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Keto Fudge Swirl Cheesecake - Creamy, Low-Carb, and Decadent

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups almond flour
  • 3 tablespoons powdered erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 24 ounces cream cheese, softened to room temperature
  • 3/4 cup powdered erythritol or allulose (adjust to taste)
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice (fresh, optional but brightens flavor)
  • Pinch of salt
  • 1/2 cup heavy cream
  • 3 ounces unsweetened baking chocolate, chopped
  • 3 tablespoons powdered erythritol or allulose
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Prep the pan and oven: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside with a layer of foil to prevent leaks if using a water bath.
  2. Make the crust: In a bowl, mix almond flour, sweetener, salt, and cinnamon. Stir in melted butter and vanilla until the mixture resembles damp sand. Press firmly and evenly into the pan, going slightly up the sides.
  3. Par-bake the crust: Bake for 10 minutes until lightly golden. Set aside to cool while you make the filling. Lower oven to 300°F (150°C) for gentle baking.
  4. Beat the cream cheese: In a large bowl, beat the cream cheese with a hand mixer on medium until smooth and lump-free, about 1–2 minutes. Do not over-whip.
  5. Add sweetener and sour cream: Beat in the powdered sweetener and sour cream until silky. Scrape the bowl as needed for a smooth texture.
  6. Add eggs and flavorings: Beat in eggs one at a time on low speed, followed by vanilla, lemon juice, and a pinch of salt. Mix just until combined to avoid extra air.
  7. Pour the filling: Spread the cheesecake filling over the cooled crust and smooth the top with an offset spatula.
  8. Make the fudge swirl: In a small saucepan over low heat, warm the heavy cream until steaming. Remove from heat and add chopped unsweetened chocolate, sweetener, and butter. Let sit 1 minute, then whisk until glossy. Stir in vanilla and a pinch of salt. Let cool 5–10 minutes until it thickens slightly but is still pourable.
  9. Swirl it in: Spoon the fudge over the cheesecake in 6–8 dollops. Use a thin knife or skewer to create swirls, dragging through the batter with gentle S-shaped motions. Avoid over-mixing so you keep distinct ribbons.
  10. Prepare a water bath (optional but helpful): Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform. This helps prevent cracks.
  11. Bake low and slow: Bake at 300°F (150°C) for 55–70 minutes. The edges should be set, and the center should still jiggle slightly like Jell-O when you tap the pan.
  12. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then remove it from the water bath, set it on a rack, and cool to room temperature.
  13. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. This step is key for clean slices and the best texture.
  14. Slice and serve: Run a thin knife around the edges before unclipping the pan. For neat slices, warm a sharp knife under hot water, wipe dry, and cut. Repeat between slices.