Mix the almond flour and butter in a bowl to form a dough. Use parchment paper to line the bottom of a 9 inch / 23cm loose bottom cake tin or springform pan and grease the sides to prevent sticking. Press the mix into the base. Bake for 20 - 25 minutes until slightly golden. Remove from the oven and allow to cool.
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, 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 mix onto the base and smooth the top with a spatula.
Chill in the fridge for at least 3 - 4 hrs or overnight until set.
Heat the cream and butter / coconut oil on a low heat until hot (but not bubbling). Turn off the heat and add the dark chocolate / sugar free chocolate chips and allow to stand for 3 - 5 minutes. 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.
Serve with a drizzle of cream, Greek yoghurt, coconut yoghurt or sugar free vanilla ice cream.Storage: Fridge for up to 4 days or freezer for 2 months and defrosted at room temperatureYou can serve this cake straight from the fridge or leave on the counter for 1 hour to soften the frosting. 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.