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Keto Death by Chocolate Cheesecake - Rich, Creamy, and Low-Carb

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 3/4 cups fine almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup powdered erythritol or monk fruit blend
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the filling: 24 ounces cream cheese, softened to room temperature
  • 2/3 cup powdered erythritol or monk fruit blend (plus 1–2 tablespoons to taste)
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1/2 cup unsweetened cocoa powder
  • 6 ounces 85–90% dark chocolate, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt
  • Optional: 1 teaspoon espresso powder to deepen the chocolate flavor
  • For the ganache topping: 4 ounces 85–90% dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1–2 tablespoons powdered erythritol or monk fruit blend, to taste
  • Pinch of salt

Method
 

  1. Prep the pan: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
  2. Make the crust: In a bowl, mix almond flour, cocoa, sweetener, and salt. Stir in melted butter and vanilla until it feels like damp sand. Press firmly into the pan, going slightly up the sides. Bake 10 minutes. Cool while you make the filling.
  3. Soften the chocolate: Melt the dark chocolate gently in the microwave (15–20 second bursts) or over a double boiler. Let it cool to lukewarm so it doesn’t seize the batter.
  4. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl.
  5. Add sweetener and cocoa: Beat in powdered sweetener, cocoa powder, salt, and espresso powder (if using) until fully blended. Scrape again.
  6. Add wet ingredients: Mix in sour cream and vanilla until smooth.
  7. Add eggs: Beat in eggs and yolk one at a time on low speed, just until incorporated. Avoid overmixing to reduce air bubbles.
  8. Add chocolate: Stream in the melted chocolate while mixing on low. Blend until uniform and glossy.
  9. Fill and bake: Pour the batter over the crust. Tap the pan gently on the counter to release bubbles. Bake 50–60 minutes, until edges are set and the center jiggles like gelatin. The top should look matte, not wet.
  10. Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Move to a rack and cool to room temperature.
  11. Chill: Cover and refrigerate at least 6 hours, preferably overnight, to set and develop flavor.
  12. Make ganache: Warm heavy cream until steaming. Stir in chopped chocolate, sweetener, and a pinch of salt until smooth. Cool to a pourable, glossy consistency.
  13. Finish: Release the cheesecake from the pan. Pour ganache over the top, nudging it to the edges so it gently drips. Chill 20–30 minutes to set. Slice with a hot, clean knife.