This Low Carb Cheesecake with a chocolate brownie crust is the perfect keto dessert for holiday and summer parties, barbecues, and potlucks. It's deliciously rich, creamy and made with simple sugar free ingredients with a chocolate ganache and whipped cream topping.
To make the brownie, combine the melted butter and melted chocolate in a large bowl until smooth. Whisk in both sweeteners until combined.
Add the baking powder, salt and slowly mix in the almond flour until smooth and just combined.
Using a stand mixer (or hand mixer) on low speed, beat the cream cheese and sweetener until smooth and combined. Scrape down the sides of the bowl and beat slowly, until just smooth.
Stir in the melted chocolate, cocoa powder, almond flour, and vanilla and mix until smooth.
Once the cheesecake is completely cool, remove spring-form pan sides from cheesecake and place cheesecake on a serving plate.
Place the chocolate in a heat-safe bowl.
*Total time does not include chilling.