Description
This keto chocolate cheesecake is a chocolate lover's dream! A small slice of this triple layer of deep, rich chocolate dessert satisfies all your sweet cravings!
Ingredients
Crust
- 1 cup fine almond flour, sifted
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar substitute
- 1/2 teaspoon chocolate extract, optional
- 1/4 teaspoon espresso powder, optional
- 1/4 cup butter, melted
Filling
- 6 oz. sugar free dark chocolate, chopped in small pieces *
- 2 teaspoons coconut oil or butter
- (3) 8 oz. packages cream cheese, softened
- 1 cup granulated sugar substitute *
- 4 large eggs, room temperature
- 1/2 cup sour cream, room temperature*
- 3 tablespoons dark cocoa powder
- 1/2 teaspoon vanilla
- 1/2 teaspoon chocolate extract *optional
- 1/2 teaspoon espresso powder * or finely ground instant coffee
Ganache Topping
- 2 oz. sugar free chocolate, chopped ( I used Choc Zero)
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla
Instructions
Crust
- Preheat oven to 350°F. Boil 4 cups of water and pour into a large casserole or pan placed on bottom of oven floor. * Spray a 9" springform pan with non-stick baking spray.
- Stir together the almond flour, sweetener, butter, cocoa powder and extracts.
- Press the crust mixture into the bottom of pan. Use a fork and poke a few holes into the crust to prevent bubbles. Bake for 10 minutes and remove pan to cool while making filling.
- Using a microwave-safe bowl, melt the chocolate and coconut oil in a microwave in short 30 second increments, stirring until smooth.*Cool.
- Beat softened cream cheese for 30 seconds, add sweetener and extracts. Beat for another minute, then scrape the sides and bottom of bowl.
- Add eggs, one at a time, mix on medium speed just until fully combined. Beat in sour cream and melted chocolate and espresso until batter is smooth, about 30-60 seconds.
- Pour filling into springform pan, tap it gently on counter to remove any air bubbles and smooth top with spatula or butter knife.
- Place on rack above the pan of water.
- Bake for 1 hour or until edges are set and center has a slight jiggle. Leave the oven door cracked open an inch or two and leave cheesecake in for another hour to slowly cool down.
- Remove to cooling rack and carefully slide a butter knife around the edge of pan and unlock the springform pan. Let cheesecake fully cool then refrigerate for at least 2-3 hours.
Ganache Topping
- In a glass bowl, Melt chocolate in microwave in 30 second increments. Add the extract and heavy cream, stir until smooth.
- Pour over the center top of cheesecake. You can let the ganache concentrate in the center as I show or let it drip down the sides.
- I used a stencil and powdered sugar substitute and raspberries as an optional design for the cheesecake.
Notes
*You can substitute low sugar Greek yogurt for the sour cream, but it will change the carb count.
* I prefer to use a combination of sugar free sweeteners such as Swerve and Allulose. Doing so mimics regular sugar's flavor and lessens any aftertaste.
*Instead of sugar free chocolate bars, you can use sugar free dark chocolate chips.
*Placing a pan of hot water on the bottom of oven allows steam to rise up to the cheesecake and allow it to bake slowly and evenly, helping to avoid cracks.
*You can also melt the chocolate in a small saucepan over low heat, stirring until smooth.
*Nutrition is calculated without the raspberries.