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. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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 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!
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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. ***As an Amazon Associate I earn from qualifying purchases.
- 9 inch / 23 cm diameter springform pan
- 2 cups almond flour 200g
- 6 tablespoon melted butter 85g
- 2 tablespoon granulated erythritol
- 14 oz sugar-free chocolate or dark chocolate (85% cocoa solids minimum) 400g
- 8.8 oz mascarpone cheese room temperature, 250g
- 4 tablespoon powdered sweetener or to taste
- 14 oz cream cheese room temperature, 400g
- 1 teaspoon vanilla extract
- 2 tablespoon heavy cream 30 ml
- Pinch of sea salt
- 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.
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Are you able to make it without sea salt?
Of course, you don't have to add any salt to the cake.
Of course! since the are already sweet, adjust the additional sweetener in the recipe.
Hi! Do you have a version of this cheesecake without the chocolate?
Yes! I love this sugar free Cheesecake recipe.
Can I use extra cream cheese for the Mascarpone ❓
Mascarpone is slightly higher in fat than cream cheese (35% versus 28% per 100g), which means it's firmer. But as you're also adding the melted chocolate, I think using just cream cheese should work. Make sure the cake is truly, fully cooled before slicing.
I want to make a small cheesecake in a springform pan and then the rest in ramekins. Do you think that the ramekins would work out OK?
Yes, that should work. Make sure you grease them well so you can release the cake.
Thank you for this great recipe! I made it last night with some slight adjustments ( I added cocoa to the base and didn’t do the ganache) it was amazing!!!
That sounds interesting. How much cocoa did you add?
Delish. A little different than baked cheesecake, but extremely rich and delicious. I added about 1/4 cup of greek yogurt, which I usually add to baked cheesecake. I didn't have heavy cream so I added half & half. didn't matter, It was perfect. I also added cocoa to the batter with Lily's chips and just melted chips w/coconut oul for the topping. I'll definately make it again. thanks.
2nd time I've made this. Unsuspecting family can't get enough of it.
That's wonderful! So glad you all like it 🙂
Can this be made crustless and if so, how does it affect the nutritional breakdown?
Sure! Nutrition changes to 6.1g net carbs, 301 calories per slice
I will be making this this weekend, cannot wait! One question though. Can I use ground hazelnuts for the crust instead of almond flour, or will that be too bitter? Chocolate and hazelnuts are such a match made in heaven, I'm hoping this will work. Otherwise I will use ground pecans or walnuts, as you have suggested. Thanks!
I think ground hazelnuts would be GREAT for this cake!!
This is some SERIOUS black magic! In the end, I went a little nuts (haha) and used equal amounts of ground hazelnuts, macadamia nuts, pecans, and almonds in the crust, and although it was lovely, I think the flavours competed too much with each other, so next time I will either use all pecans or all hazelnuts. For the filling I used 100% Callubaut buttons, so I had to up the powdered Erythritol to about 200g in the filling, and also add about 35 drops of liquid Stevia to suit my palate. I had all the ingredients at room temperature, but my filling still seized a bit after I added the chocolate, but I was able to rescue this by adding more double cream to the mix - about 50 ml more. For the ganache, I used only 100g 100% chocolate, 20g powdered Erythritol, 15 drops liquid Stevia, and 1/4 up of Martina's salted caramel sauce (which I had made earlier in the day) - This contrasted beautifully with the chocolatey-ness of the filling, and as a final garnish I topped the cheesecake with 30g of chopped hazelnuts. Mission accomplished! At 16 servings, my version came to 481 KCal,6g net carbs (9.6g total carbs), 51.6g fat, 9.3g protein - 100% worth it. This is one gorgeous keto meal! 🙂 Thank you so much for sharing, I will definitely make this again! Perhaps with some orange zest in the ganache for a "Jaffa" version, or coffee for a mocha flavoured one, or just the original served with creme fraiche and strawberries/raspberries/blueberries... yay!
That sounds INCREDIBLE!!!!!!!!
The total carbs are stated in the recipe card 🙂
This cheesecake was amazing
Was really craving chocolate and saw this so thought it would be a nice treat for the family.went down a storm.
Going to become a favourite I think
That's so good to hear! Glad you all liked it 🙂
if you love cheesecake, this is the one
you've got to bake it, invite a couple of friends over, make some tea and coffee
and have a great time
you will finish the cake before your visit is over
I forgot the mascarpone, can I use cream cheese instead?
Mascarpone is firmer than cream cheese. But I think it will still work, because you have the chocolate that will firm up and should hold things together.
Nevermind, it's all good. Found the mascarpone! Here we go!
What are your thoughts about adding peanut butter (all natural, no added sugar or oils etc) to the filling with the cream, cheese and chocolate mixture? Any suggestions on quantity? I like a chocolate peanut flavour and think this might work but don’t want to spoil the texture or how it sets.
Also, could powdered Splenda (for baking) be used to sweeten? Not able to find swerve locally here.
Thanks for the recipe - will be trying this soon!
Hi Mark, I'm sure a few tablespoons (3?4?) of peanut butter would work well in the recipe. And you can use any low carb sweetener, including splenda 🙂
This cake is incredible, just soooo creamy! Made it for a dinner party and everyone loved it. Great recipe!
That's so good to hear. Thank you for taking the time to comment!
Amazing cake. Will definitely be making it again.
So glad you liked the recipe!
What method do you use to remove the bottom of the springform pan when putting the cheesecake on a platter?
I always line the bottom of the pan with baking paper. This way it does not stick. Then I use a wide spatula (and sometimes a second pair of hands) to slide off the cake.