Recipe For Keto Chocolate Cheesecake
In search of a rich chocolate cheesecake? This one isn't just sweet and rich; it's also low in carbohydrates, free of grains and gluten, and sugar. From its crisp cookie crust to its decadent chocolate-filled filling to its ganache topping, it is bursting with deep chocolate flavor. By looking at it or tasting it, you wouldn't be able to tell that it is keto, either.
Our low-carb chocolate cheesecake is prepared similarly to a traditional cheesecake. After combining the ingredients, you'll par-bake the crust, make the filling in a stand mixer, and then drizzle a ganache over the finished cake once it has chilled. If you don't have a springform pan, there are alternatives listed in the "tips" section. The key component to have on hand in this recipe is sugar-free chocolate chips. Lily's and ChocZero, in our opinion, are perfect for this recipe. You can easily omit that typical step of baking cheesecake because we didn't use a water bath and didn't encounter any severe cracking.
We made this cheesecake keto by using sugar-free chocolate for the topping, sugar-free chocolate for the filling, and almond flour and keto sweetener for the crust. Simple subs are all that's needed, no extract steps. This keto dessert, Death by Chocolate, is one we know you'll adore.
- Preparation: 10 mins
- Cook: 3 hrs 30 mins
- Total: 3 hrs 40 mins
- Servings: 4 servings
Chocolate Cheesecake ingredients
The Crust
almond flour, 1 1/4 cups
Cocoa powder, 1/4 cup
1/4 cup of powdered or confectioner's sugar for keto
Melted 1/4 cup unsalted butter
In order to fill
5 tablespoons of room temperature cream cheese
3 large, room-temperature eggs
1 cup of powdered or confectioners' sugar
melted 3/4 cup of sugar-free chocolate chips
Cocoa powder, 2 tablespoons
pure vanilla extract, 1 teaspoon
1/four teaspoon of salt
In order to Topping
one-third cup of heavy cream
Sugar-free chocolate chips in a cup
Steps to Make Chocolate Cheesecake
Although there are several steps in this recipe, the breakdown into manageable categories will allow you to better plan your preparation.
Develop the Crust
1. Assemble the components.
2. The oven should be preheated to 325 degrees with a rack in the middle.
3. Almond flour, cocoa powder, keto sweetener, and melted butter should all be combined in a medium bowl. Use a fork to combine ingredients until a crumbly mixture is created.
4. Push the mixture firmly into the bottom of the 9x9x3 springform pan. About 10 minutes of baking will get the crust just fragrant and set. Take out of the oven, then place aside.
Produce the Filling
1. Assemble the components.
2. Add the cream cheese to a stand mixer with the paddle attachment, and beat for two minutes at medium speed, scraping down the bowl as necessary, until it is smooth. After each addition, scrape down the bowl. Before adding the next egg, fully incorporate the first one before continuing.
3. Add the melted chocolate chips, cocoa powder, vanilla extract, salt, and keto sweetener. Beat at low speed, scraping down the bowl as necessary, until thoroughly combined.
4. The reserved crust should now receive the cheesecake filling. Transfer to the oven, and bake for about 50 minutes, or until the center is barely set. Allow to cool for 30 minutes on a rack. Before preparing the topping, refrigerate for three hours.
Prepare the Topping
1. Assemble the components.
2. Cream should be heated in a small saucepan over medium-low heat until it simmers, occasionally swirling the pan to prevent burning.
3. After adding the chocolate chips and turning off the heat, wait for five minutes. Stir the chocolate until it melts completely.
4. Pour the mixture over the chilled cheesecake in an even layer.
5. After about 30 minutes, refrigerate the cheesecake again until the topping is firm. Serve.
How To Get the Best Browned Meat
- This can be baked in a 9-inch pie plate or cake pan if you don't have a springform pan. Observe the same procedures.
- Confectioner's Swerve was employed. For every component of this recipe, we advise using confectioner's sugar. This is because it eliminates any possibility of grit or graininess.
- Here, ChocZero and Lily's chocolate chips both function well. Unless you prefer a milder chocolate flavor, we advise choosing dark or bittersweet chocolate over milk.
- When fully baked, this cake ought to feel and look exactly like a typical cheesecake. It ought to be solid but with a little jiggle in the middle.
- For best results, use ingredients at room temperature. If it's still cold, cream cheese in particular won't whip up properly.
- After adding each egg to the batter, it's crucial to scrape the sides of the bowl. Doing that after incorporating the melted chocolate is also beneficial.
- Add one tablespoon of butter or a neutral oil if you think the chocolate is too hard to work with or is too firm after melting. This will assist in its thinning.
