Keto Chocolate Cheesecake Recipe
Craving something decadently chocolatey without sacrificing your keto lifestyle? This Keto Chocolate Cheesecake is a creamy, dreamy showstopper that delivers all the sweet satisfaction you expect from a classic cheesecake, minus the sugar and carbs. With a rich chocolate almond crust, ultra-smooth filling, and the potential for endlessly customizable toppings, this dessert is proof that you can have your cake and eat it too—even on keto!
Ingredients You’ll Need
The best part about this Keto Chocolate Cheesecake is that you only need a short list of fundamental ingredients, each playing a vital role in making the slices so luscious and indulgent. From the nutty almond crust to the silky chocolate filling, these ingredients guarantee flavor, creaminess, and that signature cheesecake tang—but with a keto-friendly twist.
- Almond Flour: The grain-free base for the crust, offering a subtle nuttiness and irresistible texture.
- Unsweetened Cocoa Powder: Adds bold chocolate flavor to both the crust and filling, ensuring every bite is rich and decadent.
- Powdered Erythritol: A low-carb sweetener that blends seamlessly for a perfectly sweet (but sugar-free) dessert experience.
- Melted Butter: Binds the crust and infuses it with buttery goodness—no need for additional oils.
- Cream Cheese: The heart of any cheesecake, providing that creamy, tangy base we all love.
- Eggs: Key for setting the filling, giving the cheesecake lift and a dreamy smooth texture.
- Sour Cream: Adds a gentle tang and keeps the filling extra rich and creamy.
- Vanilla Extract: Enhances the overall flavor profile and perfectly balances the chocolate notes.
- Heavy Cream: Enriches the cheesecake’s texture, ensuring absolute silkiness.
- Optional Sugar-Free Chocolate Shavings or Whipped Cream: For an irresistible flourish on top!
How to Make Keto Chocolate Cheesecake
Step 1: Prep the Pan and Heat the Oven
Begin your cheesecake adventure by preheating the oven to 325°F (165°C). Grease a 9-inch springform pan, or line it with parchment for ultimate nonstick insurance. This will set you up for easy release (and cleaner slices!) once your Keto Chocolate Cheesecake is perfectly chilled.
Step 2: Make and Bake the Crust
In a medium bowl, combine the almond flour, unsweetened cocoa powder, powdered erythritol, and melted butter. Stir until the mixture looks like deliciously fudgy sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake the crust for 10 minutes, just enough for it to set and develop a toasty aroma. Let it cool for a few minutes—it’ll be the sturdy, chocolatey foundation for your cheesecake.
Step 3: Whip Up the Creamy Filling
Using a large bowl and either a hand or stand mixer, beat your softened cream cheese with erythritol until smooth and totally lump-free. This step is key to the most creamy texture. Add the eggs one at a time, making sure each is fully incorporated. Mix in the sour cream, vanilla extract, cocoa powder, and heavy cream. Your filling should look glossy, thick, and utterly irresistible.
Step 4: Assemble and Bake
Pour the creamy chocolate filling onto your pre-baked crust, gently smoothing the surface with a spatula. Bake the Keto Chocolate Cheesecake for 45 to 50 minutes. The center should be just set and a little wobbly—don’t be tempted to overbake, as it will continue to firm up while cooling and chilling.
Step 5: Cool Slowly and Chill
Once it’s finished baking, turn off your oven and crack the door open, letting the cheesecake slowly cool inside for an hour. This gentle transition helps prevent cracking. Next, let it cool to room temperature and then transfer it to the fridge for at least 4 hours, or overnight, to unlock that classic rich, dense cheesecake texture.
How to Serve Keto Chocolate Cheesecake
Garnishes
The fun begins after chilling—top your Keto Chocolate Cheesecake with sugar-free whipped cream, chocolate shavings, or even a scattering of fresh berries. These extra touches instantly make each slice bakery-worthy while still keeping carbs in check.
Side Dishes
If you want to build a full dessert experience, serve your cheesecake with a dollop of unsweetened whipped cream and some plump raspberries or blackberries. Lightly toasted nuts on the side can also add wonderful crunch and sophistication.
Creative Ways to Present
For dramatic flair, cut the cheesecake into mini bars or bite-sized cubes for a party platter. Or, dress up each plate with a swirl of keto chocolate sauce and a sprinkle of flaked salt—so every serving feels like a decadent restaurant treat!
Make Ahead and Storage
Storing Leftovers
Keto Chocolate Cheesecake keeps beautifully in the fridge for up to 5 days. Store slices in an airtight container to keep them moist and fresh, and separate layers with parchment if you’ve got multiple slices stacked.
Freezing
For even more convenience, you can freeze individual slices! Wrap tightly in a double layer of plastic wrap and foil, then stash in a freezer-safe bag for up to 2 months. Simply thaw overnight in the fridge when a chocolate craving calls.
Reheating
This cheesecake is best enjoyed chilled, but if you love a slightly softer bite, let it sit at room temperature for 20–30 minutes before serving. Avoid microwaving, as it can alter the creamy texture.
FAQs
Can I use other sweeteners instead of erythritol?
Yes, you can swap the powdered erythritol for your preferred keto-friendly sweetener such as allulose or monk fruit, as long as it’s a powdered variety to keep the filling silky smooth.
How do I prevent my keto chocolate cheesecake from cracking?
Letting the cheesecake cool gradually in the oven with the door ajar is key. Also, make sure not to overmix or overbake, as those can both cause cracks to form.
Is it possible to make this recipe dairy-free?
You can experiment with dairy-free alternatives such as coconut cream cheese and coconut-based whipping cream, but you may need to test adjustments for texture and taste.
What size pan works best for this recipe?
This recipe is perfect for a standard 9-inch springform pan. You can also use an 8-inch pan for even taller slices, though baking time may increase slightly.
Can I add a chocolate ganache topping?
Absolutely! Drizzle cooled keto-friendly chocolate ganache over the top after chilling for an even richer finish.
Final Thoughts
If you’re on the hunt for a crowd-pleasing dessert that feels indulgent yet fits your keto goals, this Keto Chocolate Cheesecake is your answer. Each slice is proof that low-carb lifestyles never have to be boring or deprive you of chocolate bliss. Don’t wait—gather your ingredients and treat yourself to a slice of pure joy!
Print
Keto Chocolate Cheesecake Recipe
- Total Time: 5 hours 10 minutes (includes chilling)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in a decadent and guilt-free treat with this Keto Chocolate Cheesecake recipe. Creamy, rich, and chocolatey, this dessert is perfect for satisfying your sweet cravings without the guilt of excess carbs.
Ingredients
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol
- 1/4 cup melted butter
For the filling:
- 16 oz (2 blocks) cream cheese, softened
- 2/3 cup powdered erythritol
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- optional: sugar-free chocolate shavings or whipped cream for topping
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C).
- Prepare the crust: Mix almond flour, cocoa powder, erythritol, and melted butter in a bowl. Press mixture into a greased 9-inch springform pan and bake for 10 minutes.
- Make the filling: Beat cream cheese and erythritol, then add eggs one at a time. Mix in sour cream, vanilla, cocoa powder, and heavy cream until smooth. Pour over crust.
- Bake: Bake for 45–50 minutes until set. Let cool in the oven with the door cracked open, then refrigerate for at least 4 hours.
- Serve: Garnish with sugar-free whipped cream or chocolate shavings before serving.
Notes
- For best texture, ensure all filling ingredients are at room temperature before mixing.
- You can freeze individual slices for later consumption.
- Avoid overbaking to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg
