Rich Keto Chocolate Cheesecake

Step 1Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Grease and line a 20 cm (8 inch) springform pan.

Step 2Place all of the dry crust ingredients into a mixing bowl and whisk to combine.

Step 3Melt the butter and add it to the bowl. Stir through until well combined.

Step 4Press around sides and base of pan, bringing it up the sides as much as you can. Bake for 15 minutes. Remove and let cool.

Step 5Melt the extra 60 g/ 2.1 oz of dark chocolate and paint a generous layer inside the crust. This will not only taste delicious but will help stop the crust from softening too much.

Step 6In a small saucepan, melt the rest of the chocolate, along with the coconut oil and set aside to cool.

Step 7Place the cream cheese and sweetener into the bowl in your stand mixer and beat until soft and fluffy.

Step 8Add the chocolate in a steady stream until it is all combined. Add the cream and the vanilla and continue beating until a light and fluffy result is achieved.

Step 9Pour into the prepared shell and chill for at least two hours.

Step 10Dust with cacao powder and garnish with an extra drizzle of melted chocolate, if desired.

Step 11Slice and serve.

Step 12Store, covered, in the fridge for up to 5 days.