Sugar Free Chocolate Cheesecake
Indulge in the decadence of a rich and creamy Sugar Free Chocolate Cheesecake without the guilt! This low-carb, keto-friendly dessert combines a buttery almond flour crust with a velvety, chocolate-infused cheesecake filling, sweetened naturally with erythritol. Perfectly balanced with the deep flavors of melted unsweetened chocolate and a hint of vanilla, this luscious treat satisfies your sweet tooth without added sugar. The recipe is simple to prepare, with just 20 minutes of prep time and an easy cooling process to ensure a crack-free finish. Ideal for celebrations or weeknight cravings, serve it chilled with sugar-free whipped cream or a dusting of cocoa powder for an extra touch of elegance. Whether you're following a keto diet or reducing sugar in your lifestyle, this cheesecake is a must-try addition to your dessert repertoire!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 3 tablespoons Granulated erythritol
- 4 tablespoons Butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Powdered erythritol
- 4 ounces Unsweetened chocolate, melted and cooled
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1 cup Heavy cream
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, mix the almond flour, unsweetened cocoa powder, and granulated erythritol. Stir in the melted butter until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared pan. Place the pan in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy.
Add the melted and cooled unsweetened chocolate, vanilla extract, and salt to the cream cheese mixture. Beat until well combined.
Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Add the heavy cream and mix on low speed until the filling is smooth and no lumps remain.
Pour the filling over the chilled crust, spreading it out evenly.
Bake in the preheated oven for 50 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool slowly. This helps prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Remove the cheesecake from the springform pan, slice, and serve. Optionally, garnish with sugar-free whipped cream or a sprinkle of cocoa powder.
Nutrition Facts
Calories |
3546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.7 g | 434% | |
| Saturated Fat | 198.5 g | 993% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1737 mg | 579% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 322.6 g | 117% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 26.3 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 806 mg | 62% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
