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How do you make keto chocolate ganache?

For this keto chocolate ganache, I used equal parts hot heavy whipping cream and sugar-free dark chocolate. This allows the chocolate to gently melt and combine with the cream for a luscious, smooth ganache worthy of any dessert. Make sure that no water comes into contact with this mixture while you’re mixing–It’ll cause the chocolate to seize up and separate into a grainy, gloopy mess.


Chocolate Crust

  • 6 tablespoons butter, melted
  • 1 1/4 cup almond flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons confectioners Monkfruit

Chocolate Cheesecake

  • 2 (8 ounce) packages cream cheese
  • 1/4 cup sour cream
  • 1 large egg
  • 1/2 cup confectioners Monkfruit
  • 1/3 cup cocoa powder
  • 1 tablespoon vanilla extract

Keto Ganache

  • 1 cup Lily’s dark chocolate chips, finely chopped
  • 1 cup heavy cream


  1. Preheat the oven to 350 degrees F. Line an 8×8 baking dish with parchment paper and set aside.
  2. To make the crust combine the melted butter, almond flour, sweetener, and cocoa powder. Press the dough into the baking dish. (dough will be soft and sticky, that is okay)
  3. Bake the dough 7 minutes or just until the dough has set. Allow the dough to cool completely.
  4. Using an electric mixer beat the cream cheese, sour cream and egg until combined. Add the sweetener, cocoa powder and vanilla extract until smooth.
  5. Carefully spread the cheesecake mixture evenly over the cooled crust.
  6. Bake the cheesecake bars 25-30 minutes until cooked through. Allow the cheesecake bars to cool completely.
  7. To make the ganache place the finely chopped chocolate in a heat proof bowl, set aside. In a sauce pan bring the heavy cream to a simmer. Carefully pour over the chocolate and let the chocolate sit 1 minute to soften. Stir the chocolate until smooth. Allow it to cool a few minutes and carefully pour over the cooled cheesecake.
  8. Chill the cheesecake at least 3 hours before serving.

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