KETO Chocolate Cake

6-696x392We are so blessed to eat chocolate while living our perfect SKINNY KETO lifestyle! This is a fabulous recipe which can be easily altered to suit your taste by adding various berries. Prep time is a breezy 10 minutes, cook time is quick 8 minutes, and good things always make us wait…it is ready to devour in 24 hours of fridge time!

This delicious chocolate cheesecake is under 5g of carbs per serving.  Adjust with your favorite sweetener and dark, sugar free chocolate. This recipe used Lindt 90% Dark Chocolate which is available at WalMart. Pecan flour was used in this recipe, but you could substitute it with almond flour too.  The recipe makes 10 slices of yum!

Macros: 4.8g carbs, 37.2g fat, 5.8g protein, 380 calories Per Slice

SHOP FOR INGREDIENTS:

For the Cheesecake Crust

  • 5 squares (50g) of 90% sugar free dark chocolate
  • 7 tbsp hard butter (100g) butter + 1 tbsp softened butter
  • 1 tbsp. unsweetened Cocoa Powder
  • 1/2 cup Pecan Flour or Almond Flour
  • 1/2 cup Coconut Flour
  • 1/2 tsp of vanilla extract
  • 3 tbsp Erythritol ( or Stevia )

Cheesecake Filling

  • 1 cup (250g) Philadelphia cream cheese (softened)
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 3/4 cup Erythritol or Stevia
  • 1/2 tsp vanilla extract
  • 4 squares (40g) 90% of sugar free dark chocolate. Keep the last square for later.21105687_1599158116790540_3836641298377913126_n

Directions

Preheat oven to 180c/350f

MAKE CRUST

  1. Melt the dark chocolate and butter in a frying pan until completely combined.
  2. Mix the remaining ingredients together in a large bowl, then add the chocolate mixture and combine well.
  3. Grease your non stick cake pan.  ( silicone bake pans work great )
  4. Press your mixture down to completely covered the cake pan.
  5. Place the crust into the oven for 8-10 mins then remove and let cool.

SIMPLE CHOCOLATE FILLING

  1. Melt the dark chocolate with the sour cream and combine well in no-stick pot.
  2. Combine cream cheese, sugar substitute, heavy cream and vanilla in a bowl and mix well until cream cheese sucks up all ingredients.
  3. Add sour cream and chocolate mixture and whip with an electric mixer until completely dissolved into a lush filling.
  4. Spoon chocolate mixture into the cooled crust.
  5. Grate the last square of chocolate over the top.
  6. Refrigerate for at least 6 hours – 24 hours in the fridge.
  7. Slice into 10 slices.  Expect compliments of “Oh my!”

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