Indulge in the ultimate keto dessert experience with our Decadent Triple-Layered Keto Chocolate Cheesecake. Featuring three luscious chocolate layers, this dessert is a true delight for any chocolate lover on a low-carb diet.
Ingredients:
Almond Flour: Provides the base for the shortbread cookie crust.
Cream Cheese: Adds creaminess and richness to the cheesecake layers.
Eggs: Help bind the ingredients together and provide structure.
Powdered Keto Sweetener: Provides sweetness without the added carbs.
Cocoa Powder: Infuses rich chocolate flavor into the crust and cheesecake layers.
Vanilla Extract: Enhances the overall flavor profile of the cheesecake.
Heavy Cream: Adds richness and helps achieve a smooth texture.
Unsweetened Chocolate: Intensifies the chocolate flavor without the added sugar.
Dark Chocolate Chips: Used for the chocolate topping.
Sea Salt: Enhances the flavor profile and adds a touch of sophistication.
How to Make Decadent Triple-Layered Keto Chocolate Cheesecake:
How to Make:
1. Chocolate Crust Creation:
In a mixing bowl, combine the melted butter, almond flour, powdered keto sweetener, and cocoa powder until a crumbly dough forms.
Press the dough into the bottom of a silicone muffin pan, ensuring an even layer.
Pre-bake the crust for 7 minutes, then allow it to cool completely before proceeding.
2. Creamy Chocolate Cheesecake Layer:
Using a stand mixer or hand mixer, blend the cream cheese, eggs, powdered keto sweetener, cocoa powder, and vanilla extract until just combined.
Incorporate the melted unsweetened chocolate and heavy cream into the mixture until smooth and airy.
Spoon the cheesecake batter onto the cooled crust, filling each cavity approximately 3/4 full.
3. Luxurious Chocolate Topping:
Melt the dark chocolate chips and coconut oil together in a small saucepan, stirring until smooth.
Dip the tops of the cooled cheesecakes into the melted chocolate mixture, then sprinkle with sea salt for a gourmet touch.
Allow the cheesecakes to cool completely, allowing the chocolate topping to set before serving.
KETO SALTED DARK CHOCOLATE CHEESECAKE
4
servings25
minutes18
minutes183
kcal43
minutesIngredients
- Chocolate Cookie Crust:
8 tablespoons melted butter
1 1/4 cup almond flour
2 tablespoons cocoa powder
2 tablespoons powdered keto sweetener
Dark Chocolate Cheesecake
16 ounces cream cheese
2 eggs
1/2 cup powdered keto sweetener
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/4 cup heavy cream
1 ounce unsweetened chocolate
- Topping:
1/2 cup dark chocolate chips
1 tablespoon coconut oil
Sea salt to taste
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- For the chocolate crust:
Combine melted butter, almond flour, powdered keto sweetener, and cocoa powder until a crumbly dough forms.
Press the dough into the bottom of a silicone muffin pan and pre-bake for 7 minutes. Allow to cool completely.
For the cheesecake layer:
Blend cream cheese, eggs, powdered keto sweetener, cocoa powder, vanilla extract, and sea salt until just combined.
Mix in melted unsweetened chocolate and heavy cream until smooth.
Spoon batter onto cooled crusts, filling each cavity 3/4 full.
Bake for 15-18 minutes until cheesecakes are set. Allow to cool completely before removing from pan. - For the topping:
Melt dark chocolate chips and coconut oil together, stirring until smooth.
Dip cooled cheesecakes into melted chocolate and sprinkle with sea salt. Allow to cool before serving.
Nutrition Facts
- Calories: 183kcal
- Fat: 15.5g
- Carbohydrates: 4.2g
- Fiber: 1.4g
- Sugar: 1g
- Protein: 3.5g
