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Rich Keto Chocolate Cheesecake

4.4 stars, average of 29 ratings

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Chocolate. Cheesecake. Chocolate cheesecake... (sigh...)

Is there anything more perfect in this world that rich and silky cheesecake combined with decadent dark chocolate? I think not.

This is a good low-carb dessert to serve a group of friends (or keep all to yourself) as it can easily be made in advance and stored in the fridge until required.

You'll only need to bake the grain-free chocolate crust, let it cool down, and then brush it with a thin layer of melted extra dark chocolate which will insulate the cheese layer and keep the crust crunchy.

The dark chocolate cheesecake filling doesn't need to be baked — you'll only need to let it set in the fridge for a couple of hours. When ready to be served, drizzle some more melted dark chocolate on top, add dark chocolate shavings or some whipped cream. Done — the perfect festive treat to impress your family with this holiday season!

Be warned, you only need a small slice of this keto cheesecake as it is very rich. Enjoy!

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Tips & Substitutions

If you need to make this low-carb dessert nut-free, simply swap the almond flour with ground sunflower seeds.

Because this is a no-bake keto cheesecake (only the crust is baked), you can even swap the cream cheese for coconut cream and the whipping cream for coconut milk. Instead of butter you could use palm shortening. (Oil palm production has a devastating impact on a huge number of plant and animal species in, especially in South East Asia — make sure you use products from sustainable agriculture.)

You can use raw cacao powder or Dutch process cocoa powder — just make sure there is no sugar it.

We used 90% dark chocolate but any dark chocolate with at least 85% cacao is a good low-carb option. Although there is a small amount of sugar, the carb count is low and it's one of the ingredients that can be used in moderation when you follow a healthy low-carb diet. You can also use sugar-free chocolate sweetened with stevia or inulin.

Hands-on Overall

Serving size slice

Allergy information for Rich Keto Chocolate Cheesecake

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
Vegan
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Nutritional values (per serving, slice)

Net carbs8.1 grams
Protein11.8 grams
Fat52.1 grams
Calories516 kcal

Calories from carbs 6%, protein 9%, fat 85%

Total carbs14.6 gramsFiber6.5 gramsSugars4.5 gramsSaturated fat24.8 gramsSodium137 mg(6% RDA)Magnesium148 mg(37% RDA)Potassium462 mg(23% EMR)

Ingredients (makes 12 servings)

Crust:
Filling:

Instructions

  1. Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Grease and line a 20 cm (8 inch) springform pan.
    Rich Keto Chocolate Cheesecake
  2. Place all of the dry crust ingredients into a mixing bowl and whisk to combine.
  3. Melt the butter and add it to the bowl. Stir through until well combined.
    Rich Keto Chocolate Cheesecake
  4. Press around sides and base of pan, bringing it up the sides as much as you can. Bake for 15 minutes. Remove and let cool.
    Rich Keto Chocolate Cheesecake
  5. Melt the extra 60 g/ 2.1 oz of dark chocolate and paint a generous layer inside the crust. This will not only taste delicious but will help stop the crust from softening too much.
    Rich Keto Chocolate Cheesecake
  6. In a small saucepan, melt the rest of the chocolate, along with the coconut oil and set aside to cool.
    Rich Keto Chocolate Cheesecake
  7. Place the cream cheese and sweetener into the bowl in your stand mixer and beat until soft and fluffy.
    Rich Keto Chocolate Cheesecake
  8. Add the chocolate in a steady stream until it is all combined. Add the cream and the vanilla and continue beating until a light and fluffy result is achieved.
  9. Pour into the prepared shell and chill for at least two hours.
    Rich Keto Chocolate Cheesecake
  10. Dust with cacao powder and garnish with an extra drizzle of melted chocolate, if desired.
    Rich Keto Chocolate Cheesecake
  11. Slice and serve. Rich Keto Chocolate Cheesecake
  12. Store, covered, in the fridge for up to 5 days. Rich Keto Chocolate Cheesecake

Ingredient nutritional breakdown (per serving, slice)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
2.2 g5.4 g13.1 g148 kcal
Cocoa powder, raw (cacao)
1.6 g1.5 g1 g17 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0.1 g11.5 g101 kcal
Extra dark chocolate, 90% cocoa (cacao)
0.7 g0.5 g2.8 g28 kcal
Cream cheese, soft (full-fat)
1.3 g2.9 g11.7 g102 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.3 g0.2 g3.8 g37 kcal
Coconut oil, extra virgin
0 g0 g1.1 g10 kcal
Extra dark chocolate, 90% cocoa (cacao)
1.7 g1.3 g7.1 g71 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Total per serving, slice
8.1 g11.8 g52.1 g516 kcal

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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (9)

The cheesecake itself is delicious however the crust it awful and bitter and a waste of ingredients.

Reply

Hi Ashley, I think you may need to use more sweetener or use sugar-free milk/dark chocolate instead as it is sweeter than 90% dark chocolate. I personally love the bittersweet taste of dark chocolate (I'd actually use 100% chocolate for mine) but if you're not a fan you will need to swap for sugar-free milk or dark chocolate that taste a lot milder. I hope this helps!

Reply

Made it. Came out perfect. Taste even better on day 3 to 4.  Plan on making again for Valentine Day Party.  The only thing I did different was I did not have chocolate melting squares on hand so I looked up what was recommended to substitute. I used cocoa and coconut oil in place of the squares.  My cheese cake was what I would call bittersweet chocolate, very intense chocolate.  I loved it. Thanks for all your hard work, this is my go to site.  Have the app but not the time to use it like I would like to.

Reply

Thank you so much for sharing your feedback Sher! I love mine bittersweet too, the darker the better 😊

Reply

Great x

Reply

The next time I make this I will make double the filling.  Only filled half way up so did not have the look I wanted.  I used an 18 inch spring-form pan as suggested.

Reply

Hi Mel, perhaps you meant 8-inch? You could also use a smaller but deeper springform pan for a taller effect.

Reply

I just pulled out my tape measure and it is a 9.5 inch pan.  I will still double pie on the filling next time.  It is delicious by the way!

Reply

That would explain why, thank you for checking, I'm glad you enjoyed! 😊

Reply