Hot Chocolate Cheesecake (RK Product)

Serves 12


We love a mug of hot chocolate and we love cheesecake, so we combined two favorites for a delicious dessert worth all of the effort! Our Chocolate Shift Weight Loss powder adds extra sweetness without the crash of excess carbs. 


Prep Time: 30 minutes

Cooking Time: 1 hour & 20 minutes + 8 hours to chill 


Ingredients:

Crust:

2 cups almond flour

8 tablespoons unsalted butter, melted

2 tablespoons cacao powder

1 teaspoon pure vanilla extract

8 drops liquid stevia

3 tablespoons Keto brown sugar 

Bottom Cream Layer:

4 ounces plain cream cheese, room temperature 

½ cup Swerve confectioners’ sugar

1 teaspoon pure vanilla extract

Middle Chocolate Layer:

8 ounces of plain cream cheese, room temperature

1 cup full-fat sour cream

¼ cup heavy whipping cream

3 large eggs + 1 large egg yolk

1 teaspoon pure vanilla extract

¼ cup cacao powder

2 packets of Real Ketones Chocolate Shift Weight Loss powder

Pinch of fine sea salt

Topping:

1 ½ cups heavy whipping cream

1 tablespoon Keto confectioners’ sugar

1 teaspoon pure vanilla extract

Garnish:

Keto marshmallows 


Instructions:


Preheat the oven to 350 F (175 C).


Mix all of the crust ingredients together until well-combined. Press into an 8” pie pan and use your fingers to press it firmly in the pan. Bake in the oven for 15-18 minutes. Remove and allow to completely cool on a wire rack. Reduce the oven heat to 300 F (150 C). 


Mix the bottom cream layer ingredients together in a food processor until very creamy. Spread it on top of the chocolate crust.


Rinse the food processor bowl and dry it. Mix the middle chocolate layer ingredients together in the food processor until very creamy and then spread it on top of the bottom cream layer. 


Bake in the oven until the chocolate layer is set, about 1 hour and 20 minutes. Check it after 1 hour, and then keep checking every 5 minutes. 


Remove from the oven and let it cool completely in the fridge.


While it is cooling, whisk the topping together in a high-speed blender or with an electric mixer until stiff peaks form, about 3 minutes. Spread it over the chocolate layer, followed by the keto marshmallows. 


Serve between 8, storing any leftovers in an airtight container in the fridge for up to 1 week. 


Enjoy!


Calories: 377

Carbs: 15

Net Carbs: 12

Protein: 7

Fat: 36