Keto Chocolate Cheesecake Recipe
This Keto Chocolate Cheesecake Recipe is sugar free and gluten free. It's so creamy and luscious that you won't believe it's keto diet friendly!It's made with a coconut flour and chocolate crust, and a rich chocolate cheesecake filling. To top, a mound of fresh strawberries, blackberries and raspberries.
Servings: slices
Ingredients
Crust
- 2 cups coconut flour
- 1 cup sugar free chocolate chips or chopped chocolate bar melted
- 1/2 cup unsalted butter melted
- 1/4 teaspoon sea salt
Chocolate Cheesecake
- 8 ounces sugar free chocolate bar or chocolate chips
- 2 tablespoons unsalted butter
- 3 8 ounces each full fat cream cheese room temperature
- 1 cup keto friendly sweetener I used Swerve powdered
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 eggs room temperature
Topping
- 1/2 Cup fresh strawberries washed and dried
- 1/2 cup fresh raspberries washed and dried
- 1/2 cup fresh blackberries washed and dried
Instructions
- Start by lining with parchment paper the bottom of a 9 inch springform pan. Remove the rim, place the parchment paper on the bottom and secure the rim, tightening the parchment paper so it doesn't move. You can cut some of the excess parchment paper hanging from the sides, do not cut it too short though.
- Spray the sides of the pan with cooking spray. Add the aluminum foil if using that method, or place it inside a bigger baking pan (see notes about water bath baking above). Pre-heat the oven to 325 Fahrenheit.
- Over a double boiler, melt the chocolate and butter from the filling ingredients, and set aside to cool.8 ounces (226.8 g) sugar free chocolate bar or chocolate chips, 2 tablespoons unsalted butter
- For the cheesecake crust, you will need to mix all of the crust ingredients together (coconut flour, melted chocolate, melted butter and salt), until it resembles wet sand. Using the bottom of a measuring cup or glass, press it firmly on the bottom and sides of your pan. Use your fingers to pack it tightly if necessary to make sure you have a firm crust. Place the crust in the fridge while making the filling.2 cups (240 g) coconut flour, 1 cup (180 g) sugar free chocolate chips or chopped chocolate bar, 1/2 cup (113.5 g) unsalted butter, 1/4 teaspoon (0.3 teaspoon) sea salt
- Using a large mixing bowl attached to a stand mixer, or using a hand mixer, beat in medium speed the softened cream cheese, sweetener, vanilla extract and salt for 1 minute.3 8 ounces each full fat cream cheese, 1 cup (180 g) keto friendly sweetener, 2 teaspoons vanilla extract, 1/4 teaspoon (0.3 teaspoon) salt
- Add the cooled melted chocolate and mix in medium speed, until fully incorporated. Add eggs, one by one, beating after each addition (if you have a stand mixer leave the mixer on in medium speed while adding the eggs).Pour the filling ingredients into the prepared crust and smooth the top with an offset spatula.3 eggs
- Place the springform pan (with foil or inside a bigger pan) inside the roasting pan, then place the roasting pan inside your oven. Fill the roasting pan with boiling water until it reaches halfway up the sides of the pan, then bake for 50-55 minutes. Jiggle your cheesecake very gently (with oven mitts). If your cheesecake has the edges well set and the middle is set but still jiggly, its ready!
- Turn off the oven and place a wooden spoon to leave the oven door slightly ajar. Let cool inside the oven for 1 hour, take it out of the oven, run a knife around the edges, and let cool for 1 more hour. Cover with aluminum foil and refrigerate for 4 hours or overnight.
- Make a few chocolate covered strawberries (optional), and top your cheesecake with them, along with the rest of the strawberries, raspberries and blackberries.1/2 Cup (72 g) fresh strawberries, 1/2 cup (60 g) fresh raspberries, 1/2 cup (72 g) fresh blackberries
Notes
- Make sure the cream cheese and eggs are at room temperature for best results. First, you don't want any lumps because your batter is not mixing evenly, and second, the chocolate could seize or clump if adding it to a cold mixture.
- Make sure the melted chocolate is cooled before adding it to the mixture to avoid it from curdling
- Over mixing your batter or mixing in high speed adds more air to the batter, which can cause cracks
- Over baking your cheesecake also can cause cracks. Using oven mittens, jiggle your cheesecake gently; you'll know your cheesecake is done when the edges of the cheesecake are well set and the middle is set but still jiggly
- Extreme changes in temperature could cause cracks on your cheesecake. To avoid this, after your cheesecake is ready, turn off your oven and use a wooden spoon to leave the door slightly ajar. Let your cheesecake cook for 1 hour inside the oven, then take it out and let it cool at room temperature for 1 more hour. Cover with foil or plastic wrap and refrigerate for at least 4 hours or overnight
- Using a water bath to bake this cheesecake makes a whole lot of a difference, and it takes just a few extra minutes! so don't skip this step
- Run a knife around the edges as soon as its out of the oven. Cheesecakes tend to shrink when cooling, so releasing the sides of the pan will help to avoid it.
