Rich, creamy, and oh-so-chocolatey — you’ll love making this triple chocolate keto cheesecake this holiday season, and all year long. This keto chocolate cheesecake is low-carb and has no added sugar, but you’d never guess with how delicious it tastes! Don’t wait until the holiday season to try this recipe!
Easy Keto Chocolate Cheesecake Recipe
Cheesecake is the quintessential keto dessert for a reason. It’s creamy, perfectly sweet, and easy to fit into your low-carb diet plan.
And when you combine it with the delicious flavor of chocolate? Oh man — it’s to die for! This might be the ultimate triple chocolate cheesecake, made with a chocolate shortbread base, smooth milk chocolate interior, and an easy chocolate ganache topping! I like to top this cheesecake with lots of whipped cream and a generous sprinkle of chocolate chips. With this recipe, you’ll completely forget you’re on a diet!
Cheesecake is a delicious dessert that’s perfect to serve at any time of year — but especially at holiday gatherings. This chocolate keto cheesecake is the perfect dessert to serve at your fall at winter celebrations! This recipe comes together quickly and easily — and it’s sure to impress your friends and family.
Cheesecake on a Low-Carb Diet
So, you may be wondering, is cheesecake keto?
Regular cheesecake is pretty high in carbs due to its sugar content and traditional graham cracker crust. But, all you need are the right low-carb ingredients to transform cheesecake into a perfectly keto-approved dessert.
Ingredients in Chocolate Keto Cheesecake
This triple chocolate keto cheesecake is made with full-fat cream cheese, sugar-free sweetener, unsweetened cocoa powder, and an almond flour crust — so it’s naturally gluten-free and low in carbs.
Here’s what else you’ll need for this recipe.
For the chocolate cheesecake filling:
- Cream cheese. Let your cream cheese come to room temperature before you begin baking. Room temperature ingredients incorporate much more easily — helping you to avoid lumpy cheesecake!
- Powdered erythritol sweetener. I like Swerve brand the best. If you can’t find powdered sweetener, you can grind granulated sweetener in a dry food processor for a minute or two to make your own DIY powdered sweetener.
- Eggs. I use large eggs in this, and all of my recipes. Just like with your cream cheese, let your eggs come to room temperature before beginning to make this cheesecake. If you need to bring eggs to room temperature quickly, you can place them in a large bowl of hot water for a few minutes.
- Cocoa Powder. Your chocolate cheesecake — not to mention all of your other baking recipes — will be richer and more flavor all if you skip the low-fat supermarket variety cocoa powders in favor of a higher-fat, upgraded version like this one. So good!
- Vanilla extract. If you want to go the extra mile, I really like this Nielsen-Massey Pure Vanilla Bean Paste. I love the classic rich vanilla bean taste. Plus, I love that the paste contains real vanilla bean flecks.
- A pinch of salt to balance the sweetness.
For the gluten-free crust:
- Almond flour. I usually recommend super-fine blanched almond flour in my keto baking recipes. Blanched almond flour gives the finished baked good a fine texture and light crumb. That said — in this particular crust recipe, you can substitute a natural almond meal with no problems.
- Flax Seed Meal. I like to add a tablespoon of flaxseed to the crust to help bind it together and keep it from crumbling when you slice the cheesecake. If you don’t have flaxseed meal handy, you could replace it with 2 tsp of finely ground chia seeds or a 1/4 tsp of xanthan gum. If you have none of those ingredients, you could skip it altogether — although your crust may be a bit more crumbly.
- Butter. Some people say that grass-fed butter has the best flavor. I find that there are so many other delicious flavors going on in this recipe, that I didn’t notice a difference. Use what you like.
- Erythritol sweetener. I like Swerve brand. Sweeteners like Xylitol and Pyure brand sweetener can also work. You’ll just want to check the conversion chart on the back of the bag before you begin baking. For example, Swerve has a 1:1 ratio of sweetness to sugar. Some brands of sweetener are twice as sweet as sugar, or a 2:1 ratio. In that case, you’ll want to use less sweetener than what I call for in this recipe.
- A pinch of salt.
How to Make Keto Chocolate Cheesecake
Making keto cheesecake is deceptively simple. First, you’ll make the easy press-in crust. And then, you’ll whip up the chocolate cheesecake filling. An electric mixer will make things easier, but it’s not entirely necessary.
To make the crust, combine the almond flour, flaxseed meal, cocoa, sweetener, and salt in a mixing bowl. Stir well to break up any lumps in the almond flour. To the dry ingredients, add the melted butter, and stir to combine. At this point, the crust mixture will look a little crumbly, like breadcrumbs.
Using your fingertips, press the crust down flat into the bottom of the pan. It can go slightly up the sides of the pan, too. (if you want it to go all the way up the sides, you might want to double the crust recipe.)
Bake the crust for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
To make the batter, beat the softened cream cheese and sweetener until smooth. Add the cocoa powder, eggs, salt, and vanilla. Stir together until well combined. If you have an electric mixer, this is the time to use it!
Then, pour the cheesecake batter into the cooled crust. Use a spatula to spread the batter out evenly. Bake the cheesecake in the oven for about 45 -55 minutes. At this point, you’ll want to check the cheesecake for doneness and remove it from the oven when the center of the cheesecake still jiggles a bit when you tap the side of the pan.
One the cheesecake has finished cooking, be sure to let it cool on the counter for at least 30 minutes. Then, you’ll want to cover it and chill it in the refrigerator for 4 hours. To serve the cheesecake, you can cover it with chocolate ganache or whipped cream.
How to Prevent Cracks in Cheesecake
Sometimes a cheesecake will develop a crack or two as it cooks or cools. Fortunately, an ugly cheesecake will still taste delicious! In my mind, a cracked cheesecake is just an excuse to cover the top with ganache or whipped cream!
But, if you’d like to avoid a cracked cheesecake, read on for my 3 best tips.
- Check your oven temperature. Baking a cheesecake at too high of a temperature may cause it to crack. Sometimes ovens run hot, and you won’t know without an oven thermometer. If you are not sure if your oven temperature, I recommend using an inexpensive oven thermometer to double-check. In my experience, cheesecakes are best baked between 300 and 325° F.
- Bake the cheesecake until it is just done. Remember that cheesecake is actually a type of custard, and will not fully set when baking. A cheesecake is done with the center is almost set, but will still wobble or jiggle a bit. The cheesecake will set up more as it cools. So, make sure to take the cheesecake out of the oven while the center still jiggles when you tap the side of the pan.
- Grease the sides of your pan. Sometimes you’ll pull a beautiful cheesecake out of the oven (with no cracks!) that will develop cracks as it cools. This can happen because the cheesecake shrinks during cooling, but sticks to the sides of the pan, making a crack in the center. To avoid this, make sure to grease the sides of your pan or line them with parchment. For extra insurance, run a thin paring knife around the sides of the pan to release the cheesecake after you remove it from the oven.
How to Make Cheesecake without a Springform Pan
Most cheesecake recipes will suggest that you use a springform pan. And that’s for a good reason! A quality springform pan will make it easy for you to get delicate cakes like cheesecake out of the pan without damaging them.
But, if you don’t have springform pan in your collection, don’t worry. There are several things that you can use in place of a springform pan. Here are some options to consider:
- Just serve your cake from the pan. You don’t have to remove the whole cake from the pan in one piece, right? If you don’t need to post a photo of your finished cake to Instagram, just serve the finished cheesecake straight from the pan.
- Use a regular round cake pan. Choose a round cake pan the same size as the suggested springform pan and line the bottom and sides with parchment paper. To do this, spray the inside of the pan with nonstick spray. Cut out a circle of parchment for the bottom of the pan and cut strips of parchment for sides. The nonstick spray will help the parchment stick to the pan while you will it with the cheesecake batter. Then, when your cheesecake is completely cooled, flip it over on a plastic wrap lined plate, and then flip it back again, right side up, onto your serving plate. I’ve had the best success with this “flip method” when I freeze the cheesecake first, before trying to flip it out.
- Use a pie plate. You can bake this cheesecake recipe in a large pie pan to make a chocolate cheese…pie. Instead of an 8″ round cake pan, use a 9.5″ deep dish pie plate. Your cheesecake may be a bit thinner, so it won’t cook for as long.
More Keto Dessert Recipes
If you’d to check out our other keto baking recipes, why not try Vanilla Keto Cupcakes with Buttercream Frosting, Keto Mini Cheesecake Bites, or the popular Keto Pumpkin Cheesecake?
And if you’re looking for more keto chocolate recipes, try this amazing Keto Chocolate Mug Cake (2 Minute Recipe!), these Keto Chocolate Cupcakes with Peanut Butter Frosting, or these Keto Chocolate Chip Cookies !
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #greenandketo on Instagram.
Keto Triple Chocolate Cheesecake
Rich, creamy, and delicious -- you'll love making this keto chocolate cheesecake all year long. This low-carb chocolate cheesecake is gluten-free and has no added sugar, but you'd never guess with how amazing it tastes! Don't wait until the holidays to try this recipe!
For the crust
- 1/4 cup melted butter
- 1/2 cup almond flour
- 1 tbsp ground flaxseed
- 1 tbsp cocoa powder
- 1 tbsp erythritol sweetener
- 1/4 tsp salt
For the cheesecake
- 16 oz cream cheese
- 1 cup erythritol sweetener (I prefer powdered Swerve)
- 3 eggs
- 3/4 cup cocoa
- 1/4 cup butter, melted
- 1/2 tsp salt
- 1/2 tsp vanilla extract
For the ganache topping
- 1/4 cup Lily's sugar-free chocolate chips
- 1/3 cup heavy cream
Make the Crust
- Preheat oven to 300 degrees F. Grease a 9" springform cake pan, or prepare a 9" round cake pan. To prepare a round cake pan, spray with nonstick spray, and adhere parchment paper to the bottom and the sides. (See notes in the post above.)
- Combine almond flour, flaxseed meal, cocoa, sweetener, and salt in a mixing bowl. Stir well to break up any lumps in the almond flour. Add the melted butter to the dry ingredients, and stir to combine. Using your fingertips, press down flat into the bottom and up the sides of the pan.
- Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter.
Make the Cheesecake Batter
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, eggs, cocoa, butter, salt, and vanilla. Mix together until well combined.
- Pour the cheesecake batter into the cooled crust. Spread out evenly and place in the oven for about 45 -55 minutes. Check the cheesecake for doneness, removing when the center of the cheesecake still jiggles a bit when you tap the side of the pan.
- Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator for 4 hours. Cool completely before serving. (See unmolding tips in the notes or in the post above.)
Make the Ganache Topping
- In a small saucepan, heat the cream to just below a boil. Pour over the chocolate chips in a small bowl. Wait until the chocolate has melted, and then stir until the mixture is smooth. Cool until just barely warm, and pour over the chilled cheesecake. Chill again to set the ganache before serving.
To unmold, run a thin paring knife around the edge of the cheesecake to help release it from the pan.
If your cake is really stuck, you can place the entire cake pan into a hot water bath for about 15 seconds.
If using a regular round cake pan, check the post for more tips.
To make clean slices, place your knife into a hot water bath before slicing, and wipe dry each time you make a pass through the cake.
If you are using a springform pan, and want the crust to reach all the way up the sides, you can double the crust recipe.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 327Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 112mgSodium: 384mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 7g
The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.
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