This keto chocolate cheesecake is a chocolate lover's dream! A small slice of this triple layer of deep, rich chocolate satisfies all your sweet cravings! From the first forkful, you will know that this is a special sugar free dessert.
Why this recipe is just so good...
- With three layers of chocolate, this keto cheesecake could not be more decadent. An easy chocolate almond flour crust and dark chocolate cream cheese filling is topped with a rich, creamy ganache.
- The cheesecake does not need to be baked in a water bath. We are using an easier method to help the cake bake evenly and to reduce the chance of cracking.
- Because this is such a rich and filling cheesecake, you will love that it freezes beautifully. I wrapped tiny slices in plastic wrap and stored in a zipper Zip-loc bag in my freezer. Each slice took 30 seconds in the microwave to defrost and Oh My, so delicious!
- Some other flavors of cheesecake to try are my Peanut Butter and Strawberry.
Dairy- This recipe uses some basic ingredients for cheesecakes such as cream cheese, sour cream and eggs. (all room temperature)
Sugar- For the sugar substitute, I like to combine different types such as Allulose and Swerve. I believe doing so improves the sweet flavor and cuts any aftertaste.
Chocolate- I also used both cocoa powder and melted sugar free chocolate. That really gives the cheesecake a rich, chocolate flavor.
Optional- And my most favorite ingredients, chocolate extract and espresso powder, I always list as optional because many people don't have them in their kitchen. But I do recommend that if you do a lot of baking, it is worth the added expense. Or you can add some instant coffee instead of the espresso. If you don't have either, don't worry, the cheesecake will be delicious either way! I've been making them for many years and only discovered these ingredients fairly recently and no one ever complained!
Step by Step Directions
Combine almond flour, cocoa, sweetener, and melted butter. Mix well and press into the bottom of a cheesecake pan that has been sprayed with non stick baking spray. The low carb, sugar free chocolate crust will resemble an Oreo crust that many non-Keto cheesecakes use.
Pole a few holes in the bottom with a fork to help prevent crust from bubbling as it bakes for about 10 minutes.
You can use a regular 9" springform pan for the cheesecake.
Melt the chocolate and coconut oil together. Stir in the extracts. Let cool while making filling.
Beat the softened cream cheese and sugar substitute in a mixer on medium speed until silky smooth and creamy. Add the eggs, extracts and beat another minute.
Mix in the sour cream, melted chocolate and espresso powder until combined. Scrape the sides and bottom of bowl to make sure all is mixed together.
Boil 4 cups of water and carefully pour into a large pan placed in the bottom of oven floor. This will help the cheesecake cook evenly and slowly to prevent cracks.
Pour batter into springform pan and bake at 350°F. for 1 hour. The cheesecake is done when edges are set and center is slightly jiggly. Turn oven off, crack door a few inches and leave cheesecake in the oven for 1 hour to cool slowly. I have been using this method for over 30 years. It's great to know that The Kitchn recommends it as well!
Remove to rack to fully cool. Run a knife around edges to loosen and unlock pan to remove it. Refrigerate at least 2 hours before adding the topping.
Melt chocolate in microwave in 30 second intervals. Stir in extracts and cream.
Pour over cooled cheesecake concentrating in the center only or allowing it to drip over the sides. Refrigerate until ready to serve.
- To avoid over mixing the batter, use room temperature cream cheese. I take mine out at least 1-2 hours before baking. Or you could remove the foil package and set to defrost in microwave. Beating the cream cheese or the eggs too much is one of the reasons cheesecakes crack. 'Just enough' is good enough.
- Don't open the oven door before the timer rings. Let the cheesecake bake at the required temperature. When it's time to check it, you can tap on the edges with a wooden spoon for the "jiggle test." It should be set along the edges and have a bit of a wobble in the center.
- Using a water bath helps create moisture in the oven. This helps the cheesecake to cook slowly and evenly. I have had good luck with just putting hot water in a pan at the bottom of the oven. It basically does the same thing as a water bath.
- Occasionally I will still get cracks, but honestly they don't bother me. Unless the cheesecake has been overbaked, it will still taste just as good as an uncracked cake.
When you remove your cheesecake it should look a bit undone, with some wobble in the center. As it cools, it will begin to set up more. Then when you refrigerate it for a few hours or overnight, it will fully set. If you check it and the whole cheesecake is wobbly and looks liquidy, it needs to bake a bit longer. Set your timer for another 10 minutes and check again.
Besides eating the cheesecake, freezing it is the best part. Unless you are having a party and know that it will disappear, there will be lots of leftovers. Cheesecake will stay fresh in the refrigerator for 4 -5 days. But I always wrap the cheesecake slices well to keep out the air and moisture. Then place those in an airtight container or zip-loc type bag. Freeze for up to 3 months. Defrost overnight in the refrigerator or microwave for 30 seconds or so.
Some other desserts to try:
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This keto chocolate cheesecake is a chocolate lover's dream! A small slice of this triple layer of deep, rich chocolate dessert satisfies all your sweet cravings!
- 1 cup fine almond flour, sifted
- ¼ cup cocoa powder
- ¼ cup granulated sugar substitute
- ½ teaspoon chocolate extract, optional
- ¼ teaspoon espresso powder, optional
- ¼ cup butter, melted
- 6 oz. sugar free dark chocolate, chopped in small pieces *
- 2 teaspoons coconut oil or butter
- (3) 8 oz. packages cream cheese, softened
- 1 cup granulated sugar substitute *
- 4 large eggs, room temperature
- ½ cup sour cream, room temperature*
- 3 tablespoons dark cocoa powder
- ½ teaspoon vanilla
- ½ teaspoon chocolate extract *optional
- ½ teaspoon espresso powder * or finely ground instant coffee
- 2 oz. sugar free chocolate, chopped ( I used Choc Zero)
- ½ cup heavy whipping cream
- ½ teaspoon vanilla
- Preheat oven to 350°F. Boil 4 cups of water and pour into a large casserole or pan placed on bottom of oven floor. * Spray a 9" springform pan with non-stick baking spray.
- Stir together the almond flour, sweetener, butter, cocoa powder and extracts.
- Press the crust mixture into the bottom of pan. Use a fork and poke a few holes into the crust to prevent bubbles. Bake for 10 minutes and remove pan to cool while making filling.
- Using a microwave-safe bowl, melt the chocolate and coconut oil in a microwave in short 30 second increments, stirring until smooth.*Cool.
- Beat softened cream cheese for 30 seconds, add sweetener and extracts. Beat for another minute, then scrape the sides and bottom of bowl.
- Add eggs, one at a time, mix on medium speed just until fully combined. Beat in sour cream and melted chocolate and espresso until batter is smooth, about 30-60 seconds.
- Pour filling into springform pan, tap it gently on counter to remove any air bubbles and smooth top with spatula or butter knife.
- Place on rack above the pan of water.
- Bake for 1 hour or until edges are set and center has a slight jiggle. Leave the oven door cracked open an inch or two and leave cheesecake in for another hour to slowly cool down.
- Remove to cooling rack and carefully slide a butter knife around the edge of pan and unlock the springform pan. Let cheesecake fully cool then refrigerate for at least 2-3 hours.
- In a glass bowl, Melt chocolate in microwave in 30 second increments. Add the extract and heavy cream, stir until smooth.
- Pour over the center top of cheesecake. You can let the ganache concentrate in the center as I show or let it drip down the sides.
- I used a stencil and powdered sugar substitute and raspberries as an optional design for the cheesecake.
*You can substitute low sugar Greek yogurt for the sour cream, but it will change the carb count.
* I prefer to use a combination of sugar free sweeteners such as Swerve and Allulose. Doing so mimics regular sugar's flavor and lessens any aftertaste.
*Instead of sugar free chocolate bars, you can use sugar free dark chocolate chips.
*Placing a pan of hot water on the bottom of oven allows steam to rise up to the cheesecake and allow it to bake slowly and evenly, helping to avoid cracks.
*You can also melt the chocolate in a small saucepan over low heat, stirring until smooth.
*Nutrition is calculated without the raspberries.
Keywords: sugar free dessert, keto baked goods, low carb cake, cream cheese, ganache