One Of Those Desserts To Die For
This chocolate cheese cake is one you have only dreamed about. Keto, low carb, gluten free – an amazing recipe with no sugar.
Mira calls this cheese cake her death by chocolate cheese cake. It is dense, creamy and oh so chocolatey.
Inspired by the Nutella product she combined hazel nuts, chocolate and an alternative sugar to make this cake.
For the crust you combine crushed hazelnuts, cocoa powder, butter and stevia powder. The middle layer has three different colors of chocolate batter. This is topped off with a ganache of chocolate with more hazel nuts. This top chocolate is melted in the microwave and then poured over the cake. It will have to be cooled for the top chocolate to solidify.
This cake was also baked at a low temperature in a water bath to ensure that it wouldn’t crack.
The cake is made in a 9″ round cake pan. You can optionally line the pan with parchment paper so that it slides out of the pan with ease.
Keto Triple Chocolate Cheesecake
The most decadent and richest chocolate cheesecake you'll ever make.Prep Time 15 minutesCook Time 1 hour 30 minutesTotal Time 1 hour 45 minutesSERVINGS10slicesCalories 579 kcal
- 40 g unsweetened baking chocolate about 1/4 cup
- 1 tbsp coconut oil
- 1/8 tsp stevia powder
- 25 g hazelnuts about 1/4 cup
Preheat the oven to 150C/300F. Wrap the bottom of a 9” springform pan with aluminum foil.
In a food processor, add all of the crust ingredients and pulse for about 30 seconds to 1 minute until the crust is all crumbly. Take it out of the food processor and add the crust to an 9” springform pan. Press with your hands until the whole bottom has been covered with the crust.
In a large bowl, add the unsweetened baking chocolate. Add the erythritol to the chocolate. Heat the heavy cream either on the stove or in the microwave until hot and bubbly.
Pour in the hot cream over the chocolate in batches and mix with a whisk. Mix until all of the chocolate has melted. The batter should be just a little thick. It will also look like the milk and oil are separating, but not to worry!
Separate the chocolate into three bowls in a ratio of 3:2:1. For example, the first bowl should have 3 spoons of chocolate, the 2nd bowl should have 2 spoons of chocolate and the 3rd bowl should have 1 spoon of chocolate. Set aside. Add 1/4 tsp of stevia into each bowl.
In a large bowl, add the cream cheese and sour cream. Whip with a hand mixer until nice and creamy. Add the 1/2 tsp of stevia and the eggs, one at a time until nicely incorporated.
Now, separate the cream cheese filling into the chocolate bowls in a ratio of 1:2:3. The 1st chocolate bowl had 3 spoons of chocolate, so add 1 spoon of cream cheese that that one. This is the dark chocolate layer.
The 2nd bowl had 2 spoons of chocolate so add an equal amount of cream cheese. This is the medium chocolate layer.
The 3rd bowl had 1 spoon of chocolate so add 3 spoons of cream cheese. This is the light chocolate layer.
Mix each bowl separately with a hand mixer. The batter will be pretty thick in each bowl.
Pour the light chocolate layer into the cheesecake mold over the chocolate crust. Pour the 2nd medium layer over the light layer and spread around. Pour the 3rd dark chocolate layer over the medium one and spread evenly.
Prepare a tall oven-proof tray and add 2-3 (1″) of water. Carefully place your aluminum-wrapped cheesecake into the water and place into the oven. Bake for 90 minutes.
- Take the cheesecake out of the oven and out of the water tray and let cool completely. Once cooled, place it in the fridge to cool down overnight.