|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||35%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 4g||14%|
|Total Sugars 3g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for a decadent chocolate cheesecake? This one isn't just rich and sweet, it's also low-carb, gluten and grain-free, and sugar-free. It's full of deep chocolate flavor, from its crunchy cookie crust to its unctuous chocolate-laden filling, to its ganache topping. you'd never know it's keto by looking at it, and the taste doesn't give it away too much, either.
Our keto cheesecake is made similarly to a regular chocolate cheesecake. You'll par-bake the crust after mixing it together, create the filling in a stand mixer, and pour a ganache over the final cake once chilled. We use a springform pan, but options for that are given in the "tips" section if you don't have one. The most important ingredient to have on hand here is sugar-free chocolate chips. We think that Lily's and ChocZero work wonderfully for this recipe. We didn't use a water bath for the baking and didn't experience any excessive cracking, so you can easily skip that typical part of cheesecake baking.
To make this cheesecake keto, we used almond flour and keto sweetener for the crust, keto sweetener and sugar-free chocolate for the filling, and sugar-free chocolate for the topping. There are no extract steps required, just some simple subs. We think you'll love this death-by-chocolate keto dessert.
For the Crust
1 1/4 cups almond flour
1/4 cup cocoa powder
1/4 cup unsalted butter, melted
For the Filling
5 tablespoons cream cheese, room temperature
3 large eggs, room temperature
1 cup confectioners'/powdered keto sweetener
3/4 cup sugar-free chocolate chips, melted
2 tablespoons cocoa powder
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For the Topping
3/4 cup heavy cream
1/2 cup sugar-free chocolate chips
Note: While there are multiple steps to this recipe, this Keto Chocolate Cheesecake is broken down into workable categories to help you better plan for preparation.
Make the Crust
Gather the ingredients.
Position a rack in the center of the oven and heat to 325 F.
To a medium bowl, add the almond flour, cocoa powder, keto sweetener, and melted butter. Mash together with a fork until a crumbly mixture forms.
Firmly press the mixture into the bottom 9x9x3 springform pan. Bake until just fragrant and set, about 10 minutes. Remove from the oven, and set aside.
Make the Filling
Gather the ingredients.
In a stand mixer fitted with the paddle attachment, add the cream cheese and beat at medium speed until smooth, scraping down the bowl as needed, about 2 minutes. Add the eggs one at a time until completely incorporated before adding the next, scraping down the bowl after each addition.
Add the keto sweetener, melted chocolate chips, cocoa powder, vanilla extract, and salt. Beat on low speed until well combined, scraping down the bowl as needed.
Pour the cheesecake filling into the reserved crust. Transfer to the oven and bake until just set and the center jiggles slightly, about 50 minutes. Let cool on a rack for 30 minutes. Refrigerate for three hours before making the topping.
Make the Topping
Gather the ingredients.
Heat cream in a small saucepan on medium-low heat until it simmers, swirling in the pan occasionally, being careful not to burn.
Remove from the heat, add the chocolate chips and let sit for five minutes. Stir until the chocolate is completely melted.
Evenly pour the mixture over the chilled cheesecake.
Return the cheesecake to the refrigerator until the topping is firm, about 30 minutes. Serve.
- If you don't have a springform pan, bake this in a 9-inch pie plate or cake pan. Follow all of the same steps.
- We used Confectioner's Swerve. We suggest a confectioner's sweetener for all parts of this recipe. That's because it removes the potential for any graininess or grittiness.
- Both Lily's chocolate chips and ChocZero work well here. We suggest dark or bittersweet over milk chocolate unless you want a lighter chocolate flavor.
- This cake should look and feel exactly like a regular cheesecake when fully baked. It should be firm but have a slight jiggle in the center.
- Use room temperature ingredients for best results. Cream cheese particularly will not whip up properly if still cold.
- When making the batter, it's important to scrape the sides of the bowl down after each egg is added. It's also helpful to do that after adding the melted chocolate.
- If you feel the chocolate is too firm when melted, or if it seems hard to work with, add one tablespoon butter or neutral oil. This will help it thin out.
How to Store and Freeze
- Uneaten portions of this cheesecake should be kept in a tightly sealed container in the fridge. It should keep well for up to one week.
- This cheesecake also freezes well. For best results, freeze either the entire cake or wrap individual slices, tightly in plastic wrap. Freeze for up to three months.
- You could easily make this cheesecake without the crust. To do that, bake it in a 9-inch pie plate instead.
- You can also make this without the topping. It has plenty of rich, chocolate flavor without that part.
Can I eat cream cheese on keto?
Yes, you can! Cream cheese is a great keto diet ingredient because it is mostly fat. It contains very little protein and doesn't have carbs.