Description
This decadent cheesecake is a keto-friendly dessert that’s rich and satisfying.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup cocoa powder
- 1/2 cup erythritol
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 24 ounces cream cheese, softened
- 3/4 cup erythritol
- 3 large eggs
- 1/2 cup heavy cream
- 1 cup dark chocolate, melted
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix almond flour, cocoa powder, erythritol, and melted butter to form the crust.
- Press the mixture into the bottom of a springform pan and bake for 10 minutes.
- In another bowl, beat the cream cheese until smooth, then add erythritol, eggs, heavy cream, melted dark chocolate, and vanilla extract.
- Pour the filling over the crust and bake for 60 minutes.
- Remove from the oven and let it cool before refrigerating for at least 4 hours.
- Before serving, sprinkle with sea salt on top.
Notes
- For best flavor, let the cheesecake chill overnight.
- Can be topped with additional melted dark chocolate or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg