Description
A quick and delicious keto chocolate cheesecake that is sugar-free and perfect for dessert lovers.
Ingredients
Scale
- 2 cups almond flour (200g)
- 6 tablespoons melted butter (85g)
- 2 tablespoons granulated erythritol
- 14 oz sugar-free chocolate or dark chocolate (400g)
- 8.8 oz mascarpone cheese (250g)
- 4 tablespoons powdered sweetener or to taste
- 14 oz cream cheese (400g)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (30 ml)
- Pinch of sea salt
- â…” cup heavy cream (160 ml)
- 1.5 tablespoons unsalted butter (22g)
- 4.2 oz sugar-free chocolate or dark chocolate (120g)
- Optional tiny pinch of salt
- 1 square of dark chocolate grated (10g)
Instructions
- Preheat the oven to 320F / 160C (electric) or 280F / 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.
- Place the sugar-free chocolate chips (or dark chocolate) in a heatproof bowl over a pan of hot water. Simmer on 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.
- Spoon the chocolate filling onto the crust and level with a spatula.
- Chill in the fridge for at least 3 – 4 hours or overnight until set.
- Heat the cream and butter on 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.
Notes
- Net carbs 7.2g per 1 slice of 16.
- Consider cutting into 20 servings for smaller portions.
- Storage: Fridge for up to 4 days or freezer for 2 months.
- Serve with a drizzle of cream or sugar-free vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 413
- Sugar: 2.1g
- Fat: 38.7g
- Saturated Fat: 21.2g
- Carbohydrates: 17.8g
- Fiber: 10.6g
- Protein: 7.9g