For the crust

  • 1/4 cup melted butter
  • 1/2 cup almond flour
  • 1 tbsp ground flaxseed
  • 1 tbsp cocoa powder
  • 1 tbsp erythritol sweetener
  • 1/4 tsp salt

For the cheesecake

  • 16 oz cream cheese
  • 1 cup erythritol sweetener (I prefer powdered Swerve)
  • 3 eggs
  • 3/4 cup cocoa
  • 1/4 cup butter, melted
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract

For the ganache topping

  • 1/4 cup Lily’s sugar-free chocolate chips
  • 1/3 cup heavy cream


Make the Crust

    1. Preheat oven to 300 degrees F. Grease a 9″ springform cake pan, or prepare a 9″ round cake pan. To prepare a round cake pan, spray with nonstick spray, and adhere parchment paper to the bottom and the sides. (See notes in the post above.)
    2. Combine almond flour, flaxseed meal, cocoa, sweetener, and salt in a mixing bowl. Stir well to break up any lumps in the almond flour. Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom and up the sides of the pan.
    3. Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.

Make the Cheesecake Batter

    1. In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, eggs, cocoa, butter, salt, and vanilla. Mix together until well combined.

Full recipe Here