Keto Chocolate Cheesecake – This low carb chocolate cheesecake delivers everything you want in a classic chocolate cheesecake without sabotaging your diet.
Why You’ll Love This Keto Chocolate Cheesecake
This dessert is:
- Decadently Rich: A creamy chocolate filling that melts in your mouth.
- Perfectly Sweet: All thanks to low-carb sweeteners that keep the sugar count low.
- Easy to Make: With a few simple ingredients and a no-fuss approach, anyone can whip this up.
- Versatile: You can tweak the recipe with endless variations to suit your taste.
Ingredients You’ll Need
Before you rush to the kitchen, let’s go over the essential ingredients:
For the Crust
- Almond Flour: Keeps the crust low in carbs while adding a nutty flavor.
- Unsweetened Cocoa Powder: For a chocolatey base.
- Powdered Erythritol: A keto-friendly sweetener that won’t spike blood sugar.
- Melted Butter: To bind everything together.
For the Cheesecake Filling
- Cream Cheese: Full-fat cream cheese is a must for that rich, smooth texture.
- Heavy Whipping Cream: Adds creaminess and a velvety finish.
- Eggs: To set the cheesecake perfectly.
- Vanilla Extract: A hint of vanilla balances the chocolate flavor.
- Sugar-Free Dark Chocolate: Melted and mixed into the filling for a heavenly taste.
- Powdered Erythritol or Monk Fruit: To sweeten the filling without the carbs.
Tip: Always use room-temperature ingredients for the creamiest filling with no lumps!
Tips and Tricks for the Perfect Keto Chocolate Cheesecake
Prevent Cracks: Cooling the cheesecake slowly in the oven and using room-temperature ingredients can make a big difference.
Water Bath (Optional): To make the cheesecake extra creamy, wrap the springform pan in foil and place it in a water bath while baking.
Adjust Sweetness: Taste the batter before adding the eggs. If it’s not sweet enough, add a little more powdered sweetener to your liking.
Delicious Variations to Try
Mocha Cheesecake: Add a teaspoon of espresso powder to the filling for a rich coffee flavor.
Peanut Butter Swirl: Swirl in some unsweetened, keto-friendly peanut butter before baking.
Berry Topping: Top your cheesecake with a sugar-free berry compote made from fresh raspberries or strawberries.
How to Serve Your Keto Chocolate Cheesecake
- Chilled: This cheesecake is best served cold from the fridge.
- Whipped Cream: Add a dollop of freshly whipped cream for a light and fluffy contrast.
- Shaved Dark Chocolate: Garnish with shavings of sugar-free dark chocolate for an elegant finish.
Storing and Freezing Instructions
Storing
- Refrigerate: Cover the cheesecake with plastic wrap or store in an airtight container. It will last up to 5 days in the fridge.
- Make Ahead: This cheesecake tastes even better the next day, so feel free to prepare it in advance!
Freezing
- Whole Cheesecake: Wrap it tightly in plastic wrap and then foil before freezing. It can last up to 3 months.
- Individual Slices: Freeze slices separately for a quick, indulgent treat. Just thaw in the fridge overnight before serving.
Recipe FAQs
Can I use a different sweetener?
A: Yes, you can use your preferred keto-friendly sweetener, like monk fruit or allulose. Just ensure you adjust the quantity based on the sweetness level.
Why did my cheesecake crack?
A: Overmixing the batter or rapid temperature changes can cause cracks. Make sure to beat the eggs gently and let the cheesecake cool gradually.
Can I make this dairy-free?
While it’s tricky to replicate the creamy texture, you can try using dairy-free cream cheese and coconut cream as substitutes.
How many net carbs per slice?
Depending on the exact ingredients used, each slice typically contains 4-6 net carbs.
Keto Chocolate Cheesecake (LOW CARB)
Keto Chocolate Cheesecake - This low carb chocolate cheesecake delivers everything you want in a classic chocolate cheesecake without sabotaging your diet.
Ingredients
The Crust:
- 2 cups almond flour (200g)
- 2 tbsp granulated erythritol
- 6 tbsp melted butter (85g)
The Filling:
- 4 tbsp powdered sweetener (adjust to taste)
- 14 oz sugar-free chocolate (400g, minimum 85% cocoa)
- 2 tbsp heavy cream (30ml)
- Pinch of sea salt
- 8.8 oz mascarpone cheese (room temp, 250g)
- 14 oz cream cheese (room temp, 400g)
- 1 tsp vanilla extract
Ganache:
- 4.2 oz sugar-free chocolate (120g, 85% cocoa)
- 2/3 cup heavy cream (160ml)
- 1.5 tbsp unsalted butter (22g)
- Tiny pinch of salt (optional)
Topping:
- 1 square dark chocolate, grated (10g)
Instructions
Make the Crust
- First, preheat your oven to 320°F (160°C) or 280°F (140°C) for fan-assisted. Line a cake pan with parchment and grease the sides to prevent sticking.
- Mix almond flour, erythritol, and melted butter in a bowl until you get a dough-like texture. Press this mixture into the pan and bake for 20-25 minutes until it’s lightly golden. Let it cool.
Whip Up the Filling
- Melt the sugar-free chocolate in a heatproof bowl over simmering water until glossy. Set aside to cool slightly.
- In a separate bowl, whisk together mascarpone, cream cheese, heavy cream, powdered sweetener, vanilla, and a pinch of salt using an electric mixer until thick (but don’t overdo it!). Slowly fold in the cooled chocolate. Be gentle here—overmixing makes it stiff. Taste and adjust the sweetness to your liking!
- Spread this creamy goodness over the crust and level it out. Chill in the fridge for 3-4 hours or overnight until fully set.
Ganache
- Heat heavy cream and butter on low until hot (but not boiling!). Turn off the heat, add the chocolate, and let it sit for 3-5 minutes. Whisk until you get a glossy, smooth ganache.
- Pour it over the chilled cheesecake and sprinkle with grated dark chocolate. If you prefer a firmer ganache, pop it back in the fridge for a bit.
Nutrition Information
Yield
16Serving Size
1 gramsAmount Per Serving Calories 459Total Fat 33gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 14gCholesterol 74mgSodium 202mgCarbohydrates 39gFiber 2gSugar 35gProtein 6g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
I hope you give this Keto Chocolate Cheesecake a try and fall in love with its rich, chocolatey goodness. It’s proof that being on a keto diet doesn’t mean giving up on desserts. Remember to share your creations and any variations you try—I’d love to see how yours turns out!
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