This Keto Chocolate Cheesecake is a showstopper! It is perfect for Thanksgiving, Christmas, a family gathering or any special celebration. Decadently chocolatey, creamy and utterly delicious, my low carb chocolate cheesecake recipe is gluten free and ridiculously easy to make.
Table of contents
- Best sweetener for low carb chocolate cheesecake
- How to make a Keto chocolate cheesecake
- Essential: Get the temperatures right
- Cheesecake crust variations
- What kind of chocolate is best?
I've been serving this cake at several dinner parties now and it always goes down a treat, whether people are following a low carb 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.
Even though this low carb keto cake looks impressive, it is actually quite easy to make. The total hands-on time is only 20 minutes. All you need is plan for the time it needs to chill, which is best done overnight.
Best sweetener for low carb chocolate cheesecake
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. Allulose or Bocha Sweet will also work.
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.
How to make a Keto chocolate cheesecake
Almond flour crust
For the chocolate cheesecake crust, mix the almond flour and butter in a bowl to form a crumbly dough.
Use parchment paper to line the bottom of a 9 inch / 23cm loose bottom cake tin or springform pan and grease the sides to prevent sticking.
Press the mix into the base and bake for 20 - 25 minutes until slightly golden. Remove from the oven and allow to cool.
No bake chocolate cheesecake filling
No bake chocolate cheesecake filling: 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, vanilla and a pinch of salt together in a bowl using an electric whisk until thick. Don’t over-beat.
Slowly pour in the melted choc and fold in with a spatula to combine. Option to whisk with an electric whisk but quickly and lightly before it stiffens.
NOTE: 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.
Taste, and adjust the sweetness if necessary. I don't have much of a sweet tooth, so feel free to double the amount of sweetener. The amount of sweetener will also depend on the type of chocolate you use (read more about this in the Q&A further down).
Spoon the chocolate mix onto the base and smooth the top with a spatula. Then chill in the fridge for at least 3 - 4 hrs or overnight until set.
Low carb chocolate frosting
Heat the cream and butter / coconut oil on a low heat until hot (but not bubbling). Turn off the heat and add the chopped dark chocolate or sugar free dark chocolate chips and allow to stand for 3 - 5 minutes. Stir briskly with a balloon whisk until glossy and smooth.
Once the ganache is spreadable, smooth 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.
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).
Essential: Get the temperatures right
This is an absolutely essential step: You've got to keep an eye on the temperature of the ingredients.
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.
Should your mix become too firm when you beat it together, simply add a little more double / heavy cream to loosen.
Cheesecake crust variations
Coconut flour cheesecake crust: 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.
Another option would be to use different nuts such as ground walnuts or pecans.
Chocolate crust: Add 3 tbsp of unsweetened cocoa powder. Or use crumbled low carb chocolate chip cookies!
Low carb no bake chocolate cheesecake
If you're short on time, simply don't bake the crust! I do prefer a bit of crunch at the bottom, but baking is not essential.
It's entirely possible to make a no bake crust using the same ingredients.
What kind of chocolate is best?
I used a chocolate with 85% cocoa solids in this recipe. A 90% dark chocolate would be even lower in carbs.
Note - If you use unsweetened chocolate, you'll need to use around ¾ cup - 1 cup of powdered erythritol to sweeten the filling.
Can you use cocoa powder instead?
I do not recommend it as this would change the texture of the filling and make it denser and drier. The cacao butter in the melted chocolate makes the cheesecake lovely and creamy.
Fridge for up to 4 days or freezer for up to 3 months.
Make sure you defrost the cake at room temperature. This is not a job for the microwave.
Tip: For a smaller cheesecake, you can halve all the ingredients and make it in a smaller tin. Option to make a large one and freeze slices for a later date.
More keto low carb cheesecake recipes
- Low Carb Pumpkin Cheesecake
- Lemon Low Carb Cheesecake
- Sugar Free Low Carb Strawberry Cheesecake
- Orange Cheesecake With Brandy
- Low Carb Raspberry Cheesecakes
And then I have one more recipe for you that I KNOW will be right up your street: my Easy, Fudgy Keto Cheesecake Brownies. Tastewise, similar to this keto chocolate cheesecake. Only separated into 2 swirly layers!
Tried this recipe? Give it a star rating below!
Keto Double Chocolate Cheesecakefrom sugarfreelondoner.com
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 9 inch / 23 cm diameter springform tin
- ⅔ cup heavy cream 160 ml
- 1.5 tbsp unsalted butter or coconut oil 22g
- 4.2 oz / 120 g sugar-free chocolate or dark chocolate (at least 85% cocoa solids)
- optional tiny pinch of salt
- 1 square of dark chocolate grated (10g)
- Preheat the oven to 320F / 160C / 140 fan.
- Mix the almond flour and butter in a bowl to form a dough. Use parchment paper to line the bottom of a 9 inch / 23cm loose bottom cake tin or springform pan and grease the sides to prevent sticking. Press the mix into the base. 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, 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 mix onto the base and smooth the top with a spatula.
- Chill in the fridge for at least 3 - 4 hrs or overnight until set.
- Heat the cream and butter / coconut oil on a low heat until hot (but not bubbling). Turn off the heat and add the dark chocolate / sugar free chocolate chips and allow to stand for 3 - 5 minutes. 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.
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