Keto Blackbottom Mochahlua Cheesecake Recipe

Keto Blackbottom Mochahlua Cheesecake Recipe

Ingredients

FOR THE BLACKBOTTOM LAYER:

• 3 sugar-free dark chocolate bars
• 1/4 cup (60 ml) heavy cream
• 1 Keto Almond Crust

FOR THE MOCKAHLUA FILLING:

• 3 packages (8 ounces (225 g) each) cream cheese, softened
• 3/4 cup (18 g) Splenda
• 3/4 cup (175 g) sour cream
• 1 tablespoon (15 ml) vanilla extract
• 4 eggs
• 80 ml Mochahlua

Method

1. Preheat the oven to 325°F (170°C, or gas mark 3)
2. To make the blackbottom layer: Over the lowest possible heat, melt the chocolate bars (preferably in a heat diffuser or a double boiler to keep the chocolate from burning)
3. When the chocolate is melted, stir in the cream, blending well
4. Pour over the crust and spread evenly
5. To make the Mochahlua filling: In large bowl, use an electric mixer to beat the cream cheese until smooth, scraping down the sides of the bowl often
6. Beat in the Splenda and sour cream and mix well
7. Beat in the vanilla and eggs, one by one, beating until very smooth and creamy
8. Beat in the Mochahlua last and mix well
9. Pour the filling into the chocolate coated crust
10. Place the cake in the oven and place a pie pan of water on the rack below it or on the floor of the even
11. Bake for 1 hour
12. Cool in the pan on a wire rack
13. Chill well before serving

Makes 12 servings

1. Each with 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 18 grams of protein
2. Analysis includes crust, but omits the polyols in the sugar-free chocolate

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