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Yield: 8-10 servings

Serving Size:  1 medium slice

For the crust:

  • 6 Tbsp (75g) melted butter (or vegan butter substitute, see note below if using oil***)

  • 1/4 cup (45g) keto sweetener (powdered erythritol is ideal)

  • 1/4 cup (30g) cacao powder (unsweetened "cocoa" powder) 

  • 2 cups (200g) superfine almond flour 

  • 1/4 tsp  fine salt (or 1/2 tsp coarse salt, *IF using salted butter, cut this amount in half)

For the cheesecake layer:

  • 16 oz (455g) cream cheese (or vegan cream cheese substitute)

  • 2 large (52-53g eacheggs

  • 1/2 cup (108g) keto sweetener (an allulose or tagatose blend is ideal)

  • 1 tsp (5ml) vanilla extract

For the toppings:

  • 1/4 cup (33g) sugar-free chocolate (or unsweetened chocolate plus a few drops of stevia)

  • 2 Tbsp (28g) butter (or vegan butter substitute)

  • 1 Tbsp (15mlwater

  • 1/4 cup (25gpecans (raw or roasted)

  • 1/4 cup keto caramel (this recipe for chewy keto caramel: click here)


1. Preheat the oven to 325F/163C and mix all crust ingredients together, then press evenly into a round 8"-9" baking pan, making sure to creat about a 1" tall side to hold in the filling. Bake for 15-20 minutes.


2. In a medium bowl, whisk together the warm cream cheese with the other filling ingredients, pour over the freshly baked crust. Tap the pan to pop any large bubbles and even out the top of the filling, then bake for 40-50 minutes or until the edges are set and the center just slightly jiggles when shaken. Cool fully, then refrigerate overnight.

3. For the toppings, first prep a half batch of keto chewy caramel (useing alllose or tagatose). Set aside 1/4 cup. Next, prep the ganache by melting together the chocolate and butter using 15 second bursts in the microwave. Stir for a full 30 seconds until shiny, then slowly whisk in 1 Tbsp of warm water. Set in the fridge until thickened but still pourable.

4. Once the cheesecake is cooled and ready to serve, warm the caramel slightly in the microwave until pourable, then use a spoon or piping bag to spread it over the cheesecake in drizzles or crisscrossed lines. Repeat for the chocolate ganache, then sprinkle over the chopped pecans at the end. Use a hot knife to slice, wiping it down in between for clean cuts.

Will stay good in the fridge for 3 days, or in the freezer for 2 weeks.

***Note if using oil instead of butter:

Butter and vegan butter alternatives contain water emulsified in with the oil content, so keep that in mind when substituting for pure oil in baking. For this recipe try 7 Tbsp of oil (refined coconut oil would work great) and 1 Tbsp of water in place of melted butter.



Powdered Erythritol:



Almond flour:

Dairy-free Cream Cheese Recipe:

Vanilla Extract:

Natural Cacao powder:

Dutched cacao powder:

Sugar-free chocolate chips:

99% Cacao Chocolate (unsweetened):


Heat-Safe Silicone Spatula:

Kitchen Scale:

Electric Mixer:

Metal Whisk:

Measuring Cups:

Magnetic Measuring Spoons:

Round Cake Pan Set:


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