Ultimate Low Carb Chocolate Cheesecake
This deliciously creamy Keto chocolate cheesecake is rich with cocoa and sits on top of a crunchy base of pecan and almond. This low carb dessert recipe only requires a little baking of the base. Once topped with the chocolate filling, it is simply refrigerated and set until chilled and firm. This is a great make-ahead Keto dessert- perfect for sharing with friends and family.
How to Make It
Step 1
Preheat the oven to 350 degrees Fahrenheit and select a loose bottom cake tin roughly 6 inches wide. Add the ground almonds, pecans, butter, coconut oil, cinnamon, 1 teaspoon of erythritol and a pinch of salt to a food processor. Pulse well to combine, creating a chunky crumb consistency.
Step 2
Tip the crumb mixture into the loose bottom cake tin. Press down with your hands, creating a flat and even layer. Transfer the tin to the oven to bake for ten minutes until firm and golden brown. Set the base aside to cool completely.
Step 3
While the base is cooling, you can prepare the cheesecake filling. Add the cream cheese, unsweetened cocoa powder, vanilla extract and 2/3 cup powdered erythritol to a large mixing bowl. Beat together well to combine until completely smooth. You may use an alternative low carb sweetener if desired, adjusting quantities to taste.
Step 4
Add the heavy cream to the bowl with the cream cheese mixture. Whisk together vigorously to combine until thick and smooth. The mixture should be fairly thick, almost like a soft-serve ice cream consistency.
Step 5
Once cooled, spoon the chocolate cheesecake filling mixture over the base. Use a spatula or the back of a spoon to level the mixture so that it is smooth and even. Transfer the cheesecake to the fridge to set and firm. This will need up to 5 hours, but better still, leave overnight. Once set, slice to serve. This cheesecake will provide 8 slices.
Ingredients
- Cream Cheese Spread
15 ounce
- Almonds, Raw
1 cup, ground
- Butter, Unsalted
1 tablespoon
- Coconut Oil
1 tablespoon
- 100% Pure Erythritol by Now
1 tsp
- Heavy Cream
¾ cup
- 100% Natural Powdered Erythitol by Sonourished
⅔ cup
- Pecans
½ cup
- Cinnamon, Ground
½ teaspoon
- Vanilla Extract
½ teaspoon
- Cocoa Powder, Unsweetened
⅓ cup
- Salt, Sea Salt
⅛ teaspoon