Some of my favorite food now, and have always been, chocolate, chocolate…and more chocolate.
If you have as big of a sweet tooth as I do, you’re probably in the same boat. The good news for us is delicious chocolate is easier to come by than you might think on a keto diet. Of course we’re not talking Hershey’s Bars, or some of the other brands that are loaded with sugar…as low carb dieting becomes more and more popular, the options have been exploding.
My personal favorites for no sugar added chocolate have stayed true to Lily’s Sweets and ChocZero. These chocolates tend to be on the pricier side, but they’re definitely worth it for battling your cravings. While ChocZero is only available online, I like to look for Lily’s in the Health sections of my local grocery stores. Sometimes you’ll find the bars on sale, which is always a good time to stock up.
Do you want to see everyone at your table sink into silence, occasionally interrupted by a contented sigh? Serve this cake and watch the magic happen.
I love all the recipes I post on this site, but this sugar free chocolate cake recipe is special. That’s because it’s more than just a chocolate cake. It’s a crazy good, wonderfully rich, death by chocolate Keto chocolate cake.
This cake does nothing by halves. It contains as much chocolate as it can possibly handle, a generous amount of grass-fed butter and it is just on the right side of sweet. Basically, it is a Keto dream dessert.
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup Swerve Sweetener
- 3 tbsp butter melted
- 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
- 3/4 cup whipping cream
- 1/3 cup confectioner’s Swerve Sweetener
- 3 oz unsweetened chocolate finely chopped
- 1/2 tsp vanilla extract
- 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.