Chocolate Cheesecake

November 25, 2019 1 min read

Easy KETO Chocolate Cheesecake

  • 5 squares (50g) of 90% Lindt Dark Chocolate
  • 1/2 tsp. Vanilla Extract
  • 1/2 cup Coconut Flour
  • 3 tbsp Erythritol
  • 1 tbsp. unsweetened Cocoa Powder
  • 1/2 cup Pecan Flour or Almound Flour
  • 7 tbsp. (100g) butter + 1 tbsp. butter (softened)
  • 1/2 cup heavy cream
  • 3/4 cup Erythritol
  • 1/2 tsp. Vanilla Extract
  • 1/2 cup sour cream
  • 1 cup (250g) cream cheese (softened)
  • 4 squares (40g) 90% Lindt Dark Chocolate – keep the last square for later.


To make the crust
  1. Melt the Lindt 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.
  4. Press your mixture down into the pan evenly until you have completely covered the cake pan.
  5. Place the crust into the oven for 8-10mins then remove and let cool.
To make the filling
  1. Melt the Dark Chocolate and the sour cream and combine well in a pan.
  2. In a large bowl combine the cream cheese, erythritol, heavy cream and vanilla. mix well
  3. combine with the sour cream and chocolate mixture and whip with an electric mixer until completely combined.
  4. Spoon mixture into the cooled crust and grate the last square of chocolate over the top.
  5. Refrigerate for at least 6 hours – 24 hours in the fridge.
  6. Slice into 10 slices.
  7. Serve and enjoy!

** Nutrition per slice: 10 slices has Calories 380, Fat 37.2g, Protein 5.8g, Carbs 4.8g

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