Keto Chocolate Cheesecake

There’s a reason I call this recipe “Death by Chocolate Cheesecake”. Because really, if it’s your time, is there any better way to go than enjoying bite after bite of a luscious, rich dessert?

I always feel so sad for people who say they don’t like cheesecake. As far as I am concerned, they are missing out on one of life’s greatest pleasures. Creamy and dense, keto cheesecake is just this side of heaven.

And when you combine it with chocolate, it’s absolutely mind-blowing. No wonder this low carb dessert recipe is one of my most popular! Along with my classic Keto Chocolate Mousse, it’s one of my favorite desserts too.

Reader reviews

“I’ve made this several times and there’s another in the oven now. This is my favorite cheesecake recipe!” — Cathy J.

“Wow. This cheesecake is amazing so creamy and full of chocolate flavor. The crust was superb. Will be making Again. Thank you.” — Linda

“This is da BOMB when it comes to luscious chocolate yumminess! Easy to make — easier to eat! Thank you, Carolyn, for creating such wonderful recipes and sharing them with anyone. You are a one in a million gem.” — Jeanne B.

Ingredient Notes

• Almond flour: You can really use any nut or seed meal for this crust. This time around, I used some pecan flour I had on hand. You can also make your own sunflower seed flour for a nut-free version.
• Sweetener: You will need several different kinds of sweeteners for this recipe. Please see the Sweetener Options section for a detailed discussion of what to use.
• Cocoa powder: Dutch process cocoa imparts a deeper, richer chocolate flavor.
• Unsweetened chocolate: Do note that this is completely unsweetened chocolate, meaning it doesn’t contain any sweeteners at all. I recommend getting a good brand like Guittard or Ghirardelli, as they are less likely to seize.
• Cream cheese: You really can’t make a cheesecake without it!
• Heavy whipping cream: A little heavy cream smooths out the filling and makes the cheesecake even creamier. You also need it to make the ganache.
• Pantry staples: Butter, eggs, vanilla extract, and salt.

Step-by-step directions

1. Prepare the crust: Whisk together the almond flour, cocoa powder, and sweetener. Stir in the melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake at 325ºF for 10 to 12 minutes, and then remove and reduce oven temperature to 300ºF.

2. Melt the chocolate: In a small saucepan over low heat, melt the unsweetened chocolate. Stir frequently until smooth, then set aside to let cool.

3. Beat the cream cheese: In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener and vanilla extract, then beat in the melted chocolate. Scrape down the beaters and the sides of the bowl to make sure no clumps of cream cheese remain.

4. Add the eggs: Beat in the eggs one at a time until just barely incorporated. Then beat in the cocoa powder and heavy whipping cream until the mixture becomes smooth. Do not overbeat.

5. Bake the cheesecake: Pour the filling into the pan and gently shake from side to side to even it out. Bake 50 to 60 minutes, or until the filling is mostly set but still jiggles just a little in the center. Remove and let cool to room temperature, then run a sharp knife around the inside of the pan to loosen the sides. Cover tightly and refrigerate for at least 3 hours.

6. Make the ganache: In a medium saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt, then add the sweetener and vanilla extract and whisk until smooth. Pour over the top of the chilled cheesecake, allowing some to drip down the sides.

Expert tips

Baked cheesecake is a labor of love and the process can be utterly enjoyable. The most important thing is to take your time. Don’t rush any of the steps and read my tips for achieving the creamiest keto chocolate cheesecake!

Use room temperature ingredients. That includes the cream cheese, eggs, and heavy cream. You want them to incorporate easily and if they’re cold, you could end up with lumpy cheesecake batter.

Take the time to beat the cream cheese thoroughly before adding any other ingredients. It should be very creamy after beating it for at least a minute, if not more. This really makes a difference to the cheesecake texture.

Unsweetened chocolate can be finicky and prone to seizing so always melt it over low heat. A little butter or coconut oil also helps thin it out so that it combines better with the cheesecake filling. Make sure you let it cool properly before beating it into the filling.

Don’t over-beat the eggs. You want to beat each one in until just barely incorporated. Overbeating cheesecake filling makes it rise and fall during baking, and then crack as it cools.

Don’t overcook it! Cheesecake should always be taken out before it’s cooked through. It will continue to cook once it’s out of the oven so make sure the center still has a little jiggle to it. Check on it frequently in the last 10 to 15 minutes of baking.

Sweetener Options

What sweeteners you use also makes a difference to this Keto Chocolate Cheesecake. If you want the crust to have some crispness to it, you need an erythritol based sweetener with no allulose in it. You can use the new Swerve Monk Fruit blend, which is just erythritol and monk fruit. Or you can use Lakanto or So Nourished.

The filling is a little more forgiving when it comes to sweeteners. You can use erythritol, allulose, BochaSweet, or a combination. I like the combination of Swerve Granular and Swerve allulose, to help inhibit any recrystallization.

I find that a little allulose actually helps the chocolate ganache stay shiny and soft. So I use mostly Swerve Confectioners with tablespoon of Swerve allulose.

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