Keto Chocolate Cheesecake

For the cake crust

• 1/2 cup almond flour (50 g)
• 1/2 cup coconut flour (55 g)
• 1/4 cup keto cacao powder (25 g)
• 1/2 cup, 2 tbsp butter (87 g)
• 1 tbsp monkfruit sweetener

For the chocolate cheesecake

• 225 g cream cheese
• 140 g sugar free dark chocolate
• 200 ml heavy cream
• 1 tbsp vanilla extract
• 2 tbsp monkfruit sweetener

For the chocolate ganache topping

• 100 g sugar-free chocolate
• 85 ml heavy cream

For the cake crust

1. Add the dry ingredients to a bowl.
2. Melt the butter.
3. Add the melted butter to the dry ingredients and mix well. 
4. Place a piece of parchment paper in the bottom of a cake form and press the mixture to the bottom. I used a 17 cm (7 inch) diameter.
5. Set aside in the fridge. 

For the chocolate cheesecake

1. Mix the cream cheese with vanilla and monkfruit sweetener till a soft mass. 
2. Chop and melt the dark chocolate. 
3. Whisk the chocolate in the cream cheese mixture.
4. Whisk the heavy cream until fluffy, stop even before soft peaks form. You don't want to make a mousse. 
5. Gently stir the heavy cream into the cream cheese mixture. 
6. Line the cake form with a plastic cake collar. Poor the mixture in and set in the fridge for 1 hour. 

For the chocolate ganache topping

1. Chop the chocolate in small pieces.
2. Heat the heavy cream. 
3. Pour the heavy cream over the chocolate and leave it for 3 minutes. 
4. Stir to combine the chocolate and the heavy cream. Pour over the cake and set aside in the fridge for an hour (or overnight).