Chocolate Lovers Keto-Friendly Cheesecake
Cheesecake is one of my absolute favorite desserts, keto or otherwise . Creamy, tangy, and just a tiny bit salty, it just hits so many flavor notes, while not being overly sweet. My problem with most sweeteners is they just don’t hold up well in baking, and they certainly don’t react in the same manner as sugar. Often why “sugar-free desserts” can be kind of…gross. But don’t worry keto fam, because we’ve brought Chocolate Lovers Keto Friendly Cheesecake to the rescue! It doesn’t use sugar to tenderness like cakes, and has enough salt to simulate the flavor enhancing qualities of sugar, that artificial don’t have.
This recipe can be modified in many ways, For example you can drizzle with a fruit sauce, or add some lemon juice and zest to it for a different taste. Since I was contacted by ChocZero to try some of their keto-friendly chocolate, I thought this would be a great opportunity to bake with their product. Heads up, I was not paid to use their product, but, I must say, I really like the flavor. They use monk fruit which is a natural sweetener, and they only have have 1 net carb per square. #winning
Side not this was 100% Cody’s creation, as much as I want to take full credit for this beauty, I cant– so thanks boo!
- 24 oz cream cheese
- 1 C sour cream
- 1 1/4 C Monkfruit, or equivalent substitute
- 3 eggs
- 2 tbsp vanilla
- 1 C almond meal
- 1/3 C coconut flour
- 1/4 C cacao nibs
- 1/3 C ghee or butter
- 1 tsp salt
- 4 squares of ChocZero chocolate
- I used two milk chocolate and two 50% dark
- Alliteratively use 40g of sugar-free chocolate
Preheat oven to 325F.
In a food processor, combine almond and coconut flour, 1/4C of monkfruit and cacao nibs. Pulse mixture until the nibs have broken up: For about 15-30 seconds. You don’t want them to turn into coco powder, but you don’t want big hunks of nibs. Next, add ghee and salt and continue to pulse until a crumb forms. Then, take a 10 inch springform pan, and press crumb into bottom. Tip: To make this much easier, get crumb somewhat even, then take a piece of parchment paper, lay on top of the crumb, and use a heavy sauce pan to press down, it makes compacting the crust quick, and uniform, unlike pressing with your hands.
In a mixing bowl, combine your cream cheese, sour cream, vanilla, and eggs and beat until somewhat smooth. You don’t need it perfect, I promise! But, you also do not want any clumps of cream cheese to be bigger than a grain of rice. Now add remaining sweetener and continue to mix until sweetener is dissolved. You know I’m a huge fan of erythritol, but you may want to try these Lakanto Monkfruit Sugar Substitute. Although they have erythritol as well, the 50% monkfruit allows it to dissolve much better than the straight erythritol I have, which is essential for good keto baking.
Finally, pour batter into pan over the crust. Tap pan on the counter to level as this will get rid of any air pockets. Then, place the cheesecake into the oven for one hour, or, until the center is loosely set and not runny. If you are not sure, just tap the pan, the cheesecake shouldn’t wiggle at all.
Once the center of the cake has set, turn off the oven, crack open the door, and let cool in the oven for one hour. Doing it as so will prevent this beautiful cake from cracking, compared to just leaving it out to cool. After the hour is up, remove from the oven and chill in the fridge for at least 6 hours, but overnight is better.
Once cake has completely chilled, break up pieces of chocolate and microwave until melted. Drizzle on top for tasty, and beautiful-looking