Keto Double Chocolate Cheesecake
I like to call this the mother of all Keto chocolate cheesecakes! If you’re ready to experience chocolatey sugar free bliss with every mouthful, you’ve come to the right place. Only 20 minutes prep!
2 cups almond flour 200g
6 tbsp melted butter 85g
2 tbsp granulated erythritol
400 g / 14.1 oz sugar-free chocolate or dark chocolate (85% cocoa solids minimum)
8.8 oz / 250g mascarpone cheese room temperature
4 tbsp powdered low carb sweetener or to taste
14 oz / 400g cream cheese room temperature
1 tsp vanilla extract
2 tbsp heavy cream 30 ml
Pinch of sea salt
2/3 cup heavy cream 160 ml
1.5 tbsp unsalted butter or coconut oil 22g
4.2 oz / 120 g sugar-free chocolate or dark chocolate (at least 85% cocoa solids)
optional tiny pinch of salt
1 square of dark chocolate grated (10g)
Preheat the oven to 320F / 160C / 140 fan.
Mix the almond flour and butter in a bowl to form a dough. Lightly grease a 9 inch / 23cm springform tin to prevent sticking (or line base with a parchment paper circle and grease sides) and press the mix into the base. Bake for 20 – 25 minutes until slightly golden. Remove from the oven and allow to cool.
Place the sugar free chocolate chips (or dark chocolate) in a heatproof bowl over a pan of hot water. Simmer on a low heat until melted, stirring occasionally, until glossy and smooth.
Remove the bowl from the heat and allow to cool slightly.
Whisk the mascarpone, cream cheese, heavy cream, vanilla and a pinch of salt together in a bowl using an electric whisk until thick but don’t over beat. Slowly pour in the melted chocolate and fold in with a spatula to combine. If using an electric whisk, use a slow setting and don’t over-beat the filling or it will go stiff. Adjust the sweetness to taste.
Spoon the chocolate mix onto the base and smooth the top with a spatula.
Chill in the fridge for at least 3 – 4 hrs or overnight until set.
Heat the cream and butter / coconut oil on a low heat until hot (but not bubbling). Turn off the heat and add the dark chocolate / sugar free chocolate chips and allow to stand for 3 – 5 minutes. Stir briskly with a balloon whisk until glossy and smooth.
Spread over the top of the cheesecake and top with grated chocolate. Option to put the cake in the fridge if you prefer a set ganache.
Serve with a drizzle of cream, Greek yoghurt, coconut yoghurt or sugar free vanilla ice cream.
Storage: Fridge for up to 4 days or freezer for 2 months and defrosted at room temperature
You can serve this cake straight from the fridge or leave on the counter for 1 hour to soften the frosting.
Net carbs 7.2g per 1 slice of 16. As this cake is very filling, you could consider cutting into 20 servings. Then, 1 slice would be 331 calories, 14.2g total carbs and 5.8g net carbs.
FYI – if you cut into 20 slices and used 85% chocolate instead of sugar free chocolate chips, nutrition changes to 366 calories, 7.3g net carbs per slice and 5.3g sugar.
Calories: 413kcal | Carbohydrates: 17.8g | Protein: 7.9g | Fat: 38.7g | Saturated Fat: 21.2g | Fiber: 10.6g | Sugar: 2.1g
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