1 cup almond flour (120g, 5-3g per 28g) 1/2 cup carbquik (50g, 16-14g per 32g) 1/3 cup cocoa (36g, 3-2g per 6g) 1/3 cup sugar substitute (67g if allulose/lakanto/swerve) 1/4 cup melted butter 2 tbsp cream pinch salt
230g baking chocolate (2 bars)
100g allulose + dash of monkfruit
2 tbsp cream + unsweetened almond milk to make 1/2 cup
To make the filling: Combine the milk and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, stir in the espresso powder, and set the mixture aside.
1/2 cup Lakanto classic or Swerve (100g)
1/2 cup allulose (100g)
Monkfruit to taste
24 oz cream cheese
In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth.
4 eggs
1 tsp vanilla extract
1 tsp espresso powder
2 tbsp carbquik
Add the eggs one at a time, beating to combine after each one.
Stir in the vanilla, then the flour.
Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth.
Pour the batter atop the crust in the pan. Place the pan on a baking sheet (to make it easier to get the cake in and out of the oven safely), or better yet in a shallow water bath.
Bake the cake (remember, the oven temperature should be 350°F) for 45 to 50 minutes, until a toothpick inserted into the cake 1" from the outside edge comes out clean. A digital thermometer, inserted at the same point, should read 175°F. The center may not look set; that's OK.
Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve.
You are of course welcome to use whatever sweetener you like instead of the monkfruit. I choose to use monkfruit sweetener when I bake because I find that some stevia breaks down when baked and can leave a sort of sour taste behind.
The recipe is mine but the instructions were lifted almost verbatim from King Arthur Flour's Chocolate Cheesecake recipe