Keto Chocolate Cheesecake
Updated: Dec 28, 2021
This creamy keto chocolate cheesecake is smooth, creamy, and made with just a few ingredients! Perfection to its core, this keto chocolate cheesecake recipe is dairy-free and sugar-free- We're sure you won’t stop at one slice!
Giving a keto and low-carb spin on the cheesecake is so much easier than you think! Just a few ingredients, no baking, and with a scrumptious oreo crust.
Ingredients
For the keto 'oreo' crust
20 g almond flour
2 teaspoons cocoa powder
3 teaspoons erythritol (or powdered sweetener equivalent to 2 tsp Sugar)
1/8 teaspoon instant coffee optional
pinch kosher salt
2 teaspoons melted butter
For the keto chocolate cheesecake
40 g sour cream plus more for serving (optional)
70 g cream cheese at room temperature
28 g butter at room temperature
1/2 teaspoon vanilla extract
1/2-1 tablespoons powdered sweetener Stevia or Sucralose to taste (or sweetener equivalent to 2-4tbsp of sugar)
2-4 tablespoons cocoa powder to taste
1/4 teaspoon instant coffee optional
Instructions
For the keto 'oreo' crust
Lightly toast almond flour in a pan over medium heat for 2-4 minutes, until fully golden.
Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener, coffee (optional), and kosher salt. Add in butter, mix until thoroughly combined. Press into serving glass or dish and refrigerate while you make the cheesecake.
For the keto chocolate cheesecake
Add sour cream to a medium bowl and beat with an electric mixer until whipped, not for more than 3 minutes and set it aside.
Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, sweetener, cocoa (to taste), and coffee (optional). Beat until just combined.
Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the oreo crust-lined glass. Freeze for 20-30 minutes or refrigerate for a couple of hours (or overnight). Keep in the fridge for up to 4 days, and in the freezer afterward.
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