keto chocolate cheesecake

The richest, densest, most chocolatey low carb cheesecake recipe on the planet. Your dream keto dessert recipe.

Keto Chocolate Cheesecake Recipe

almond flour

cocoa powder

Swerve Sweetener

butter (melted)

chocolate

butter

cream cheese (softened)

tsp vanilla extract

eggs (room temperature)

heavy whipping cream (room temperature)

whipping cream

oz unsweetened chocolate (finely chopped)

(For other uses, see Almond (disambiguation).)("Badam" redirects here. For some villages in Iran, see Badam (disambiguation).) The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to the Middle East, the Indian Subcontinent and North Africa. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within...

almond

Chocolate /ˈtʃɒkᵊlᵻt/ is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least...

Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production. The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH...

cream cheese

Preheat the oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the melted butter until well combined.

Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.

Crust:

In a medium saucepan over low heat, melt the dark chocolate with the butter, stirring until smooth. Set aside to let cool.

In a large bowl, beat the cream cheese until smooth. Beat in the sweetener and vanilla extract, then beat in the eggs one at a time, scraping down the beaters and sides of bowl as needed.

Beat in the cocoa powder and heavy cream until well combined, then beat in the melted chocolate until mixture is completely smooth.

Pour the filling into the pan and gently shake from side to side to even it out. Bake 55 to 60 minutes, or until the filling is mostly set but still jiggles just a little in the center.

Remove and let cool 10 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove the sides, cover tightly in plastic wrap, and refrigerate at least 3 hours.

Filling:

In a medium saucepan over medium heat, bring the cream to just a simmer, then remove from heat and add the sweetener, chopped chocolate, and vanilla. Let sit 5 minutes and then whisk until smooth.

Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.

Topping

Keto Chocolate Cheesecake is the ultimate dessert for chocolate lovers. This mouthwatering baked cheesecake has triple the chocolate for triple the fun.

Swerve Granular

chocolate (chopped)

Swerve Granular (See blog post

tbsp Swerve Confectioners

tbsp allulose (**See recipe notes)

Preheat the oven to 325ºF. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the melted butter until well combined.

Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce the oven temperature to 300ºF.

Crust

In a small saucepan over low heat, melt the unsweetened chocolate with the butter. Stir frequently until smooth, then set aside to let cool.

In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener and vanilla extract, then beat in the melted chocolate. Scrape down the beaters and the sides of the bowl to make sure no clumps of cream cheese remain.

Beat in the eggs one at a time until just barely incorporated. Then beat in the cocoa powder and heavy whipping cream until the mixture becomes smooth. Do not overbeat.

Pour the filling into the pan and gently shake from side to side to even it out. Tap lightly on the counter to release any air bubbles. Bake in the center of the oven for 50 to 60 minutes, or until the filling is mostly set but still jiggles just a little in the center.

Remove and let cool to room temperature, then run a sharp knife around the inside of the pan to loosen the sides. Cover tightly and refrigerate for at least 3 hours. 

Filling

In a medium saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt, then add the sweetener and vanilla extract and whisk until smooth.

Pour over the top of the chilled cheesecake, allowing some to drip down the sides. You can also use an offset spatula to cover the sides with some of the ganache.

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Keto Chocolate Cheesecake Recipe

Keto Chocolate Cheesecake Recipe

Top 2 keto chocolate cheesecake recipes from across the web

The most viewed keto chocolate cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Keto Chocolate Cheesecake Recipe

Keto Chocolate Cheesecake Recipe

The most viewed keto chocolate cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine