Ingredients
For the Cheesecake Filling:
16 oz cream cheese, softened
2 large eggs
½ cup powdered erythritol (or monk fruit sweetener)
1 tsp vanilla extract
For the Crust (optional):
1 cup almond flour
3 tbsp melted butter
1 tbsp powdered erythritol
For the Chocolate Topping:
½ cup sugar-free chocolate chips
2 tbsp butter
1 tbsp heavy cream
Instructions
Preheat oven:
Heat to 325°F (160°C) and line a loaf pan with parchment paper.
Prepare the crust (optional):
Mix almond flour, melted butter, and erythritol.
Press into the bottom of the pan and bake for 8–10 minutes. Let cool.
Make the cheesecake layer:
In a bowl, beat cream cheese until smooth.
Add eggs, erythritol, and vanilla, mixing until creamy.
Pour the mixture over the cooled crust (or directly into the pan if skipping crust).
Bake:
Bake for 40–45 minutes, until set but slightly jiggly in the center.
Cool completely, then chill in the refrigerator for at least 3 hours.
Prepare the topping:
Melt chocolate chips and butter together over low heat (or in short microwave bursts).
Stir in heavy cream until smooth and glossy.
Spread evenly over the chilled cheesecake loaf.
Serve:
Slice and enjoy chilled for best flavor and texture.
Tips
Use dark or milk sugar-free chocolate based on your taste.
You can add a pinch of instant espresso powder to deepen the chocolate flavor.
Store covered in the fridge up to 5 days or freeze for later.
enjoy