Keto Chocolate Cheesecake

This Keto Chocolate Cheesecake is a decadent, rich, and creamy dessert that will satisfy your sweet tooth without kicking you out of ketosis. Made with a crunchy almond flour crust and a velvety chocolate filling, this cheesecake is as indulgent as it is healthful.

Course Desserts

Cuisine American

Keyword Keto Cheesecake, keto chocolate dessert, low carb dessert, sugar-free chocolate cheesecake

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 320kcal

Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula

Ingredients

Crust

1 ½ cups almond flour 150g
¼ cup unsweetened cocoa powder 22g
¼ cup granular erythritol 48g
⅓ cup unsalted butter, melted 76g

Filling

24 oz cream cheese, softened 680g
1 cup powdered erythritol 192g
3 large eggs
½ cup sour cream 115g
1 teaspoon vanilla extract 5ml
½ cup unsweetened cocoa powder 45g
3.5 oz dark chocolate, at least 70% cocoa, melted 100g

Instructions

Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lightly greasing it or lining it with parchment paper.
Start with the crust: Combine almond flour, cocoa powder, and granular erythritol in a mixing bowl. Add the melted butter and mix until a crumbly dough forms.
Press the dough into the bottom of the prepared springform pan, creating an even layer. Bake for about 10 minutes, then remove from the oven and let cool.
For the filling, beat the softened cream cheese and powdered erythritol together in a large bowl until smooth and creamy.
Add the eggs one at a time, fully incorporating each before adding the next. Stir in the sour cream and vanilla extract.
Sift in the cocoa powder to avoid lumps and mix until well combined. Fold in the melted dark chocolate until the mixture is uniform.
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake for 45 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours, preferably overnight.
Once chilled, release the cheesecake from the springform pan, slice, and serve.

Notes

Ensure all ingredients are at room temperature to avoid lumps in the batter.

The cheesecake can be stored in the refrigerator for up to 5 days.

For a garnish, consider a dollop of whipped cream or a few raspberries for a pop of color and flavor.

The nutritional information is provided as a courtesy and can vary depending on the exact ingredients used.

Nutrition