Keto Chocolate Cheesecake

Creamy keto chocolate cheesecake made with chocolate almond flour crust is the most decadent cheesecake you’ll ever taste! All the chocolate goodness you could dream of. Even non-keto or low-carb followers will love this low-carb dessert.

Keto Chocolate Cheesecake

Cheesecake is probably one of my favorite desserts. I love the creamy texture and the fact that you are able to add simple whipped cream or delicious sauces and fresh fruit to level up the cake.

This low-carb pumpkin cheesecake recipe is another one of my favorite fall recipes, but I needed another keto cheesecake that we can enjoy all year long.

Well, chocolate fits that bill perfectly don’t you agree?

Fresh whipped cream is all you need to make this extra decadent, but get creative and add sauces like a cherry compote or sugar-free strawberry puree. Mmmm!

Sugar-Free Chocolate Cheesecake

Friends, I barely was able to take photos to show you this keto chocolate cheesecake creation.

Once it was baked and refrigerated, we dug in. I took one photo of the complete cake (below), and then piece by piece this disappeared!

Unlike my crustless pumpkin pie cheesecake, I wanted a crust for this decadent beauty.

I modified this crust from Fine Cooking (no longer in publication) to meet a grain-free keto diet and it came out perfect! Not too sweet with just the right amount of chocolate.

In addition to making this grain free, I also added a pinch of cinnamon. Cinnamon nicely enhances the chocolate flavor.

How To Make Chocolate Cheesecake

First, we want to make the chocolate pie crust, then mix the keto cheesecake filling.

Note that until I do a separate post on the crust, this is great to use with any filling, but it tastes especially delicious with chocolate cheesecake.

Let’s gather the ingredients.

Ingredients For Almond Four Chocolate Pie Crust:

• Almond flour – superfine. Pulse in a food processor if you can’t find superfine. Fine almond flour helps to mimic the fine texture of regular all-purpose flour.
• Unsweetened cocoa powder – any brand is fine, just make sure it is pure cocoa.
• Butter – melted and cooled. Unsalted butter is what I always have stocked, but salted is fine to use since I don’t add additional salt to the crust.
• Sweetener – I use granulated monk fruit. Use the sugar-free sweetener you like best.
• Cinnamon – a nice compliment with chocolate. Although I have made this crust without the spice too.

Ingredients For Keto Chocolate Cheesecake:

• Chocolate baking bar – I used Lily’s 58% cocoa.
• Cream cheese – regular block cream cheese.
• Salt – enhances the chocolate flavor.
• Sugar-free sweetener – like monk fruit or a mix or erythritol and stevia
• Vanilla extract
• Eggs

Steps To Bake Cheesecake

Whisk together all the dry ingredients. Add the butter and mix until well combined.

Place crust mix in a 9″ springform pan. Press mix evenly on the bottom and up the sides of the pan.

Bake at 325°F for 10-12 minutes. Remove from the oven and cool on a baking rack.

Now we move onto the Keto cheesecake filling.

First, place the chocolate over a double boiler and simmer until the chocolate has melted and stir until smooth.

Remove from heat and cool.

Now we want to combine the cream cheese, salt, and sweetener together using a mixer on medium speed. Beat until fluffy.

Add sour cream and vanilla. Finally, add the cooled chocolate.

Add eggs one at a time beating until blended. Now pour the chocolate cheesecake into the prepared springform pan.

Bake at 300°F for 60-70 minutes.

Cool and refrigerate before serving. Serve with fruit or top with whipped cream.

Can I Substitute The Chocolate Baking Bar With Cocoa?

Technically, yes you can substitute the baking bar with cocoa. Although this will require adjustments that I have not mastered.

If you would like to try this on your own, here are a couple of tips to keep in mind.

1. 1 ounce of a baking bar is about 3 tablespoons of cocoa
2. The baking bar has a sweetener, so you will need to add additional sweetener to the recipe.
3. The texture may change slightly.

How To Make This Keto Cheesecake Crustless

Although I highly recommend making the crust for this cheesecake, it can be baked without the crust.

Start with mixing the keto chocolate cheesecake filling.

Grease the sides and bottom of a 9-inch springform pan with butter. Cover the bottom with foil halfway up the pan for extra protection when placed on a baking sheet.

Continue to bake as noted in the recipe card.

Tips To Prevent Cracking

TIP 1 – place a small ramekin or oven-proof dish with water on the baking sheet. This adds moisture in the oven and helps prevents cracks in the cheesecake.

TIP 2 – also don’t over-mix the eggs. One at a time just until incorporated will also help prevent cracking.

How To Store Cheesecake

Once the cheesecake is baked and cooled store it in an airtight container or wrapped in plastic wrap to keep the cake from drying out.

Cheesecake will remain fresh in the refrigerator and properly stored for up to 4 days.

Alternatively, cheesecake can be frozen for up to 3 months without losing its creamy texture. Again, wrap in plastic wrap before placing in a freezer container.

For More Low Carb Cheesecake Recipes:

Keto Chocolate Chip Cheesecake – this one is made in an Instant Pot!

Sugar Free Cheesecake with Maple Pecan Topping – you’ll want to eat the topping by the spoonful!

Low Carb Pumpkin Cheesecake – creamy and delicious! You won’t miss the crust.

PIN TO YOUR LOW-CARB, KETO, SUGAR-FREE, AND DESSERT BOARDS