Decadent Low Carb Chocolate Cheesecake
I need chocolate. And when I get a craving for chocolate, I need to satisfy that need immediately. Being “hangry” is a real thing! I take my chocolate cravings very seriously. After all, isn’t a craving just your body telling you that it is deprived of a certain vitamin or mineral? So if I am craving chocolate, that must mean that my body needs chocolate. So, I must listen. For health reasons…
The last time I had this strong of a chocolate craving, I was also wanting cheesecake. I started looking for low-carb chocolate cheesecake recipes but I couldn’t find any that were really spectacular. They all looked a little bland or basic. I wanted something that was extremely chocolatey and also easy to make. I don’t have hours to spend baking these days and I especially need something quick before my chocolate craving gets out of control!
I decided to take to the kitchen and make my own delicious low carb chocolate cheesecake. Cheesecake recipes all start by making a crust. I wanted to have a chocolate crust so I used cocoa powder and powdered erythritol to make the crust nice and dark. Almond flour and melted butter are always the base of my keto cheesecake crusts. Almond flour has a nice nutty taste and it bakes into a thick, graham cracker-like crust that is bakery worthy. The crust for this chocolate cheesecake recipe only took a few seconds to put together. All you have to do is mix everything in a bowl!
The cheesecake part of my keto recipe is also very easy. The cream cheese and erythritol are blended together until the cream cheese is nice and smooth. Make sure you scrape the sides of the mixing bowl as the cream cheese blends. You don’t want your batter to be lumpy! Also be sure to add the eggs to the mix slowly, scraping the bowl again after each egg is added. This will also make the cheesecake nice and smooth. Taking your time on these first steps is essential!
More cocoa powder in the cheesecake batter makes my chocolate cheesecake totally decadent. Unsweetened cocoa powder has a whole lot of flavor. This delicious chocolate taste is enhanced by the vanilla extract and sea salt. The combination of these ingredients along with the sweetness of the erythritol makes the cheesecake filling insanely good. But why not make the cheesecake even more chocolatey? Why not stir in a little extra melted chocolate? Okay, I will.
A few tablespoons of unsweetened melted chocolate take this keto cheesecake to a whole new level. How much more chocolate can you get?! Oh, you can get more chocolate and I decided to really go for it. I made a chocolate glaze to pour on top of the cheesecake after it had baked. The shiny, extra layer of pure chocolatey goodness was the icing on the cake. Literally!
So there you have it- my perfect, keto chocolate cheesecake. It has a chocolate crust, a chocolate cheesecake center and a rich chocolate glaze poured on top. This is definitely a dessert that will satisfy any chocolate craving. I know it has worked for me! Enjoy.
| Servings: servings |
- 8 tbsp melted butter
- 1 1/4 cup almond flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp So Nourished powdered erythritol
- 1 pound cream cheese
- 2 eggs
- 1/2 cup So Nourished powdered erythritol
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/4 cup heavy cream
- 3 tbsp butter, melted
- 1/2 cup Lily's dark chocolate chips
- 1 tbsp butter
- 1 pinch sea salt
- Preheat your oven to 350 degrees F.
- Combine the ingredients for the crust in a large bowl and mix well until it resembles thick, wet sand. Press the crust into the bottom of a 9” round springform pan.
- Bake the crust for 7 minutes or until it begins to turn golden brown.
- In a stand mixer fitted with a paddle attachment, cream the cream cheese and powdered erythritol for the cheesecake filling.
- Add the eggs, cocoa powder, vanilla and salt to the bowl and mix well to make a smooth batter.
- Add the heavy cream and melted chocolate to the filling and stir well.
- Pour the cheesecake batter on top of the crust. Place the cheesecake pan into a water bath and bake for about 45-50 minutes or until the center of the cheesecake is set and no longer jiggles when touched.
- Remove the cheesecake from the oven and let cool completely.
- Make the chocolate glaze by melting the Lily’s chocolate chips the stirring in the butter and sea salt. Spread the glaze over the cooled chocolate cheesecake, slice and enjoy!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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