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Keto Chocolate Cheesecake

Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 3 hours 5 minutes
Total Time 4 hours 20 minutes
Servings: 10 Servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Crust:
  • 1 ½ cups almond flour
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons erythritol or preferred keto sweetener
  • ½ teaspoon vanilla extract
  • Pinch of salt
Filling:
  • 24 oz 3 packages full-fat cream cheese, softened
  • ¾ cup powdered erythritol or preferred keto sweetener
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs at room temperature
  • ½ cup heavy cream
  • ½ teaspoon salt
Optional Topping:
  • ½ cup sugar-free chocolate chips melted
  • Whipped cream unsweetened or keto-friendly
  • Fresh berries optional, low-carb choice

Equipment

  • 1 9-inch springform pan
  • 1 Mixing bowls (large and medium)
  • 1 Electric hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Measuring cups and spoons
  • 1 Whisk
  • 1 Small saucepan or microwave-safe bowl (for melting chocolate)
  • 1 Oven
  • 1 Cooling rack
  • 1 Knife for slicing
  • 1 Parchment paper (optional, for easier crust removal)

Method
 

Step 1: Prepare the Crust
  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine almond flour, melted butter, erythritol, vanilla extract, and salt. Mix until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to compact the crust evenly.
  4. Bake for 8–10 minutes until lightly golden. Remove from the oven and allow to cool while preparing the filling.
Step 2: Prepare the Filling
  1. In a large mixing bowl, beat softened cream cheese with powdered erythritol using an electric mixer until smooth and creamy.
  2. Add cocoa powder, vanilla extract, and salt. Mix until fully incorporated.
  3. Beat in eggs one at a time, mixing gently after each addition. Overmixing can cause cracks in the cheesecake.
  4. Add heavy cream and whisk until smooth and fully combined.
Step 3: Assemble and Bake
  1. Pour the filling over the cooled crust and smooth the top with a spatula.
  2. Tap the pan gently on the counter to remove air bubbles.
  3. Bake at 325°F (163°C) for 45–55 minutes, until the edges are set but the center still jiggles slightly.
  4. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to prevent cracks.
Step 4: Cool and Chill
  1. Remove cheesecake from the oven and cool to room temperature on a wire rack.
  2. Refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and enhance the flavor.
Step 5: Optional Topping
  1. Melt sugar-free chocolate and drizzle over the cheesecake before serving.
  2. 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