A rich and creamy low-carb chocolate cheesecake with a smooth texture and decadent chocolate flavor—perfect for any chocolate lover! This keto-friendly dessert satisfies sweet cravings while keeping carbs in check, making it a great treat for those on a low-carb lifestyle.

Why You’ll Love This Recipe

Low-carb and keto-friendly – Made with almond flour, sugar-free sweetener, and unsweetened chocolate.
Rich and creamy – A velvety smooth texture with deep chocolate flavor.
Easy to make – Simple ingredients and straightforward steps for a foolproof cheesecake.
Perfect for any occasion – Whether it’s a family gathering, holiday, or a personal treat, this cheesecake is a crowd-pleaser.
Customizable – Add toppings or variations to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

Almond flour
Cocoa powder
Powdered sweetener (erythritol or monk fruit)
Melted butter
Vanilla extract

For the Cheesecake Filling:

Cream cheese
Powdered sweetener
Heavy whipping cream
Unsweetened dark chocolate
Cocoa powder
Vanilla extract
Large eggs

Directions

Preheat the oven – Set to 325°F (163°C) and grease a springform pan.
Make the crust – Mix almond flour, cocoa powder, powdered sweetener, melted butter, and vanilla extract. Press into the bottom of the pan and bake for 10 minutes. Let cool.
Prepare the filling – In a large bowl, beat the cream cheese and powdered sweetener until smooth.
Add wet ingredients – Mix in heavy whipping cream, melted chocolate, cocoa powder, and vanilla extract.
Incorporate eggs – Beat in eggs one at a time, mixing until just combined.
Bake – Pour the filling over the crust and smooth the top. Bake for 45-50 minutes, until the center is just set.
Cool and chill – Let the cheesecake cool completely before refrigerating for at least 4 hours.
Serve – Slice and enjoy! Optionally, top with sugar-free whipped cream or shaved chocolate.

Servings and Timing

Servings: 10 slices
Prep Time: 15 minutes
Cooking Time: 50 minutes
Chill Time: 4 hours
Total Time: 5 hours 5 minutes
Calories: 320 kcal per slice

Variations

Nut-free option – Use sunflower seed flour instead of almond flour for the crust.
No-bake version – Skip baking and freeze for a firmer, chilled cheesecake.
Extra toppings – Add sugar-free chocolate ganache, chopped nuts, or fresh berries.
Flavor twist – Add a teaspoon of espresso powder for a mocha-flavored cheesecake.
Dairy-free alternative – Use dairy-free cream cheese and coconut cream instead of heavy cream.

Storage/Reheating

Refrigeration: Store in an airtight container for up to 5 days.
Freezing: Freeze slices individually for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: Not necessary—best enjoyed chilled!

FAQs

Can I use a different sweetener?

Yes, you can use any keto-friendly sweetener like stevia or allulose, but the sweetness level may vary.

Do I need a water bath to bake this cheesecake?

No, a water bath isn’t required, but placing a pan of water on the lower oven rack can help prevent cracks.

How do I prevent cracks on my cheesecake?

Don’t overmix the batter, and allow the cheesecake to cool gradually in the oven with the door slightly open.

Can I make this cheesecake without eggs?

Yes! Substitute eggs with ½ cup of Greek yogurt or a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg).

How do I know when the cheesecake is done?

The edges should be set, but the center should have a slight jiggle. It will firm up as it cools.

Can I make this ahead of time?

Yes! This cheesecake tastes even better after chilling overnight, making it a great make-ahead dessert.

What type of chocolate should I use?

Use unsweetened dark chocolate (85% or higher) to keep the carb count low while enhancing the chocolate flavor.

Can I skip the crust?

Yes! The cheesecake filling is firm enough to hold its shape, so you can make it crustless if desired.

Is this cheesecake gluten-free?

Yes! Since it’s made with almond flour, it’s completely gluten-free.

What can I serve with this cheesecake?

Pair it with sugar-free berry sauce, keto whipped cream, or a dusting of cocoa powder for extra flavor.

Conclusion

This Keto Chocolate Cheesecake is a creamy, rich, and satisfying dessert that fits perfectly into a low-carb lifestyle. With simple ingredients and easy steps, it’s a go-to recipe for any chocolate lover looking for a guilt-free indulgence. Whether served plain or dressed up with toppings, it’s a delicious treat you’ll want to make again and again!