Keto Chocolate Cheesecake is the ultimate low-carb dessert for chocolate lovers who want to stay in ketosis without giving up indulgent treats. This rich, creamy cheesecake combines the velvety texture of classic cheesecake with deep, decadent chocolate flavor—all while remaining keto-friendly.
Traditional cheesecake often relies on sugar and graham cracker crusts, which can spike your carb intake. In this keto version, we use natural low-carb sweeteners and almond flour for the crust, keeping it completely low-carb. The filling is made with full-fat cream cheese, heavy cream, cocoa powder, and a touch of vanilla for depth of flavor.
Whether you’re preparing a special dessert for a family gathering, a holiday, or just treating yourself, this keto chocolate cheesecake delivers indulgence without guilt. It’s suitable for keto, low-carb, and sugar-free diets and can even be made in advance for meal prep.
In this article, you’ll find everything you need: ingredients, tools, detailed ingredient notes, step-by-step instructions, serving tips, storage guidance, nutritional information, and answers to frequently asked questions to ensure your cheesecake comes out perfect every time.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine almond flour, melted butter, erythritol, vanilla extract, and salt. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to compact the crust evenly.
- Bake for 8–10 minutes until lightly golden. Remove from the oven and allow to cool while preparing the filling.
- In a large mixing bowl, beat softened cream cheese with powdered erythritol using an electric mixer until smooth and creamy.
- Add cocoa powder, vanilla extract, and salt. Mix until fully incorporated.
- Beat in eggs one at a time, mixing gently after each addition. Overmixing can cause cracks in the cheesecake.
- Add heavy cream and whisk until smooth and fully combined.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Tap the pan gently on the counter to remove air bubbles.
- Bake at 325°F (163°C) for 45–55 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to prevent cracks.
- Remove cheesecake from the oven and cool to room temperature on a wire rack.
- Refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and enhance the flavor.
- Melt sugar-free chocolate and drizzle over the cheesecake before serving.
- Add whipped cream or berries if desired.
Notes
Nutritional Facts & Total Calories
Per Serving (based on 10 servings):- Calories: ~360 kcal
- Fat: 32g
- Protein: 8g
- Total Carbs: 6g
- Fiber: 2g
- Net Carbs: 4g
Keto Chocolate Cheesecake
Ingredient Notes
Almond Flour
Almond flour forms the base of the crust, providing a nutty flavor and low-carb texture. Ensure you use finely ground almond flour, not almond meal, for a smoother crust.
Butter
Unsalted butter adds richness and helps bind the crust. Melted butter mixes evenly with almond flour, creating a firm base.
Erythritol / Keto Sweetener
Erythritol is a sugar-free sweetener that provides sweetness without carbs. Powdered erythritol blends more easily in the cheesecake filling, avoiding grainy texture.
Cream Cheese
Full-fat cream cheese is essential for a creamy, smooth texture. Softened cream cheese at room temperature blends more easily, preventing lumps in the filling.
Cocoa Powder
Unsweetened cocoa powder gives the cheesecake a deep, chocolate flavor. Use high-quality cocoa powder for best taste.
Vanilla Extract
Adds depth and enhances the chocolate flavor, balancing sweetness and richness.
Eggs
Eggs provide structure and help the cheesecake set while keeping it creamy. Use room-temperature eggs for smoother mixing.
Heavy Cream
Heavy cream adds richness and contributes to the smooth, creamy texture of the cheesecake.
Salt
A pinch of salt balances sweetness and enhances the chocolate flavor.
Optional Toppings
Sugar-free chocolate, whipped cream, or low-carb berries can enhance presentation and flavor without adding carbs.
Tips
- Use room-temperature ingredients for a smoother filling.
- Do not overmix eggs; this prevents cracking.
- A water bath (placing the springform pan in a pan of hot water) can help create a creamier texture.
- Cool gradually to avoid cracks on top.
- Store cheesecake in the fridge overnight for best flavor and texture.
Storage Information
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
- Serving from frozen: Thaw in refrigerator overnight for best texture.
FAQs
1. Can I make this cheesecake dairy-free?
Yes! Use full-fat coconut cream instead of heavy cream and dairy-free cream cheese. The texture may be slightly different but still delicious.
2. Can I use a different sweetener?
Yes, monk fruit or allulose work well in place of erythritol. Adjust sweetness to taste.
3. How do I prevent cracks on the cheesecake?
Use room-temperature ingredients, avoid overmixing eggs, and bake at a lower temperature. Cooling gradually also helps.
4. Can I make mini cheesecakes instead of one large one?
Absolutely! Use muffin tins or mini springform pans and adjust baking time to 18–25 minutes depending on size.
5. Can I add other flavors to the cheesecake?
Yes! You can swirl in peanut butter, keto caramel, or a raspberry purée to add variation.
