Here is the macro for the whole keto chocolate cheesecake (2090 g) and one piece of it (260 g or 1/8).
CALORIES: 4708 kcal/588 kcal
FAT: 338 g/42 g
CARBS: 173 g/21 g
PROTEIN: 222 g/27 g
Add cocoa powder and coconut flour into a bowl. Mix them with a tablespoon.
Dissolve 100 g of butter and pour it into the bowl.
Add liquid stevia and one egg.
Mix all the ingredients until the crust becomes solid and smooth.
Preheat the oven to 375 °F (190 °C).
Spread the crust on the baking mold and bake for about 10 minutes.
Add a whopping one kilogram of curd cheese into a larger bowl.
Add cocoa powder and blend the two ingredients. I recommend using a mixer so that cocoa powder dissolves completely and there are no lumps.
Dissolve 100 g of butter (60% fat) in a pan and let it cool down a little bit.
Pour the dissolved butter into the bowl with the already pre-prepared filling.
Add the sweetener of your choice and vanilla/almond extract or flavor. Now it's also a good time to baking powder.
Separate egg whites from egg yolks. Whip egg whites (with a pinch of salt).
Add yolks to the filling. Check the sweetness of your filling. Ideally, it should be a little bit too sweet at this point, because you will be adding unsweetened whipped egg whites in a moment.
When whipped, add whites to the filling and gently mix all the ingredients again. This time use a tablespoon for mixing.
Crumble a bar of sugar-free milk chocolate and add it to the filling. Mix it gently with a tablespoon.
Pour the chocolate filling onto the chocolate crust.
Reduce the oven heat to 350 °F (175 °C). Bake for about 45-50 minutes.
Grate a bar of sugar-free milk and dark chocolate. Don't mix them yet.
When baking has ended, sprinkle your keto chocolate cheesecake with grated chocolate. Since your cake is very hot, the chocolate will dissolve nicely.
I recommend sprinkling with dark chocolate and then with milk chocolate (for a more spectacular visual effect).