Keto Chocolate Cheesecake
This keto chocolate cheesecake is chocolatey sugar free bliss with every mouthful. Only 20 minutes prep!
Servings: 16
Calories: 413kcal
Equipment
- 9 inch / 23 cm diameter springform pan
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)
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.
Video
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
Calories: 413kcal | Total Carbohydrates: 17.8g | Protein: 7.9g | Fat: 38.7g | Saturated Fat: 21.2g | Fiber: 10.6g | Sugar: 2.1g
