Description
Indulge in a decadent treat with this rich and creamy Keto Chocolate Cheesecake. A velvety chocolate filling sits atop a nutty almond flour crust, making this dessert a low-carb, sugar-free delight that’s perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 ½ cups almond flour
- ¼ cup cocoa powder
- ¼ cup powdered erythritol
- â…“ cup melted butter
For the Filling:
- 24 oz cream cheese (softened)
- ¾ cup powdered erythritol
- ½ cup sour cream
- 4 large eggs
- 1 tsp vanilla extract
- 6 oz unsweetened baking chocolate (melted and cooled)
- ½ cup heavy cream
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C).
- Prepare Crust: Mix almond flour, cocoa powder, powdered erythritol, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool.
- Make Filling: Beat cream cheese and powdered erythritol until smooth. Add sour cream, eggs, vanilla, melted chocolate, and heavy cream. Pour over crust.
- Bake: Bake for 50-60 minutes until center is set. Cool in oven with door cracked open, then refrigerate for at least 4 hours.
Notes
- Top with keto whipped cream or cocoa powder for extra flavor.
- Use room temperature ingredients to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 2g
- Sodium: 210mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 115mg
