This keto marble cheesecake was an instant hit with my family. I mean why wouldn’t it? After all, what’s not to love about a rich vanilla cheesecake with ribbons of chocolate cheesecake running through it?
If that’s not enough this low carb cheesecake is topped off with a drizzle of dark chocolate that hardens to a beautiful shell. It’s a feast for the eyes and palate.
This recipe is a delicious low carb, no added sugar, gluten-free, grain-free cheesecake and it’s one that everyone will enjoy. Perfect for when you want to impress your family and friends with a keto dessert.
If you’re a fan of cheesecakes, you should also check out our entire collection of keto cheesecakes full of yummy options. With some recipes even being no-bake. Giving you many desserts to enjoy while doing a ketogenic diet.
Keto Marble Cheesecake
As a big lover of cheesecake, I could easily have it every day and not be bored. If that’s you too you’ve come to the right place.
This chocolate swirl cheesecake uses real food, easy to source ingredients for a healthy, nutritious dessert that also happens to be sugar-free.
Keto cheesecake is popular in the ketogenic community because it has so many great things going for it. For one the use of cream cheese automatically makes it high in fat and when you use almond or sunflower flour for the crust it has zero gluten issues.
This recipe has a dense yet velvety texture that melts in your mouth the same way regular cheesecake should. It’s what makes it a winning recipe.
Having a classic marble cheesecake go keto means you have a showstopper of a dessert that is perfect for the holidays or special occasions.
However, it’s such a delicious option that I suspect you will find yourself making this recipe on the weekends so you can enjoy all week long. Add this to your keto meal planning list for a great week ahead.
When I tested this recipe with the family, even those not doing keto could not believe it was low carb. In my book aiming for that compliment is what pushes me to keep perfecting keto recipes for you.
How To Make A Low Carb Marble Cheesecake
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
This recipe features an almond flour crust that mimics a graham crust beautifully. It’s the perfect base for a creamy cream cheese base. If you are not able to consume nuts no problem, just substitute the almond flour for sunflower seed flour, it works equally well.
Although this marble cheesecake may appear complicated it actually is totally doable. With that being said, I prefer to bake my cheesecakes in a water bath to ensure no surface cracks. Don’t be intimidated by the use of bain-marie, I will walk you through the process.
Something to keep in mind is that when mixing your cheesecake batter you’ll want to beat the cream cheese and sugar substitute until it’s velvety smooth.
However, when it comes time to add the eggs you want to be sure NOT to overbeat. Add the eggs and mix on low until just incorporated. This is key so that the cheesecake does not puff up and then deflate in the oven causing the cracks we all want to avoid.
Below find all the ingredients and tools you’ll need to make this delicious keto dessert. Note the full printable recipe card is at the bottom of the post.
Low Carb Cheesecake
Chocolate Marble Swirl
- Baking chocolate
- Cocoa powder
- Instant espresso powder (optional) it serves to amplify the chocolate flavor.
Chocolate Topping (optional)
In order to make a successful low carb cheesecake, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools. Perhaps the only thing you may not have from this list is the 12-inch springform pan.
- Springform pan
- Large roasting pan for the bain-marie or for placing at the bottom shelf of your oven with water to steam.
- Electric mixer, stand-up or handheld
- Mixing bowls
As far as I am concerned, making keto marble cheesecake should be a staple in your keto baking kitchen. Since there is absolutely no need to be intimidated by the process of making this classic favorite.
I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes. Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Join Our Jesus And Keto Movement
If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.
In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Grab Our Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Keto Almond Flour Crust
- 2 cups of finely milled almond flour
- 1/2 cup of melted unsalted butter
- 1/2 cup of sugar substitute
- 1/2 teaspoon of sea salt
Keto Marble Cheesecake
- 3 pounds of full-fat cream cheese
- 1 1/2 cups of sugar substitute
- 3 large eggs
- 2 egg yolks
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
Keto Chocolate Marble Swirl
- 2 ounces of baking chocolate melted
- 2 cups of cheesecake batter
- 2 tablespoons of cocoa powder
- 1 teaspoon of instant espresso powder ( optional)
Keto Chocolate Topping
- 2 1/2 ounces of sugar-free chocolate chips
- 1 tablespoon of coconut oil
Keto Almond Crust
- Pre-heat oven to 350 degrees.
- Lightly grease the bottom of a 12-inch springform pan.
- Melt the 1/2 cup of butter.
- In a medium-sized bowl add 2 cups of almond flour, sugar-substitute, sea salt, and combine the dry ingredients well.
- Add the melted butter and combine mixture until fully incorporated. Mix with a wooden spoon or spatula.
- Once combined add the almond mixture to the bottom of the springform pan. Use the bottom of a glass cup to press the mixture evenly to the pan.
- Bake the crust in the preheated oven for 20-25 minutes until the crust is lightly browned.
- Allow the keto almond crust to cool completely before adding the cheesecake batter.
- Turn the oven off and proceed to make the cheesecake batter.
- Allow the 3 pounds of cream cheese and eggs to come to room temperature for a minimum of two hours.
- Pre-heat oven to 300 degrees.
- In a large 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 speed and add the whole eggs and egg yolks one at a time. Stop and scrape the bowl at least two times to make sure the batter is mixed properly. DO NOT overmix.
- Then add vanilla extract, sea salt. Combine the mixture until the batter is just incorporated. Being careful not to over mix. Make sure you stop and scrape the bowl a couple of times during this process.
- Lightly grease the sides of the springform pan with the baked almond crust.
- Reserve 2 cups of the vanilla cheesecake batter to be used for the chocolate marble.
- Proceed to make the chocolate marble. Add the melted baking chocolate, cocoa powder, and espresso powder to the reserved 2 cups of batter and make the marble. Set aside.
- Pour the vanilla cheesecake batter into the cooled almond crust. Using an offset spatula evenly spread the top of the cheesecake batter.
- Next, add spoonfuls of the chocolate marble batter on top of the cheesecake.
- Gently swirl the vanilla and chocolate marble together using a skewer or thin knife.
- 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 stack another piece of foil horizontally. I then bring up the foil up the sides of the pan making sure the bottom and sides are tightly wrapped in foil. This is in preparation for 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 half-way up the sides of the springform pan.
- Bake your cheesecake for 65-70 minutes until cheesecake is set around the edges yet the center diameter (about 2 inches) of your cheesecake is still able to jiggle when you slightly move your pan.
- Do not over bake your cheesecake. It will continue to set as it cools.
- Turn the oven off and allow the marble cheesecake to cool in the oven for one hour with the oven door slightly ajar.
- Then place your cheesecake on a cooling rack and allow the cheesecake to further cool on the kitchen counter for at least another 60 minutes. It's key that the cheesecake is completely cool before storing 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.
- Next, carefully wrap the cheesecake with plastic cling wrap and allow the cheesecake to sit in the refrigerator for at least 12 hours and up to 36 hours before serving.
Keto Chocolate Topping
- Melt the sugar-free chocolate chips with the coconut oil in a microwavable bowl in 30-second intervals or using a double boiler. Stir until well combined. Set aside.
- Add the chocolate topping to the top of marble cheesecake once the cheesecake has fully cooled refrigerator the next day.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
When it comes to choosing which sugar-substitute to use for this keto marble cheesecake I have several for you to choose from.
My go-to choice is Lakanto Monk Fruit because the texture is spot on and since there is barely any aftertaste.
It is a monk fruit and erythritol blend. Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose.
It's why it's a great all-natural sugar-substitute and has zero calories and zero glycemic index.
I’m also partial to Swerve an erythritol blend.
Swerve is the name brand of Erythritol it's unlike other sugar alcohols has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for this recipe.
But keep in mind, if using Pyure you will want to use 1/2 the amount called for in this recipe since it's much sweeter.
Lastly, if you can easily find a more natural sugar substitute you can also use Splenda with great success.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 40.1gSaturated Fat: 19.9gCholesterol: 141mgSodium: 350mgCarbohydrates: 7.1gNet Carbohydrates: 5.3gFiber: 1.8gSugar: 1.9gProtein: 10g