KETO CHOCOLATE CHEESECAKE

Keto Chocolate Cheesecake

Inspired by a Cheesecake Factory favorite, this creamy, delectable KETO CHOCOLATE CHEESECAKE. Made keto chocolate cookie crust that is fresh from your own oven, topped with chocolate ganache.

AuthorHolly CookCategory

Inspired by a Cheesecake Factory favorite, this creamy, delectable KETO CHOCOLATE CHEESECAKE. Made keto chocolate cookie crust that is fresh from your own oven, topped with chocolate ganache.

Keto Chocolate Cheesecake
Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr
Cookie Crust with Chocolate
 165 grams HighKey Snacks Chocolate Brownie Cookies,
 3 tablespoons butter without salt
Cake made of chocolate
 6 ounces of chocolate (95% Lindt, for me)
 16 ounces Full-fat cream cheese,
 12 ounces of thick cream
 2 tablespoons Cocoa powder,
 Allumonk sweetener, half a cup
 2 huge eggs
 2 tsp Vanilla extract,
 1 tbsp liquid monk fruit
 Ganache of chocolate
 4 ounces of chocolate (I used baking chips from Lily's milk chocolate)
 2/fourths cup unsalted butter
 50 ml of thick cream
Cookie Crust with Chocolate
1

300°F oven temperature, butter melted

2

Crush the cookies in the food processor, then stir in the melted butter.

3

Press down after spreading evenly throughout the pan's bottom. Bake cookies for exactly TEN minutes; no more, no less.

Cake made of chocolate
4

Hold the oven at 300 °F.

5

Chocolate should be melted either using a double boiler or a microwave, then put aside to cool.

6

Cream cheese that has been softened, heavy cream, and room temperature. Blend in the liquid monk fruit, powdered sweetener, vanilla essence, and chocolate powder.

7

Beat each egg separately into the batter before adding the melted chocolate and mixing thoroughly. Spread out batter after pouring it over the crust.

8

40–50 minutes for baking At 40 minutes, turn on the oven. Look for a top that appears substantial. If there is a tiny wobble, that is acceptable, but a top that appears damp shouldn't jiggle.

9

30 minutes in the oven after opening door. Remove the cheesecake and leave it on the counter to cool completely. After cooling, cover and put in the refrigerator for at least 4 hours.

10

Use a knife to make a circle in the pan, then release the side spring lock. Lift up with caution.

Ganache of chocolate
11

In a pot(small), warm heavy cream. It should steam, but don't let it boil; doing so could mess with the cream and cause it to separate.

12

Pour liquid butter and chocolate chips into a bowl, cover, and let aside for five minutes. Once again, whisk everything together thoroughly. Allow to sit for 20 to 30 minutes, then stir it twice or three times when you go back.

13

After letting the cheesecake set in the refrigerator for four hours or overnight, remove it and cover it with ganache. Serve the ganache when it has had 30 minutes to set on the counter, or right away if you can't wait.

Ingredients

Cookie Crust with Chocolate
 165 grams HighKey Snacks Chocolate Brownie Cookies,
 3 tablespoons butter without salt
Cake made of chocolate
 6 ounces of chocolate (95% Lindt, for me)
 16 ounces Full-fat cream cheese,
 12 ounces of thick cream
 2 tablespoons Cocoa powder,
 Allumonk sweetener, half a cup
 2 huge eggs
 2 tsp Vanilla extract,
 1 tbsp liquid monk fruit
 Ganache of chocolate
 4 ounces of chocolate (I used baking chips from Lily's milk chocolate)
 2/fourths cup unsalted butter
 50 ml of thick cream

Directions

Cookie Crust with Chocolate
1

300°F oven temperature, butter melted

2

Crush the cookies in the food processor, then stir in the melted butter.

3

Press down after spreading evenly throughout the pan's bottom. Bake cookies for exactly TEN minutes; no more, no less.

Cake made of chocolate
4

Hold the oven at 300 °F.

5

Chocolate should be melted either using a double boiler or a microwave, then put aside to cool.

6

Cream cheese that has been softened, heavy cream, and room temperature. Blend in the liquid monk fruit, powdered sweetener, vanilla essence, and chocolate powder.

7

Beat each egg separately into the batter before adding the melted chocolate and mixing thoroughly. Spread out batter after pouring it over the crust.

8

40–50 minutes for baking At 40 minutes, turn on the oven. Look for a top that appears substantial. If there is a tiny wobble, that is acceptable, but a top that appears damp shouldn't jiggle.

9

30 minutes in the oven after opening door. Remove the cheesecake and leave it on the counter to cool completely. After cooling, cover and put in the refrigerator for at least 4 hours.

10

Use a knife to make a circle in the pan, then release the side spring lock. Lift up with caution.

Ganache of chocolate
11

In a pot(small), warm heavy cream. It should steam, but don't let it boil; doing so could mess with the cream and cause it to separate.

12

Pour liquid butter and chocolate chips into a bowl, cover, and let aside for five minutes. Once again, whisk everything together thoroughly. Allow to sit for 20 to 30 minutes, then stir it twice or three times when you go back.

13

After letting the cheesecake set in the refrigerator for four hours or overnight, remove it and cover it with ganache. Serve the ganache when it has had 30 minutes to set on the counter, or right away if you can't wait.

KETO CHOCOLATE CHEESECAKE

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