Description
Silky smooth chocolate cheesecake delivers keto-friendly indulgence without heating up kitchen ovens. Rich cream cheese and dark chocolate create an irresistible dessert you’ll savor with pure culinary delight.
Ingredients
Scale
Cheesecake Base:
- 1 ¾ cups (175g/6.2 oz) blanched almond flour
- 3 tablespoons (18g/0.6 oz) Dutch-processed cocoa powder
- 3 tablespoons (36g/1.3 oz) powdered monk fruit allulose blend
- ⅓ cup (75g/2.6 oz) unsalted butter, melted
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 24 ounces (680g/24 oz) cream cheese, softened
- 8 ounces (225g/8 oz) unsweetened chocolate, melted
Sweetener and Flavoring:
- 1 ¼ cups (150g/5.3 oz) powdered monk fruit allulose blend
- 1 teaspoon vanilla extract
Instructions
- Craft the foundation of this decadent dessert by combining almond flour, cocoa powder, and chosen sweetener in a spacious mixing vessel. Whisk these dry components until thoroughly blended.
- Create a binding agent by gently melting butter and infusing it with vanilla extract. Pour this liquid mixture into the dry ingredients, stirring until the texture transforms into a cohesive, slightly crumbly consistency.
- Prepare a 9-inch (23 centimeters) springform pan by layering the bottom with parchment paper. Carefully press the crust mixture into an even, compact layer, ensuring uniform thickness across the base.
- Melt unsweetened chocolate using a microwave-safe bowl or double boiler method. Stir periodically to prevent scorching and allow the chocolate to cool to a warm, manageable temperature.
- In a separate large mixing bowl, whip cream cheese until smooth. Gradually incorporate powdered sweetener and vanilla extract, blending with an electric mixer at medium-low speed until the mixture achieves a light, airy consistency.
- Slowly integrate the warm chocolate into the cream cheese mixture, beating continuously to create a harmonious, velvety filling. Ensure complete incorporation without overmixing.
- Transfer the luxurious chocolate cheesecake filling onto the prepared crust, using a spatula to distribute evenly and create a pristine, level surface.
- Refrigerate the assembled dessert for a minimum of 2 hours, allowing the cheesecake to set completely and develop its rich, decadent texture. The result will be a chilled, indulgent treat ready to be savored.
Notes
- Warm your cream cheese to room temperature for a silky-smooth filling that blends effortlessly without lumps.
- Let melted chocolate cool slightly before mixing to prevent unwanted separation in the creamy cheesecake base.
- Compact the graham cracker crust with firm pressure using a glass or spoon to create a sturdy, cohesive foundation.
- Refrigerate the cheesecake for a minimum of two hours, allowing flavors to meld and texture to set perfectly.
- Clean slices come easily when you dip your knife in hot water and wipe dry before each cut, ensuring picture-perfect servings.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 436 kcal
- Sugar: 2.9g
- Sodium: 200mg
- Fat: 42.7g
- Saturated Fat: 25g
- Carbohydrates: 13g
- Fiber: 5.4g
- Protein: 9.6g
- Cholesterol: 85mg