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.
The keto chocolate cheesecake is made of two main parts (CHOCOLATE crust and CHOCOLATE filling) and optional (but highly recommended) CHOCOLATE topping.
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.
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.
You can stop at this point. But if you want your cheesecake to look more spectacular and have another layer of chocolate taste, continue.
Here is the macro math for the whole keto chocolate cheesecake (2090 g) and one piece of it (260 g or 1/8).The table shows the exact macros for the whole keto chocolate cheesecake (2090 g) and one solid bite of it (1/8).
|TOTALS||2090 g||338 g||173 g||222 g||4708 kcal|
|COCONUT FLOUR||100 g||11 g||21 g||18 g||343 kcal|
|COCOA POWDER||150 g||16 g||19 g||35 g||454 kcal|
|BUTTER 60% FAT||200 g||120 g||2 g||3 g||1100 kcal|
|CURD CHEESE||1000 g||40 g||42 g||97 g||919 kcal|
|EGGS||330 g||32 g||2 g||41 g||458 kcal|
|BAKING POWDER||10 g||0 g||1 g||0 g||5 kcal|
|SUGAR-FREE DARK CHOCOLATE||100 g||39 g||31 g||6 g||435 kcal|
|SUGAR FREE MILK CHOCOLATE||200 g||80 g||54 g||22 g||994 kcal|
|PER ONE BITE||260 g||42 g||21 g||27 g||588 kcal|
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
Add cocoa powder and coconut flour into a bowl. Mix them with a tablespoon.
Dissolve 100 g of butter and pour it into the bowl.
Add liquid stevia and one egg.
Mix all the ingredients until the crust becomes solid and smooth.
Preheat the oven to 375 °F (190 °C).
Spread the crust on the baking mold and bake for about 10 minutes.
Add a whopping one kilogram of curd cheese into a larger bowl.
Add cocoa powder and blend the two ingredients. I recommend using a mixer so that cocoa powder dissolves completely and there are no lumps.
Dissolve 100 g of butter (60% fat) in a pan and let it cool down a little bit.
Pour the dissolved butter into the bowl with the already pre-prepared filling.
Add the sweetener of your choice and vanilla/almond extract or flavor. Now it's also a good time to baking powder.
Separate egg whites from egg yolks. Whip egg whites (with a pinch of salt).
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.
When whipped, add whites to the filling and gently mix all the ingredients again. This time use a tablespoon for mixing.
Crumble a bar of sugar-free milk chocolate and add it to the filling. Mix it gently with a tablespoon.
Pour the chocolate filling onto the chocolate crust.
Reduce the oven heat to 350 °F (175 °C). Bake for about 45-50 minutes.
Grate a bar of sugar-free milk and dark chocolate. Don't mix them yet.
When baking has ended, sprinkle your keto chocolate cheesecake with grated chocolate. Since your cake is very hot, the chocolate will dissolve nicely.
I recommend sprinkling with dark chocolate and then with milk chocolate (for a more spectacular visual effect).
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.
If you like this recipe, share it with your friends on social media so that they can also eat delicious and healthy keto cakes like this. We can really change the world together! Thanks!