Keto Chocolate Cream Cheesecake

A delicious Keto Chocolate Cream Cheesecake

INGREDIENTS:

BASE:

• 2 cups almond flour

• 1/2 cup unsweetened cocoa powder

• 1/2 cup Monkfruit sweetener (or sweetener of your choice)

• 1/2 cup melted butter

CREAM CHEESECAKE:

• 4 packages (8 oz each) of cream cheese, softened

• 1 cup Swerve sweetener

• 4 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup heavy cream

• 1 cup Lily's sugar-free chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C).

2. In a medium bowl, combine the almond flour, cocoa powder, and 1/2 cup of monk fruit sweetener.

3. Add the melted butter and mix until a crumbly dough forms.

4. Press the dough into the bottom of a 9-inch springform pan and bake for 10 minutes.

5. Set aside to cool.

6. In a large bowl, beat the cream cheese and 1 cup of Monkfruit sweetener until creamy.

7. Add the eggs, one at a time, beating well after each addition.

8. Stir in the vanilla extract and heavy cream.

9. Melt the chocolate chips in a microwave-safe bowl for 30-second intervals, stirring after each interval, until completely melted.

10. Add 1/2 cup of the melted chocolate to the cream cheese mixture and beat until well combined.

11. Pour the mixture over the crust and smooth out the top.

12. Bake for 50-60 minutes, or until the center is almost set.

13. Remove from the oven and let cool to room temperature

14. Top with the remaining 1/2 cup melted chocolate on top

15. then refrigerate for at least 4 hours or overnight.

16. Serve chilled and enjoy your delicious keto chocolate cream cheesecake!

Note: This recipe yields 12 servings, with each serving containing approximately 4 grams of net carbs.

Yes, it's that simple

ENJOY!

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