This Keto Chocolate Cheesecake Recipe is sugar free and gluten free. It's so creamy and luscious that you won't believe it's keto diet friendly!It's made with a coconut flour and chocolate crust, and a rich chocolate cheesecake filling. To top, a mound of fresh strawberries, blackberries and raspberries.
0 Start by lining with parchment paper the bottom of a 9 inch springform pan. Remove the rim, place the parchment paper on the bottom and secure the rim, tightening the parchment paper so it doesn't move. You can cut some of the excess parchment paper hanging from the sides, do not cut it too short though.
1 Spray the sides of the pan with cooking spray. Add the aluminum foil if using that method, or place it inside a bigger baking pan (see notes about water bath baking above). Pre-heat the oven to 325 Fahrenheit.
2 Over a double boiler, melt the chocolate and butter from the filling ingredients, and set aside to cool.
3 For the cheesecake crust, you will need to mix all of the crust ingredients together (coconut flour, melted chocolate, melted butter and salt), until it resembles wet sand. Using the bottom of a measuring cup or glass, press it firmly on the bottom and sides of your pan. Use your fingers to pack it tightly if necessary to make sure you have a firm crust. Place the crust in the fridge while making the filling.
4 Using a large mixing bowl attached to a stand mixer, or using a hand mixer, beat in medium speed the softened cream cheese, sweetener, vanilla extract and salt for 1 minute.
5 Add the cooled melted chocolate and mix in medium speed, until fully incorporated. Add eggs, one by one, beating after each addition (if you have a stand mixer leave the mixer on in medium speed while adding the eggs).Pour the filling ingredients into the prepared crust and smooth the top with an offset spatula.
6 Place the springform pan (with foil or inside a bigger pan) inside the roasting pan, then place the roasting pan inside your oven. Fill the roasting pan with boiling water until it reaches halfway up the sides of the pan, then bake for 50-55 minutes. Jiggle your cheesecake very gently (with oven mitts). If your cheesecake has the edges well set and the middle is set but still jiggly, its ready!
7 Turn off the oven and place a wooden spoon to leave the oven door slightly ajar. Let cool inside the oven for 1 hour, take it out of the oven, run a knife around the edges, and let cool for 1 more hour. Cover with aluminum foil and refrigerate for 4 hours or overnight.
8 Make a few chocolate covered strawberries (optional), and top your cheesecake with them, along with the rest of the strawberries, raspberries and blackberries.
