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Decadent Keto Chocolate Cheesecake in 5 Easy Steps

keto chocolate cheesecake
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A rich and creamy low-carb cheesecake with a chocolate twist, perfect for keto diets.

Ingredients

Scale
  • 2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup powdered erythritol
  • 1/3 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup powdered erythritol
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup sugar-free dark chocolate chips

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Mix almond flour, cocoa powder, 1/4 cup erythritol, and melted butter to form the crust.
  3. Press the crust mixture into a 9-inch springform pan.
  4. Bake the crust for 10 minutes, then let it cool.
  5. Beat cream cheese and 1/2 cup erythritol until smooth.
  6. Add eggs one at a time, mixing well.
  7. Stir in heavy cream and vanilla extract.
  8. Melt chocolate chips and fold into the batter.
  9. Pour the filling over the crust and smooth the top.
  10. Bake for 40-45 minutes until set.
  11. Let cool, then refrigerate for at least 4 hours before serving.

Notes

  • Use room-temperature cream cheese for a smoother batter.
  • For a firmer texture, refrigerate overnight.
  • Top with whipped cream or fresh berries if desired.

Nutrition

Find it online: https://bibodo.com/keto-chocolate-cheesecake-recipe/