Salted Dark Chocolate Cheesecake (Keto + Low Carb)
This incredible Salted Keto Chocolate Cheesecake has three rich chocolate layers! It makes the perfect keto dessert at under 3 net carbs per bite!
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 pass over 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 low-carb cheesecake bites are too good to pass up!
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
- 1 ounce 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
- Preheat the oven to 350 degrees. To make the chocolate crust: combine the melted butter, almond flour, keto friendly sweetener and cocoa powder.
- 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. - In a stand mixer or hand mixer combine the cream cheese, eggs, sweetener, cocoa powder and vanilla until things are just barely incorporated.
- Add the melted bakers chocolate and the heavy cream. Mix until completely smooth, mixture will be light and airy.
- Spoon onto the cooled crust.
- Bake 15-18 minutes until the cheescake has set. Remove from oven and allow the cheesecakes to cool competely.
- 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.
