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 Keto Death By Chocolate Cheesecake

Step One: Crust

1 1/2 cups almond flour

1/4 cup melted Kerrygold butter

1/4 cup Erythritol or Swerve

3 Tbsp cacao powder

Mix all above ingredients together.

Butter the springform pan.

Press mixture into springform pan.

Bake at 375 degrees for just 8 minutes then remove. Then drop oven temperature to 350 degrees.

Step Two: Filling

Leave all ingredients out for 4-6 hours to soften.

6 1/2 oz of Lily’s Dark sugar free chocolate chips

24oz of cream cheese (no sugar)

3 large eggs

2 Tbsp Kerry Gold butter

1 cup of erythritol powdered or Swerve confectioners 

1 1/2 teaspoon of Bourbon Vanilla

1/3 cup Heavy Whipping Cream

4 Tbsp cocoa powder

On the stove in a small/medium pan melt chocolate chips with the butter and stir till smooth, then let cool.

Beat the eggs and erythritol  together.

Add cream cheese a little at a time until it’s all creamy.

Add the heavy cream, cocoa powder and vanilla till no lumps can be seen. Then add melted chocolate and combine well.

Add this mixture to the crust.

Step Three: Bake

Bake your cheesecake at 350 degrees for just 55-60 minutes. Or until middle is mostly set. (this will depend on your oven. please start checking when it gets close to time.)

Remove and let cheesecake cool for 20 minutes then take a knife and loosen sides before taking off the sides of the springform pan. Continue to cool then place in refrigerator for 4 hours.

Step Four: Topping

2/3 cup heavy whipping cream

4 oz Lily’s dark sugar free chocolate chips

1/4 cup Swerve confectioners

1 Tsp Bourbon vanilla

Melt and combine all of above topping ingredients stir until smooth pour over cold cheesecake and then chill it again till topping is set.

Makes 16 pieces -Macros will vary by what brands you use but net carb count should be around 5g per slice.

This pan is great if you have an instapot you can bake this cheesecake in this pan it fits great! You can also use it in a regular oven too and it works just as well!