Keto Chocolate Cheesecake
Keto Chocolate Cheesecake
Crust:
2 ½ cups almond flour
½ cup cacao powder
½ cup Swerve granulated or confectioners sweetener
1 tsp. Cinnamon
1 tsp. Cardamom (optional)
1 tsp. Sea salt
6 Tbs. butter, melted
- Preheat oven to 325F. In a medium bowl, whisk together all dry ingredients. Stir in melted butter till well combined.
- Press mixture firmly into the bottom and partially up the sides of a 9-inch springform pan. Place springform pan on top of a sheetpan. Bake 10-12 minutes, then remove and reduce oven temp to 300F.
Filling:
24 oz. full fat cream cheese, softened
½ cup Swerve granulated sweetener
½ cup Swerve confectioners sweetener
1 tsp. Vanilla extract
3 large eggs, room temp.
½ cup cacao powder
1 Tbs cinnamon
1 Tbs. cardamom (optional)
1 tsp. sea salt
⅓ cup heavy whipping cream, room temp.
- In a large bowl, beat cream cheese, sweeteners and vanilla till smooth. Beat in eggs one at a time, scraping down sides of bowl as needed.
- Beat in cacao, spices and cream until mixture is completely smooth.
- Pour filling mixture into pan over warm crust, smoothing top with spatula. Bake for 60 minutes.
- Important! DO NOT FULLY OPEN OVEN DOOR! After baking 60 minutes, turn off oven and vent slightly by placing oven mitts into upper corners of oven door. After 60 minutes of slowly cooling, remove pan from oven and let cool completely.
- Pour cooled topping over the top of cooled cheesecake. Refrigerate at least three hours or overnight.
Topping:
1 cup heavy whipping cream
½ cup Swerve confectioners sweetener
¼ cup cacao powder
½ cup Trader Joe’s cacao chips
½ tsp. Vanilla extract
- In a medium saucepan over medium heat, whisk to combine cream, sweetener and cacao powder. Add cacao chips, bring to a simmer, whisking to prevent scorching. Once chips have melted, remove from heat and stir in vanilla.
- Let cool, then pour over top of cheesecake.
Nutrition:
Serves 16. Each serving has 8.1g net carbs
Food energy: 465kcal, Total fat: 41.6g Protein: 10.1g Total Carbs: 37.8g Net Carbs:8.1g