Keto German Chocolate Cheesecake
This decadent dessert offers an unforgettable bakery style treat for any occasion. It is wonderfully rich, low carb, and keto friendly.
Equipment
- 9-inch springform pan
- electric mixer
- saucepan
Ingredients
For the Chocolate Crust
- 1 1/4 cups Almond Flour
- 1/4 cup Unsweetened Cocoa Powder
- 3 tbsp Granulated Monk Fruit Allulose Sweetener
- 5 tbsp Unsalted Butter, Melted
For the Chocolate Cheesecake
- 24 oz Cream Cheese, Softened
- 3/4 cup Granulated Monk Fruit Allulose Sweetener
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 cup Sour Cream
- 3 Large Eggs
- 2 tsp Pure Vanilla Extract
- 1/4 tsp Sea Salt
For the Coconut Pecan Topping
- 3 Large Egg Yolks
- 1/2 cup Heavy Cream
- 1/3 cup Granulated Allulose
- 4 tbsp Unsalted Butter
- 1 tsp Pure Vanilla Extract
- 3/4 cup Unsweetened Shredded Coconut
- 3/4 cup Chopped Pecans
Instructions
- Heat the oven to 325°F. Combine the almond flour, cocoa powder, sweetener and melted butter. Press into a 9-inch springform pan and bake for 9 minutes.
- Beat the cream cheese and sweetener until creamy. Mix in the cocoa powder, sour cream, vanilla extract and sea salt until completely smooth.
- Add the eggs one at a time on low speed. Pour the batter over the crust and bake for 50 to 57 minutes, until the edges are set and the center still jiggles slightly.
- Cool the cheesecake completely and refrigerate for at least 5 hours before adding the topping.
- Whisk the egg yolks, heavy cream and allulose in a saucepan. Cook over medium-low heat while stirring constantly until the mixture thickens, then stir in the butter and vanilla extract.
- Fold the shredded coconut and pecans into the warm custard. Cool until the topping is thick but still easily spreadable.
- Spoon the coconut pecan topping generously over the cold chocolate cheesecake and refrigerate for 30 minutes before serving.