Keto Chocolate Cheesecake




  • 300 g ground hazelnuts
  • 60 g butter (soft)
  • 3 tsp Erythritol
  • 1 pinch salt


  • 400 g mascarpone
  • 200 g dark chocolate 99% cocoa
  • 6 tsp Erythritol
  • 70 g butter (soft)
  • 50 ml cream


  • 150 ml cream


  • cocoa nibs
  • cocoa powder


  1. Put all the ingredients for the cake recipe together and preheat the oven (180º C, convection oven).
  2. Mix butter, ground hazelnuts, salt and erythritol and knead into a cake dough.
  3. Place a springform pan (24 cm) with baking paper.
  4. Spread the dough evenly in the mold, press it flat and form a 1cm high edge.
  5. Bake the cake base in the oven for 15 minutes.z
  6. Warm and liquefy mascarpone
  7. Melt chocolate in a water bath
  8. Mix the remaining cake topping ingredients with mascarpone and chocolate.
  9. Spread the mixture on the cake and refrigerate the chocolate cheesecake for 2 hours in the fridge.
  10. Then whip the cream until stiff for topping and spread over the chocolate cake.
  11. Refine and serve with cocoa powder and cocoa nibs.


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