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triple chocolate cheesecake

Triple Chocolate Cheesecake

If you love chocolate as much as I do? This is the perfect keto dessert for you! This decadent combination of chocolate crust, chocolate cheesecake and dark chocolate ganache will satisfy even the pickiest eater.

Course Dessert
Cuisine American, French
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 12 cheesecakes
Calories 326 kcal
Author yvonne

Ingredients

Chocolate Crust

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup butter
  • 2 tablespoons Keto sweetener I prefer Monksweet
  • 3 tablespoons cocoa powder
  • 1/4 teaspoon Himalayan sea salt

Chocolate Filling

  • 2 packages cream cheese 8 oz
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/2 cup Keto sweetener I prefer Monksweet
  • 4 tablespoons cocoa powder
  • 1/4 cup espresso
  • 1/3 cup Lily's Dark Chocolate Chips
  • 1/4 teaspoon Himalayan sea salt

Chocolate Topping

  • 1/2 cup Lily's Dark Chocolate Chips
  • 3/4 cup heavy whipping cream

Instructions

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)