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keto chocolate cheesecake recipe

Keto Chocolate Cheesecake Recipe

This keto chocolate cheesecake is a good as it gets. It's layered with three levels of chocolaty goodness in each bite! Each serving is loaded with 41 grams of fat and only 5.2 net carbs!

Course Dessert
Cuisine ketogenic, low-carb
Keyword keto chocolate cheesecake, low-carb chocolate cheesecake
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 16
Calories 405 kcal

Ingredients

Ingredients

Crust

  • 1 cup pecan cookie pieces
  • 3/4 cup almond flour
  • 5 oz butter melted
  • 5 tbsp Swerve Sweetener Granular
  • 1/4 cup cocoa powder

Filling

  • 24 oz cream cheese
  • 1 cup Swerve Sweetener
  • 3 eggs
  • 1/3 cup heavy whipping cream
  • 1/3 cup cocoa powder
  • 1 Tsp vanilla extract
  • 1/3 cup No Sugar Added Lily's Baking Chips
  • 1 tbsp butter

Chocolate Layer

  • 1/3 cup  No Sugar Added Lily's Baking Chips
  • 1/3 cup heavy whipping cream
  • 1/4 cup Swerve Confectioners

Instructions

Directions

  1. Crust:  Mix all of the crust ingredients together in a 9-inch springform cake pan. Using a rubber spatula or hands, press crust evenly across the surface of the pan.
  2. Next, bake the crust for 12 minutes at 350 degrees Fahrenheit. Take the crust out of the oven and place on a cooling rack while preparing the filling.
  3. Filling: place cream cheese, Swerve, eggs, whipping cream, vanilla, and cocoa powder into a blender. Blend for about one minute. Make sure nothing gets stuck to the edges of the blender.
  4. In a saucepan, melt 1/3 cup Lily's chocolate chips and 1 tbsp of butter on low until smooth and creamy.
  5. After that, pour the melted chocolate/butter mix into the blender with the other ingredients and blend for another 30-60 seconds.
  6. Then, pour this mixture on top of the pie crust and bake in the oven for 1 hour and 15 minutes at 315 degrees Fahrenheit.
  7. Turn off the oven; leave cheesecake in the oven with door ajar for about one hour.
  8. Chocolate layer: Pour 1/3 cup whipping cream, 1/3 cup Lily's chocolate chips, and 1/4 cup Swerve Confectioners into a saucepan. Cook on low temp until smooth and creamy.
  9. Pour on top of the cheesecake and place in the fridge for 24 hours.
  10. Lastly, enjoy a slice of keto chocolate cheesecake!