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Nutty Chocolate Cheesecake (Keto and Air Fryer)

Nutty Chocolate Cheesecake (Keto and Air Fryer)

From the pages of The “I Love My Air Fryer” Low-Carb Recipe Book, this Nutty Chocolate Cheesecake is a delicious recipe to satisfy your sweet tooth without any of the guilt or sugar. The touch of espresso powder in this recipe enhances the flavor of the chocolate. Its a soon-to-be favorite no one will guess is low-carb! 

In The “I Love My Air Fryer” Low-Carb Recipe Book, learn how to use the hottest kitchen appliance—the air fryer—to create low-carb meals that are quick, easy, and most importantly delicious.

175 low-carb recipes for satisfying, whole-food dishes for every meal from breakfast to dinner to snacks in between, perfect for fans of the air fryer who follow any of the low-carb diets!

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Ingredients

Directions

1. Preheat air fryer at 400°F for 3 minutes.
2. Combine ground pecans, butter, granular erythritol, and espresso powder in a medium bowl. Press mixture into an ungreased 7" springform pan.
3. Place pan in air fryer basket and bake 5 minutes. Remove from basket and allow to cool for 15 minutes.
4. In a separate medium bowl, combine cream cheese, sour cream, eggs, unsweetened cocoa, powdered erythritol, vanilla, and salt until smooth. Spoon mixture over crust. Cover with aluminum foil.
5 .Place springform pan back into air fryer basket and cook 14 minutes.
6. Remove aluminum foil and cook an additional 5 minutes at 350°F.
7. Remove cheesecake from air fryer basket. Garnish with chocolate chips and pecan pieces.
8. Cover cheesecake and refrigerate at least 2 hours to allow it to set. Once set, release sides of pan and serve.
9. Enjoy!

Ingredients

  • 1 cup ground pecans (pecan meal/flour)
  • 3 tablespoons butter, melted
  • 3 tablespoons granular erythritol
  • 2 teaspoons instant espresso powder
  • 12 ounces cream cheese, room temperature
  • 2 tablespoons sour cream
  • 2 large eggs
  • 1⁄4 cup unsweetened cocoa
  • 1⁄4 cup powdered erythritol
  • 1 teaspoon vanilla extract
  • 1⁄8 teaspoon salt
  • 1⁄4 cup mini sugar-free chocolate chips
  • 1⁄4 cup pecan pieces

Directions

1. Preheat air fryer at 400°F for 3 minutes.
2. Combine ground pecans, butter, granular erythritol, and espresso powder in a medium bowl. Press mixture into an ungreased 7" springform pan.
3. Place pan in air fryer basket and bake 5 minutes. Remove from basket and allow to cool for 15 minutes.
4. In a separate medium bowl, combine cream cheese, sour cream, eggs, unsweetened cocoa, powdered erythritol, vanilla, and salt until smooth. Spoon mixture over crust. Cover with aluminum foil.
5 .Place springform pan back into air fryer basket and cook 14 minutes.
6. Remove aluminum foil and cook an additional 5 minutes at 350°F.
7. Remove cheesecake from air fryer basket. Garnish with chocolate chips and pecan pieces.
8. Cover cheesecake and refrigerate at least 2 hours to allow it to set. Once set, release sides of pan and serve.
9. Enjoy!