The recipe for keto chocolate cheesecake that will let you discover the powerful and delicious combination of the taste of chocolate with the taste of cheesecake. No sugar, no flour, no gluten and… FOUR types of chocolate.  

The best thing about a keto diet is that it lets you have virtually any type of dessert as long as you remove the carbs. What’s more, keto desserts and keto cakes are not only healthy, but usually way more tasty than regular sugary desserts.

Since everyone’s a fan of chocolate and cheesecake (including me), I decided to finally give it a try and combine my two favorite desserts into one absolutely awesome cake.  Not only is the result insanely delicious but also quite spectacular.

If you are one of these keto diet followers who need to have some keto cake every day, you cannot miss this keto chocolate cheesecake. I did my best to make the recipe as simple and easy-to-follow as possible so that you can enjoy this awesome cake as soon as possible.

Doesn’t my keto chocolate cheesecake look really delicious? I know it does! The great news is that it tastes way better than it looks and that you can have it in about an hour from now. Let’s get started.

Ingredients 

The keto chocolate cheesecake is made of two main parts (CHOCOLATE crust and CHOCOLATE filling) and optional (but highly recommended) CHOCOLATE topping.

Crust

• 100 g (3.5 oz) of coconut flour
• 50 g (1.8 oz) of cacao powder
• 100 g (3.5 oz) of butter (I used butter with 60% fat)
• 30-40 drops of liquid stevia (you can also use vanilla-flavored liquid stevia)
• 1 large egg (about 55 g)

Filling

• 1000 g (35 oz) of curd cheese (already ground)
• 100 g (3.5 oz) of  cacao powder
• 100 g (3.5 oz) of butter (I used 60% fat). You should be able to find 60% fat butter in your grocery store.
• 100 g (3.5 oz) of sugar-free milk chocolate (one bar)
• 275 g (9.7 oz) of eggs (5 large eggs)
• 10 g (0.3 oz) of baking powder
• A few drops of vanilla flavoring or extract
• Half a glass of erythritol. You can also use liquid stevia or a blend of the two.

Topping

• 100 g (3.5 oz) of sugar-free milk chocolate (one bar)
• 100 g (3.5 oz) of sugar-free dark chocolate (one bar)

Instructions

Here are the simple instructions for your keto chocolate cheesecake crust, filling and topping. Note that you can omit both the topping and the crust if you want to save on calories and fat. Your chocolate cheesecake will still taste wonderful and look spectacular.

Chocolate Crust

1. Add coconut flour and cocoa powder into a larger bowl. Mix the two with a tablespoon. Add erythritol or/and liquid stevia.
   
2. Dissolve 100 g of butter and pour it into the bowl. Add one egg. Blend all the three ingredients until smooth and dense.
    PRACTICAL TIP: Your crust may be a bit too thick but don’t worry about it at this point.
3. Mix all the ingredients once again. The crust will probably be quite dense but you shouldn’t have problems with completing the next steps.
    PRACTICAL TIP: Feel free to add a bit of milk to dissolve the crust if it’s too dense.
4. Preheat the oven to 375°F. Grease the baking form with butter so that the crust and the whole cake won’t stick to it while baking.
   
5. Spread the crust into the baking mold. You can spread it with your hand. Do your best to spread it as evenly as possible or your chocolate keto cheesecake won’t be symmetrical.
    PRACTICAL TIP: Try not to eat all of the crust while spreading it on the baking mold. I really had problems not eating all of it.
6. Bake the crust for about 10 minutes.

Your keto chocolate cheesecake will still be OK without the crust, so you can omit this step if you want to have a “fitter” and less calorie-dense cake.

Chocolate Filling

1. Add cream cheese and cocoa powder into a large bowl.
   
2. Dissolve 100 g of butter and let it rest for a few minutes. Pour the dissolved butter into the bowl.
   PRACTICAL TIP: Add dissolved butter slowly and gently so that curd cheese won’t go sour.
3. Separate egg whites from egg yolks. Add 5 yolks to the bowl.
   
4. Add erythritol and/or liquid stevia. Now it’s also a good time to add vanilla/almond extract and baking powder.
   
5. Mix all the ingredients until the filling becomes smooth and of a uniform color.
   
6. Taste your keto chocolate cheesecake filling to make sure it’s sweet enough.
   PRACTICAL TIP: To achieve the ideal level of sweetness, make your filling a little bit too sweet at this point. That’s because you will soon be adding beaten egg whites which will naturally make it a bit less sweet.
7. Beat the remaining 5 egg whites and add them to the mix. Using a tablespoon gently mix whipped egg whites with the chocolate filling.
    PRACTICAL TIP: Adding beaten egg whites to the filling will ensure that your cheesecake will be fluffy and will grow nicely.
8. Crumble a bar of sugar-free milk chocolate (dark chocolate will also do) and add it to the filling.
    PRACTICAL TIP: If the filling is not dense enough, you can add a little bit of coconut flour or more butter.
9. Now the fun part begins! Pour the chocolate filling onto the crust in the baking mold.
    PRACTICAL TIP: You need to be (again) very careful not to eat the filling while spreading it. It’s so delicious.
10. Reduce the oven heat to 350°F and bake your cheesecake for 45-50 minutes.
    

You can stop at this point. But if you want your cheesecake to look more spectacular and have another layer of chocolate taste, continue.

Chocolate Topping

1. Grate a bar of sugar-free milk chocolate and a bar of dark sugar-free chocolate.
   
2. When your keto chocolate cheesecake has baked, remove it from the oven and sprinkle it with both types of chocolate while it’s still very hot. The order is totally up to you.
   
3. Since your cheesecake is very hot, the chocolate should dissolve nicely. There is not need to separately dissolve it in a pan. If you still want to speed up the dissolving process a bit, put your chocolate keto cheesecake into the hot oven for several minutes.
   When you’re done, let your cheesecake cool down for about an hour and put it in the fridge. Note that it will taste the best after spending a night in the fridge (or at least several hours).

Macros 

Here is the macro math for the whole keto chocolate cheesecake (2090 g) and one piece of it (260 g or 1/8).

Keto Chocolate Cheesecake (Recipe Print Version)

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Keto Chocolate Cheesecake

Here is the macro for the whole keto chocolate cheesecake (2090 g) and one piece of it (260 g or 1/8).

CALORIES: 4708 kcal/588 kcal
FAT: 338 g/42 g
CARBS: 173 g/21 g
PROTEIN: 222 g/27 g

Course Dessert

Prep Time 10 minutes

Cook Time 50 minutes

Resting Time 1 hour

Total Time 1 hour

Calories 588 kcal

Ingredients

CRUST

• 100 g of coconut flour
• 50 g of cocoa powder
• 100 g of butter
• 30-50 drops of liquid stevia (or more depending on how sweet you want it to be)
• 55 g of eggs (one egg)

FILLING

• 1000 g of curd cheese
• 100 g of cocoa powder
• 100 g of butter (60% fat)
• 100 g of sugar-free milk chocolate (one bar)
• 275 g of eggs (5 large eggs)
• 10 g of baking powder
• A few drops of almond flavor or extract
• A half a glass of erythritol (liquid stevia will be OK as well)

TOPPING

• 100 g of sugar-free milk chocolate (one bar)
• 100 g of sugar-free dark chocolate (one bar)

Instructions

CRUST

1. Add cocoa powder and coconut flour into a bowl. Mix them with a tablespoon. 

2. Dissolve 100 g of butter and pour it into the bowl. 

3. Add liquid stevia and one egg.  

4. Mix all the ingredients until the crust becomes solid and smooth. 

5. Preheat the oven to 375 °F (190 °C).

6. Spread the crust on the baking mold and bake for about 10 minutes. 

FILLING

1. Add a whopping one kilogram of curd cheese into a larger bowl. 

2. Add cocoa powder and blend the two ingredients. I recommend using a mixer so that cocoa powder dissolves completely and there are no lumps.

3. Dissolve 100 g of butter (60% fat) in a pan and let it cool down a little bit. 

4. Pour the dissolved butter into the bowl with the already pre-prepared filling. 

5. Add the sweetener of your choice and vanilla/almond extract or flavor. Now it's also a good time to baking powder. 

6. Separate egg whites from egg yolks. Whip egg whites (with a pinch of salt). 

7. Add yolks to the filling. Check the sweetness of your filling. Ideally, it should be a little bit too sweet at this point, because you will be adding unsweetened whipped egg whites in a moment. 

8. When whipped, add whites to the filling and gently mix all the ingredients again. This time use a tablespoon for mixing. 

9. Crumble a bar of sugar-free milk chocolate and add it to the filling. Mix it gently with a tablespoon. 

10. Pour the chocolate filling onto the chocolate crust. 

11. Reduce the oven heat to 350 °F (175 °C). Bake for about 45-50 minutes. 

TOPPING

1. Grate a bar of sugar-free milk and dark chocolate. Don't mix them yet.

2. When baking has ended, sprinkle your keto chocolate cheesecake with grated chocolate. Since your cake is very hot, the chocolate will dissolve nicely. 

3. I recommend sprinkling with dark chocolate and then with milk chocolate (for a more spectacular visual effect). 

Recipe Notes

• Let your freshly-baked keto chocolate cheesecake cool down for about an hour until you put it in the fridge.
• Note that your keto chocolate cheesecake will taste the best after spending one night in the fridge.
• To save on calories and fat, feel free to omit the chocolate topping and/or the crust.
• The net carb amount for the cake is lower since the majority of carbs in the three chocolate bars used comes from stevia and erythritol. 

Share The Keto Chocolate Cheesecake Recipe To Help Spread The Word

I’m doing my best to create and share as many delicious keto recipes as possible. More and more delicious recipes are coming and I’m working hard on creating them. Don’t forget to tell me how the chocolate cheesecake turned out for you and if you like it.

Would you add some other ingredient to this cake? How would you change it? If you have any suggestions or questions, feel free to leave me your comments or contact me directly. I would love to hear from you.

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