Keto Dark Chocolate Cheesecake. You’ve come to the correct place if you want to enjoy every bite of chocolatey, sugar-free heaven. only 20 minutes to prepare!

It’s hard to top this Keto Chocolate Cheesecake! It is ideal for special occasions like Christmas, Thanksgiving, family get-togethers, and other holidays.

This cake is something I’ve been bringing to dinner parties for a while, and whether or not guests are on a low-carb, ketogenic diet, they always enjoy it! Every bite is a treat in creamy, smooth dark chocolate.

This low-carb, ketogenic cake appears amazing, but it’s actually quite simple to create. There is barely 20 minutes of hands-on time in all. All you need to do is schedule the chilling period, which is best done overnight.

SWEETENER FOR LOW-CARB CHOCOLATE CHEESECAKE THAT WORKS BEST

Particularly when using erythritol, be sure you’re utilizing powdered sweetener. This guarantees a beautiful, smooth filling.

I used a mixture of erythritol and monk fruit sweeteners. My preferred brand is Lakanto.

You can also use xylitol, but you should be aware that dogs cannot tolerate it. Stevia glycerite might also be a possibility.

NOTHING BUT BAKED CHEESECAKE FILLING

IMPERATIVE: Set the temperatures correctly.
This step is critically crucial: The temperature of the ingredients needs to be monitored.

Use cream cheese and mascarpone that are at room temperature, and add the melted chocolate after letting it cool slightly from hot to warm.

Simply add a bit extra double or heavy cream to lighten your mixture if it becomes too stiff after you’ve whipped it together.

EQUIPMENT

springform tin with a diameter of 9 inches (23 cm)

INGREDIENTS

Base

200 grams of almond flour, 6 tablespoons of melted butter, and 2 tablespoons of granulated erythritol.

Filling

400 g (14.1 oz) sugar-free chocolate or dark chocolate with at least 85% cocoa solids and 8.8 oz (250 g) room temperature mascarpone cheese
14 ounces (400 grams) of room temperature cream cheese and 4 tablespoons of powdered sugar, or to taste
A pinch of sea salt, two tablespoons of heavy cream, and one teaspoon of vanilla essence.

Ganache

2.3 cups of heavy cream 1.5 tablespoons of unsalted butter or coconut oil in 160 ml Sugar-free chocolate or dark chocolate (at least 85% cocoa solids) in the amount of 22g, with an optional small teaspoon of salt.

Topping

1 square of grated dark chocolate (10g)

INSTRUCTIONS

Base

Set the oven to 320F, 160C, and 140 fan degrees.
To make a dough, combine the butter and almond flour in a bowl. A 9-inch (23 cm) loose-bottom cake pan or springform pan should have the bottom lined with parchment paper, and the sides should be greased to avoid sticking. Press the mixture into the base. Bake for TWENTY to TWENTY-FIVE minutes(turn golden). Take the food out of the oven, then let it cool.

Filling

Put the dark chocolate (or sugar-free chocolate) chips in a heatproof bowl and set it over a pan of hot water. Stirring sporadically, simmer on low heat until melted and glossy, and smooth.
The bowl should be taken off the heat and given some time to cool.
Combine(electric mixer) a bit of salt, heavy cream, cream cheese, vanilla, and the mascarpone in a bowl and whisk. Pour the melted chocolate in gradually and incorporate it with a spatula.
Use a slow setting and avoid overwhipping the filling if using an electric whisk; otherwise, it will become rigid. To your liking, adjust the sweetness.
Spread the chocolate mixture over the base and use a spatula to smooth the top.
Refrigerate until firm(3 to 4 hours).

Ganache

On low heat, warm the cream, butter, and coconut oil until they are hot (but not bubbling).
After adding the dark chocolate and sugar-free chocolate chips, turn off the heat and let them stand for three to five minutes. With a balloon whisk, stir quickly.
Sprinkle grated chocolate on top and spread over the cheesecake’s surface. If you prefer a firm ganache, you can refrigerate the cake.