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Death By Chocolate Cheesecake

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Death by chocolate cheesecake is simply the best low carb chocolate cheesecake recipe on the planet! You won’t believe this luscious, velvety cheesecake is keto and sugar-free. Now with a fabulous how-to recipe video!

titled image - Death by Chocolate Cheesecake - image shows a slice of keto chocolate cheesecake topped with strawberry slices

 

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, dense, velvety smooth cheesecake is just this side of heaven, really, and I have a hard time understanding how anyone could dislike it. Perhaps these people have had the misfortune of biting into an overdone, eggy, rubbery cheesecake and have written it off because of this. There are a few bad cheesecakes out there, and perhaps they are ruining the cheesecake experience for a small portion of people. What a tragedy! We should make an effort to round up those nasty cheesecakes and get them off the streets. We need to lock them away where they can no longer be a danger to themselves or to society. Solitary isolation for badly cooked cheesecakes!

MY LATEST VIDEOS

How To Make Low Carb Chocolate Cheesecake

Pouring sugar-free chocolate ganache over low carb chocolate cheesecake

But I also suspect that some people are caught off guard by tanginess of cheesecake when they expect only sweet. That’s what makes the cheesecake experience so unique and, in my opinion, so utterly delicious. But I can see how that might be a little off-putting for someone whose palate wasn’t ready for anything but sweet. My kids’ first experiences with cheesecake were not exactly successful and at one point my son declared he didn’t like it at all. However, I refused to let that be the last word, as I did not want my children to go through life without cheesecake. A cheesecake-free existence is no existence at all.

slice of Death By Chocolate grain free Cheesecake topped with sliced strawberries

So I kept making and offering them cheesecake and eventually they all came around. They now happily enjoy cheesecake on a regular basis and there has even been some chatter about requesting cheesecake for birthdays. A course of action I wholeheartedly approve, and I’m not the only one. Take a look at this chocolate peanut butter cup birthday cheesecake recipe!

And when it comes to cheesecake, is there any better flavour than chocolate? With a chocolate crust and some gooey chocolate ganache on top? I dare you to dislike this death by chocolate cheesecake. Really, I think this one could turn any cheesecake-hater into a cheesecake-lover. It’s sweet and dense, but it still has that tangy edge that makes cheesecake so unique. This is a chocolate lover’s dream cake! You WILL think you’ve died and gone to heaven.

death by chocolate cheesecake on a cake stand with a slice being removed

And now my son has declared that he doesn’t like lemon desserts. We’re still working on that one. But for now, it’s cheesecake mania over here. Sugar-free, low carb chocolate cheesecake mania.

5 from 9 votes
Death By Chocolate Cheesecake - low carb, grain-free recipe
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Death By Chocolate Cheesecake
Prep Time
30 mins
Cook Time
1 hr 10 mins
Chill time
3 hrs
Total Time
1 hr 40 mins
 

The richest, densest, most chocolatey low carb cheesecake recipe on the planet. Your dream keto dessert recipe.

Course: Dessert
Cuisine: Dessert
Servings: 16 servings
Calories: 378 kcal
Ingredients
Crust:
Filling:
Topping:
Instructions
  1. Crust:Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
  2. Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.
  3. Filling:In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.
  4. In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.
  5. Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.
  6. Brush sides of springform pan with melted butter, taking care not to disturb the crust. Pour filling into pan and gently shake from side to side to even out. Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.
  7. Remove and let cool 15 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.
  8. Topping:In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.
  9. Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.
Recipe Notes

Serves 16. Each serving has 11.49 g of carbs and 6.27 g of fiber. Total NET CARBS = 5.22 g.

Food energy: 378kcal Total fat: 32.98g Calories from fat: 296 Cholesterol: 112mg Carbohydrate: 11.49g Total dietary fiber: 6.27g Protein: 7.75g

Nutrition Facts
Death By Chocolate Cheesecake
Amount Per Serving (1 serving = 1/16th of cake)
Calories 378 Calories from Fat 297
% Daily Value*
Total Fat 32.98g 51%
Total Carbohydrates 11.49g 4%
Dietary Fiber 6.27g 25%
Protein 7.75g 16%
* Percent Daily Values are based on a 2000 calorie diet.
This low carb, intensely chocolate cheesecake may be the ultimate keto dessert recipe. Grain-free, low carb chocolate lovers' dream!

More Keto Cheesecake Recipes

Low Carb Gluten Free Coconut Cheesecake

Coconut Cheesecake with Macadamia Nut Crust

Low Carb Grain-Free Nutella Swirl Cheesecake

Nutella Swirl Cheesecake

Low Carb No Bake Chocolate Strawberry Cheesecake

 No Bake Chocolate Covered Strawberry Cheesecake

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. I made the mistake of reading this first thing this morning. Now I am craving cheesecake for breakfast!!! I meet with a small group of gals to enccourage one another in eating low carb and we frequently share recipes we’ve tried since the last time we meet. It becomes humorous how often we are referring to a recipe that you created that becomes a “tried and true” in our homes. 😉

    Thanks, again, for what looks like a home run!!

    Off to see if I have all the ingredients on hand….

    Reply

  3. Haha I have the opposite problem, I love cheesecake but not chocolate. Everyone thinks I’m crazy but I’ve always preferred fruity or creamy desserts. I’ve had a marble cheesecake and it was delicious, so maybe a chocolate cheesecake is the answer to turning me into a chocolate lover! 😉

    Reply

  4. Chocolate and cheesecake, wonderful Combination ! I’m going to have to try this and I’m in luck… my sister just gave me a cheesecake baking pan!

    Reply

  6. Dear Carolyn, why do you do this to me? lol. Craving this hardcore right now! I’m doing allergy testing in a few weeks to see if I’m still allergic to tree nuts and if not, I will make this ASAP. If I am I’ll just make the middle and top parts and eat those. Yum.

    Reply

  7. well, it’s been hopscotch around my kitchen this morning because of your fabulous recipes…
    I made the mistake of reading your ‘death by chocolate’ headline to dear husband when I opened up your blog post today. And then had to ‘take it away’ when I saw the link to the Coconut
    Cheesecake with Macadamia Nut Crust! I bribed him with a fresh batch of last week’s No Bake
    Chocolate Chip Cookie dough and promised to make the dbc Cheesecake next weekend. For good measure, since the processor was already out from the pantry, I whipped up a double recipe of your Sunflower Butter. We are SET for the absolute BEST mouthwatering sweets!

    Can’t wait to have a slice of the Coconut Cheesecake with my espresso this evening. How do you preserve the leftovers from the can of Coconut milk? Do you know if freezing it alters the texture? It would be handy to freeze in an ice cube tray and just take out what you need.

    Yummy appreciation, Carolyn

    Reply

    • Haha, wow! You really are making all my recipes in one go! I actually have some coconut milk in the fridge and now I am kicking myself that i didn’t use it for muffins this morning. I have never tried freezing it, though. I think it’s worth a shot!

      Reply

    • I think freezing in an ice cube tray is an excellent idea! I’m going to start doing that to throw in morning smoothies.

      Reply

  9. I’m new to cooking low carbohydrate recipes and would like to know the difference in the three Swerve brand Sweeteners in your Death By Chocolate Cheesecake recipe. Thank you for your fantastic site!!

    Reply

    • There are only two Swerve sweeteners (both in this recipe and in general). One is powdered, like icing sugar. You need that for glaze, for sure and it’s best to use half powdered and half regular (granulated) in the cheesecake itself.

      Reply

      • I had the same question about the sweeteners since you list Swerve sweetener, Swerve powdered sweetener, and Swerve confectioner’s sweetener. I, too, was unsure what to use, having no Swerve in my arsenal …yet. Now, I know what to look for. Also wondering if I can freeze this in individual slices to stash for my rare (but relentless when they attack) chocolate cravings?

        Reply

      • I made this for my dad’s birthday, and now he wants it for father’s day! he still raves about this cheesecake and went around showing a picture to his coworkers (who all drooled). It really was a lovely looking cake! thank you so much for the recipe. The only alters I made to the recipe was using 85% dark chocolate in place of both the sugar free and unsweetened chocolate’s and I put the chocolate coating all over, rather then just on top. I froze the leftovers in individual slices tightly wrapped in cling wrap (worked perfectly). The only difficulty I encountered was not owning a cheesecake pan (I’m not a big fan of cheesecake…don’t judge me). but I used a 9in straight side pan that was 1 & 1/4in deep pan and I learned cheesecake pans are deeper, so it was VERY full and still more then could safely fit. (would definitely recommend a 1/ & 3/4 or 2in deep pan). With left over filling I whipped up some more of the simple (but yummy) crust. And made mini versions in cupcake pans. They turned out really well! (but the cake was just a smidgen better).

        Reply

      • I had the same question. You listed 3 different Swerve sweetener:
        1/4 cup Swerve Sweetener (crust)
        1/2 cup Swerve Sweetener (filling)
        1/2 cup powdered Swerve Sweetener (filling)
        1/3 cup confectioner’s Swerve Sweetener (topping)

        I couldn’t find any “powdered Swerve” in the stores, so I just ran the regular granulated Swerve through a Vitamix. Was that what you meant, or did you mean that we were supposed to use a half cup of granulated and 1/2 cup of confectioner’s in the filling?

        Reply

      • So when you say just Swerve Sweetener you mean the granulated and when you mean the powdered, you specify that? I am in my 3rd week on Keto and have not used any sweeteners yet, but I did buy a bag of Pyure Organic Stevia Blend. Could that be used in place of Swerve?

        Reply

        • Yup, that’s exactly it. The way I see it, sugar is just called sugar, and powdered sugar is called powdered or confectioner’s or icing sugar.

          I think the Pyure should work in the cake but not sure how it will fare in the ganache.

          Reply

        • Pyure measures different from sugar so check the back of the the bag on how much to use. I’m never sure about using less so I use pyure for drinks and buy swerve from thrive market (cheapest by far) for cooking with

          Reply

    • Well, Swerve measures like sugar so however much Gentle Sweet equals that same amount of sugar that I have in each part of the recipe. Does that make sense? Also, not sure if Gentle Sweet is powdered but you really want a powdered sweetener for the glaze so it doesn’t get gritty.

      Reply

  11. For all of us Canadians having trouble finding almond flour – I just picked up some Honeyville almond flour at Costco – in Canada! Woo hoo!

    Reply

  12. Is there an alternative I could use for the Lily’s chocolate? I can’t find any near me, and I’m hoping to make this for someone’s birthday tomorrow. Would a 70% or so Ghirardelli baking bar work? Thank you!

    Reply

  13. How many carbs per ounce does the cream cheese you used have? Also, I splurged and bought most of the ingredients from The Fresh Market. Expensive, but worth it. I’ve only tasted the batter and it’s soooooo good! (It should be ready soon.) Thanks for another awesome recipe!

    Reply

      • Thanks! The Fresh Market store brand is 1 g carb per ounce, which is the kind I used. (That’s why I was curious.) The cheesecake was AMAZING! I was nice and shared some with a few coworkers. They couldn’t believe it was sugar-free. They all asked for the recipe.

        Reply

  15. don’t you think it’s time to make a lemon version? I love lemon, lemon anything, but I’m sure a lemon cheesecake would be heavenly!.

    Reply

  16. I made this incredible cake last Friday (Wednesday now)– and have to rave about how rich and delicious it is! I sent a large slice home with a new-to-low-carbing friend on Saturday, who called yesterday to ask if I had any more of the wonderful *diet* chocolate cake. This cake is so good, so silky and so decadent! It’s really many more than sixteen servings– as just a thin slice makes you feel completely satisfied and indulged! I just had another piece for “lunch dessert” and am now down to the last quarter. Can’t wait to make something new soon! Thanks Carolyn, for yet another AMAZING recipe!

    Reply

  17. These slices have to be quite small if you are getting 16 slices out of it. I think cutting it into 8 slices gives you a small piece. This must be a sliver. I would want something bigger than that, but not with all those carbs, which would be doubled at 8 slices.

    Reply

    • 8 slices would be ridiculously huge, actually. Most 9 inch cheesecakes like this serve at least 12 to 16, and I base my serving sizes on how much I and my family members are able to eat. I think you are underestimating the richness of a dessert like this.

      Reply

      • Can anyone who makes this please either tell me the weight of a slice or a whole cake? Miners half gone and I need to weigh out my calories for my woe. I would very much appreciate it!!

        Only changes I made were to add some freeze dried coffee and 1 T of Kahlua to the frosting to bump up the chocolate even more. It could have survived and flourished without it, though. WOW, WHAT A CAKE!!

        Reply

  19. Well, I finally got around to having this for dear Husband…We even ate the first slices not totally chilled…and he said, ‘the best cheesecake ever, perfect’.

    Also froze the canned coconut milk in ice cube sizes…oh, so handy and I haven’t been able to tell a loss of quality with the freezing.

    Thank you yet again for your fantabulous creation, Carolyn.

    Reply

    • No, because coconut flour behaves so differently. I suggest looking for a chocolate coconut flour crust recipe and then making the rest of the cheesecake as is.

      Reply

  21. Oooooooooh man. I just made this for Thanksgiving dinner tomorrow, but I made a “sample” in a small ramekin to taste without ruining the whole cake. My God, it’s wonderful! I simply cannot believe how awesome it is. I am going to do without the ganache since I have to take this an hour away tomorrow in the car and it tastes awesome without it. My son (who is on keto for epilepsy) will LOVE this. Thank you!!!!

    Reply

  22. I can’t find Swerve sweetener at any of my local grocery stores, so I picked up Pyure brand sweetener. It measures equal to sugar, but they do not make a powder form and could not find any other brands either. Do I absolutely need the powdered form for the cheesecake portion? For the ganache, I know that it is required, however I read online that you can make a powder sweetener with 1 cup sweetener and 1 tablespoon corn starch. I know it will be higher carbs, but I have run out of options locally to make this for tomorrow. Can you offer any suggestions on this? Thank you!

    Reply

    • I know this comment will be late for you; but wanted you and others to know how easy it is to make powdered sugar from any sweetener you have on hand. It works equally well with xylitol, erythritol and I even do half Splenda to save cost and mixing sweeteners often give a better taste. Put any granular sugar substitute in processor or bullet blender and process until you have powdered sugar. Takes only a minute. I have also had luck subbing out whey protein powder for powdered sugar in making icing.

      Reply

  23. Do you really need one full cup of sweetener in the filling? It says 1/2 cup Swerve Sweetener and 1/2 Cup of Powdered Swerve Sweetener. Just want to make sure I don’t O.D on the sweetener after so long without any at all 🙂

    Reply

    • You can certainly cut back but I think you will find it a little bitter, because of the unsweetened chocolate. 1 cup of sugar equivalent in a cheesecake this big is actually much LESS sweet than a traditional cheesecake.

      Reply

  24. Hi Carolyn, I am making this today but in Canada I have tried finding heavy cream with no success, do you have any alternatives to that? Thank you

    Reply

  25. I cant wait to try this…can this be frozen if its not finished? i want to make it this week but i would like to save the uneaten portion for another day…is this possible?

    Reply

  26. This was great – made it today as a trial for Christmas and it will definitely be appearing at our family gathering.

    I made my own “powdered” erythritol/stevia by food-processer-ing the heck out of the ordinary stuff (can’t get powdered in New Zealand) and there wasn’t a trace of graininess in the cheesecake. It was sublime.

    For the ganache I just used my regular sugar-free-but-sweetened chocolate and cream (75 g and 30 ml) and it was good.

    Thank you so much for this recipe!

    Reply

  28. Hello! I’m dying to try this. Could I substitute the sweetener you are using with xylitol? And the chocolate with Enjoy Life semi-sweet?

    Reply

  29. What would happen if I used half and half in the topping? That’s all I have at home right now and I’d like to make this now! : ) I won’t be going to the store for a couple days but may have to make a trip if I need too.

    Reply

  30. Made this today as a valentine for my husband and it is DELICIOUS!! Followed recipe exactly except… Cooked in an electric pressure cooker. Used a 7″ springform pan. It is awesome! First chocolate cheesecake I’ve made that is truly Chocolatey!!

    Reply

      • 24 minutes. Then Natural release after about 10 minutes. If there is any condensation on top, dab with a paper towel. It’s a natural water bath! This cheesecake is so rich and yummy!

        Reply

  31. I made this for my family on Valentine’s Day, and once my boys (ages 5 & 7) heard the title, they were convinced it was so good it did cause death! Lots of funny drama at the table and laughter all around. Thanks for another amazing (heathy) dessert:-)

    Reply

  32. Wow! This cheesecake is amazing! As a diabetic, I was so hopeful that it would be good, and I was not disappointed. After a heavy meal, there were growns all around when we set the cake on the table and paired it with fresh whipped cream. However, everyone had a piece and loved it. I had two pieces. 🙂 Come to think, there are leftovers. I think I see a piece (or two) in my immediate future. Yum!

    Reply

  33. I made this recipe for Valentine’s Day and it is wonderful! I am also a diabetic and I was fine with a small slice. I am drug free after changing all of my dietary protocols so this was a lovely treat. I really don’t care about dessert except for occasions anymore and this cake fit the bill. I also topped it with fresh cream, delicious! We are still eating off of it and I froze a chunk, too. It is a very rich, dark chocolate experience. My children requested I try making it with a less intense chocolate next time so I will experiment. They are not accustomed to as dark a chocolate flavor as the recipe makes.
    Thank you so much for posting the recipe, it is a keeper around our house and certainly wonderful enough to serve at any occasion or none at all!

    Reply

  35. Carolyn, I know you chill this to set it, but do you have to keep it in the refrigerator? For instance, if you wanted to sit it out on a dessert table for about half an hour, would it hold up well? Thanks! Your recipes are always so awesome!!

    Reply

  37. Would using THMs “Skinny Chocolate” work for the sugar-free dark chocolate? Anyone made it that way before?

    Reply

    • I don’t know, I don’t use Truvia. It’s sweeter than Swerve so find out how it measures against sugar and then use that amount compared to my Swerve (Swerve measure cup for cup with sugar).

      Reply

  39. Thank you for this wonderful recipe! Such a treat for my diabetic husband!

    In the ganache, you say to use unsweetened chocolate. Is this baking chocolate, rather than the unsweetened chocolate used in the filling? What do you recommend?

    Reply

    • The filling is sugar-free dark chocolate, but it’s actually sweetened (i.e. Lily’s brand…it’s a link so click on it and you will see). The other is the totally unsweetened baking chocolate such as Ghirardelli 100% cacao.

      Reply

    • I used 60% girhadeli (sp?) Chocolate bars. I found it in the baking section and my cheesecake is AMAZING.

      Reply

      • That’s pretty high carb chocolate, just so you are aware. That has a fair bit of sugar in it.

        Reply

        • I used the 70% dark and the unsweetened chocolate mixed as I only had 2 oz. Of unsweetened left! I also used dark chocolate chips for the ganache. When I added everything into my fitness pal it comes out 9 carbs for a full piece! It’s amazing!!

          Reply

  40. I have made the smart decision to start worshipping you. Lol
    This recipe is amazing!! My cheesecake just came out of the oven and looks beautiful (minus a few cracks that’ll be covered by the topping). I tasted the batter before I poured it on the crust and I couldn’t believe my taste buds.
    I feel so naughty eating it! I know that it’s super rich, so that’ll keep me from eating more than one slice per day.
    I’ve needed this. So bad. You’ve done a great service to all low carbers.

    Reply

  43. I love this recipe and would like to su out part or all of the cream cheese for ricotta. Do you think this is viable? Thank you, and i dream all day too! ?

    Reply

  44. OH.MY.GOD! I just made this with Dagoba 6 oz unsweetened bar and it is incredible. I would NEVER know this is sugar free. I used Erithritol and powdered my own in my cuisinart smoothie maker with the grinder blade and that worked great. I didn’t need to adjust the amount of sweetener even though I used unsweetened because it tasted fine with your amounts. Cooked in my instant pot in a 7″ fat dad daddio cheesecake pan for 35 minutes with a natural release. Perfect!

    Reply

  46. What happened? This looked dark and shiny afwhen I put it in the fridge last night. How do I save it
    I can’t seem to attach a picture but it looks all cloudy

    Reply

  47. Wow! Made this cake for a family function and it was an absolute hit! Everyone loved it and no one new OT was low carb no sugar cake. Yum yum

    Reply

  48. Ok, I don’t know if you’ll answer this since it’s been awhile, but can I use Splenda in this and how do I make it a powdered sugar? I just take the amount you say and blend it and still use the same amount? So, another words, if I blend one cup into powder, then that’s what I use in the topping? I don’t need 1 cup POWERED sugar (so it may be more than one cup once I blend it)?

    Reply

    • I would just do one cup of the Splenda, powder it, and re-measure. Not sure it will be very good in the chocolate ganache, though.

      Reply

  49. Is the Swerve really zero carbs? So if I used it in my tea and I had 4 cups of tea each with 2 tsp. of Swerve,I could count that as zero carbs?

    Reply

    • No, technically erythritol, the main component in Swerve, has carbs. They do not affect blood sugar so I do not count them. I have tested this over and over on my own blood sugar so for myself, I am confident. Please see the nutritional disclaimer at the bottom of my post. Also see more info on the Swerve website. http://www.swervesweetener.com/f-a-q/

      Reply

  50. Hi Carolyn. I was wanting to make this, it sounds delicious but I have someone with a nut allergy. Is there anything I could use for the base in place of almond flour that still keeps it low carb?

    Reply

    • No they are not the same. Unsweetened chocolate is devoid of any sweeteners whatsoever. You could try to add some extra sweetener…otherwise it will be much too bitter.

      Reply

  53. This might be a silly question, I understand for the filling Lily’s can be used for the sugar free chocolate but when you say unsweetened chocolate for the topping, do you mean Lily’s Dark Chocolate or Unsweetened Bakers?

    Reply

    • Not a silly question. The topping is completely unsweetened, like Baker’s or better yet, Ghirardelli (it melts better!).

      Reply

  54. Carolyn, thank you for all the fabulous recipes! I recently made this cheesecake and it was AMAZING!!!!! I had extra ganache topping and dipped strawberries in it- perfection!

    Reply

  55. I have never heard of Swerve…how is it different from Splenda? I really dislike Stevia or Trulia….too bitter. I do like Equal though. I guess Ill have to skip the icing.

    Reply

  56. This sounds amazing. Anyone try with Sweetleaf Sugarleaf? I tried a donut recipe that used Swerve confectioners for the glaze and really, really did not like it. Is it maybe that my tastebuds need to adjust? It seemed really off in the taste and texture.

    Reply

  57. I made this amazing chocolate wonder last night for a lunchtime potluck at work today and I’m not sure how to serve it. Should it be room temp or cold from the fridge? Is there an easy, tidy way to cut it so the pieces look as pretty as your pictures?

    Reply

  58. I made this today for a dinner party where high carb food was being served! Although there were traditional desserts served as well, most of the cake got eaten and the hosts happily kept the leftovers! Thank you for a wonderful recipe! Fortunately I had extra filling so I can still eat some tomorrow!
    Ps I used stevia extract in place of the confectioners sweetener and it worked like a charm! Merry Christmas ( though yours would be over already according to your time zone)

    Reply

  60. This looks great! I am going to try it in my Instant Pot but only have a 6″ cheesecake pan. Would you recommend halving the ingredients?

    Reply

  61. I made this recipe today and it turned out pretty good. I don’t have Swerve so I used straight Erythritol and put that in my cusinart to make the powdered version. I think erythritol must not be as sweet as Swerve (I know it’s not as sweet as sugar) so I topped off with a few drops of ez-sweets to boost the sweetness a bit. I was a little worried about this as it was baking. There was no “pouring into the pan and jiggle to even out”. Mine was very thick and had to be scooped and spread out into the pan. Any idea why this would have happened? Erythritol was my only substitution. My crust was a little crumbly but other than that, it turned out very close to the picture! I was very pleased, my current rate of success on new recipes from blogs is around 50% so I was happy to put another one into the win column! Thank you for a great chocolate dessert.

    Reply

    • Glad it worked out! I can only think that you may have used a particular kind of chocolate that made it thicker. And yes, you are correct that plain erythritol is less sweet than Swerve. As long as it worked and you like it, I wouldn’t worry about either issue!

      Reply

    • I had the exact thing happen, no way I could pour that batter. I ran out of Swerve, so I used Gentle Sweet but forgot that you use much less of it, but I also goofed and used unsweetened chocolate instead of sugar-free chocolate, so maybe it will all work out in the end. Fingers crossed!

      Reply

  62. Love all your recipes. I have a question for you. How much in ounces or grams is a tablespoon and stick of butter. I know that US tablespoon are different to UK. Thank you.

    Reply

  63. Turned out great. Being in Australia I couldn’t find Swerve anywhere, so I substituted for xylitol for the regular and agave for the powdered swerve. I think it’s hyper sweet for those of us really wanting to be in the moderate to low carb range, you could probably get away with not putting sweetener in the base. Next time I’m not going to make the chocolate topping, instead a layer of berries would go perfectly. This is a fantastic recipe I’m so glad with how it turned out. Easy to follow. Thank you.

    Reply

  64. Isn’t there too much heavy cream for the topping – mine did not want to thicken for this application, and another similar recipe calls for only 6 tbl spoons of heavy cream?!

    Reply

  65. I made this for when my Mom and Dad visited and it was utterly delicious! The only changes I made was to use Splenda in lieu of the erythritol sweeteners as my mom has a sensitive stomach and I didn’t want to risk her having stomach issues! The other was to knockback on the vanilla extract and used some orange extract instead so it was a lush chocolate orange cheesecake – gorgeous!
    She and my Dad absolutely loved it (as did I) and they took home extra slices.

    Reply

    • I am type 2 as well and I eat everything I make, with very little blood sugar spikes. But one thing that is very important is to test everything on yourself. You need to know what works for you in all situations. “eat to your meter” as they say in diabetes speak.

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  67. Hi Carolyn, I read through all the comments and did not find an answer to my question. Is a water bath necessary for this cheesecake, or is it optional. I have only ever make one cheesecake in my life so I don’t know what method is normal. Thank you in advance for your reply. Barbara

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  68. Hi Carolyn. I lOVE this cheesecake SOOO much! Question though-I skip the crust to save time and carbs, what would the carb count be without the crust? Thanks!

    Reply

    • I do not have those numbers off hand but you can easily add the ingredients you use into My Fitness Pal or some other tracker.

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  69. We absolutely loved this cheesecake. I wouldn’t change a thing! Thank you for this delicious recipe. So good to know I can eat these kinds of desserts and still be low carb/keto!

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  71. I thought you might like to know that your recipe did some good in the world tonight. We had a community auction to raise money for a food pantry we support. Everything was handmade – pottery, quilts, furniture, hand-painted china, soap and toiletries, toys, paintings, etc. I don’t have those skills, so I contributed this cheesecake and it sold for $80.00! Thank you so much for such a wonderful recipe, I know the winner is going to love it.

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  73. I’m a cheesecake hater, but I’m willing to give it a try. If I actually started making cheesecake, my family would be thrilled.

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  74. It looks fine. But it tastes too much like the baker’s chocolate! I can barely stand it ;m; any ideas as to how to fix it?

    I mean. This is the first time I’ve made something with Baker’s chocolate so it might just be something that comes with the territory (like tuna + anything c: ) but.. advice?

    Reply

    • What sweetener did you use? And I never use Baker’s…it’s not a good quality unsweetened chocolate. I like Ghirardelli or Scharffenberger.

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  75. No idea what’s up with the site right now; my phone has an adblocker and somehow they’re still getting through here.. which wouldn’t be so bad but I just lost my entire comment because I hit the delete button long enough to delete a wrongfully autocorrected word and instead watched helplessly as my entire comment was slowly deleted. My attempt to stop it was tapping elsewhere which didn’t do anything lol. It was super awful because it took me ages to write it out especially because my keyboard was super laggy :/ and I have a (relatively) nice phone so.. Anyway, I used Hershey’s Baker Chocolate. I’ll take your suggestions into account the next time I get the opportunity (: It was far better once cooled and eaten later. Added some frosting for flavor and it tasted much better. Site can’t be bad 100% of the time – I did write my first comment here lol. Resorted to using my text application to write this out rather than the website comment box because it was pretty bad. Again, I don’t mean to offend – this isn’t intentional. But it’s definitely frustrating.

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  76. Made this before and it was AMAZING. Sadly the Swerve made us quite ill. Have you tried making it with Stevia? Would it work?

    Reply

    • I am surprised to hear that as I eat Swerve all the time without any averse effects. I do not like stevia in chocolate recipes, it’s very bitter.

      Reply

    • Not entirely sure. The area of a 9 inch circle is about 64 whereas the area of a 6 inch circle is 28. So it’s close but you may end up with a wee bit too much filling and crust. You could hold those back or you could just make it a taller cake and see if it works out.

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  78. I am wondering why you use both the powdered and regular swerve. Can I use only one type? What is the difference in your experience. Thanks.

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  79. OOOOOHMYGAWD…. This was so good! I made it for my partner’s birthday and we’ve eaten it for 4 days running. Just finished it and I feel bereft! Now thinking about how I can make mini versions of the cheesecake so we can have it every week 🙂 Thank you ever so much for the recipe, it was a total hit! P.s. It worked beautifully with Truvia sweetener for those folk in the UK.

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  81. I made this fabulous cheesecake last weekend and just finished off the last sliver today for lunch. It is is wonderfully dense and chocolate-y! Thanks again for another home-run dessert.

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  82. This cake is fantastic. I’ve made it several times now, even high carb people LOVE it, especially with strawberries. Even making it with regular 70% regular chocolate (sorry…20%carbs) it causes no appreciable spike in blood sugar for my diabetic II friend, who has one of those new blood sugar meters implanted. I use mascarpone because it tastes creamier and less sour and salty than the cream cheese you can buy here in the Netherlands. I don’t add salt because the cacao powder is already a bit salty I think. I also add some more cream to make it a little smoother because I use mascarpone.
    I have to say though, I do not add cacao powder to the bottom anymore because it gets too bitter and dry and my granulated ery-stevia doesn’t dissolve. But it complements the filling fantastically. Sometimes I sprinkle roasted hazelnuts on top, it tastes like Nutella :O ^^
    I use granulated erythritol for the whole recipe and it works like a charm. No need to grind.

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  83. Hi, thanks for this wonderful cheesecake recipe. I just made it for tomorrow (my husbands birthday) and the directions are easy. My one issue is that when i took it out from the oven to see if the center jiggles, the cheesecake cracked down the center. It was perfectly set yet i have a Y shaped crack now. What did i do wrong? Hope you can help.

    Reply

      • Hey Carolyn thanks for your reply. The cracks happen within 2 or 3 mins after I removed it from the oven. It was still cooling and still in the springform pan. I wonder if cooking in a water bath next time may eliminate the cracks. I will try to cover up the cracks when I add the chocolate topping and strawberries.

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  84. Hi! Can I use all Swerve granulated in the cheesecake? The confectioner’s is not readily available here and I really want to try this cheesecake. Thanks very much!

    Reply

  85. The Filling was super thick by the time we poured it into the pan. Is that ok??? My young daughter was working the mixer – I hope it wasn’t overmixed. This is my first cheesecake and it’s for Easter dinner tomorrow. In the oven now – eeek!

    Reply

    • When I’m beating the cream cheese and ingredients in,I rest the bowl in another bowl of hot tap water,it keeps the ingredients from getting so thick

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  86. I’ve made this recipe 8 times…I love it!My husband said “I didn’t know you were trying to commit suicide”. He saw the headline,Death by Chocolate…….It’s so creamy and yummy! I freeze it all and vacuum pack 4 pieces in each pack so I can take it out a bit at a time! Thank you🍮

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  87. I would love to make this but there is only me to eat it, is it possible to half the recipe and make in a smaller springpan form ? How would that effect the cooking time? Even half would allow me to freeze pieces for a treat. Thank you

    Reply

    • It changes a lot when you downsize. I have a couple of small batch cheesecakes that serve 2, and I have a no bake version of this coming that is small. But I haven’t had time to type it up yet so it will be a few weeks. Try searching my “for two” recipes for a small cheesecake or dessert in the meantime.

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  88. Hi there! I made this cheesecake for my birthday celebration, and it was truly amazing! Even a few of my sugar-loving family members liked it! Since I made it on short notice, I couldn’t find sugar-free dark chocolate at my local store. It was higher in carbs than this version, but still low-carb. Next time I’ll plan in advance and order some Lily’s Stevia sweetened dark chocolate instead.
    I do have one question though… How do you slice your cheesecakes so neatly?! Lol! The middle of every slice always sticks to my knife. It is incredible in any shape, but I would love to hear any tips you might have!

    Thank you for this delightful dessert!! You have the most amazing recipes!

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  89. I just put this cheesecake in the oven but wondering why it’s SO thick. It definitely didn’t “pour into the crust” nor was it a consistency that could be jiggled. I followed the recipe exactly as written. Have made dozens of other cheesecakes and test done ness by ability to jiggle in the center or not; any suggestions for how to tell if this is done and is the thickness normal?

    Reply

    • Well something went wrong because it should not be so thick that you couldn’t pour it…as you can see form the video. So I am at a loss of what to tell you. What brand of chocolate did you use? Sounds like it may have seized.

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  90. I would happily let this delicious cheesecake kill me anytime 😉 Such a great one and totally hits the spot when those cravings kick in!!

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  91. I can’t believe people don’t like cheesecake either! Are they crazy?! This cheesecake looks creamy, dreamy and divine and I wouldn’t say no to a piece (OK, maybe 2) of this deliciously awesome dessert. How can you go wrong with all that chocolate and, bonus, not consuming tons of sugar along with it. I am definitely trying this one, cause what chocolate loving cheesecake lover wouldn’t want to?!

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  92. I have made Chocolate Cheesecake for decades with sugar. But I have been LC for 7 years now. I have tweaked my original recipe to make it LC but was never quite satisfied. Since I am now making cheesecake in my instant pot I tried your recipe. I used Hershy’s SF chocolate chips b/c I had some. I skipped the crust, although there is a bit of leakage from bottom but I wrap in foil and clean it off after it cools. I also skipped the chocolate whipped cream topping and it was still absolutely delicious, yummy, as good as my original recipe. Thank you!

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  93. Ugh my SO requested this. I have stevia that seems powdery, but no actual confections or powdered type.
    I also dont have the correct pan….any way around that or should I wait till I can get these two items.

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    • This really will only turn out well in the correct pan. And please don’t use Stevia here…stevia and chocolate together are very bitter!

      Reply

  94. Now I’m really afraid. I’m a very experienced cheesecake maker for the past 40 yrs. I made this, and the batter was SO THICK, that I also could not pour it. I was worried at the time, as I’ve never had this in all the years I’ve made cheesecake. Now I’m reading all these comments. I could only find one bar of 85% Lindt chocolate in my pantry, so I used the other half of the chocolate as bakers chocolate. If I wasted all these ingredients, I will be furious……………….. at myself, BTW.

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  95. This was the most decadent cheesecake I have ever eaten. It was fabulous!!! Thank you again for all the hard work you put into making the most wonderful desserts! Could you freeze this?

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  97. Please take the keto label off of this. I initially made this recile as an alternative dessert for Thanksgiving, saying to myself “Oh, 9 net carbs, what the heck, why not” before making the whole thing and then, by random accident of finding the link again, found the disclaimer under then nutrition facts. Even though this may be an excellent recipe and definitely low carb, the estimated carb count is off by nearly half because of your own personal experience. I highly recommend moving this disclaimer to be above the nutrition facts and only marking this to be low carb, possibly Paleo if you decide to list alternatives for the ingredients.

    Reply

    • I am sorry, O. Spencer, but it is not simply “My personal experience”. Anyone who has any understanding of low carb and keto ingredients comes to know that erythritol has zero impact on blood glucose for almost everyone. It’s been tested over and over, including in major clinical studies. Although erythritol has “carbs” they are excreted unchanged in the urine and do not act as typical carbs. They shouldn’t even be considered carbs. So the carb count remains as is and this is indeed a low carb/keto recipe.

      Reply

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