated dark chocolate and fresh fruits if you prefer. Enjoy!