Ultimate Chocolate Cheesecake

About

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 Cheesecake Keto

Traditional no-bake cheesecake is often prepared with a filling of cream cheese and heavy cream, with the addition of sugar and your desired flavorings. This makes cheesecake filling very easy to adapt to being Keto compliant simply by switching the sugar for a low carb sweetener and adding your preferred Keto-friendly flavorings. The base however, is where you need to get a little creative! Typically made from crushed wheat-based crackers, a regular cheesecake base is a Keto no-no. Our Keto cheesecake however, uses ground almonds and crushed pecans, combined with healthful fats to create a crumb consistency. This is then baked until golden and crunchy, creating the perfect low carb alternative.

Do I Need to Bake My Cheesecake?

This Keto dessert recipe does not require any baking of the filling. Once prepared, the filling simply requires setting time in the fridge to firm. If you would like to go for a completely bake free Keto dessert, you can also skip the process of cooking the base. Simply prepare the recipe as directed, placing the base in the fridge to set and firm before adding your creamy filling layer. Be sure to adjust your macros to account for any changes you may make to the recipe.

Ingredients

15 ounce cream cheese spread
1 cup, ground almonds, raw
1 tablespoon butter, unsalted
1 tablespoon coconut oil
1 teaspoon 100% pure erythritol by now
¾ cup heavy cream
⅔ cup 100% natural powdered erythitol by sonourished
½ cup pecans
½ teaspoon cinnamon, ground
½ teaspoon vanilla extract
⅓ cup cocoa powder, unsweetened
⅛ teaspoon salt, sea salt

Instructions

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.
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.
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.
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.
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.