Since I’ve been doing Keto, I’ve really been craving chocolate, chocolate cake to be exact.
So, I decided to make a Keto Chocolate Cheesecake Cake. One layer of chocolate cake under a layer of cheesecake topped with ganache made with Lily’s Sweets Chocolate Chips. All carb and sugar free!
The chocolate cake base is a recipe by Hey Keto Mama, which is really good.
For this cheesecake, you only need half of the cake recipe. I adjusted the measurements below to help.
I also added a box of sugar free instant pudding to make it even more moist.
So good! And it satisfied my chocolate sweet tooth. Chocolate overload!
Recipe
Cake:
1 cup almond flour
1/2 cup Erythritol
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 cup butter
1/2 tsp vanilla
1 egg
1/2 cup almond milk
1 box sugar free chocolate pudding
Cheesecake:
2 8 oz cream cheese
1/2 cup dark cocoa powder
1/2 cup Erythritol
1/2 tsp vanilla
1/4 cup heavy cream
2 tbsp sour cream
Topping:
1 cup Lily’s Sweet Chocolate Chips
1/2 cup heavy cream
Cake:
1. Preheat the oven to 350 degrees.
2. In a large bowl, mix the almond flour, erythritol, cocoa powder, pudding and baking powder until fully combined. Mix in the butter and vanilla. Add eggs and almond milk.
3. Butter a parchment lined 6-inch round springform pan. Pour in batter.
4. Place the pan into the oven and bake for 20-25 minutes.
5. Let it cool completely.
Cheesecake:
In a standing mixer, place in cream cheese and Erythritol and beat until smooth. Add cocoa. Mix again. Add vanilla, heavy cream and sour cream. Mix until incorporated. Pour on top of the cooled chocolate cake in the springform pan. Smooth the top with a spatula. Refrigerate overnight.
The next day, remove pan from the refrigerator. In a microwave safe bowl, place chocolate chips and heavy cream. Microwave for about 30-45 seconds stir until the chocolate is melted. Pour on top of the cheesecake and smooth with a spatula. Refrigerate for 30 minutes then serve.
