Keto Chocolate Cheesecake

This Keto Chocolate Cheesecake is rich, creamy, and perfectly low-carb! Indulge in decadent chocolate flavor without compromising your keto goals.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: Cheesecake, Chocolate, Easy, Keto, Low-Carb

Servings: 8 servings

1 cup heavy cream 160 ml, whipped for topping
1.5 tablespoons unsalted butter 22g, for ganache
4.2 oz sugar-free chocolate or dark chocolate at least 85% cocoa solids, 120g, for ganache
tiny pinch salt optional, for ganache
1 square dark chocolate grated, 10g, for garnish

Preheat your oven to 350°F (175°C). In a food processor, combine the almond flour, melted butter, and granulated erythritol. Pulse until the mixture resembles wet sand. Press firmly into the bottom of a greased springform pan. Bake for 10-12 minutes or until lightly golden. Remove and let cool.

Melt the sugar-free chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.

In a large mixing bowl, combine mascarpone cheese, cream cheese, powdered sweetener, vanilla extract, and heavy cream. Use an electric mixer to blend until smooth and creamy. Gradually add the melted chocolate, mixing until fully incorporated.

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.

Bake for 30-35 minutes or until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for one hour to prevent cracking.

In a small saucepan, combine unsalted butter and sugar-free chocolate over low heat. Stir constantly until melted and smooth. Add a tiny pinch of salt if desired. Remove from heat and let cool slightly.

Refrigerate the cooled cheesecake for at least 4 hours, preferably overnight. Whip the heavy cream until stiff peaks form. Spread or pipe whipped cream over the cheesecake, then drizzle with chocolate ganache. Garnish with grated dark chocolate.

Slice the cheesecake with a hot knife for clean edges. Serve chilled and enjoy the rich, decadent flavors!

Allow the cheesecake to chill overnight for best flavor and texture.
Use a hot knife to slice for clean, smooth cuts.
Store leftovers covered in the refrigerator for up to one week; no reheating needed.