Post by Loupy on Sept 3, 2017 16:22:33 GMT -7
DEATH BY CHOCOLATE CHEESECAKE
From: Carolyn Ketchum @ alldayidreamaboutfood.com/low-carb-death-by-chocolate-cheesecake/
The richest, densest, most chocolatey low carb cheesecake recipe on the planet. Your dream keto dessert recipe. This is best made in the morning as it needs a few hours in the refrigerator to really set up and before you put the topping on.
Serves: 16
INGREDIENTS
CRUST
1 1/4 cup almond flour
1/4 cup cocoa powder
1/4 cup Swerve Sweetener
3 tbsp butter, melted
FILLING
6 ounces sugar-free dark chocolate, chopped
1 tbsp butter
24 ounces cream cheese, softened
1/2 cup Swerve Sweetener
1/2 cup powdered Swerve Sweetener
1 tsp vanilla extract
3 large eggs, room temperature
1/4 cup cocoa powder
1/3 cup heavy cream, room temperature
2 tsp melted butter for brushing sides of pan
TOPPING
3/4 cup whipping cream
1/3 cup confectioner's Swerve Sweetener
3 oz unsweetened chocolate, finely chopped
1/2 tsp vanilla extract
INSTRUCTIONS
CRUST:
Preheat oven to 325F.
In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener.
Stir in melted butter until well combined.
Press mixture firmly into the bottom of a 9-inch springform pan.
Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.
FILLING:
In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth.
Set aside to let cool.
In a large bowl, beat cream cheese until smooth.
Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.
Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.
Brush sides of springform pan with melted butter, taking care not to disturb the crust.
Pour filling into pan and gently shake from side to side to even out.
Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.
Remove and let cool 15 minutes, then run a sharp knife around the inside of the pan to loosen.
Let cool completely.
Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.
TOPPING:
In a medium saucepan over medium heat, combine cream and sweetener.
Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla.
Let sit 5 minutes and then whisk until smooth.
Pour over the top of the chilled cheesecake, allowing some to drip down the sides.
Chill until set.
Nutritional Information
Calories: 378
Total Fat: 32.98g
Cholesterol: 112mg
Carbs: 11.49g
Total Net Carbs= 5.22g
Fiber: 6.27g
Protein: 7.75g
From: Carolyn Ketchum @ alldayidreamaboutfood.com/low-carb-death-by-chocolate-cheesecake/
The richest, densest, most chocolatey low carb cheesecake recipe on the planet. Your dream keto dessert recipe. This is best made in the morning as it needs a few hours in the refrigerator to really set up and before you put the topping on.
Serves: 16
INGREDIENTS
CRUST
1 1/4 cup almond flour
1/4 cup cocoa powder
1/4 cup Swerve Sweetener
3 tbsp butter, melted
FILLING
6 ounces sugar-free dark chocolate, chopped
1 tbsp butter
24 ounces cream cheese, softened
1/2 cup Swerve Sweetener
1/2 cup powdered Swerve Sweetener
1 tsp vanilla extract
3 large eggs, room temperature
1/4 cup cocoa powder
1/3 cup heavy cream, room temperature
2 tsp melted butter for brushing sides of pan
TOPPING
3/4 cup whipping cream
1/3 cup confectioner's Swerve Sweetener
3 oz unsweetened chocolate, finely chopped
1/2 tsp vanilla extract
INSTRUCTIONS
CRUST:
Preheat oven to 325F.
In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener.
Stir in melted butter until well combined.
Press mixture firmly into the bottom of a 9-inch springform pan.
Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.
FILLING:
In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth.
Set aside to let cool.
In a large bowl, beat cream cheese until smooth.
Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.
Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.
Brush sides of springform pan with melted butter, taking care not to disturb the crust.
Pour filling into pan and gently shake from side to side to even out.
Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.
Remove and let cool 15 minutes, then run a sharp knife around the inside of the pan to loosen.
Let cool completely.
Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.
TOPPING:
In a medium saucepan over medium heat, combine cream and sweetener.
Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla.
Let sit 5 minutes and then whisk until smooth.
Pour over the top of the chilled cheesecake, allowing some to drip down the sides.
Chill until set.
Nutritional Information
Calories: 378
Total Fat: 32.98g
Cholesterol: 112mg
Carbs: 11.49g
Total Net Carbs= 5.22g
Fiber: 6.27g
Protein: 7.75g
