This keto chocolate cheesecake recipe is absolutely delicious and low carb. It’s also super easy to make with a rich, creamy, chocolatey flavour.
We love, love, love cheesecake around here and can never decide on which of these is our favorite: Fatso Salted Caramel Cheesecake, this Keto Chocolate Almond Caramel Cheesecake, this Keto Pumpkin Pie Cheesecake and my Keto Blackberry Cheesecake. It’s so hard to decide!
Ever since I began following a ketogenic lifestyle over two years ago, I have been adapting many of my favorite recipes with low carb substitutions. You can check out my Keto Beginner Guide to see how I got started on my ketogenic journey and lost over 85lbs in less than a year.
This rich chocolate flavoured cheesecake is one of my most recent recipe adaptations. I love to play around with recipes, making traditional desserts sugar free and low carb.
Too busy to make this recipe right away? Pin it for later! Pin this cheesecake to your favorite recipe board on Pinterest and it will be there when you are ready.
How to make this keto chocolate cheesecake:
1. Preheat the oven to 350 degrees.
2. Place crust ingredients into a food processor and pulse until a soft dough forms.
3. Press dough into a greased 7″ spring form pan.
4. Bake for 12-15mins. Let cool.
5. In a stand mixer, combine heavy cream and Lakanto granulated sweetener. Mix until peaks start to form.
6. Add vanilla and cocoa, stir well.
7. Mix in cream cheese until combined into a cake-like batter.
8. Place the cheesecake mixture onto the crust in the springform pan. Allow to cool and set in the refrigerator for at least four hours, overnight is best.
9. Remove the cheesecake from the pan.
10. Melt sugar-free dark chocolate and white chocolate, separately, in the microwave. Drizzle overtop of the entire cheesecake.
So good hey?! Trust me when I say that it tastes even better than it looks!
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More tips for keto baking:
- Find low carb substitutions for your current favorite recipes. Like almond flour instead of wheat flour and stevia instead of cane sugar.
- Maintain a healthy balance of protein and fats. Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
- Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
- Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Turtle Cookies and use them in your must bake list.
- Be sure to stock the kitchen with helpful tools like this food scale, these measuring cups and a Kitchen Aid mixer.
We love the rich combination of flavours in this chocolate cheesecake!
It’s perfectly paired with coffee or keto vanilla ice cream.
My friend Jen, at Tatertots & Jello is also sharing a yummy Keto Dessert today!
Be sure to check out her 5-Minute Keto Chocolate Mug Cake!!
If you love this easy keto chocolate cheesecake recipe, please give it a five star review and help me share it on Facebook and Pinterest!
The Best Keto Chocolate Cheesecake Recipe
This keto chocolate cheesecake recipe is absolutely delicious and low carb. It's also super easy to make with a rich, creamy flavour.
Ingredients
- 1 1/2 cups almond flour
- 1 tsp vanilla extract
- 1/4 cup unsweetened cacao powder
- 2 tbsp granulated Swerve
- 4 tbsp cold butter
- 1/8 tsp salt
- 2 cups (500ml) heavy cream
- 1/4 cup granulated Lakanto sweetener
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 250g package cream cheeses, softened
Instructions
1. Preheat the oven to 350 degrees.
2. Place crust ingredients into a food processor and pulse until a soft dough forms.
3. Press dough into a greased 7" spring form pan.
4. Bake for 12-15mins. Let cool.
5. In a stand mixer, combine heavy cream and Lakanto granulated sweetener. Mix until peaks start to form.
6. Add vanilla and cocoa, stir well.
7. Mix in cream cheese until combined into a cake-like batter.
8. Place the cheesecake mixture onto the crust in the springform pan. Allow to cool and set in the refrigerator for at least four hours, overnight is best.
9. Remove the cheesecake from the pan.
10. Melt sugar-free dark chocolate and white chocolate, separately, in the microwave. Drizzle overtop of the entire cheesecake.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 170Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 90mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 4g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
Lisa
Can you tell me the carb count on this?
Heather Painchaud
Added them to the post 🙂