Keto Chocolate Cheesecake with Coffee Brownie Crust
ChefKetogenic.comDifficultyIntermediateThis keto chocolate cheese combines the rich flavors of dark chocolate and coffee with the light and creamy flavors of vanilla and cream cheese. This keto dessert isn't your average boring cheesecake, but it is as quick and easy to make as one! The cheesecake portion is no-bake so all you have to worry about it baking the brownie and then putting it all in the fridge and letting it sit.
Servings 12
Serving size 1 slice
Net Carbs
- Amount Per Serving
- Calories 226
- % Daily Value *
- Total Fat 18.4g24%
- Protein 8.7g
- Total Carbohydrate 16.3g6%
- Dietary Fiber 9.8g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Begin by making the dark chocolate coffee brownie base in a circular springform pan.
Allow the brownie to completely cool.
While the brownie is cooling, combine the coconut oil, chocolate chips, and unsweetened cocoa powder in a microwavable safe bowl and microwave in 20-second intervals until the chocolate is melted. Stir until creamy. Set aside and allow to cool slightly, but not harden.
Combine the cream cheese and sweetener with a hand mixture.
Note: it is important to make sure the cream cheese is full softened at room temperature or else it will be too difficult to mix.
Once creamy, blend in the melted chocolate.
Add in the vanilla extract and chocolate-flavored stevia drops to taste.
Note: if you want a sweeter taste add more, for a less-sweet taste add less.
Once your keto chocolate cheesecake mixture is all creamy, spoon it over top the cooled brownie base.
Smooth over the top and place in the refrigerator for at least 4 hours, preferrable overnight.
Optional: try garnishing with chocolate drizzle (melted chocolate chips and coconut oil) and/or sugar-free whipped cream.
Enjoy and serve your keto chocolate cheesecake cold.
Ingredients
Ingredients
Directions
Directions
Begin by making the dark chocolate coffee brownie base in a circular springform pan.
Allow the brownie to completely cool.
While the brownie is cooling, combine the coconut oil, chocolate chips, and unsweetened cocoa powder in a microwavable safe bowl and microwave in 20-second intervals until the chocolate is melted. Stir until creamy. Set aside and allow to cool slightly, but not harden.
Combine the cream cheese and sweetener with a hand mixture.
Note: it is important to make sure the cream cheese is full softened at room temperature or else it will be too difficult to mix.
Once creamy, blend in the melted chocolate.
Add in the vanilla extract and chocolate-flavored stevia drops to taste.
Note: if you want a sweeter taste add more, for a less-sweet taste add less.
Once your keto chocolate cheesecake mixture is all creamy, spoon it over top the cooled brownie base.
Smooth over the top and place in the refrigerator for at least 4 hours, preferrable overnight.
Optional: try garnishing with chocolate drizzle (melted chocolate chips and coconut oil) and/or sugar-free whipped cream.
Enjoy and serve your keto chocolate cheesecake cold.
Notes
