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 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
- 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.
- Mix the chocolate cheesecake filling until smooth and creamy.
- Melt keto chocolate(s).
- Mix the chocolate through the filling. (Split the filling if using more than one type of chocolate and fold through.
- Spoon the filling onto the baked cheesecake crust.
- Bake for 1 hour. Leave in the oven for 1 hour to cool with the oven door ajar.
- Chill and set the cheesecake before removing the sies of the pan and topping with chocolate ganache.
Hot Tips and FAQs
Yes, you can. I recommend slicing into portions and freezing in a ziplock bag.
Yes, you can. Simply reduce the eggs to 2 only and whisk over a double boiler until slightly warmed and fold through the filling (if you are not bothered by raw eggs then just mix through. Add 4 teaspoons to 2 tablespoons of boiling water and dissolve the gelatin before adding to the filling and mixing well.
You can but it is better to cook with this method. The water bath gently bakes the cheesecake and keeps the moisture in. It also helps to reduce over-baked, cracked and lopsided baking. I would reduce the temperature to 140°C and bake for only 30-40 minutes before allowing to cool in the oven.
More Great Recipes To Try
A lot of us love a great keto cheesecake recipe. Whether it is a no-bake keto cheesecake or baked I think they are all delicious. Here are just a few of my favourites.
- Baked Mascarpone Cheesecake
- New York Keto Cheesecake
- Almond Flour Cookies
- Easy Keto Fudge
- Keto Marshmallows
Love our spectacular baked chocolate cheesecake? Then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave us a review to help others know that this is a recipe worth trying.
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Keto Chocolate Cheesecake
Equipment
Ingredients
- 100 g (3 ½ oz) butter melted
- 200 g (7 oz) almond meal
- 1 tbsp (1 tbsp) sweetener
- 1 tbsp (1 tbsp) unsweetened cacao
- 4 (4) eggs
- 300 g (1 2/7 cups) sour cream or thickened cream
- 750 g (1 ⅔ lb) cream cheese
- 90 g (3 oz) powdered sweetener I use Sukrin Melis, See Note 1
- 2 tsp (2 tsp) vanilla extract
- 150 g (5 oz) keto chocolate melted, I used half white and half milk chocolate (Vitawerx)
OPTIONAL GANACHE LAYER
- 80 g (0.3 cups) thickened or heavy cream
- 80 g (0.5 cups) dark chocolate sugar free
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
Your Own Notes
Nutrition
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.
39 responses to “Keto Chocolate Cheesecake”
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Super delicious. I made this cheesecake for a family gathering at Easter this year. I highly recommend -
if I wanted to make individual portions in a muffin tray could I do this, and if so is the baking time different?
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