2 cups almond flour
1/2 cup unsweetened cocoa powder
1/2 cup Monkfruit sweetener (or sweetener of your choice)
1/2 cup melted butter
4 packages (8 oz each) of cream cheese, softened
1 cup Swerve sweetener
4 large eggs
1 teaspoon vanilla extract
1/2 cup heavy cream
1 cup Lily's sugar-free chocolate chips
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the almond flour, cocoa powder, and 1/2 cup of monk fruit sweetener.
Add the melted butter and mix until a crumbly dough forms.
Press the dough into the bottom of a 9-inch springform pan and bake for 10 minutes.
Set aside to cool.
In a large bowl, beat the cream cheese and 1 cup of Monkfruit sweetener until creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and heavy cream.
Melt the chocolate chips in a microwave-safe bowl for 30-second intervals, stirring after each interval, until completely melted.
Add 1/2 cup of the melted chocolate to the cream cheese mixture and beat until well combined.
Pour the mixture over the crust and smooth out the top.
Bake for 50-60 minutes, or until the center is almost set.
Remove from the oven and let cool to room temperature
Top with the remaining 1/2 cup melted chocolate on top
then refrigerate for at least 4 hours or overnight.
Serve chilled and enjoy your delicious keto chocolate cream cheesecake!
Note: This recipe yields 12 servings, with each serving containing approximately 4 grams of net carbs.
Yes, it's that simple
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