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Keto Chocolate Cheesecake Recipe

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This recipe for Keto Chocolate Cheesecake is from The Fife Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 3/4 cup Blanched almond flour
3 tbsp Cocoa powder
3 tbsp Monk fruit erythritol blend (I used splenda)
1/3 cup Butter, melted
1 tsp Vanilla extract

Filling:
8 oz Unsweetened baking chocolate
24 oz Cream cheese, softened
1 1/4 cup Powdered monk fruit sweetener (I used splenda)
1 tsp Vanilla extract
Directions:
Directions:
Crust:
In a large bowl, stir together the almond flour, cocoa powder, and erythritol.
In a small bowl, stir together the melted butter and vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until uniform. It should be crumbly, but sticky enough to press together.
Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Press the no-bake crust into the bottom of the pan. Chill while preparing the filling.

Filling:
Melt the unsweetened chocolate in the microwave or a double boiler on the stove, stirring occasionally. Be careful not to overheat. Set aside to cool.
Meanwhile, use a hand mixer at medium-low speed to beat together the cream cheese, powdered sweetener and vanilla extract, until fluffy and uniform. Beat in the vanilla.
When the chocolate has cooled to warm but no longer hot, beat into the cream at medium-low speed.
Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours, until set.

 

 

 

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