Keto Chocolate Cheesecake is the ultimate dessert for chocolate lovers. This mouthwatering baked cheesecake has triple the chocolate for triple the fun.
There’s a reason I call this recipe “Death by Chocolate Cheesecake”. Because really, if it’s your time, is there any better way to go than enjoying bite after bite of a luscious, rich dessert?
I always feel so sad for people who say they don’t like cheesecake. As far as I am concerned, they are missing out on one of life’s greatest pleasures. Creamy and dense, keto cheesecake is just this side of heaven.
And when you combine it with chocolate, it’s absolutely mind-blowing. No wonder this low carb dessert recipe is one of my most popular! Along with my classic Keto Chocolate Mousse, it’s one of my favorite desserts too.
Why this is recipe is so awesome
This really is the ultimate keto chocolate cheesecake experience. And I tweaked it recently to make it lighter and lower in carbs, without sacrificing that rich, triple chocolate flavor.
This cake features an easy chocolate crust made with nut flour. It resembles the Oreo crust of conventional cheesecakes, but with a fraction of the carbs. Then comes a creamy filling made with both melted chocolate and cocoa powder, so it’s dense and rich. Then you top the whole cake off with a sugar-free chocolate ganache glaze.
Can you say “heaven on a fork”??? I made it for a recent get together with friends, and everyone kept taking extra little slices here and there. It was more than half gone before I knew it. I did manage to rescue a slice to keep for myself!
Baked cheesecakes like this do take some time and effort. But it’s a worthwhile endeavour for chocolate lovers, I promise. And I walk you through the process step by step, and give you added tips to make it come out perfectly.
Reader reviews
“I’ve made this several times and there’s another in the oven now. This is my favorite cheesecake recipe!” — Cathy J.
“Wow. This cheesecake is amazing so creamy and full of chocolate flavor. The crust was superb. Will be making Again. Thank you.” — Linda
“This is da BOMB when it comes to luscious chocolate yumminess! Easy to make — easier to eat! Thank you, Carolyn, for creating such wonderful recipes and sharing them with anyone. You are a one in a million gem.” — Jeanne B.
Ingredient Notes
- Almond flour: You can really use any nut or seed meal for this crust. This time around, I used some pecan flour I had on hand. You can also make your own sunflower seed flour for a nut-free version.
- Sweetener: You will need several different kinds of sweeteners for this recipe. Please see the Sweetener Options section for a detailed discussion of what to use.
- Cocoa powder: Dutch process cocoa imparts a deeper, richer chocolate flavor.
- Unsweetened chocolate: Do note that this is completely unsweetened chocolate, meaning it doesn’t contain any sweeteners at all. I recommend getting a good brand like Guittard or Ghirardelli, as they are less likely to seize.
- Cream cheese: You really can’t make a cheesecake without it!
- Heavy whipping cream: A little heavy cream smooths out the filling and makes the cheesecake even creamier. You also need it to make the ganache.
- Pantry staples: Butter, eggs, vanilla extract, and salt.
Step-by-step directions
1. Prepare the crust: Whisk together the almond flour, cocoa powder, and sweetener. Stir in the melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake at 325ºF for 10 to 12 minutes, and then remove and reduce oven temperature to 300ºF.
2. Melt the chocolate: In a small saucepan over low heat, melt the unsweetened chocolate. Stir frequently until smooth, then set aside to let cool.
3. Beat the cream cheese: In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener and vanilla extract, then beat in the melted chocolate. Scrape down the beaters and the sides of the bowl to make sure no clumps of cream cheese remain.
4. Add the eggs: Beat in the eggs one at a time until just barely incorporated. Then beat in the cocoa powder and heavy whipping cream until the mixture becomes smooth. Do not overbeat.
5. Bake the cheesecake: Pour the filling into the pan and gently shake from side to side to even it out. Bake 50 to 60 minutes, or until the filling is mostly set but still jiggles just a little in the center. Remove and let cool to room temperature, then run a sharp knife around the inside of the pan to loosen the sides. Cover tightly and refrigerate for at least 3 hours.
6. Make the ganache: In a medium saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt, then add the sweetener and vanilla extract and whisk until smooth. Pour over the top of the chilled cheesecake, allowing some to drip down the sides.
Expert tips
Baked cheesecake is a labor of love and the process can be utterly enjoyable. The most important thing is to take your time. Don’t rush any of the steps and read my tips for achieving the creamiest keto chocolate cheesecake!
Use room temperature ingredients. That includes the cream cheese, eggs, and heavy cream. You want them to incorporate easily and if they’re cold, you could end up with lumpy cheesecake batter.
Take the time to beat the cream cheese thoroughly before adding any other ingredients. It should be very creamy after beating it for at least a minute, if not more. This really makes a difference to the cheesecake texture.
Unsweetened chocolate can be finicky and prone to seizing so always melt it over low heat. A little butter or coconut oil also helps thin it out so that it combines better with the cheesecake filling. Make sure you let it cool properly before beating it into the filling.
Don’t over-beat the eggs. You want to beat each one in until just barely incorporated. Overbeating cheesecake filling makes it rise and fall during baking, and then crack as it cools.
Don’t overcook it! Cheesecake should always be taken out before it’s cooked through. It will continue to cook once it’s out of the oven so make sure the center still has a little jiggle to it. Check on it frequently in the last 10 to 15 minutes of baking.
Sweetener Options
What sweeteners you use also makes a difference to this Keto Chocolate Cheesecake. If you want the crust to have some crispness to it, you need an erythritol based sweetener with no allulose in it. You can use the new Swerve Monk Fruit blend, which is just erythritol and monk fruit. Or you can use Lakanto or So Nourished.
The filling is a little more forgiving when it comes to sweeteners. You can use erythritol, allulose, BochaSweet, or a combination. I like the combination of Swerve Granular and Swerve allulose, to help inhibit any recrystallization.
I find that a little allulose actually helps the chocolate ganache stay shiny and soft. So I use mostly Swerve Confectioners with tablespoon of Swerve allulose.
Frequently Asked Questions
As long as you use the right ingredients and the right sweeteners, you can enjoy chocolate cheesecake on a low carb or keto diet. This Death by Chocolate Cheesecake uses nut flour and low carb sweeteners for a delicious keto dessert.
This keto chocolate cheesecake recipe has 7.8g of carbs and 3.2g of fiber per serving. That comes to 4.6g net carbs per slice.
Store the cheesecake in the fridge, tightly wrapped, for up to a week. You can also freeze it for several months. If you plan on making it ahead for a party, I recommend leaving the ganache off until a few hours before you serve it, so it stays glossy.
More amazing cheesecake recipes
Keto Chocolate Cheesecake Recipe
Equipment
Ingredients
Crust:
- 1 cup almond flour
- ¼ cup cocoa powder
- ¼ cup Swerve Granular
- ¼ cup butter melted
Filling:
- 3 ounces unsweetened chocolate chopped
- 1 tablespoon butter
- 24 ounces cream cheese softened
- ¾ cup Swerve Granular See blog post for more sweetener options
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- ¼ cup cocoa powder
- ⅓ cup heavy whipping cream room temperature
Topping:
- ½ cup whipping cream
- 3 tablespoon Swerve Confectioners
- 1 tablespoon allulose **See recipe notes
- 2 oz unsweetened chocolate finely chopped
- ½ teaspoon vanilla extract
Instructions
Crust
- Preheat the oven to 325ºF. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the melted butter until well combined.
- Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce the oven temperature to 300ºF.
Filling
- In a small saucepan over low heat, melt the unsweetened chocolate with the butter. Stir frequently until smooth, then set aside to let cool.
- In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener and vanilla extract, then beat in the melted chocolate. Scrape down the beaters and the sides of the bowl to make sure no clumps of cream cheese remain.
- Beat in the eggs one at a time until just barely incorporated. Then beat in the cocoa powder and heavy whipping cream until the mixture becomes smooth. Do not overbeat.
- Pour the filling into the pan and gently shake from side to side to even it out. Tap lightly on the counter to release any air bubbles. Bake in the center of the oven for 50 to 60 minutes, or until the filling is mostly set but still jiggles just a little in the center.
- Remove and let cool to room temperature, then run a sharp knife around the inside of the pan to loosen the sides. Cover tightly and refrigerate for at least 3 hours.
Topping
- In a medium saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt, then add the sweetener and vanilla extract and whisk until smooth.
- Pour over the top of the chilled cheesecake, allowing some to drip down the sides. You can also use an offset spatula to cover the sides with some of the ganache.
Graydon says
Great recipe!! I really like this one!!
Leila Chalk says
This cheesecake is incredible. It is chocolate lover dream, I agree.
Amber Smith says
This was really great but it had a somewhat tangy taste. If I add a bit more sweeter would that help?
I used all the sweeteners that were recommended but was unsure if it was supposed to have that taste?
Carolyn says
Tangy… hmmm. I’ve never had any tanginess from this recipe. So it could be your chocolate or cocoa powder?
Kelly Charbula says
Can you tell me why your original New York cheesecake needs a water bath. I’ve made this many times and it’s so good. This one doesn’t need a bath why not?
Carolyn says
Because the chocolate thickens the batter, so it’s not as likely to rise and fall and crack as the NY cheesecake. Trust the process!
K says
There’s no butter in the instructions, so I missed adding it to my cheesecake 🙁
Carolyn says
Actually, I think you just missed it, because it’s there in both the crust and the filling. First step in the filling…
Barb says
I made this cheesecake for my husband’s birthday and it was over-the-top delicious 🤤 Mine did develop a large crack on top. After reading the expert tips again, I wonder if I beat the filling too long? I’ve also read that it’s better to cool it slowly, by propping the oven door open, which prevents cracking. Do you have any thoughts on this? The flavor and texture were outstanding, and the ganache did a great job of “covering” the crack, but I’d like to perfect my cheesecake making skills 😉.
Mrs. Joyce Marie Allen McGlaun says
Easy peasy. Delicious. A hit with non keto guests as well. Have made this twice and planning another for Christmas 2023
Laci Fiala says
It’s possible that I just need to let it chill over night, but is this cheesecake supposed to be super soft? I’m worried it’s under baked based on texture, though it was well set after baking the full time plus a little. Perhaps this recipe just results in a lighter texture?
Carolyn says
It shouldn’t be super soft… did you use just allulose for the filling by chance?
Margaret McCormick says
I made this and it was good. The directions were clear and easy to follow. I worked one step at a time to ensure I followed them exactly! Rich and satisfying, not to sweet. My family really loved it too. Many thanks!
Liz says
just wondering if you might have a peanut butter ganache recipe? I would love to try that on this cheesecake.
Carolyn says
No but all you need to do is melt some sugar free chocolate with some peanut butter and voila! 🙂
Sunrider5 says
Filling ingredients includes 1 Tbsp butter, but it is not included in the instructions.
Carolyn says
Thanks!
Wenda says
I’ve made this chocolate cheesecake many times…it is so delicious.
Wendy says
I make this often and serve it to my no n-keto friends. Everyone who tries it is amazed that it is sugar-free and I frequently get asked for the recipe.
I make a few changes: Add 1 TB instant coffee granules to the crust. Add 1 TB instant coffee granules to the topping, plus 1 tsp of cinnamon. These really help the chocolate have extra depth of flavor.
I use Lilly’s dark chocolate instead of unsweetened chocolate in the topping, and reduce the sweetener. I also use Whole Earth erythritol instead of Swerve.
Carolyn says
Sounds wonderful!
Jill Franks says
I have both organic cocoa powder, and organic cacao powder. Does it matter which one I use?
* update… I just pulled out my ultimate guide to keto baking and read what you said about cocoa powder and the difference between it and cacao powder. You said in there that cacao powder does not have the rich, chocolate flavor of cocoa powder, and it will clump more in batters, so it tends to leave bits of cacao powder in the dessert. So, I will be using the cocoa powder! Thank you for explaining things so well!