Keto Chocolate Cheesecake – who says you can’t have dessert on keto? (no crust)

I made a Keto Chocolate Cheesecake (no crust) and it turned out super creamy and rich.

Baked in an 18 cm (7-inch) springform.

Ingredients:

• 300 g cream cheese
• 150 g mascarpone
• 70 g dark chocolate (85–90%)
• 10 g cocoa powder
• 50–60 g erythritol
• 2 eggs
• vanilla extract

Instructions:

1. Preheat oven to 160°C / 320°F (fan) and grease the pan.
2. Melt chocolate and let it cool slightly.
3. Mix cream cheese, mascarpone, erythritol, cocoa and vanilla until smooth.
4. Add eggs one by one, then mix in chocolate.
5. Pour into pan and bake ~50 minutes (center should still slightly jiggle).
6. Let cool, then refrigerate for a few hours (best overnight).

Macros (per 1/8 slice, approx.):

~267 kcal | 25 g fat | 3 g net carbs | 6 g protein

Keeps 2–3 days in the fridge. Tastes even better the next day.

Oven times may vary, so keep an eye on it and adjust baking time if needed.