This Keto Chocolate Cheesecake is a showstopper! Perfect for Thanksgiving, Christmas, a family gathering or special celebration. Not only is it decadent, rich and utterly delicious, it’s sugar free and ridiculously easy to make. Gluten free and low carb.
Think creamy, smooth dark chocolate indulgence in every mouthful and yet 100% keto friendly!
Friends, this is the kind of dessert you will remember for a loooong time. It’s super indulgent, super creamy, super chocolatey…. hard to believe it’s sugar free! I think you can cut smaller slices and easily serve it to 20 people, especially if you’re adding a little whipped cream on the side or a scoop of sugar free vanilla ice cream. For a full-on dessert experience, feel free to cut it into 16 slices (I’ve given the nutrition for both).
There’s quite a few steps in the recipe, yet the total hands-on time is only 20 minutes and it’s very easy.
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.
How to make a Keto chocolate cheesecake – step by step:
1.) Mix the almond flour and butter in a bowl to form a dough.
2.) Lightly grease a 9 inch / 23cm loose bottom cake tin to prevent sticking. Alternatively, cut parchment paper to size and line the bottom. Press the mix into the base and bake for 20 – 25 minutes until slightly golden. Remove from the oven and allow to cool.
3.) Place the sugar free 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.
4.) 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.
5.) 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 using an electric whisk, use 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).
6.) 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.
7.) 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.
8.) Once the ganache is spreadable, smooth over the top of the Keto Chocolate Cheesecake and top with grated chocolate. Option to put the cake in the fridge if you prefer a set ganache. Serve with a drizzle of cream, yoghurt, coconut yoghurt or keto vanilla ice cream.
Tips and Variations
Can you make the cheesecake crust with coconut flour?
Absolutely. You cannot replace the almond flour in the same quantity though, because coconut flour absorbs more liquid and your base would be very dry. You can use the coconut flour crust in my strawberry mascarpone tart recipe.
Another option would be to use different nuts such as ground walnuts or pecans. If you need a nut free version, I recommend to use sunflower seed flour. It’s a 1:1 replacement to almond flour.
You don’t have to buy any of these flours ready-made. Simply grind them at home in a food processor.
Can you make the base chocolatey?
Definitely! For the full chocolate experience, add 3 tbsp of unsweetened cocoa powder.
Can you use cocoa powder instead of the melted chocolate in the filling?
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.
What kind of chocolate is best for the cheesecake filling?
It depends on the net carb count you’re after. I used a chocolate with 85% cocoa solids in this recipe. Cut into 20 slices, this works out as 366 calories, 7.3g net carbs and 5.3g sugar per slice. If you prefer generous, larger slices (16 per cake) and still want a low carb count, you should opt for either sugar free chocolate or unsweetened chocolate. I have given the carb count per slice for sugar free chocolate in the nutrition panel. (#Amazon affiliate links)
Note – If you use unsweetened chocolate, you’ll need to use around 3/4 cup – 1 cup of powdered erythritol to sweeten the filling.
What sweeteners are best for Keto chocolate cheesecake?
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 turn this cake into a low carb no bake 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 just press the almond flour and butter mix in.
What’s the trickiest part of the recipe?
Not really tricky, but 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.
How to store this chocolate cheesecake:
Fridge for up to 4 days or freezer for 2 months. Make sure you defrost the cake at room temperature. This is not a job for the microwave.
More low carb cheesecake recipes on Sugar Free Londoner:
- Low Carb Pumpkin Cheesecake
- Lemon Low Carb Cheesecake
- Sugar Free Low Carb Strawberry Cheesecake
- Orange Cheesecake With Brandy
- Low Carb Raspberry Cheesecakes
Tried this recipe? Give it a star rating below!
Keto Double Chocolate Cheesecake
- 9 inch / 23 cm diameter springform tin
- 400 g / 14.1 oz sugar-free chocolate or dark chocolate (85% cocoa solids minimum)
- 8.8 oz / 250g mascarpone cheese room temperature
- 4 tbsp powdered low carb sweetener or to taste
- 14 oz / 400g cream cheese room temperature
- 1 tsp vanilla extract
- 2 tbsp heavy cream 30 ml
- Pinch of sea salt
- 2/3 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. Lightly grease a 9 inch / 23cm springform tin to prevent sticking (or line base with a parchment paper circle and grease sides) and 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.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.