This keto chocolate cheesecake is perfect for Thanksgiving, Christmas, a family gathering or any special celebration. Decadently chocolatey, creamy and utterly delicious, this recipe is gluten-free and so easy to make.
I've been serving this cake at several dinner parties now and it always goes down a treat, whether people are following a keto diet or not!
It is creamy, smooth dark chocolate indulgence in every mouthful. In fact, it is hard to believe it's sugar free and low carb.
Even though this sugar free chocolate cheesecake looks impressive, it is very easy to make. The total hands-on time is only 20 minutes.
All you need to do is plan for the time it needs to chill, which is best done overnight.
Here are the ingredients you need to make a keto chocolate cheesecake:
- Almond flour - Both fine almond flour or ground almonds work.
- Sweetener - It's important to use powdered sweetener for the filling to ensure it is silky-smooth.
- Sugar-free or dark chocolate
- Mascarpone and cream cheese - I used a mix, but you can also use either one or the other.
- Vanilla extract
- Heavy whipping cream
- A pinch of sea salt
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
First, let's make the almond flour crust.
Step 1: Mix the almond flour, sweetener and butter in a bowl to form a crumbly dough.
Step 2: Press the mixture into a loose bottom cake tin or springform pan and bake it in the oven until until slightly golden.
Now onto the chocolate cheesecake filling!
Step 3: Place the sugar free chocolate chips in a heatproof bowl over a pan of hot water. Simmer until melted, then let cool.
Step 4: Whip the mascarpone, cream cheese, heavy cream, sweetener, vanilla and a pinch of salt in a large mixing bowl using an electric hand mixer until thick.
Step 5: Slowly pour in the melted chocolate and fold in with a spatula to combine.
Step 6: Taste, and adjust the sweetness if necessary. I don't have much of a sweet tooth, so feel free to increase it to taste.
Step 7: Spoon the chocolate mix onto the crust and smooth the top with a spatula. Then chill in the fridge until set.
Last, let's make the low carb chocolate frosting.
Step 8: Heat the cream and butter (or use coconut oil) on a low heat. Turn off the heat and add the chopped dark chocolate or sugar free dark chocolate chips and allow to stand until they are melted. Stir briskly with a balloon whisk until glossy and smooth.
Step 9: Spread the ganache over the top of the keto chocolate cheesecake and top with grated chocolate. Serve straight away or cool in the fridge if you prefer a set ganache.
The right temperature is key! Use ROOM TEMPERATURE mascarpone and cream cheese and let the melted chocolate COOL a little from hot to warm before you add it to the mix. If the temperature difference is too great the chocolate can seize and become lumpy.
Don't over-beat: If you use an electric whisk, put it on a low setting and don’t over-beat the chocolate mix or it will go stiff. Should your mix become too firm when you beat it together, simply add a little more heavy cream to loosen.
To change up the flavor, consider adding the following to the filling mixture:
- Coffee: 1-2 shots of strong espresso
- Peppermint: 1 teaspoon of mint extract
- Orange: 2 teaspoons of orange extract
Make sure you're using powdered sweetener, especially when using erythritol. This ensures the filling is nice and smooth.
I used an erythritol monk fruit sweetener blend. Lakanto is my go to brand (If you use my code SUGARFREE at checkout you get a 15% discount!). Allulose or Bocha Sweet will work as well.
You can also use xylitol - just be aware that it is toxic to dogs. Also possible would be stevia glycerite. I would go for 20 drops and take it from there.
I used a chocolate with 85% cocoa solids in this recipe. A 90% dark chocolate would be even lower in carbs.
If you prefer generous, larger slices (16 per cake) and still want a low carb count, use sugar free chocolate or unsweetened chocolate.
Note - If you use unsweetened chocolate, you'll need to use around ¾ cup - 1 cup of powdered erythritol to sweeten the filling.
I do not recommend it as this would change the texture of the filling.
No, it's not necessary! You can omit the oven and make this a no bake keto cheesecake.
Simply use the coconut flour crust in my strawberry mascarpone tart recipe. I'm recommending this recipe because you cannot replace almond flour with coconut flour 1:1.
Yes. You can halve the ingredients and use a small springform pan.
We loved the chocolate ganache topping. To mix it up, here are more topping ideas:
- Chopped nuts such as walnuts, hazelnuts or pecans
- Raspberry sauce
- Shredded coconut
- A dusting of cocoa powder
- crumbled keto chocolate chip cookies or ginger snaps.
- Keto caramel sauce
- Sugar free chocolate sauce
Refrigerator: Store this cheesecake in the fridge for up to 4 days.
Freezer: All keto cheesecakes freeze well. Slice and store in the freezer for up to 3 months.
Make sure you defrost the slices in the fridge overnight.
I have calculated 16 slices for this cake because it is filling. You could easily serve it to 20 people, especially if you're adding keto whipped cream on the side or a scoop of sugar free vanilla ice cream. (I've given the nutrition for both).
And then I have one more recipe for you that I KNOW will be right up your street: my Keto Cheesecake Brownies. Tastewise, similar to this keto chocolate cheesecake. Only separated into 2 swirly layers!
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Keto Chocolate Cheesecakefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 9 inch / 23 cm diameter springform pan
- ⅔ cup heavy cream 160 ml
- 1.5 tablespoon unsalted butter 22g
- 4.2 oz sugar-free chocolate or dark chocolate (at least 85% cocoa solids), 120 g
- optional tiny pinch of salt
- 1 square of dark chocolate grated (10g)
- Preheat the oven to 320F / 160C (electric) or 280 F / 140C (fan). Line the bottom of a cake pan with parchment paper and grease the sides to prevent sticking.
- Mix the almond flour, sweetener and butter in a bowl to form a dough. Bake for 20 - 25 minutes until slightly golden. Remove from the oven and allow to cool.
- Place the sugar free chocolate chips (or dark chocolate) in a heatproof bowl over a pan of hot water. Simmer on a low heat until melted, stirring occasionally, until glossy and smooth.
- Remove the bowl from the heat and allow to cool slightly.
- Whisk the mascarpone, cream cheese, heavy cream, sweetener, vanilla and a pinch of salt together in a bowl using an electric whisk until thick but don’t over beat. Slowly pour in the melted chocolate and fold in with a spatula to combine. If using an electric whisk, use a slow setting and don’t over-beat the filling or it will go stiff. Adjust the sweetness to taste.
- Spoon the chocolate filling onto the crust and level with a spatula.
- Chill in the fridge for at least 3 - 4 hrs or overnight until set.
- Heat the cream and butter on a low heat until hot (but not bubbling). Turn off the heat and add the chocolate. Allow to stand for 3 - 5 minutes until melted. Stir briskly with a balloon whisk until glossy and smooth.
- Spread over the top of the cheesecake and top with grated chocolate. Option to put the cake in the fridge if you prefer a set ganache.