Description
A rich and creamy keto chocolate cheesecake that is low in carbs and perfect for satisfying your sweet tooth without the guilt.
Ingredients
Scale
- 1 ½ cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1 cup granulated erythritol
- 1 teaspoon vanilla extract
- 4 large eggs
- 4 ounces unsweetened chocolate, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine almond flour, cocoa powder, erythritol, and melted butter. Mix well.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a separate bowl, beat together the cream cheese and sour cream until smooth.
- Add in the erythritol, vanilla extract, and eggs, mixing until well combined.
- Stir in the melted chocolate until fully incorporated.
- Pour the filling over the crust and smooth the top.
- Bake for 50-60 minutes, until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Chill in the fridge for at least 4 hours before serving.
Notes
- For a firmer texture, let the cheesecake set overnight.
- You can decorate with whipped cream or chocolate shavings if desired.
- This cheesecake can be stored in the freezer for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 100mg