Triple Chocolate Cheesecake
Servings Prep Time
12cheesecakes 30minutes
Cook Time Passive Time
40minutes 15minutes
Servings Prep Time
12cheesecakes 30minutes
Cook Time Passive Time
40minutes 15minutes
Chocolate Crust
  • 1/2cup almond flour
  • 1/2cup coconut flour
  • 1/2cup butter
  • 2tablespoons Keto sweetenerI prefer Monksweet
  • 3tablespoons cocoa powder
  • 1/4teaspoon Himalayan sea salt
Chocolate Filling
  • 2packages cream cheese8 oz
  • 2 large eggs
  • 1/4cup sour cream
  • 1/2 cup Keto sweetenerI prefer Monksweet
  • 4tablespoons cocoa powder
  • 1/4cup espresso
  • 1/3cup Lily’s Dark Chocolate Chips
  • 1/4teaspoon Himalayan sea salt
Chocolate Topping
  • 1/2cup Lily’s Dark Chocolate Chips
  • 3/4cup heavy whipping cream
Chocolate Crust
  1. Preheat oven to 325 degrees
  2. Place parchment cupcake liners into a cupcake pan
  3. Place all crust ingredients into a small mixing bowl and combine until well mixed
  4. Divide mixture into 12 equal portions (about a tablespoonful) and press with your fingers untilĀ  flattened
  5. Bake for 10 minutes
Chocolate Cheesecake Filling
  1. In a bowl place Lily’s chocolate chips and cocoa powder.
  2. Heat up the espresso until boiling and ad to the chocolate mixture
  3. Whisk until melted and evenly mixed
  4. Set chocolate mixture aside
  5. In a mixer, cream the softened cream cheese and sweetener
  6. Add sour cream, eggs, and sea salt and whip until completely blended
  7. Gradually add the chocolate mixture and mix until well combined
  8. Fill parchment cupcake liners with chocolate cheesecake mixture
  9. Bake at 325 degrees for approximately 30-35 minutes until centers are set.
  10. Remove from oven and set aside to cool
Dark Chocolate Topping
  1. Place chocolate chips in a mixing bowl
  2. Heat heavy whipping cream on the stove until just starting to bubble
  3. Pour cream over chocolate chips and start whisking
  4. Keep whisking until the chocolate is melted and the topping thickens ( about 2-3 minutes)
  5. Set aside to cool for about 10 minutes
  6. Pour topping over each mini cheesecake and let it set
Recipe Notes

Top with berries, chocolate chips and/or Lakanto powdered monkfruit sweetener (optional)