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Keto Chocolate Cheesecake is the ultimate dessert for chocolate lovers. This mouthwatering baked cheesecake has triple the chocolate for triple the fun.
There’s a reason I call this recipe “Death by Chocolate Cheesecake”. Because really, if it’s your time, is there any better way to go than enjoying bite after bite of a luscious, rich dessert?
I always feel so sad for people who say they don’t like cheesecake. As far as I am concerned, they are missing out on one of life’s greatest pleasures. Creamy and dense, keto cheesecake is just this side of heaven.
And when you combine it with chocolate, it’s absolutely mind-blowing. No wonder this low carb dessert recipe is one of my most popular! Along with my classic Keto Chocolate Mousse, it’s one of my favorite desserts too.
Why this is recipe is so awesome
This really is the ultimate keto chocolate cheesecake experience. And I tweaked it recently to make it lighter and lower in carbs, without sacrificing that rich, triple chocolate flavor.
This cake features an easy chocolate crust made with nut flour. It resembles the Oreo crust of conventional cheesecakes, but with a fraction of the carbs. Then comes a creamy filling made with both melted chocolate and cocoa powder, so it’s dense and rich. Then you top the whole cake off with a sugar-free chocolate ganache glaze.
Can you say “heaven on a fork”??? I made it for a recent get together with friends, and everyone kept taking extra little slices here and there. It was more than half gone before I knew it. I did manage to rescue a slice to keep for myself!
Baked cheesecakes like this do take some time and effort. But it’s a worthwhile endeavour for chocolate lovers, I promise. And I walk you through the process step by step, and give you added tips to make it come out perfectly.
Reader reviews
“I’ve made this several times and there’s another in the oven now. This is my favorite cheesecake recipe!” — Cathy J.
“Wow. This cheesecake is amazing so creamy and full of chocolate flavor. The crust was superb. Will be making Again. Thank you.” — Linda
“This is da BOMB when it comes to luscious chocolate yumminess! Easy to make — easier to eat! Thank you, Carolyn, for creating such wonderful recipes and sharing them with anyone. You are a one in a million gem.” — Jeanne B.
Ingredient Notes
- Almond flour: You can really use any nut or seed meal for this crust. This time around, I used some pecan flour I had on hand. You can also make your own sunflower seed flour for a nut-free version.
- Sweetener: You will need several different kinds of sweeteners for this recipe. Please see the Sweetener Options section for a detailed discussion of what to use.
- Cocoa powder: Dutch process cocoa imparts a deeper, richer chocolate flavor.
- Unsweetened chocolate: Do note that this is completely unsweetened chocolate, meaning it doesn’t contain any sweeteners at all. I recommend getting a good brand like Guittard or Ghirardelli, as they are less likely to seize.
- Cream cheese: You really can’t make a cheesecake without it!
- Heavy whipping cream: A little heavy cream smooths out the filling and makes the cheesecake even creamier. You also need it to make the ganache.
- Pantry staples: Butter, eggs, vanilla extract, and salt.
Step-by-step directions
1. Prepare the crust: Whisk together the almond flour, cocoa powder, and sweetener. Stir in the melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake at 325ºF for 10 to 12 minutes, and then remove and reduce oven temperature to 300ºF.
2. Melt the chocolate: In a small saucepan over low heat, melt the unsweetened chocolate. Stir frequently until smooth, then set aside to let cool.
3. Beat the cream cheese: In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener and vanilla extract, then beat in the melted chocolate. Scrape down the beaters and the sides of the bowl to make sure no clumps of cream cheese remain.
4. Add the eggs: Beat in the eggs one at a time until just barely incorporated. Then beat in the cocoa powder and heavy whipping cream until the mixture becomes smooth. Do not overbeat.
5. Bake the cheesecake: Pour the filling into the pan and gently shake from side to side to even it out. Bake 50 to 60 minutes, or until the filling is mostly set but still jiggles just a little in the center. Remove and let cool to room temperature, then run a sharp knife around the inside of the pan to loosen the sides. Cover tightly and refrigerate for at least 3 hours.
6. Make the ganache: In a medium saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt, then add the sweetener and vanilla extract and whisk until smooth. Pour over the top of the chilled cheesecake, allowing some to drip down the sides.
Expert tips
Baked cheesecake is a labor of love and the process can be utterly enjoyable. The most important thing is to take your time. Don’t rush any of the steps and read my tips for achieving the creamiest keto chocolate cheesecake!
Use room temperature ingredients. That includes the cream cheese, eggs, and heavy cream. You want them to incorporate easily and if they’re cold, you could end up with lumpy cheesecake batter.
Take the time to beat the cream cheese thoroughly before adding any other ingredients. It should be very creamy after beating it for at least a minute, if not more. This really makes a difference to the cheesecake texture.
Unsweetened chocolate can be finicky and prone to seizing so always melt it over low heat. A little butter or coconut oil also helps thin it out so that it combines better with the cheesecake filling. Make sure you let it cool properly before beating it into the filling.
Don’t over-beat the eggs. You want to beat each one in until just barely incorporated. Overbeating cheesecake filling makes it rise and fall during baking, and then crack as it cools.
Don’t overcook it! Cheesecake should always be taken out before it’s cooked through. It will continue to cook once it’s out of the oven so make sure the center still has a little jiggle to it. Check on it frequently in the last 10 to 15 minutes of baking.
Sweetener Options
What sweeteners you use also makes a difference to this Keto Chocolate Cheesecake. If you want the crust to have some crispness to it, you need an erythritol based sweetener with no allulose in it. You can use the new Swerve Monk Fruit blend, which is just erythritol and monk fruit. Or you can use Lakanto or So Nourished.
The filling is a little more forgiving when it comes to sweeteners. You can use erythritol, allulose, BochaSweet, or a combination. I like the combination of Swerve Granular and Swerve allulose, to help inhibit any recrystallization.
I find that a little allulose actually helps the chocolate ganache stay shiny and soft. So I use mostly Swerve Confectioners with tablespoon of Swerve allulose.
Frequently Asked Questions
As long as you use the right ingredients and the right sweeteners, you can enjoy chocolate cheesecake on a low carb or keto diet. This Death by Chocolate Cheesecake uses nut flour and low carb sweeteners for a delicious keto dessert.
This keto chocolate cheesecake recipe has 7.8g of carbs and 3.2g of fiber per serving. That comes to 4.6g net carbs per slice.
Store the cheesecake in the fridge, tightly wrapped, for up to a week. You can also freeze it for several months. If you plan on making it ahead for a party, I recommend leaving the ganache off until a few hours before you serve it, so it stays glossy.
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Keto Chocolate Cheesecake Recipe
Keto Chocolate Cheesecake is the ultimate dessert for chocolate lovers. This mouthwatering baked cheesecake has triple the chocolate for triple the fun.
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Servings: 16 servings
Calories: 336kcal
Instructions
Crust
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Preheat the oven to 325ºF. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the melted butter until well combined.
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Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce the oven temperature to 300ºF.
Filling
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In a small saucepan over low heat, melt the unsweetened chocolate. Stir frequently until smooth, then set aside to let cool.
-
In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener and vanilla extract, then beat in the melted chocolate. Scrape down the beaters and the sides of the bowl to make sure no clumps of cream cheese remain.
-
Beat in the eggs one at a time until just barely incorporated. Then beat in the cocoa powder and heavy whipping cream until the mixture becomes smooth. Do not overbeat.
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Pour the filling into the pan and gently shake from side to side to even it out. Tap lightly on the counter to release any air bubbles. Bake in the center of the oven for 50 to 60 minutes, or until the filling is mostly set but still jiggles just a little in the center.
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Remove and let cool to room temperature, then run a sharp knife around the inside of the pan to loosen the sides. Cover tightly and refrigerate for at least 3 hours.
Topping
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In a medium saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt, then add the sweetener and vanilla extract and whisk until smooth.
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Pour over the top of the chilled cheesecake, allowing some to drip down the sides. You can also use an offset spatula to cover the sides with some of the ganache.
Notes
Storage Information: Store the cheesecake in the fridge, tightly wrapped, for up to a week. You can also freeze it for several months. If you plan on making it ahead for a party, I recommend leaving the ganache off until a few hours before you serve it, so it stays glossy
Nutrition Facts
Keto Chocolate Cheesecake Recipe
Amount Per Serving (1 serving = 1/16th of cake)
Calories 336
Calories from Fat 264
% Daily Value*
Fat 29.3g45%
Carbohydrates 7.8g3%
Fiber 3.2g13%
Protein 7.3g15%
* Percent Daily Values are based on a 2000 calorie diet.
