Keto Chocolate Cheesecake – Low Carb Dessert Recipe

Pure Decadence.
Of the many varieties of low carb cheesecake one could enjoy, chocolate cheesecake stands out. Because of the melted chocolate that goes into the creamy batter, you end up with a dense and flavor-packed slice of cake. While the traditional low carb cheesecake is light and airy with a hint of lemon and vanilla, the chocolate version is rich and quite heavy. We found ourselves taking smaller bites because of the amount of cheesecake that’s actually packed into one mouthful!
We were thinking of making a creative flavor of cheesecake but decided to try our hand at classic chocolate and work our way from there. After all, lots of keto followers crave chocolate since it can be tricky to find a good, chocolatey keto dessert. However, once you know a few tricks about chocolate, you can create some fantastic low carb desserts that will satisfy any need for chocolate.
We used baker’s chocolate instead of a regular chocolate bar to cut down on unnecessary carbs and added erythritol for sweetness. Bakers chocolate is a dark chocolate that has no added sugars. It can taste bitter when eaten on its own (I don’t necessarily recommend taking a big bit of our bakers chocolate), but with the added erythritol, it has that sweet chocolate taste that you know and love.
In the almond flour crust, however, we added Stevia– we hear to two counteract each other’s downfalls (bitterness, etc.). Different sweeteners work in different ways and the stevia in the crust and erythritol in the cheesecake seemed to be the perfect combinations! Of course, almond flour was a must for the cheesecake crust- no carbs here and that almond flavor goes great with chocolate.

It was our first time using a springform pan, which we purchased from Amazon, and it made the entire process much simpler. Using the standard cake/pie pans works, but the removal of the cheesecake is messier. The springform pan sides conveniently come right off the base and you’re left with perfect cheesecake sides. This is particularly useful when making a giant cheesecake that won’t fit in a short pie pan. We totally recommend it!
One little hint about using a springform pan is to wrap the outside of the pan in foil. This way, when you put the cheesecake pan into the water bath, no water will seal into the crust of the cheesecake thanks to that added layer of protection the foil gives. A good springform pan will not leak but it is always good to be safe and wrap the pan in foil anyway- you never know when your pan may get a tiny dent or bump and not seal as well!
We topped the cheesecake off with a square of Lindt’s 80% Dark Chocolate because everyone needs some chocolate in their lives. The benefits outweigh the carbs so much!

If you loved this recipe, you should try this keto air fryer cheesecake from My Life Cookbook. It has a rich and creamy cream cheese layer just like our recipe, but instead of it being fully chocolate, it’s got a delicious brownie addition!

Chocolate Cheesecake

Macros per serving:
• 450 Calories
• 40g of Fat
• 11g of Protein
• 7.5g of Carbs

CourseDessert

Servings8 servings

Prep Time30 minutes

Cook Time60 minutes

Ingredients

Chocolate Crust

1cup

almond flour

4tbsp

butter

1tbsp

cocoa powder

1/2tsp

cinnamon

1/16tsp

Stevia

1pinch

salt

Cheesecake Filling

16oz

cream cheesesoftened

3/4cup

So Nourished erythritol sweetener

2

eggs

1/2cup

sour cream

3oz

unsweetened baker's chocolate

1tbsp

cocoa powder

1pinch

salt

1tsp

vanilla extract

Instructions

Preheat oven to 350°F.

To make the crust. melt 4 tbsp of butter and combine with almond flour, cocoa powder, cinnamon and Stevia. Mix well.

Press the crust dough into a 9-inch springform pan and bake in the oven for about 15 minutes or until the crust is solid and darker.

While the crust is baking, begin making your cheesecake filling! Beat cream cheese and erythritol with an electric hand mixer until smooth.

Add in sour cream, vanilla extract, salt and 2 eggs and beat with the mixer until creamy.

Melt 3 oz. of unsweetened baker's chocolate in a double boiler or just in a small pan, on low heat, stirring constantly.

Pour the chocolate and 1 tbsp of cocoa powder into your cream cheese mixture. Stir with a spoon/rubber spatula to combine the chocolate and cream cheese mixture.

Now pour your cheesecake batter into the springform pan on top of your crisp almond flour crust.

Bake in the oven for 50-60 minutes or until the top of the cheesecake is set and darker, but jiggly underneath.

Let the cheesecake cool to room temperature and then refrigerate overnight (ideally). Even a few hours of refrigeration is better than none. This will help the cheesecake "densify"!

When the cake has chilled, run a plastic knife along the edges of the springform pan to loosen any cake that has stuck to the pan. Undo the buckle and remove the pan's edges.

Slice and serve with some whipped cream and a square of dark chocolate. Enjoy!

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!