Keto Marble Cheesecake Recipe

A slice of keto marble cheesecake on a white plate with raspberries.

Keto Marble Cheesecake features swirls of chocolate and vanilla in every slice. This low carb, gluten free dessert is a showstopper! Perfect for birthdays, holidays, or any time you're craving something delicious.

Course Dessert

Cuisine American

Keyword marble cheesecake

Prep Time 30

Cook Time 2 10

Chill Time 3

Total Time 5 40

Servings slices

Calories 298kcal

Equipment

1 9-inch springform pan

Ingredients

Crust

1 1/4 cups pumpkin seed meal or almond flour
3 tbsp cocoa powder
1/4 cup powdered sweetener
1/4 cup butter melted

Filling

4 ounces sugar-free dark chocolate chips
1 tbsp butter
24 ounces cream cheese softened
3/4 cup granular sweetener erythritol or allulose, or a combination
1 tsp vanilla extract
1/2 cup heavy whipping cream divided, room temperature
3 large eggs room temperature

US Customary - Metric

Instructions

Crust

Preheat the oven to 325ºF. In a medium bowl, whisk together the pumpkin seed meal, 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.

Cheesecake Filling

In a small microwave-safe bowl, combine the chocolate chips and the butter. Heat in 30 second increments, stirring in between, until melted and smooth. Set aside to 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 until well combined.
Then beat in 1/3 cup of the heavy whipping cream. Taste the mixture and adjust sweetness as desired.
Beat in the eggs one at a time until just barely incorporated, scraping the beaters, and the bottom and sides of the bowl in between.
Transfer about one-third of the mixture to another bowl and stir in the melted chocolate until well combined. Beat in the remaining heavy cream to help lighten the mixture (it will thicken considerably when you add the chocolate).
Alternate scoops of vanilla and chocolate batter, swirling with a knife or offset spatula as you go. You will have slightly more vanilla batter than chocolate batter so make the chocolate scoops a little smaller for more even distribution.
Shake the pan gently to even out the filling and smooth the top. Place in the oven and bake 10 minutes, then turn down the temperature to 250ºF and continue to bake for another 60 to 70 minutes, until the filling is mostly set but still jiggles a little in the center when the pan is shaken.
Turn off the oven and crack the door open with a wooden spoon. Allow the cheesecake to sit inside for another hour, then cool on a wire rack. Refrigerate 2 to 3 hours to firm up.

Notes

Storage Information: Store the cake, tightly covered, in the fridge for up to 5 days. It can also be frozen for several months

Nutrition