Keto Chocolate Cake Cheesecake

What could be yummier than a Keto Chocolate Cake Cheesecake? Just be clear that is a chocolate cake topped with a cheesecake. Oh, and I just had to top it all off with Flake style keto chocolate.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

This is one cake that will have everyone loving you if you choose to make it!

It was only with the testing of the Keto Vanilla Cake, that I realised we did not even have a Chocolate Cake recipe.

Rather than just go with a standard chocolate cake I decided to top it off with a cheesecake on top. You can of course choose to make the cake on its own.

Frost it with ganache or a buttercream. Although I will say this recipe is something else.

slice of chocolate cake cheesecake on a green plate

The Chocolate Cake Ingredients

  • Light tasting olive oil – use a neutral tasting olive oil. Extra virgin olive oil is too strong. Alternatives could include avocado oil, or macadamia oil.
  • Sweetener – I use Sukrin:1. Any granular or powdered sweetener will work in this recipe.
  • Almond meal
  • Unsweetened cacao or cocoa powder 
  • Eggs – I always use a room temperature jumbo egg in all my baking
  • Sour cream – for a dairy free cake use coconut yoghurt
  • Vanilla extract
  • Baking powder – I use aluminium free baking powder. I use Bobs Red Mill.
overhead photo of chocolate cheesecake

The Cheesecake Ingredients

  • Cream Cheese
  • Sweetener – I use Sukrin Melis powdered sweetener 
  • Gelatin – I use Nutraorganics gelatin
  • Thickened or heavy cream
  • Vitawerx Chocolate – its sugar free and low carb. However, it is chocolate and also contains xylitol so keep away from dogs.
Slice of cake in front of full cake

How to Make Chocolate Cake Cheesecake

This really is an easy recipe. Basically you can whisk this altogether in a large bowl, use a stand mixer, or a Thermomix®.

Temperatures in my recipes are fan-forced.

I always line my springform tins so the cake can easily be removed.

Allow to cool completely before topping with cheesecake.

When mixing the cheesecake ingredients, use softened cream cheese and mix all the ingredients until smooth. Taste the mix and add any extra vanilla to taste.

Uncut cheesecake on brown pottery plate

How to make the Flaked Chocolate

Melt the chocolate until silky and smooth. I microwave mine for 90 seconds and mix until completely smooth.

Spread the chocolate out until really thin on the kitchen bench with a scraper. Keep spreading until the chocolate starts to dry.

As it start to dry use the scraper and push away from you. This will cause flake roll ups. Turn on to the short end to allow to completely dry out. 

close up of flaked chocolate

Other Great Keto Cake Recipes

Love a good keto cake recipe? Then try one or two of our favourite low carb cake recipes here.

  1. Keto Vanilla Cake
  2. Keto Carrot Cake | with Maple Cinnamon Buttercream
  3. Baked Mascarpone Cheesecake
  4. Paleo/Keto Flourless Chocolate Cake
  5. Jaffa Keto Mousse Cake
Overhead photo of a carrot cake with a slice out of it


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chocolate cake cheesecake with a flaked chocolate crust
Keto chocolate cake cheesecake slice being lifted out

Chocolate Cake Cheesecake

This Keto Chocolate Cake Cheesecake recipe is for all of us who can't decide between a cake or a cheesecake. So why not have both!
5 from 7 votes
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Course: Keto dessert
Cuisine: Australian Keto
Recipe Category: Low Carb
Calories: 265kcal
Author: Megan Ellam
Servings: 18 serves
Tap or hover over number to scale ingredients
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  • Preheat oven to 160℃. Line a 20 cm springform tin.
  • Mix all ingredients in a stand mixer until combined.
  • Spoon mix into prepared springform tin.
  • Bake 30 minutes or until cooked through. Leave to cool in tin.


  • Mix cream cheese, sweetener, lemon zest and vanilla until smooth.
  • Add cream and water with dissolved gelatin into mix and mix until smooth and creamy.
  • Pour on top of cooled chocolate cake and refrigerate until set, about 2-3 hours.


  • Melt chocolate and spread very thinly over kitchen bench top. As it cools use a scraper to shave the chocolate. Do this with both the milk chocolate and dark chocolate separately and top cheesecake with the shavings.


  • Preheat oven to 160℃. Line a 20 cm springform tin.
  • Place all ingredients into mixing bowl. Mix 1 minute/speed 4. Scrape and repeat if necessary. Follow from Step 3 above.


  • Mix all ingredients 90 seconds/speed 4. Scrape and repeat until smooth and creamy. Follow from above.


Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month


Serving: 1serve | Calories: 265kcal | Carbohydrates: 6g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 112mg | Potassium: 136mg | Fiber: 2g | Sugar: 2g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg | Magnesium: 13mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

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