Keto Chocolate Cheesecake
, About 9 h (mostly chilling)
One 9-inch / 23 cm cheesecake
A baked chocolate cheesecake on an almond-meal crust, sweetened with erythritol and topped with whipped cream.
| prepPreheat oven to 350°F / 180°C | |||||||
| prepLine a 9-inch / 23 cm cake pan with parchment paper | |||||||
| 200 g blanched almond meal | Mix crust dough | Press into pan, bake 350°F / 180°C, 8-10 min | Cool crust 10-15 min | Pour filling onto crust | Bake 350°F / 180°C, 15-20 min | Cool, chill 8 hrs or overnight | Top with cream, add chocolate shavings |
| 8 g unsweetened cocoa powder | |||||||
| pinch of salt | |||||||
| 8 tbsp low-carb sweetener (erythritol or xylitol), for the crust | |||||||
| 120 g butter, melted | |||||||
| 500 g cream cheese or mascarpone | Mix filling until smooth | Melt chocolate with 1 tbsp cream, mix in | |||||
| 1/2 cup low-carb sweetener (erythritol), for the filling | |||||||
| 3 tbsp unsweetened cocoa powder, for the filling | |||||||
| 2 large eggs | |||||||
| 1 tsp vanilla extract, for the filling | |||||||
| 100 ml heavy whipping cream (reserve 1 tbsp to melt the chocolate), for the filling | |||||||
| 100 g dark chocolate (70% cocoa or more) | |||||||
| 400 ml heavy whipping cream, for the topping | Whip cream, sweetener & vanilla to firm peaks | ||||||
| 1/4 cup powdered low-carb sweetener (erythritol or xylitol) | |||||||
| 1 tsp vanilla extract, for the topping | |||||||
| chocolate shavings (optional) | |||||||
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