Take your baking to new heights with this Keto Cheesecake Cake. Creamy vanilla cheesecake sandwiched between two delectable layers of low carb chocolate cake. It’s the stuff sugar-free dreams are made of!
Okay, keto bakers, start your ovens! Because this low carb Cheesecake Cake is the ultimate decadent dessert recipe. Just picture it… two layers of coconut flour chocolate cake with a creamy center of keto cheesecake. And it tastes as good as it looks!
You may be aware that my birthday is in March, and every year, I bake my own keto birthday cake. Some people think someone else should be doing it for me, but I wouldn’t have it any other way. Why would I hand over the joy of the experience, the kitchen to myself, the time spent carefully assembling each piece, to someone else?
And let’s be real, NO ONE is going to do as good a job as I am! No one else is going to put quite as much care into it. Really, it’s one of my favorite things to do on my birthday.
Each year, I come up with some amazing sugar-free concoction. Two years ago, on my 50th, I made the best keto chocolate cake in the world. A year before that, I made a stunning triple layer keto carrot cake. And Keto Italian Cream Cake was created on my natal day too!
This year, I think I may have outdone myself. And that’s saying something! But this year, I went big and bold and decadently delicious, with Keto Cheesecake Cake. A whole cheesecake stuffed inside a chocolate cake and all topped off with the best keto chocolate frosting?
Go big or go home, I alway say!
A keto baking extravaganza!
I am not one to blow smoke up your behind and tell you a recipe is easy when it isn’t. So let me say upfront that this is a multi-step process that is best done over the span of two days. But it’s quite straightforward and not complicated at all. You have to make the cheesecake layer and let it freeze until solid, so it doesn’t smoosh when you assemble the cake.
Then you make two layers of chocolate cake and I chose to use my Keto Ding Dong Cake as the base. It’s easy and always turns out delicious. It also holds up well to all sorts of fillings, including cheesecake!
Finally, you make a batch of chocolate frosting and spread it all over, and decorate as desired. You end up with a spectacular layer cake that will blow people’s minds. I shared some of this cake with my friends and it met with rave reviews. Did you expect any less?
Ingredients you need
- Cream cheese: You can’t have cheesecake without cream cheese! You also use it in the chocolate frosting. Make sure the cream cheese is properly softened before beating.
- Sour cream: I find that adding sour cream gives the cheesecake filling a rich, velvety texture. If you don’t have sour cream, you can use heavy whipping cream.
- Sweetener: You will need granular sweetener for the cake and cheesecake layers, and powdered sweetener for the frosting.
- Eggs: For smoother mixing, always make sure your eggs are at room temperature.
- Coconut flour: This cake uses coconut flour. See the Tips for Success for more info.
- Cocoa powder: I prefer Dutch process cocoa for its deeper chocolate flavor.
- Protein powder: You can use whey or plant-based protein. Do not use collagen protein.
- Leftover coffee: A little bit of coffee helps intensify chocolate flavors, but it won’t make it taste at all like coffee. It is an optional ingredient so if you prefer not to use it, use water instead.
- Unsweetened Chocolate: Make sure to use 100% unsweetened chocolate, which means no sweetener whatsoever. Unsweetened chocolate gives the glaze a richer flavor and a creamy mouthfeel.
- Butter: The frosting is made with butter as well as cream cheese.
- Heavy whipping cream: This helps create a smoother chocolate frosting that isn’t too thick.
- Pantry staples: Avocado oil, vanilla extract, baking powder and salt.
Step by Step Directions
- Prepare the cheesecake batter: Beat the cream cheese until super creamy. Beat in the sour cream, then mix in the sweetener and vanilla extract until well combined. Beat in the eggs one at a time until just barely incorporated, scraping the beaters, and the bottom and sides of the bowl in between.
- Bake the cheesecake: Pour the filling into a greased 8-inch round baking pan with a removable bottom. Line the bottom with parchment paper and grease the paper. Gently shake from side to side to even it out. Tap lightly on the counter to release any air bubbles. Bake at 300ºF for 30 to 40 minutes, or until the edges are set and the center still jiggles slightly. Remove from oven and let cool completely.
- Freeze the cheesecake: Run a sharp knife around the insides of the pan and remove the sides. Wrap up tightly and place in the freezer until solid, at least 3 hours and up to overnight.
- Prepare the cake batter: Whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, oil, and vanilla extract until well combined. Stir in the coffee about ¼ cup at a time until the batter is thick but easily scoopable.
- Bake the cake layers: Grease two 8-inch round cake pans.Line the bottoms with parchment paper and grease the paper. Divide the batter evenly between the two pans and spread to the edges. Bake at 350ºF for 15 to 20 minutes, until the tops of the cakes are just firm to the touch. Remove and let cool before loosening the edges and flipping out onto a wire rack.
- Melt the chocolate: In a microwave-safe bowl, place the chopped chocolate. Melt in 30 second increments, stirring in between until smooth. Alternatively, you can melt the chocolate in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to lukewarm.
- Prepare the frosting: In a large bowl, beat together the cream cheese and butter until very smooth. Beat in the sweetener and vanilla extract, then add the chocolate mixture and beat until smooth. Add two tablespoons of the heavy cream beat until well combined. In another bowl, beat the remaining heavy cream until it holds stiff peaks. Carefully fold the whipped cream into the chocolate frosting until no streaks remain.
- Assemble the cake: Place one layer of chocolate cake on a platter or cake stand. Use about 1/3 cup of the frosting to spread the top of the layer, all the way to the edges. Remove the cheesecake layer from the freezer and carefully flip onto the cake. Remove the parchment paper if it has stuck to the bottom. Spread the cheesecake layer with another 1/3 cup of the frosting.
- Add the final top layer: Place the second layer of chocolate cake on top of the cheesecake. Spread the top and sides of the cake with more frosting. Place any remaining frosting in a piping bag fitted with a star tip and pipe rosettes around the top edge of the cake.
Tips for Success
If you prefer an almond flour based cake, try my Keto Devil’s Food Cake. You will need to cut it down to two-thirds of the recipe.
For the cheesecake layer, you really do need a pan with a removable bottom. This can be a springform pan, but they are often 9 inches in diameter, rather than 8. But there are pans that simply have a removable bottom, like this one from ChefMade. I have a similar one from Fat Daddio.
Make sure the cheesecake layer is frozen solid when you want to assemble the cake. You need to be able to pick it up with your hands, without it losing shape.
Sweetener options: You can use granular allulose or erythritol in the cheesecake and cake parts of this recipe. I prefer allulose in the cheesecake to avoid any recrystallization as it cools.
The frosting requires a powdered sweetener, but both allulose and erythritol powdered sweeteners should work.
Frequently Asked Questions
I have long studied the science of keto baking, and I always recommend using protein powder for keto cakes and muffins. Gluten is a protein that helps conventional baked goods rise and hold their shape. Since almond flour and coconut flour are gluten-free, another dry protein helps achieve a lighter, fluffier texture with greater stability.
Absolutely! This cake freezes like a dream. You can freeze the entire cake or cut it into individual slices and freeze those. As always, wrap it up tightly to avoid freezer burn. It will be good for at least 2 months.
This keto cheesecake cake recipe has 6.8g of carbs and 2.5g of fiber per serving. That comes to 4.3g net carbs per slice.
Keto Cheesecake Cake Recipe
Servings: 16 servings
Take your baking to new heights with this Keto Cheesecake Cake. Creamy vanilla cheesecake sandwiched between two delectable layers of low carb chocolate cake. It’s the stuff sugar-free dreams are made of!
Cheesecake Layer
-
Preheat the oven to 300ºF and grease an 8-inch round baking pan with a removable bottom. Line the pan with parchment paper and grease the paper.
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In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sour cream, then beat in the sweetener and vanilla extract until well combined.
-
Beat in the eggs one at a time until just barely incorporated, scraping the beaters, and the bottom and sides of the bowl in between.
-
Pour the filling into the pan and gently shake from side to side to even it out. Tap lightly on the counter to release any air bubbles. Bake 30 to 40 minutes, or until the edges are set and the center still jiggles slightly. Remove from oven and let cool completely.
-
Run a sharp knife around the insides of the pan and remove the sides. Wrap tightly and place in the freezer until solid.
Chocolate Cake Layers
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Preheat the oven to 350ºF and grease two 8-inch round cake pans very well. Line the bottoms with parchment paper and grease the paper.
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In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, oil, and vanilla extract until well combined.
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Stir in the coffee about ¼ cup at a time until the batter is thick but easily scoopable. Divide the batter evenly between the two pans and spread to the edges.
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Bake 15 to 20 minutes, until the tops of the cakes are just firm to the touch. Remove and let cool before loosening the edges and flipping out onto a wire rack.
Chocolate Frosting
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In a microwave-safe bowl, place the chopped chocolate. Melt in 30 second increments, stirring in between until smooth. Alternatively, you can melt the chocolate in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to lukewarm
-
In a large bowl, beat together the cream cheese and butter until very smooth. Beat in the sweetener and vanilla extract, then add the chocolate mixture and beat until smooth. Add two tablespoons of the heavy cream beat until well combined.
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In another bowl, beat the remaining heavy cream until it holds stiff peaks. Carefully fold the whipped cream into the chocolate frosting until no streaks remain.
To Assemble
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Place one layer of chocolate cake on a platter or cake stand. Use about 1/3 cup of the frosting to spread the top of the layer, all the way to the edges.
-
Remove the cheesecake layer from the freezer and carefully flip onto the cake. Remove the parchment paper if it has stuck to the bottom. Spread the cheesecake layer with another 1/3 cup of the frosting.
-
Place the second layer of chocolate cake on top of the cheesecake. Spread the top and sides of the cake with more frosting. Place any remaining frosting in a piping bag fitted with a star tip and pipe rosettes around the top edge of the cake.
Storage Information: Store the cake in a covered container in the fridge for up to 7 days, or freeze for up to several months.
Serving: 1slice (1/16th of cake) | Calories: 334kcal | Carbohydrates: 6.8g | Protein: 8.3g | Fat: 29.9g | Saturated Fat: 16.9g | Fiber: 2.5g
Categories:
Keto Cakes,
Nut Free,
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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