Keto Chocolate Dream Cheesecake
Indulge in this decadent no-bake Keto Chocolate Dream Cheesecake, featuring a rich brownie crust, a creamy, sugar-free chocolate filling, and a smooth ganache topping. It's the perfect low-carb dessert for any occasion!
Equipment
- Food Processor
- 8-inch Springform Pan
- Small Bowl
- Small Saucepan or Microwave-Safe Bowl
Ingredients
For the Brownie Crust
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup keto-friendly granular sweetener like erythritol or allulose blend
- 4 tablespoons melted butter salted is great!
- 2 ounces cream cheese softened
- 1 tablespoon plain gelatin powder optional, for a firmer crust
- 1/2 teaspoon vanilla extract
For the Cheesecake Filling
- 2 teaspoons cold water
- 2 teaspoons plain gelatin powder
- 2 tablespoons hot water
- 16 ounces full-fat cream cheese softened to room temperature
- 2/3 cup keto-friendly powdered sweetener for a super smooth finish
- 1/3 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda just a pinch to balance the cocoa
For the Ganache Topping
- 3/4 cup sugar-free chocolate chips
- 4 ounces heavy cream about 1/2 cup
Instructions
- Prepare the Crust: In your food processor, combine the almond flour, cocoa powder, keto sweetener, melted butter, softened cream cheese, optional gelatin powder, and vanilla. Pulse until the mixture forms coarse, clumpy crumbs that resemble wet dirt.
- Form the Base: Press this brownie-like mixture evenly into the bottom of an 8-inch springform pan. You can use your fingers or the bottom of a measuring cup to get it smooth. Set aside.
- Get Gelatin Ready: In a small bowl, sprinkle the 2 teaspoons of gelatin powder over the 2 teaspoons of cold water. Let it sit for about 5 minutes to "bloom." Then, add the 2 tablespoons of hot water and stir until the gelatin is completely dissolved and clear.
- Whip Up the Filling: Without washing the food processor bowl, add the softened cream cheese, powdered keto sweetener, cocoa powder, heavy cream, sour cream, vanilla extract, and baking soda. Process until the mixture is super smooth and creamy, scraping down the sides as needed.
- Add Gelatin to Filling: Pour the dissolved gelatin mixture into the food processor with the cheesecake filling. Pulse a few more times until everything is well combined and smooth.
- Layer and Chill: Gently spread the chocolate cheesecake filling over the prepared crust in your springform pan. Pop it into the refrigerator for at least 1 hour to firm up before moving to the next step.
- Make the Ganache: In a small saucepan or microwave-safe bowl, heat the 4 ounces of heavy cream until it's just about to boil (you'll see small bubbles around the edge). Pour the hot cream over the sugar-free chocolate chips in a separate bowl. Let it sit for a minute, then stir until the chocolate is completely melted and the ganache is smooth and glossy.
- Top It Off: Carefully pour the warm ganache over the chilled cheesecake filling and gently spread it to cover the entire top surface.
- Final Chill: Return the cheesecake to the refrigerator and chill for at least 2 hours, or ideally 3-4 hours, or even overnight, until it's perfectly firm and ready to slice. Enjoy your delicious, healthy treat!
Notes
Enjoy your delicious, healthy treat!
Nutrition Information per serving:
- Calories: 263.4
- Total Carbs: 7.7g
- Net Carbs: 4.4g
- Fats: 25.8g
- Protein: 6.2g
