Triple Chocolate Keto Cheesecake


I have not posted in forever! Like all year. However, as many hopefully know, we are expecting a baby any day now (tomorrow is our 41 week mark). Therefore, in the beginning of the year my appetite was way down and cooking/baking was not at the forefront of my mind. Nothing sounding good in my first trimester, even though, praise the Lord I hardly got sick. The nausea was enough to deter my taste buds from many foods. Then as May hit, my focus weekly is on the market, plus working full-time. While also getting progressively pregnant and more tired.

Lately, I have felt more of my creativeness come back in as I don’t have to make huge quantities of food all the time. Plus once baby comes, I will be a stay-at-mom, running my own business. So my focus is turning back around to P3 and the vision I have for it. Creating new recipes and playing in the kitchen is at the top of the list. So hopefully later this Fall (after some healing time) and into 2020 you will be seeing a lot more recipes.

I do get asked often my pregnancy cravings, but that answer is hard to pin down. What I want is ever changing. I may really want something for 2 weeks and then I am over it and I never want to have it again. For a while my cravings were salty, lately they’ve been sweet. Recently I watched the British Baking Show (again for like the 4th time which is probably sparked some of my inspiration). Normally I can watch shows and cook all day and never be tempted, but not so much while 9 months pregnant. I used to bake and cook for other people while I’d be on a several day fast. No temptation, no problem. Now I watch a baking show and I want whatever I see on t.v. (or whatever I see scrolling through my Pinterest feed, I made some super amazing cassava flour pancakes a few weeks ago after an afternoon browse). What I’ve wanted most lately: cheesecakes.

Cheesecakes are my favorite. I am the girl who made 9 cheesecakes for our wedding recipe (I am the weird baker who hates cake).  I have had A LOT of requests for Keto products this summer at the market. The 24th was my last market before baby comes, but I still had 2 packages of cream cheese left. And some Lily’s chocolate. And some Swerve. Why not make cheesecakes? I pretty much had to with the ingredients in my fridge and pantry. I also had to make them in mini spring pans, because I like miniature food. It’s adorable. And it’s perfect for one or two people. A lot of the time the people I bake for our on their own eating program separate from others, so it’s nice to have an individual item just for them. Plus, in this case, they take less time to bake.

I did use pistachios in this recipe (because that’s what I had in my pantry), but I think hazelnuts or almonds would be my top choice.

69306008_1145924092284880_4429563346194268160_o.jpgTriple Chocolate Keto Cheesecake


  • 1 1/2 cup pistachios (or any other nut)
  • 1/4 cup butter, melted
  • 2 tbsp cocoa powder
  • 2 tbsp granulated Swerve


  • 2 packages cream cheese
  • 3/4 cup powdered Swerve
  • 2 eggs, room temperature
  • 1 1/2 tbsp cocoa powder
  • 5 oz. Lily Chocolate

Chocolate Ganache:

  • 1/4 cup heavy whipping cream
  • 1/2 cup chopped Lily Chocolate

Whipped Cream:

  • 1/2 cup heavy whipping cream
  • 1 tbsp powdered swerve

Let’s Make it Happen: Preheat oven to 300.

Crust: Process all the ingredients in food processor until it forms a ball and sticks comes together. If it seems too dry, add a little bit more butter. Press into greased spring pans. This made 4 mini cheesecakes for me. Press the crust up the sides as well. Bake for 15 minutes. Cool.

Cheesecake: Melt chocolate, allow to cool slightly. Beat the cream cheese on high for several minutes until light and airy. Make sure you scrap down the sides and bottom. Add the Swerve and cocoa powder, beat for a minute or two. Make sure to scrap down the sides before proceeding. Add the eggs one at a time. Scrap between each egg. Make sure to not over-mix. Add the chocolate. Mix until JUST combined. Spoon into the spring pans over the crusts. Smooth the tops. Wrap the bottoms of pans in foil. Place in a baking dish. Fill with a 1/2 inch or so of water. Bake for 40 minutes. They should have a slight jiggle when you pull them out. Remove from the oven. I set the individual pans on a cooling rack. Cool and then allow them to refrigerate for 3 hours or overnight.

Ganache: Heat heavy cream in the microwave for a minute to 2 minutes. Pour over chocolate. Cover bowl with wrap. Allow to set a few minutes. Whisk. Cool slightly until it thickens a little. Pour over each cheesecake. I used and angled spatula to coat the top and sides.

Whipped Cream: Beat whipped cream with powdered Swerve on high with a whisk attachment until it stiffens and looks like whipped cream- careful not to over-beat. Pipe onto the top of the cheesecake. Sprinkle with some cocoa powder if you would like. Slice and eat!

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