Ingredients
Scale
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1 cup erythritol or preferred sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1/4 cup additional erythritol for cheesecake layer
Instructions
- Preheat the oven to 350°F (175°C) and grease a springform pan.
- In a bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt.
- Add eggs, almond milk, vanilla extract, and food coloring. Mix until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes.
- Let it cool completely before removing from the pan.
- For the cheesecake layer, beat cream cheese and sour cream until smooth.
- Add the heavy whipping cream and erythritol, and continue mixing until fluffy.
- Spread the cheesecake mixture over the cooled cake layer.
- Refrigerate for at least 4 hours before serving.
Notes
- For best results, chill the cheesecake overnight.
- Decorate with whipped cream or keto-friendly toppings if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg