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Keto Chocolate Cheesecake

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Indulge in this Keto Chocolate Cheesecake, a rich and velvety dessert that’s low in carbs, gluten-free, and sugar-free. Made with almond flour crust and a luscious chocolate cream cheese filling, this decadent treat is perfect for any occasion while keeping your macros in check!

  • Total Time: 5 hours 5 minutes
  • Yield: 10 slices

Ingredients

For the Crust:

  • 1 ½ cups almond flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup powdered erythritol or monk fruit sweetener
  • 5 tablespoons melted butter
  • 1 teaspoon vanilla extract

For the Chocolate Cheesecake Filling:

  • 16 oz cream cheese, softened
  • ½ cup powdered erythritol or monk fruit sweetener
  • ½ cup heavy whipping cream
  • 4 oz unsweetened dark chocolate, melted
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions

Prepare the Crust:

  1. Preheat the Oven: Set to 325°F (163°C). Grease an 8-inch springform pan with butter or coconut oil.
  2. Mix the Crust Ingredients: In a bowl, combine almond flour, cocoa powder, powdered sweetener, melted butter, and vanilla extract until well mixed.
  3. Press into the Pan: Spread the mixture evenly across the bottom of the springform pan, pressing firmly.
  4. Bake & Cool: Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.

Make the Cheesecake Filling:

  1. Beat the Cream Cheese: In a large bowl, beat cream cheese and powdered sweetener until smooth and fluffy.
  2. Incorporate the Chocolate: Add melted chocolate, cocoa powder, and vanilla extract, mixing until fully combined.
  3. Add the Eggs: Beat in one egg at a time, mixing until just combined. Do not overmix.
  4. Pour & Smooth: Pour the batter over the pre-baked crust, smoothing the top.

Bake the Cheesecake:

  1. Bake: Place in the oven and bake for 45-50 minutes, or until the edges are set and the center slightly jiggles.
  2. Cool Gradually: Turn off the oven and leave the door slightly open for 30 minutes before transferring the cheesecake to the fridge.
  3. Chill: Refrigerate for at least 4 hours (or overnight) before slicing and serving.

Serve & Enjoy:

  1. Slice & Garnish: Serve with sugar-free whipped cream, fresh berries, or chocolate shavings for extra indulgence!

Notes

  • Nut-Free Crust: Use sunflower seed flour instead of almond flour.
  • No-Bake Version: Skip the oven and freeze for a firmer, chilled cheesecake.
  • Dairy-Free Option: Use dairy-free cream cheese and coconut cream instead of heavy cream.
  • Mocha Flavor: Add 1 teaspoon espresso powder to enhance the chocolate richness.
  • Extra Toppings: Drizzle with sugar-free chocolate ganache or top with toasted almonds.
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://sophiasplate.com/keto-chocolate-cheesecake/