Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol (or other keto-friendly sweetener)
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol (or other keto-friendly sweetener)
- 1 tsp vanilla extract
- 4 large eggs
Instructions:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix together almond flour, cocoa powder, and 1/4 cup powdered erythritol. Add melted butter and stir until the mixture resembles crumbs.
- Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
- In a separate bowl, beat the cream cheese, 1/2 cup powdered erythritol, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.
- Bake for about 45-50 minutes or until the center is set and the edges are slightly golden.
- Remove from the oven and let it cool at room temperature. Then, refrigerate for at least 4 hours or overnight.
- Once chilled, remove the sides of the springform pan and serve.
Nutrition Information (per serving):
- Calories: Approximately 360
- Total Fat: 32g
- Saturated Fat: 15g
- Cholesterol: 131mg
- Sodium: 205mg
- Total Carbohydrates: 10g
- Dietary Fiber: 5g
- Sugars: 2g
- Protein: 10g
Note: The nutrition information may vary slightly depending on the specific brands of ingredients used.
