Pure Decadence.
Of the many varieties of low carb cheesecake one could enjoy, chocolate cheesecake stands out. Because of the melted chocolate that goes into the creamy batter, you end up with a dense and flavor-packed slice of cake. While the traditional low carb cheesecake is light and airy with a hint of lemon and vanilla, the chocolate version is rich and quite heavy. We found ourselves taking smaller bites because of the amount of cheesecake that’s actually packed into one mouthful!
We were thinking of making a creative flavor of cheesecake but decided to try our hand at classic chocolate and work our way from there. After all, lots of keto followers crave chocolate since it can be tricky to find a good, chocolatey keto dessert. However, once you know a few tricks about chocolate, you can create some fantastic low carb desserts that will satisfy any need for chocolate.
We used baker’s chocolate instead of a regular chocolate bar to cut down on unnecessary carbs and added erythritol for sweetness. Bakers chocolate is a dark chocolate that has no added sugars. It can taste bitter when eaten on its own (I don’t necessarily recommend taking a big bit of our bakers chocolate), but with the added erythritol, it has that sweet chocolate taste that you know and love.
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In the almond flour crust, however, we added Stevia– we hear to two counteract each other’s downfalls (bitterness, etc.). Different sweeteners work in different ways and the stevia in the crust and erythritol in the cheesecake seemed to be the perfect combinations! Of course, almond flour was a must for the cheesecake crust- no carbs here and that almond flavor goes great with chocolate.
It was our first time using a springform pan, which we purchased from Amazon, and it made the entire process much simpler. Using the standard cake/pie pans works, but the removal of the cheesecake is messier. The springform pan sides conveniently come right off the base and you’re left with perfect cheesecake sides. This is particularly useful when making a giant cheesecake that won’t fit in a short pie pan. We totally recommend it!
One little hint about using a springform pan is to wrap the outside of the pan in foil. This way, when you put the cheesecake pan into the water bath, no water will seal into the crust of the cheesecake thanks to that added layer of protection the foil gives. A good springform pan will not leak but it is always good to be safe and wrap the pan in foil anyway- you never know when your pan may get a tiny dent or bump and not seal as well!
We topped the cheesecake off with a square of Lindt’s 80% Dark Chocolate because everyone needs some chocolate in their lives. The benefits outweigh the carbs so much!
If you loved this recipe, you should try this keto air fryer cheesecake from My Life Cookbook. It has a rich and creamy cream cheese layer just like our recipe, but instead of it being fully chocolate, it’s got a delicious brownie addition!
| Servings: servings |
- 1 cup almond flour
- 4 tbsp butter
- 1 tbsp cocoa powder
- 1/2 tsp cinnamon
- 1/16 tsp Stevia
- 1 pinch salt
- 16 oz cream cheese softened
- 3/4 cup So Nourished erythritol sweetener
- 2 eggs
- 1/2 cup sour cream
- 3 oz unsweetened baker's chocolate
- 1 tbsp cocoa powder
- 1 pinch salt
- 1 tsp vanilla extract
- Preheat oven to 350°F.
- To make the crust. melt 4 tbsp of butter and combine with almond flour, cocoa powder, cinnamon and Stevia. Mix well.
- Press the crust dough into a 9-inch springform pan and bake in the oven for about 15 minutes or until the crust is solid and darker.
- While the crust is baking, begin making your cheesecake filling! Beat cream cheese and erythritol with an electric hand mixer until smooth.
- Add in sour cream, vanilla extract, salt and 2 eggs and beat with the mixer until creamy.
- Melt 3 oz. of unsweetened baker's chocolate in a double boiler or just in a small pan, on low heat, stirring constantly.
- Pour the chocolate and 1 tbsp of cocoa powder into your cream cheese mixture. Stir with a spoon/rubber spatula to combine the chocolate and cream cheese mixture.
- Now pour your cheesecake batter into the springform pan on top of your crisp almond flour crust.
- Bake in the oven for 50-60 minutes or until the top of the cheesecake is set and darker, but jiggly underneath.
- Let the cheesecake cool to room temperature and then refrigerate overnight (ideally). Even a few hours of refrigeration is better than none. This will help the cheesecake "densify"!
- When the cake has chilled, run a plastic knife along the edges of the springform pan to loosen any cake that has stuck to the pan. Undo the buckle and remove the pan's edges.
- Slice and serve with some whipped cream and a square of dark chocolate. Enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Do you think I could double this recipe???
Would the center bake?
You may need to add some bake time, but in the end, it’ll turn out great!
Has anyone tried freezing this? I wan to make it ahead of time for this weekend since the day before and of are going to be too busy
I made this today and it is delicious, but I had one issue with it: as soon as I poured the melted chocolate into the mixture, it immediately re-solidified and it ended up looking like cookies and cream! I mean that’s still pretty awesome, but not the look I was going for. I think it’s because my ingredients were too cold so I will try to make sure everything is room temperature first.
This is the first recipe I have made from your website and I look forward to trying more. 🙂
Two things could have happened actually! It may have been too cold and resolidified, or the chocolate could have been too hot and may have curdled the eggs. Either way, make sure there are no two extreme temperatures mixing next time you make the cake 🙂
Thank you so much for this amazing recipe. My husband loved the cheesecake. I did sub double cream instead of sour cream and it turned out fine!!
That’s great to hear! Thanks for letting us know it worked out well for you 🙂
Hi,
I want to try this cheesecake for my DH’s birthday. Please let me know if it’s ok to substitute double cream or whipping cream instead of sour cream? The measurement for sweetner is mentioned as 3/4 cup, would it possible to mention this in gms?
Thanks
Priya
Hi Priya, yes, you could use heavy cream, though I would only add 1/4 cup of it. Also, I just measured 3/4 cup of my sweetener and it came out to about 125 grams. Hope that helps!
I have tried several keto dessert recipes and most of gone down the garbage disposal. I had to put this cheesecake away to keep from eating more. It is so delicious!!! Although my son isn’t a fan of keto recipes, I’m sure I’m going to have a hard time keeping him from eating it all. Thank you for the recipe.
Thanks so much for the kind words! Your son will love it, I just know it 🙂
Truly decadent!! The crust was dry though. Next time I will bake it along with the filling. love your site!! Wish you much success!!
Thank you so much, Shelley! 🙂
So I’ve been searching for a really good Keto dessert for a few weeks now since I started this Keto thing. I’ve tried a few mug cakes, a few fat bombs, a wanna be blueberry cheesecake thing (which was terrible), and a few cookie recipes. I made this tonight and the BEST by far! I seriously could probably eat a whole pie in a day! I have a pretty bad sweet tooth and all the desserts I’ve tried so far are ok, at best. I will be making this A LOT! THANKS!
Thank you for your comment! Glad to hear you like it 🙂 please share a pic next time you make it, we’d love to feature you!
I made it- pretty delicious. Used swerve and did not top with chocolate and cream… i wonder does carb, calorie count include that chocolate square and cream?
No, I don’t believe we included it. The cream would have added almost no carbs and the 1 square of chocolate contains 55 calories and 1.75g net carbs.
Thank you for the recipe! I made it and it was fantastic. We didn’t top with whipped cream and dark chocolate though, opting to remain completely sugar free. Instead, I used all natural peanut butter (nothing but nuts and salt in it) and spread it on the cheesecake like frosting. It complimented the cheesecake well.
That’s awesome! Did you melt the peanut butter first, I would imagine it was hard to spread over a delicate cheesecake top. Either way, that’s great! Chocolate and peanut butter is my favorite combination in the world.
I may have to make this without the crust (almond allergy) and serve it in a super cute tiny glass!
Hey Molly! Crustless cheesecakes are still awesome! Though you could also try another nut flour, like hazelnut. Otherwise, a coconut flour crust or even a ground flaxseed crust could work well too 🙂
I’m allergic to all tree nuts, unfortunately! Low carbing with a nut allergy is NOT something I suggest. Coconut flour crust sounds delish though!! I can eat that!