Make your meal more complete with this keto chocolate cheesecake as a dessert. Filled with unsweetened baking chocolate, cream cheese, powdered monk fruit sweetener and vanilla extract, this dessert is bound to satisfy your appetite as well as your cravings for cheesecake. Let’s check out the recipe!
Keto Chocolate Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings10
minutes2
hours238
kcalMake your meal more complete with this keto chocolate cheesecake as a dessert.
Ingredients
- For the crust
1 3/4 cup blanched almond flour
3 tbsp cocoa powder
3 tbsp monk fruit erythritol blend
1/3 cup butter, melted
1 tsp vanilla extract
- For the filling
8 oz unsweetened baking chocolate
24 oz cream cheese, softened at room temperature
1 1/4 cup powdered monk fruit sweetener
1 tsp vanilla extract
Directions
- In a large bowl, combine almond flour, cocoa powder, and erythritol. Mix well.
- In a small bowl, add melted butter and vanilla and stir to combine. Add in almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until set.
- Line the bottom of a 9-inch (23 cm) spring-form pan with parchment paper. Press dough into the bottom of the pan. Keep in the refrigerator.
- Melt unsweetened chocolate in the microwave or a double boiler on the stove; stirring occasionally. Set aside to cool.
- Use a hand mixer at medium-low speed to beat together cream cheese, powdered sweetener and vanilla extract, until fluffy and uniform. Beat in the vanilla.
- Once chocolate has cooled to warm, beat into cream mixture at medium-low speed.
- Transfer the filling to the crust and use a spatula to smooth it over. Refrigerate for at least 2 hours, until set.
Notes
- Top the cake with some grated dark chocolate and fresh fruits if you prefer. Enjoy!
FAQ
Is keto chocolate cheesecake suitable for a strict keto diet?
Yes. This cheesecake is made with almond flour, unsweetened baking chocolate, and monk fruit sweetener, keeping net carbs low and making it suitable for a strict keto or low-carb diet when enjoyed in moderation.
Does this keto chocolate cheesecake require baking?
No. This is a no-bake cheesecake. The crust and filling are set by chilling in the refrigerator, making it easier and more convenient than traditional baked cheesecakes.
How sweet is this cheesecake?
The sweetness is moderate and balanced. You can adjust the amount of powdered monk fruit sweetener in the filling to suit your personal preference without affecting the texture.
Can I substitute monk fruit sweetener with another keto sweetener?
Yes. Powdered erythritol or an erythritol–monk fruit blend works well. Powdered sweeteners are recommended to ensure a smooth, creamy filling.
Why must the cream cheese be at room temperature?
Room-temperature cream cheese blends more smoothly and prevents lumps, resulting in a creamy and uniform cheesecake filling.
Can I use dark chocolate instead of unsweetened baking chocolate?
You may use very high-percentage dark chocolate (90–100%), but it will slightly increase the carb count. Unsweetened baking chocolate is the best option for keeping it keto-friendly.
How long does keto chocolate cheesecake need to chill?
It should chill for at least 2 hours to fully set, but chilling overnight will produce the best texture and flavor.
How should keto chocolate cheesecake be stored?
Store it in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 1 month and thawed in the fridge before serving.
Can I add toppings to this cheesecake?
Yes. Keto-friendly toppings such as sugar-free whipped cream, cocoa powder, or shaved dark chocolate can be added without significantly increasing carbs.
Why is my cheesecake too soft?
This usually happens if the cheesecake hasn’t chilled long enough or if the chocolate was still too warm when mixed into the filling. Allow adequate chilling time for best results.
