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Salted Dark Chocolate Cheesecake (Keto + Low Carb)





This incredible Salted Dark Chocolate Cheesecake has three rich chocolate layers that make the perfect keto dessert under 3 net carbs each!

I know we are all dealing with the stress and anxiety of our current situation in different ways. I have spent a lot of time getting my garden ready for summer and the fresh air and sunshine has been therapeutic. However, I am also finding joy in baking.

It has actually been really nice to be able to create a recipe that I usually might passover because it is time consuming. I am finding the extra time in the kitchen comforting instead of just one more thing to add to my to do list. So I wanted to share a really delicious keto dessert that might bring you a little comfort too. These Salted Dark Chocolate Cheesecakes are just too good to pass up. 

What ingredients do you need to make Salted Dark Chocolate Cheesecake?

  • Almond Flour
  • Cream cheese
  • Eggs
  • Powdered Keto sweetener such as Swerve or Monkfruit
  • Cocoa powder
  • Vanilla extract
  • Heavy cream
  • Unsweetened bakers chocolate
  • Lilly’s dark chocolate chips
  • Sea Salt

These incredible Salted Dark Chocolate Cheesecakes have three rich chocolate layers that make the perfect keto dessert!

How do you make Dark Chocolate Cheesecake?

This recipe has three distinct layers. The bottom layer is a shortbread cookie crust made with almond flour. This is based off of the crust I use in my Keto Fruit Pizza. The second layer is a deep dark chocolate cheesecake that is perfectly creamy. The third layer is a rich layer of melted dark chocolate and sea salt flakes. 

  1. Preheat the oven to 350 degrees. To make the chocolate crust: combine the melted butter, almond flour, keto friendly sweetener and cocoa powder.
  2. Press the dough into the bottom of a silicone muffin pan (or paper lined muffin pan)
  3. Pre-bake the crust for 7 minutes and allow the crust to cool COMPLTELY.
  4. In a stand mixer or hand mixer combine the cream cheese, eggs, sweetener, cocoa powder and vanilla until things are just barely incorporated.
  5. Add the melted bakers chocolate and the heavy cream. Mix until completely smooth, mixture will be light and airy.
  6. Spoon onto the cooled crust.
  7. Bake 15-18 minutes until the cheescake has set. Remove from oven and allow the cheesecakes to cool completely.
  8. Melt the sugar free chocolate chips and coconut oil in a small bowl. Dip the cheesecake into the melted chocolate and top with sea salt. 

Can you have cheesecake on a keto diet?

Yes, as long as you use appropriate sweeteners. Cheesecake is a common keto dessert because cream cheese is naturally low in carbs and high in fat. For this recipe I suggest using confectioners Swerve or Monkfruit to make an excellent keto cheesecake with no strange artificial sweetener taste. 

For this recipe, it makes 24 muffin sized dark chocolate cheesecakes. All three decadent layers come to just 2.8 net carbs each! This is truly a must make for anyone on a keto diet! As a bonus, these freeze really well so stash some in the freezer for later. 

These incredible Salted Dark Chocolate Cheesecakes have three rich chocolate layers that make the perfect keto dessert!

What are some other easy keto dessert recipes?

 I love these Keto Cheesecake brownies with an ice cold glass of almond milk! And this Peanut Butter Fudge (2 net carbs!) is the perfect low carb, no bake treat!

I recently shared these amazing Keto Chocolate Chip Cookies on my other website and they have gone crazy. You’ve got to try them if you have been missing a good chewy chocolate chip cookie. This is the perfect Keto Chocolate Chip Cookie recipe! These low carb cookies are packed with dark chocolate chips and pecans all for only about one net carb each!

 

Salted Dark Chocolate Cheesecake (Keto + Low Carb)

Yield:
24

Prep Time:
25 minutes

Cook Time:
18 minutes

Total Time:
43 minutes

These incredible Salted Dark Chocolate Cheesecakes have three rich chocolate layers that make the perfect keto dessert!

Ingredients

Chocolate Cookie Crust

  • 8 tablespoons butter, melted
  • 1 1/4 cup almond flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons keto friendly powdered sweetener (Swerve or Monkfruit)

Dark Chocolate Cheesecake

  • 2 (8 ounce) packages cream cheese
  • 2 eggs
  • 1/2 cup keto friendly powdered sweetener (Swerve or Monkfruit)
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  • 4 pieces unsweetened bakers chocolate

Melted Dark Chocolate and Sea Salt

  • 1/2 cup Lilly’s Dark Chocolate Chips
  • 1 tablespoon coconut oil
  • sea salt to taste

Instructions

    1. Preheat the oven to 350 degrees. To make the chocolate crust: combine the melted butter, almond flour, keto friendly sweetener and cocoa powder.
    2. Press the dough into the bottom of a silicone muffin pan (or paper lined muffin pan)
      Pre-bake the crust for 7 minutes and allow the crust to cool COMPLTELY.
    3. In a stand mixer or hand mixer combine the cream cheese, eggs, sweetener, cocoa powder and vanilla until things are just barely incorporated.
    4. Add the melted bakers chocolate and the heavy cream. Mix until completely smooth, mixture will be light and airy.
    5. Spoon onto the cooled crust.
    6. Bake 15-18 minutes until the cheescake has set. Remove from oven and allow the cheesecakes to cool competely.
    7. Melt the Lilly’s dark chocolate chips and coconut oil, stir until smooth. Dip the top of the cheesecake into the melted chocolate and sprinkle with sea salt. Set aside to cool.

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Nutrition Information:

Yield: 24

Serving Size: 1 Cheesecake

Amount Per Serving:

Calories: 183Total Fat: 15.5gCholesterol: 46.3mgSodium: 67mgCarbohydrates: 4.2gNet Carbohydrates: 2.8gFiber: 1.4gSugar: 1gProtein: 3.5g






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