For those adhering to a ketogenic lifestyle, finding satisfying desserts can sometimes be a challenge. However, this Keto Death by Chocolate Cheesecake offers an exquisite solution, delivering a rich and intensely chocolatey experience while remaining low in carbs and sugar-free. This article delves into the details of creating this ultimate keto chocolate cheesecake, exploring the ingredients, step-by-step instructions, and helpful tips to ensure a perfect outcome.
Why Cheesecake is Keto-Friendly
Cheesecake is an ideal dessert option for those following a keto diet. Cream cheese, the primary ingredient, works incredibly well to mask any aftertastes from sweeteners. Many people who are accustomed to high-carb cheesecakes find that the keto version tastes remarkably similar. It’s not uncommon for individuals to serve low-carb cheesecake to friends and family without them realizing it’s sugar-free.
The "Death by Chocolate" Experience
This recipe earns its dramatic name due to the sheer amount of chocolate incorporated into every layer. From the crisp chocolate crust to the creamy chocolate cheesecake filling and the luscious chocolate ganache topping, this dessert is a chocolate lover's dream come true.
Key Ingredients for a Keto Chocolate Cheesecake
The Crust
- Almond Flour: This grain-free alternative forms the base of the crust, keeping it low in carbs. Superfine almond flour is recommended to mimic the fine texture of regular all-purpose flour. If superfine almond flour is unavailable, pulsing regular almond flour in a food processor can help achieve a finer consistency. Pecan flour or sunflower seed flour can also be used for nut-free versions.
- Cocoa Powder: Unsweetened cocoa powder provides a rich chocolate flavor to the crust. Any brand of pure cocoa powder will work well.
- Sweetener: A granulated monk fruit sweetener is recommended for the crust. Any sugar-free sweetener that you like best can be used.
- Butter: Melted and cooled butter binds the crust ingredients together. Unsalted butter is typically used, but salted butter is also acceptable since no additional salt is added to the crust.
- Cinnamon: A pinch of cinnamon enhances the chocolate flavor of the crust. However, it can be omitted if preferred.
The Filling
- Cream Cheese: The key to a smooth and creamy cheesecake is using room temperature cream cheese. Philadelphia cream cheese is recommended for its firm texture.
- Sweetener: A powdered sweetener, especially an erythritol-based blend, ensures a smooth filling. Erythritol monk fruit sweetener blends, allulose, or Bocha Sweet can be used. Xylitol is also an option, but it is toxic to dogs. Stevia glycerite can also be used.
- Sour Cream: Sour cream adds moisture and tang to the filling, contributing to its creamy texture.
- Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cheesecake.
- Sugar-Free Chocolate: Both cocoa powder and semi-sweet sugar-free chocolate chips are added to the cheesecake filling for an intense chocolate flavor. Natural cocoa powder is best for the filling. A chocolate with 85% cocoa solids is a good option, and a 90% dark chocolate would be even lower in carbs. If using unsweetened chocolate, increase the amount of powdered erythritol to ¾ cup - 1 cup to sweeten the filling.
- Eggs: Eggs bind the filling ingredients together and contribute to the cheesecake's structure.
- Heavy Whipping Cream: A little heavy cream smooths out the filling and makes the cheesecake even creamier.
The Ganache Topping
- Sugar-Free Milk Chocolate Chips: These form the base of the ganache, providing a rich chocolate flavor without the added sugar.
- Heavy Whipping Cream: Heated heavy whipping cream is poured over the chocolate chips, melting them into a smooth and glossy ganache. A little allulose helps the ganache stay glossier.
- Butter or Coconut Oil: Adding butter or coconut oil to the ganache helps thin it out and makes it combine better.
Step-by-Step Instructions
1. Making the Crust
- Preheat the oven to 325°F (160°C).
- In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener.
- Stir in the melted butter until well combined, creating a coarse chocolatey mixture.
- Press the crust mixture firmly into the bottom and up the sides of a greased 9-inch or 10-inch springform pan.
- Bake for 10-12 minutes, then remove and reduce the oven temperature to 300°F (150°C).
2. Preparing the Cheesecake Filling
- In a small saucepan over low heat, melt the unsweetened chocolate with butter, stirring frequently until smooth. Set aside to let cool.
- In a large mixing bowl, beat the room temperature cream cheese on medium speed for 1-2 minutes until super creamy.
- Beat in the sweetener and vanilla extract until well combined.
- Beat in the melted chocolate. Scrape down the beaters and the sides of the bowl to ensure no clumps of cream cheese remain.
- Add the eggs one at a time, mixing until each one is just incorporated. Be careful not to overmix the batter to avoid adding too much air.
- Beat in the cocoa powder and heavy whipping cream until the mixture becomes smooth.
3. Baking the Cheesecake
- Pour the chocolate filling into the prepared springform pan, smoothing the top evenly with a rubber spatula. Gently shake the pan from side to side to even it out and tap lightly on the counter to release any air bubbles.
- Place a 9×13 inch baking dish filled with 1-2 inches of water on the bottom rack of your oven. This creates a water bath that helps the cheesecake bake evenly and prevents cracking. Alternatively, wrap the outside of the springform with foil or place the springform inside a silicone cake pan to keep it waterproof.
- Place the cheesecake directly over the pan of water on the middle rack.
- Bake for 1 hour or until the center is just slightly jiggly.
- Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour before removing it to the counter to cool completely.
4. Making the Chocolate Ganache Topping
- Once the cheesecake is cool, heat the heavy cream in the microwave or on the stove until hot, but not boiling.
- Pour the hot cream over the sugar-free milk chocolate chips in a small mixing bowl.
- Let it sit for 5 minutes to melt, then add the sweetener and vanilla extract and whisk well with a spoon until the chocolate has melted and the ganache is smooth.
- Pour the ganache over the top of the chilled cheesecake, allowing some to drip down the sides. You can also use an offset spatula to cover the sides with some of the ganache.
- Refrigerate for 30 minutes before slicing.
5. Optional Chocolate Shavings
- For an extra touch of elegance, top the cheesecake with chocolate shavings.
- Take a vegetable peeler and a cold bar of sugar-free chocolate.
- Scrape the peeler down the edges of the chocolate bar to create shavings.
Tips for the Perfect Keto Chocolate Cheesecake
- Use Room Temperature Ingredients: Ensure that the cream cheese, eggs, and heavy cream are at room temperature. This helps them incorporate more easily and prevents a lumpy batter.
- Beat Cream Cheese Thoroughly: Take the time to beat the cream cheese until it is very creamy before adding other ingredients. This makes a difference to the cheesecake's texture.
- Melt Chocolate Carefully: Unsweetened chocolate can be finicky and prone to seizing, so melt it over low heat. Adding a little butter or coconut oil helps thin it out and combine better with the filling. Make sure to let it cool properly before beating it into the filling.
- Don’t Over-beat the Eggs: Beat the eggs one at a time until just barely incorporated. Overbeating the filling can cause the cheesecake to rise and fall during baking, leading to cracks as it cools.
- Don’t Overcook: Cheesecake should be taken out of the oven before it is fully cooked through. The center should still have a slight jiggle to it, as it will continue to cook as it cools. Check on it frequently in the last 10-15 minutes of baking.
- Cool Slowly: Cool the cheesecake gradually to prevent cracking. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour before transferring it to the counter.
- Use a Water Bath: Baking the cheesecake in a water bath adds moisture to the oven, which helps prevent cracks and ensures even baking.
- Choose the Right Sweeteners: If you want the crust to have some crispness, use an erythritol-based sweetener with no allulose. For the filling, you can use erythritol, allulose, BochaSweet, or a combination. Allulose helps the chocolate ganache stay shiny and soft.
Serving and Storage
- Serve the keto chocolate cheesecake with fresh whipped cream, sugar-free strawberry puree, or a cherry compote.
- Store the cheesecake in the refrigerator, tightly wrapped, for up to a week.
- For longer storage, freeze the cheesecake for several months. If freezing, it's recommended to leave the ganache off until a few hours before serving to maintain its glossy appearance. Slice and store in the freezer for up to 3 months, defrosting the slices in the fridge overnight.
Variations
- Layered Cheesecake: Create a layered effect by using different types of keto chocolate, such as white and milk chocolate, in the filling.
- No-Bake Version: For a no-bake option, reduce the eggs to 2, whisk them over a double boiler until slightly warmed, and fold them through the filling. Dissolve gelatin in boiling water and add it to the filling for stability.
- Coconut Flour Crust: Substitute the almond flour crust with a coconut flour crust.
- Smaller Cake: Halve the ingredients and use a smaller springform pan for a smaller cake.
Nutritional Information
This keto chocolate cheesecake recipe has approximately 7.8g of carbs and 3.2g of fiber per serving, resulting in 4.6g net carbs per slice. Nutritional information can vary based on the brand of products used, so it’s recommended to calculate it independently using recipe calculators like My Fitness Pal or Verywell Fit.
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