Keto Chocolate Cheesecake is a divine indulgence that combines chocolate with the creaminess of cheesecake, making it the perfect treat for any occasion.
The Keto Chocolate Cheesecake is a delectable dessert that combines the rich, indulgent flavors of chocolate with the smooth and creamy texture of cheesecake. Its luscious taste and velvety consistency make it a delightful treat for anyone following a ketogenic diet or simply looking for a healthier alternative to traditional desserts.
This dessert is the perfect combination of sweetness and richness, with a deep chocolate flavor that satisfies even the most intense cravings. It is crafted using keto-friendly ingredients, making it low in carbohydrates and high in healthy fats, such as cream cheese and eggs. The result is a guilt-free indulgence that can be enjoyed without derailing your health goals.
The Keto Chocolate Cheesecake is typically prepared as a 9-inch cake, yielding around 20 slices. Its versatile nature allows it to be served on various occasions, from casual gatherings to special events. Whether you’re sharing it with loved ones or savoring it all to yourself, this decadent dessert is sure to please your taste buds and leave you wanting more.
INGREDIENTS YOU NEED
Chocolate Crust:
- 1 1/2 cups almond flour
- 3 tbsp cocoa powder
- 4 tbsp monk fruit or granulated sweetener of choice
- 1 tsp vanilla extract
- 1/2 cup unsalted butter melted
Chocolate Cheesecake:
- 24 oz cream cheese room temperature
- 1/4 cup plain sugar free greek yogurt
- 1 tbsp vanilla extract
- 1 tsp espresso powder
- 1/4 tsp salt
- 1 cup monk fruit or granulated sweetener of choice
- 4 large eggs
- 1 3/4 cups sugar free chocolate melted
Instructions To Make Keto Chocolate Cheesecake
For your crust:
- Spray a 9 inch springform pan with non stick spray and make sure to cover entire bottom and sides with multiple layers of tin foil so that water bath does not get inside. Set aside.
- Combine all of your ingredients in a bowl and mix together until combined and no dry spots remain.
- Evenly spread your crust mixture on the bottom and up the sides of your spring form pan and set aside.
For your filling:
- Preheat your oven to 325 degrees F.
- Place chocolate chips in a microwave safe bowl then melt for 30 second increments at a time, mixing in between until fully melted.
- Add your cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed to cream.
- Add the your monk fruit and salt to your bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
- Add greek yogurt, espresso powder, and vanilla extract. Mix well then add the eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
- Pour in the melted chocolate and mix on low until combined.
- Pour the batter into your prepared 9 inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top.
- Place springform pan into a large roasting pan and carefully fill about half way with warm water, very carefully transfer into your oven.
- Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes or until cake’s edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then chill in your fridge for 4 hours or overnight. Cut and enjoy!
BEST Keto Chocolate Cheesecake
Ingredients
Chocolate Crust:
- 1 1/2 cups almond flour
- 3 tbsp cocoa powder
- 4 tbsp monk fruit or granulated sweetener of choice
- 1 tsp vanilla extract
- 1/2 cup unsalted butter melted
Chocolate Cheesecake:
- 24 oz cream cheese room temperature
- 1/4 cup plain sugar free greek yogurt
- 1 tbsp vanilla extract
- 1 tsp espresso powder
- 1/4 tsp salt
- 1 cup monk fruit or granulated sweetener of choice
- 4 large eggs
- 1 3/4 cups sugar free chocolate melted
Instructions
Crust:
- Spray a 9 inch springform pan with non stick spray and make sure to cover entire bottom and sides with multiple layers of tin foil so that water bath does not get inside. Set aside.
- Combine all of your ingredients in a bowl and mix together until combined and no dry spots remain.
- Evenly spread your crust mixture on the bottom and up the sides of your spring form pan and set aside.
Chocolate Cheesecake:
- Preheat your oven to 325 degrees F.
- Place chocolate chips in a microwave safe bowl then melt for 30 second increments at a time, mixing in between until fully melted.
- Add your cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed to cream.
- Add the your monk fruit and salt to your bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
- Add greek yogurt, espresso powder, and vanilla extract. Mix well then add the eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
- Pour in the melted chocolate and mix on low until combined.
- Pour the batter into your prepared 9 inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top.
- Place springform pan into a large roasting pan and carefully fill about half way with warm water, very carefully transfer into your oven.
- Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes or until cake's edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then chill in your fridge for 4 hours or overnight. Cut and enjoy!
Notes
Nutrition
Frequently Asked Questions About Keto Chocolate Cheesecake
Any chocolate you like! Personally I used a mix of sugar free semi sweet and sugar free milk chocolate – delicious!
Yes! I highly recommend a water bath for cheesecakes! Technically, cheesecake is not cake. It’s a custard on a crust. Custards do best when you cook them low and slow, which a water bath will help you to achieve. A water bath goes a long way in preserving a delicious texture!
Chill your cheesecake overnight so it’s nice and firm. Open the ring of your springform pan and remove it, then run a knife along the bottom of the pan and slide the cheesecake onto at serving plate or cake stand. You can always add a parchment paper circle to the bottom of your springform pan so the bottom comes off more easily.
You bet! I would slice it first and then wrap each piece and freeze individually.
More Recipes You Might Enjoy:
- Easy Sugar Free Low Carb Orange Cheesecake
- Easy Keto Gluten Free Pumpkin Pie
- Healthy Sugar Free Keto Cheesecake
- Gluten Free Sugar Free Apple Caramel Cheesecake
- Gluten Free Sugar Free Low Carb Strawberry Cream Pie With Cream Cheese
- Easy Keto Gluten Free Key Lime Pie With Cream Cheese
- Gluten Free Keto Coffee Chocolate Cake With Cream Cheese
- Best Ever Easy Keto Gluten Free Moist Carrot Cake
- Easy Keto No Bake Sugar Free Gluten Free Strawberry Pie
- Best Gluten Free Sugar Free Low Carb Cherry Pie
- Gluten Free Low Carb Sugar Free Banana Cream Pie
- Chocolate Recipes
- Keto Cakes & Pie
I made this for a party and everyone loved it!
Perfect!!