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KETO CHOCOLATE CHEESECAKE

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KETO CHOCOLATE CHEESECAKE

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 PREP TIME: 15 mins
 COOK TIME: 1 hr
 COOLING TIME: 2 hrs
 TOTAL TIME: 3 hrs 15 mins
COURSE: Dessert
CUISINE: American, Keto
DIET: Gluten Free
RECIPE CATEGORY: Low Carb
CALORIES: 515kcal

Equipment

  • Mixer or bowls

Ingredients

  • 100 g butter melted
  • 200 g almond meal
  • 1 tbsp sweetener
  • 1 tbsp unsweetened cacao
  • 4 eggs
  • 300 g sour cream or thickened cream
  • 750 g cream cheese
  • 90 g powdered sweetener I use Sukrin Melis, See Note 1
  • 2 tsp vanilla extract
  • 150 g keto chocolate melted, I used half white and half milk chocolate (Vitawerx)

OPTIONAL GANACHE LAYER

  • 80 g thickened or heavy cream
  • 80 g dark chocolate sugar free

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 170℃ (350F). I use a fan-forced oven.

    Place a piece of baking paper over the base of a 23cm diameter then clip on the sides. Either insert the springform into a silicone cake pan (as shown in the picture in the post above) or cover the outside of the pan with foil to protect from any water getting in during baking. Spray the inside rim of the springform pan with oil.

  • Combine melted butter, almond meal, sweetener, and cacao in a small bowl. Mix until combined and press into prepared springform pan. Bake for 10 minutes. Remove and reserve. Turn the oven down to 150°C (300F).
  • Place all the cheesecake filling ingredients (except melted chocolate) into a stand mixer bowl; mix until completely smooth and creamy (no lumps). Fold the melted chocolate through and mix until smooth. If making a layered cheesecake with two types of chocolate like I did just split the filling into two bowls and fold through the chocolate through each mixture. Pour onto the base and smooth over the top. Reserve. Boil a full kettle of water.
  • Wrap the outside of the springform with foil to avoid water coming in from the bottom. Alternatively, place the springform inside a silicone cake pan (I love this method) to keep it completely waterproof. Place springform into a large baking dish and pour boiling water into the baking dish until about 2-3 cm up the sides of the springform. Carefully transfer the baking dish to the oven. Bake for 60 minutes. Turn the oven off. Leave in the pan in the oven with the oven door ajar for 1 hour.
  • Transfer the baking tray carefully to the kitchen bench. Remove the cheesecake from the water bath and refrigerate for 2-3 hours.
  • Run a knife around the edge of the cake if needed to remove the sides of the springform.
  • In a small bowl add the ganache topping ingredients (if using). Microwave for 90 seconds. Mix to combine and allow to cool for 5 minutes. Pour over the cheesecake. and spread over the cheesecake. Refrigerate for 30 minutes before slicing.

THERMAL METHOD

  • Preheat oven to 170℃ (350F). I use a fan-forced oven. Place a piece of baking paper over the base of a 23cm diameter then clip on the sides. Either insert the springform into a silicone cake pan (as shown in the picture in the post above) or cover the outside of the pan with foil to protect from any water getting in during baking. Spray the inside rim of the springform pan with oil.
  • Place butter into mixer and melt 3 min/90°C/speed 1.
  • Add almond meal, sweetener and cacao; mix 10 sec/speed 4. Press into the prepared springform pan. Bake for 10 minutes. Remove and reserve. Turn oven down to 150°C (300F).
  • Place all cheesecake filling ingredients (except melted chocolate) into the mixer; mix 1 min/speed 4. Extend mixing time if the mixture is not smooth and lump-free. Fold the melted chocolate through and mix until smooth. If making a layered cheesecake with two types of chocolate like I did, just split the filling into two bowls and fold the chocolate through each. Pour onto the base and smooth over the top. Reserve. Boil a full kettle of water. Follow from Step 4 above.

Notes

INGREDIENTS

Sukrin Melis is a zero calorie, zero carb icing sugar substitute. I personally find no aftertaste or cooling effect from this sweetener.

I use a combination of Vitawerx chocolate and Lindt Chocolate for this cheesecake. Use whatever chocolate you prefer.

I prefer to use sour cream in this recipe otherwise use thickened or heavy whipping cream.

My base is very dark as I did add some black cacao powder, I purchased from a cake suppliers specialty store.

STORAGE

Keep covered in the fridge for up to 4 days. Alternatively, slice into individual portions and freeze in ziplock bags.

TIPS

The cheesecake can be made a couple of days ahead if preferred.

If you prefer an unbaked cheesecake, simply omit the eggs or reduce to 2 only and add 3 tbsp gelatin to 3 tbsp warm water and dissolve to set the cheesecake.

The silicone cake pan I use is a Wiltshire branded one I picked up from Woolworths. It fits perfectly snug around the springform and keeps my cheesecake perfectly dry.

Nutrition

Serving: 1serve | Calories: 515kcal | Carbohydrates: 5g | Protein: 11g | Fat: 37g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 83mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg | Magnesium: 4mg | Net Carbs: 4g

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