• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

I like to call this the mother of all Keto chocolate cheesecakes! If you”re ready to experience chocolatey sugar free bliss with every mouthful, you’ve come to the right place. Only 20 minutes prep!
Prep Time
20 mins
Chilling Time
4 hrs
Total Time
4 hrs 20 mins
Course
Dessert
Cuisine
British
Servings
16
Calories
413 kcal

EQUIPMENT
9 inch / 23 cm diameter springform tin
INGREDIENTS

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Base
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2 cups almond flour 200g
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6 tbsp melted butter 85g
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2 tbsp granulated erythritol (So Nourished)
Filling
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400 g / 14.1 oz sugar-free chocolate or dark chocolate (85% cocoa solids minimum)
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8.8 oz / 250g mascarpone cheese room temperature
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4 tbsp powdered sweetener (So Nourished) or to taste
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14 oz / 400g cream cheese room temperature
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1 tsp vanilla extract
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2 tbsp heavy cream 30 ml
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Ganache
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2/3 cup heavy cream 160 ml
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1.5 tbsp unsalted butter or coconut oil 22g
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4.2 oz / 120 g sugar-free chocolate or dark chocolate (at least 85% cocoa solids)
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INSTRUCTIONS

Base
Preheat the oven to 320F / 160C / 140 fan.
Mix the almond flour and butter in a bowl to form a dough. Lightly grease a 9 inch / 23cm springform tin to prevent sticking (or line base with a parchment paper circle and grease sides) and press the mix into the base. Bake for 20 – 25 minutes until slightly golden. Remove from the oven and allow to cool.
Filling
Place the sugar free chocolate chips (or dark chocolate) in a heatproof bowl over a pan of hot water. Simmer on a low heat until melted, stirring occasionally, until glossy and smooth.
Remove the bowl from the heat and allow to cool slightly.
Spoon the chocolate mix onto the base and smooth the top with a spatula.
Chill in the fridge for at least 3 – 4 hrs or overnight until set.
Ganache
Heat the cream and butter / coconut oil on a low heat until hot (but not bubbling). Turn off the heat and add the dark chocolate / sugar free chocolate chips and allow to stand for 3 – 5 minutes. Stir briskly with a balloon whisk until glossy and smooth.
VIDEO
Serve with a drizzle of cream, Greek yoghurt, coconut yoghurt or sugar free vanilla ice cream.
Storage: Fridge for up to 4 days or freezer for 2 months and defrosted at room temperature
You can serve this cake straight from the fridge or leave on the counter for 1 hour to soften the frosting.
Net carbs 7.2g per 1 slice of 16. As this cake is very filling, you could consider cutting into 20 servings. Then, 1 slice would be 331 calories, 14.2g total carbs and 5.8g net carbs.
FYI – if you cut into 20 slices and used 85% chocolate instead of sugar free chocolate chips, nutrition changes to 366 calories, 7.3g net carbs per slice and 5.3g sugar.
NUTRITION
Calories: 413kcal
Protein: 7.9g
Fat: 38.7g
Fiber: 10.6g
Sugar: 2.1g