Easter is just around the corner so I thought it would be a great idea to have a yummy chocolate treat that would not “knock” us out of ketosis. This Scrumptious Triple Choc Keto Cheesecake has chocolate in the base, filling, and drizzled on top. It is truly a decadent way to celebrate anytime and still stick to your eating regime.
Serves 16
INGREDIENTS
BASE OR CRUST
1 3/4 cups of superfine, bleached almond flour
4 tabs cocoa powder
1/3 cup of powdered Swerve – if you only have the granules you can process them in a food processor until they are powder.
1/3 cup unsalted butter
FILLING
18 oz (510 grams) of cream cheese at room temperature – do not use the light fat version as it does not set as well
12 oz (340 grams) of dark chocolate at the highest percentage you can get ie 80% and above is best
1 cup of heavy cream or whipping cream – see video below
1 cup of powdered Swerve
2 tsp of vanilla extract
NB ~ If you are unsure about Heavy Cream or Whipping Cream, you can watch a quick video below that explains the difference.
TOPPING IDEAS
Strawberries or any other berries or low carb fruit
Whipped Cream
Chocolate for drizzling or grating
METHOD
- 1Gather all your ingredients together as above, as well as your spring form pan, baking paper and either cooking spray or a bit of extra melted butter.
- 2Make sure the lever is tightly closed on the side of your spring form pan to stop the cheesecake from leaking. Lightly grease the sides of the pan with either butter or a non stick cooking spray. Line the bottom of the pan with baking paper and lightly greased that as well. Set the pan aside.
- 3In either the microwave or on the stove top, heat your butter until it is totally melted and set aside.
- 4Place the dry ingredients for the crust in a large bowl ie the almond flour, cocoa powder and powdered swerve, lightly mix together and make a well in the center.
- 5Pour the melted butter into the middle of the well and blend until all the dry ingredients are wet and can be pressed together without crumbling. Depending on the ambient air temperature and humidity, you may have to either place one more tablespoon of cocoa powder (if the air is very humid) or the smallest amount of melted butter into the mix (if the air is very dry). Either way, just add a bit extra at a time until you can easily press this mixture into the spring form pan and have it stay together well.
- 6Once you have pressed the crust mixture into the bottom of the spring form pan and evenly spread it out across the bottom, place it in the freezer for around 10 minutes or until you have finished making the filling.
- 1Gather all your ingredients together as above, as well as your electric mixer and a bowl.
- 2Place your room temperature cream cheese into the large mixing bowl along with the powdered Swerve. With your electric mixer, mix the two for around 2 – 3 minutes or until they are fully blended and light and fluffy.
- 3While the cream cheese and Swerve are mixing, begin to carefully melt your chocolate. You can do this in a bowl over a saucepan of hot water or carefully in the microwave. Either way, just make sure you do not over heat the chocolate or else it will separate and burn.
- 4Once the cream cheese mixture is fluffy and the chocolate is totally melted, add the vanilla extract to the cream cheese mix along with the heavy cream and the melted chocolate. Continue mixing this for around 2 – 3 minutes or until the filling looks smooth, creamy and totally blended. Be careful not to over mix the filling as you need the heavy cream to stay stable and not separate.
- 5Grab your pre made base from the freezer and pour this decadent creamy and chocolatey mix into the spring form pan (without eating too much of it) and refrigerate overnight or for at least 4 hours until firm.
There are so many wonderfully delicious toppings that you can choose for this decadent cheesecake. My favorites are vanilla flavored whipped cream, (I don't like it with sugar but you could add some powered Swerve to it if you desired) strawberries and dark chocolate either grated or drizzled on top. For special occasions, I have even dunked the strawberries in chocolate so that they look special. Other great topping ideas are blueberries, raspberries or even a mix of all three.
An idea I am yet to try is to sprinkle crushed macadamia nuts on top of the filling and then drizzled chocolate on top. When I do, I will be sure to post a picture.
MACRO FACTS PER SLICE Serves 16  |
|---|
Fat 35.2g |
Net Carbs 11g |
Protein 6.9g |
If you have any of this scrumptious cheesecake left, it can be stored for up to 5 days in an air tight container in your refrigerator.
But I truly doubt that will happen!
