What if I told you that you could indulge in a rich, velvety, dark chocolate cheesecake without straying from your keto diet? Yes, it’s possible with this swoon worthy recipe.
My keto dark chocolate cheesecake is everything you love about cheesecake, but without the sugar and carb overload. You're welcome!
Made with a chocolate almond flour “Oreo” crust, an ultra-creamy black cocoa cheesecake filling, and topped with a glossy chocolate ganache, this dessert is dark chocolate lover's dream.
Whether you're making it for a special occasion or just because you’re craving chocolate, this cheesecake won’t disappoint.
Be sure to check out our entire collection of keto cheesecakes for more delicious options.
Low-Carb Dark Chocolate Cheesecake
Clocking in at only 4.1 net carbs this keto chocolate cheesecake is a great recipe that is sure to fool your taste buds.
I love creating keto desserts like this decadent cheesecake to help make this lifestyle a delicious breeze for my family, friends and of course you!
Ingredients Needed
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The following is a list of ingredients you'll need to make this low carb cheesecake.
Note that the full printable recipe card is at the bottom of the page as well as the full nutritional information.
Keto Chocolate Almond Flour Crust
- Finely milled almond flour
- Melted unsalted butter
- Granulated sugar substitute
- Sea salt
- Black cocoa powder
For the Sugar-Free Chocolate Cheesecake Filling
- Full-fat cream cheese, room temperature
- Full-fat sour cream
- Granulated sugar substitute
- Eggs, room temperature
- Vanilla extract
- Sea salt
- Black cocoa powder extra dark, unsweetened Dutch processed
- Melted baking chocolate (unsweetened chocolate)
For the Keto Chocolate Ganache
- Sugar-free dark chocolate chips
- Heavy cream
- Unsalted butter, room temp
Note: Black cocoa powder gives the cheesecake a deep, intense chocolate flavor. You can substitute dark cocoa powder if needed.
How To Make This Keto-Friendly Cheesecake
To begin, preheat your oven to 350°F and lightly grease a 9-inch springform pan.
In a mixing bowl, combine the almond flour, granulated sugar substitute, sea salt, and black cocoa powder.
Add the melted butter and stir until everything is fully incorporated.
Press the mixture evenly into the bottom of the prepared pan using your fingers or the flat bottom of a glass. Bake the crust for 20 to 23 minutes, or until lightly browned.
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Once baked, remove from the oven and allow it to cool completely before adding the cheesecake filling.
Next, reduce the oven temperature to 325°F. In a large mixing bowl, beat the softened cream cheese with the sugar substitute until smooth and creamy.
Add the eggs one at a time, mixing slowly and scraping down the sides of the bowl between additions.
When the eggs are incorporated, mix in the sour cream, vanilla extract, sea salt, and black cocoa powder until well combined. Finally, fold in the melted baking chocolate with a spatula until the batter is rich and uniform.
To bake the cheesecake evenly, you'll use a bain-marie (water bath). Wrap the bottom and sides of the springform pan securely with two layers of heavy-duty aluminum foil to prevent water from seeping in.
Place the wrapped pan in a large roasting pan. Pour the prepared cheesecake batter into the cooled crust, smoothing the top with a spatula.
Carefully transfer the roasting pan to the oven, then pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 60 to 70 minutes, or until the edges are set and the center is still slightly jiggly.
Turn off the oven, crack the door open using a wooden spoon, and allow the cheesecake to cool inside for one hour.
After that, let it cool on the counter for another hour, then refrigerate for at least 12 hours—or ideally up to 36 hours—for the best texture and flavor.
Sugar-Free Chocolate Ganache
Once the cheesecake is fully chilled and set, prepare the chocolate ganache topping.
Melt the sugar-free chocolate chips with the butter in a microwave-safe bowl or over a double boiler, stirring until smooth. Slowly stir in the heavy cream until the ganache is silky and pourable.
Pour the ganache over the chilled cheesecake and spread evenly with a spatula.
Return the cheesecake to the refrigerator for a short time to allow the ganache to set before slicing and serving.
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Keto Dark Chocolate Cheesecake (Gluten-Free)
This keto dark chocolate cheesecake is a delicious, low-carb version of this classic dessert. It features a rich chocolate almond crust, chocolate cheesecake, and a chocolate ganache that takes it over the top!
Ingredients
Keto Almond Flour Crust
- 2 cups of finely milled almond flour
- ½ cup of melted unsalted butter
- 3 tablespoons of granulated sugar substitute
- ½ teaspoon of sea salt
- ¼ cup of black cocoa powder
Keto Chocolate Cheesecake
- 32 ounces ( 4 blocks) full-fat cream cheese, room temperature
- 1 ½ cups of full-fat sour cream
- 1 ½ cups of granulated sugar substitute
- 4 eggs, room temperature
- 1 teaspoon of vanilla extract
- ¼ teaspoon of sea salt
- ½ cup of black cocoa powder
- 4 ounces of melted baking chocolate
Keto Chocolate Ganache Layer
- 1 ¼ cup sugar-free dark chocolate chips, melted
- ½ cup of heavy cream
- 2 tablespoons of room temperature unsalted butter
Instructions
Keto Chocolate Almond Crust
- Preheat the oven to 350 degrees.
- Lightly grease the bottom of a 9-inch springform pan
- Melt ½ cup of unsalted butter.
- In a medium-sized bowl, add 2 cups of almond flour, granulated sugar substitute, black cocoa powder, and sea salt. Combine well.
- Add the melted butter to the dry ingredients and combine the mixture until fully incorporated.
- Once combined, add the almond chocolate crust mixture to the bottom of the springform pan. Use your fingertips and the bottom of a glass cup to press the mixture evenly.
- Bake the crust in the preheated oven for 20-23 minutes until the crust is lightly browned. Turn off the oven.
- Allow the crust to cool completely before adding the cheesecake batter.
Keto Chocolate Cheesecake
- Preheat the oven to 325 degrees.
- In a stand-up mixer or a large mixing bowl using an electric handheld mixer, beat softened cream cheese and sugar substitute at a high setting. Combine until well incorporated.
- Next, reduce the speed of the mixer to low and add the room-temperature eggs one at a time. Stop and scrape the bowl at least two times to make sure the batter is mixed correctly. DO NOT over-mix.
- Next, add the sour cream and mix until thoroughly combined.
- Then, add vanilla extract, cocoa powder, and sea salt. Continue to mix until well incorporated.
- Melt the baking chocolate in a double boiler or in the microwave in 15-second intervals.
- Add the melted baking chocolate to the cheesecake batter. Fold in the melted chocolate with a spatula and mix well.
- Lightly grease the sides of the springform pan with the baked chocolate almond crust.
- Pour the prepared cheesecake batter into the cooled chocolate crust. using a spatula to spread evenly.
Bain-Marie
- Securely wrap the cheesecake pan with two large pieces of heavy-duty aluminum foil. To do so, I lay one piece of aluminum foil vertically and then stacked another piece of foil horizontally. I then bring the foil up the sides of the pan, making sure the bottom and sides are tightly wrapped in foil. Bring the foil to the brim of the springform pan to ensure no water enters the pan when baked in the bain-marie.
- Place your springform pan in a large roasting pan that is large enough to accommodate the pan without touching the sides.
- Next, carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan. For your safety, the water is best added once the prepared pan is in the oven.
- Bake your keto chocolate cheesecake for 60-70 minutes until the cheesecake is set around the edges, yet the center diameter (about 2 inches) of your cheesecake can still slightly jiggle in the pan.
- Do not over-bake your cheesecake. It will continue to set as it cools.
- Turn the oven off and allow the cheesecake to cool in the oven for one hour with the oven door slightly ajar. I like using a wooden spoon to keep the oven from closing completely.
- Then, place your cheesecake on a cooling rack and allow the cheesecake to cool further on the kitchen counter for at least another 60 minutes. Note that it's vital that the cheesecake is completely cool before storing it in the refrigerator.
- Once your cheesecake has been allowed to cool on the kitchen counter, Run a knife around the springform pan and release the cheesecake from the top portion of the pan. Note that the bottom of the springform pan will stay in place.
- Next, carefully wrap the cheesecake with plastic cling wrap and allow it to sit in the refrigerator for at least 12 hours and up to 36 hours before serving.
Keto Chocolate Ganache Layer
- Melt the sugar-free chocolate chips with the butter in a microwavable bowl in 30-second intervals or using a double boiler. Stir until well combined.
- To this mixture, add the heavy cream ¼ cup at a time. Set aside.
- Add the chocolate ganache to the top of the chocolate cheesecake once the cheesecake has thoroughly cooled in the refrigerator the next day.
Notes
Note that I recommend the use of black cocoa powder for the darkest chocolate cheesecake. However, you can use dark cocoa powder if you prefer.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 325Total Fat: 40.5gSaturated Fat: 19.8gCholesterol: 150mgSodium: 155mgCarbohydrates: 5.2gNet Carbohydrates: 4.1gFiber: 1.1gSugar: 1.2gProtein: 11g
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