Description
Creamy, rich, and perfectly balanced with a touch of sea salt — this no-bake salted chocolate cheesecake is low-carb, silky smooth, and totally indulgent!
Ingredients
For the Crust:
1 cup almond flour
¼ cup powdered erythritol or monk fruit sweetener
2 tbsp melted coconut oil or butter
Pinch of salt
For the Cheesecake Filling:
16 oz cream cheese, softened
¾ cup heavy cream or full-fat coconut cream
½ cup powdered sweetener (erythritol or allulose)
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
Pinch of salt
Optional: ¼ cup sugar-free dark chocolate chunks for extra texture
For the Salted Chocolate Drizzle:
¼ cup sugar-free dark chocolate chips
1 tbsp coconut oil
Flaky sea salt (like Maldon) for sprinkling
Instructions
In a bowl, mix almond flour, powdered sweetener, coconut oil, and salt until crumbly.
Press firmly into the bottom of a lined 7-inch springform pan. Chill while preparing the filling.
In another bowl, beat cream cheese until smooth. Add heavy cream, powdered sweetener, cocoa powder, vanilla, and salt. Mix until thick and creamy.
Pour over the crust and smooth the top. Optional: Fold in chopped sugar-free chocolate chunks for added crunch.
Melt dark chocolate chips and coconut oil together, then drizzle over the cheesecake. Sprinkle with flaky sea salt before chilling.
Cover and chill in the fridge for at least 4 hours or overnight until firm.
Slice and enjoy your decadent, salted keto chocolate cheesecake!
- Prep Time: 10 mins
- Chill Time: 4 hrs
- Cook Time: 4 hrs 10 mins
Nutrition
- Serving Size: 8
- Calories: 240
- Fat: 19g
- Carbohydrates: 4g
- Protein: 6g