Simple Keto Chocolate Cheesecake

To be honest, I never thought this keto chocolate cheesecake would be so delicious.

You may be surprised to know that I am not a huge chocolate fan, so this wasn’t on my list of recipes to create. But I know so many of you love a little keto chocolate every now and then so I thought I would give it a go. Even if you love a no bake chocolate cheesecake over a baked one, I think you will love this recipe. It is still perfectly creamy and smooth and not too sweet at all.

Why We Love this Recipe

Personally, I love this recipe because it is super easy to make. Using your favourite keto chocolate, you can make this to suit your taste.

As you can see from the pictures, I decided to do mine as a layered keto chocolate cheesecake with both white and milk chocolate. I finished with a layer of dark chocolate ganache.

You will be happy to know that you can just add one kind or all kinds of sugar-free chocolate.

The Ingredients

All you need to make our keto chocolate cheesecake are ingredients you would usually find in a keto pantry or fridge.

As mentioned above you can use any keto chocolate you prefer. For this recipe, I used Vitawerx Chocolate in both milk and white chocolate. For the dark chocolate ganache, I used 95% Lindt chocolate.

Keto sweeteners I know are often a personal choice. I use Sukrin Melis as my preferred sweetener in most keto sweets/desserts and keto cheesecake recipes.

I use Philadelphia cream cheese in all of my low carb cheesecake recipes because I find it firmer than some of the other brands in the supermarket.

How to Make it Step By Step

1. Melt the butter and mix the chocolate cheesecake crust ingredients together. Press into a lined springform pan and bake in a preheated oven for 10 minutes.
2. Mix the chocolate cheesecake filling until smooth and creamy.
3. Melt keto chocolate(s).
4. Mix the chocolate through the filling. (Split the filling if using more than one type of chocolate and fold through.
5. Spoon the filling onto the baked cheesecake crust.
6. Bake for 1 hour. Leave in the oven for 1 hour to cool with the oven door ajar.
7. Chill and set the cheesecake before removing the sies of the pan and topping with chocolate ganache.

Hot Tips and FAQs

More Great Recipes To Try

A lot of us love a great keto cheesecake recipe. Whether it is a no-bake keto cheesecake or low carb baked chocolate cheesecake I think they are all delicious. Here are just a few of my favourites.

• Keto Lamington Cheesecake Tarts
• Keto Matchstick Recipe | Lemon Curd Cheesecake
• Keto Juniors Cheesecake Layered Lamington
• Keto Chocolate Cake Cheesecake
• Baked Mascarpone Cheesecake
• New York Keto Cheesecake
• Viennetta Caramel Keto Cheesecake
• The BEST No Bake Keto Cheesecake | Quick and Easy!
• Almond Flour Cookies | 3-Ingredient (Keto, Vegan, Sugar Free)

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Keto Chocolate Cheesecake

This BEST Keto Chocolate Cheesecake you will EVER taste! So easy to make and absolutely deliciously sugar-free!

5 from 104 votes!

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Prep Time: 15 mins

Cook Time: 1 hr

Cooling time: 2 hrs

Total Time: 3 hrs 15 mins

Course: Dessert

Cuisine: American, Keto

Diet: Gluten Free

Recipe Category: Low Carb

Calories: 515kcal

Author: Megan Ellam

Servings: 16 serves

MetricUS Customary

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Equipment

• Mixer or bowls

Ingredients

• ▢ 100 g butter melted
• ▢ 200 g almond meal
• ▢ 1 tbsp sweetener
• ▢ 1 tbsp unsweetened cacao
• ▢ 4 eggs
• ▢ 300 g sour cream or thickened cream
• ▢ 750 g cream cheese
• ▢ 90 g powdered sweetener I use Sukrin Melis, See Note 1
• ▢ 2 tsp vanilla extract
• ▢ 150 g keto chocolate melted, I used half white and half milk chocolate (Vitawerx)

OPTIONAL GANACHE LAYER

• ▢ 80 g thickened or heavy cream
• ▢ 80 g dark chocolate sugar free

Metric – US Customary

Instructions

CONVENTIONAL METHOD

• Preheat oven to 170℃ (350F). I use a fan-forced oven.

  Place a piece of baking paper over the base of a 23cm diameter then clip on the sides. Either insert the springform into a silicone cake pan (as shown in the picture in the post above) or cover the outside of the pan with foil to protect from any water getting in during baking. Spray the inside rim of the springform pan with oil.
• Combine melted butter, almond meal, sweetener, and cacao in a small bowl. Mix until combined and press into prepared springform pan. Bake for 10 minutes. Remove and reserve. Turn the oven down to 150°C (300F).
• Place all the cheesecake filling ingredients (except melted chocolate) into a stand mixer bowl; mix until completely smooth and creamy (no lumps). Fold the melted chocolate through and mix until smooth. If making a layered cheesecake with two types of chocolate like I did just split the filling into two bowls and fold through the chocolate through each mixture. Pour onto the base and smooth over the top. Reserve. Boil a full kettle of water.
• Wrap the outside of the springform with foil to avoid water coming in from the bottom. Alternatively, place the springform inside a silicone cake pan (I love this method) to keep it completely waterproof. Place springform into a large baking dish and pour boiling water into the baking dish until about 2-3 cm up the sides of the springform. Carefully transfer the baking dish to the oven. Bake for 60 minutes. Turn the oven off. Leave in the pan in the oven with the oven door ajar for 1 hour.
• Transfer the baking tray carefully to the kitchen bench. Remove the cheesecake from the water bath and refrigerate for 2-3 hours.
• Run a knife around the edge of the cake if needed to remove the sides of the springform.
• In a small bowl add the ganache topping ingredients (if using). Microwave for 90 seconds. Mix to combine and allow to cool for 5 minutes. Pour over the cheesecake. and spread over the cheesecake. Refrigerate for 30 minutes before slicing.

THERMAL METHOD

• Preheat oven to 170℃ (350F). I use a fan-forced oven. Place a piece of baking paper over the base of a 23cm diameter then clip on the sides. Either insert the springform into a silicone cake pan (as shown in the picture in the post above) or cover the outside of the pan with foil to protect from any water getting in during baking. Spray the inside rim of the springform pan with oil.
• Place butter into mixer and melt 3 min/90°C/speed 1.
• Add almond meal, sweetener and cacao; mix 10 sec/speed 4. Press into the prepared springform pan. Bake for 10 minutes. Remove and reserve. Turn oven down to 150°C (300F).
• Place all cheesecake filling ingredients (except melted chocolate) into the mixer; mix 1 min/speed 4. Extend mixing time if the mixture is not smooth and lump-free. Fold the melted chocolate through and mix until smooth. If making a layered cheesecake with two types of chocolate like I did, just split the filling into two bowls and fold the chocolate through each. Pour onto the base and smooth over the top. Reserve. Boil a full kettle of water. Follow from Step 4 above.

Notes

INGREDIENTS

Sukrin Melis is a zero calorie, zero carb icing sugar substitute. I personally find no aftertaste or cooling effect from this sweetener.

I use a combination of Vitawerx chocolate and Lindt Chocolate for this cheesecake. Use whatever chocolate you prefer.

I prefer to use sour cream in this recipe otherwise use thickened or heavy whipping cream.

My base is very dark as I did add some black cacao powder, I purchased from a cake suppliers specialty store.

STORAGE

Keep covered in the fridge for up to 4 days. Alternatively, slice into individual portions and freeze in ziplock bags.

TIPS

The cheesecake can be made a couple of days ahead if preferred. 

If you prefer an unbaked cheesecake, simply omit the eggs or reduce to 2 only and add 3 tbsp gelatin to 3 tbsp warm water and dissolve to set the cheesecake.

The silicone cake pan I use is a Wiltshire branded one I picked up from Woolworths. It fits perfectly snug around the springform and keeps my cheesecake perfectly dry.

 

 

 

 

 

Your Own Notes

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Nutrition

Serving: 1serve | Calories: 515kcal | Carbohydrates: 5g | Protein: 11g | Fat: 37g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 83mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg | Magnesium: 4mg | Net Carbs: 4g

Tried this recipe?Mention @meganellam or tag #madcreations!

Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.

Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017. After a long cooking career Megan simply swapped her “foodie focus” to easy keto recipes. Her keto Australian recipes all include both metric and US customary measures so that everyone can enjoy them.

Megan also makes all the recipes suitable for conventional cooks, Thermomix recipes and thermal cookers e.g. Magimix recipes.

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