Why this Recipe Works
This version takes keto cheesecake to even more decadent heights, blending chocolate into the filling AND the crust!- I love that I don’t even have to fire up the oven to make this impressive low carb dessert.
- Our No Bake Cheesecake . . . with CHOCOLATE!
- Homemade gluten free crust made with almond flour.
- Made with monk fruit for perfect sweetness.
- Low carb cheesecake with all the decadent flavor you crave.
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup Monkfruit sweetener (or sweetener of your choice)
- 1/2 cup melted butter
Creamcheese cake
- 4 packages (8 oz each) cream cheese, softened
- 1 cup Swerve sweetener
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup Lily's sugar-free chocolate chips
In a large bowl, beat the cream cheese and 1 cup of Monkfruit sweetener until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream.Melt the chocolate chips in a microwave-safe bowl for 30- second intervals, stirring after each interval, until completely melted. Add 1/2 cup of the melted chocolate to the cream cheese mixture and beat until well combined.Pour the mixture over the crust and smooth out the top. Bake for 50-60 minutes, or until the center is almost set. Remove from the oven and let cool to room temperature Top with the remaining 1/2 cup melted chocolate on top then refrigerate for at least 4 hours or overnight.Serve chilled and enjoy your delicious keto chocolate cream cheesecake!Note: This recipe yields 12 servings, with each serving containing approximately 4 grams of net carbs
