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!
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
When cheesecake is mentioned, most people think of a New York cheesecake. With its buttery crust and creamy filling, it’s no wonder this is a favourite dessert for so many.
This classic cheesecake can be time-consuming and finicky to make though. The cheesecake pan has to be placed in a water bath.
Often there are problems with the centre of the cheesecake cracking. It doesn’t really fit into a keto diet either.
That’s why, today, I have the best keto cheesecake recipe to share with you! Unlike a traditional cheesecake, it has an almond flour crust, instead of a carb-laden graham cracker crust.
Except for a few minutes in the oven to set the base, it’s no-bake, which is a huge time saver! And because it’s so simple, it’s also a great recipe for someone trying a delicious keto cheesecake for the first time.
It’s the perfect dessert for anyone with a sweet tooth. Trust me, this keto version is just as good as the “real thing”.
This post contains affiliate links.
Cheesecake Supplies:
- Kitchen Aid Mixer, food processor or electric mixer
- Large mixing bowl
- 7″ Springform pan
- Rubber spatula
Cheesecake Ingredients:
Crust:
- 1 1/2 cups almond flour
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 tbsp granulated Swerve
- 4 tbsp cold butter
- 1/8 tsp salt
Filling:
- 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 cheese, softened
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.
Serves 16 with 6 grams of carbs per serving.
Tips & tricks:
- Find low carb substitutions for your current favourite recipes. Try almond or coconut flour instead of wheat flour and stevia or monk fruit sweetener instead of regular cane sugar.
- Maintain a healthy balance of protein and fats. Sometimes it’s hard to get enough fat and/or protein in a ketogenic or low carb 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 for keto desserts that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Turtle Cookies and add them to 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.
- Line your springform pan with parchment paper to be sure the cheesecake releases easily.
- Serve this low carb cheesecake with fresh berries, or a drizzle of sugar-free strawberry sauce and a swirl of whipped cream.
- I recommend using full-fat cream cheese in this recipe. It helps ensure the end result of your efforts is a truly creamy cheesecake.
- Sour cream can be used to replace heavy cream in this cheesecake filling. It might change the texture, but the extra tang is delicious.
- The best way to soften blocks of cream cheese is to let them sit out on the counter for a little bit before use. Room temperature ingredients are much easier to mix than cold ingredients.
How to store cheesecake:
For best results, this low-carb cheesecake should be stored in an airtight container or covered tightly with plastic wrap.
It also freezes very well. Wrap the whole thing in a snug layer of plastic wrap and then a layer of aluminum foil or even freeze individual slices.
While you’re here, check out more keto dessert recipes and other easy keto recipes available on my website!
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.
Can you tell me the carb count on this?
Added them to the post :)