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Keto Chocolate Cheesecake

This keto chocolate cheesecake is chocolatey sugar free bliss with every mouthful. Only 20 minutes prep!

Prep Time
20 mins
Chilling Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 16
Calories: 413 kcal
Course: Dessert
Cuisine: British

Ingredients

Crust
  • 2 cups almond flour 200g
  • 6 tablespoon melted butter 85g
  • 2 tablespoon Granulated Erythritol
Filling
  • 14 oz sugar-free chocolate or dark chocolate (85% cocoa solids minimum) 400g
  • 8.8 oz mascarpone cheese room temperature, 250g
  • 4 tablespoon powdered sweetener  or to taste
  • 14 oz cream cheese room temperature, 400g
  • 1 teaspoon vanilla extract
  • 2 tablespoon heavy cream 30 ml
  • Pinch of sea salt
Ganache
  • ⅔ cup heavy cream 160 ml
  • 1.5 tablespoon unsalted butter 22g
  • 4.2 oz sugar-free chocolate or dark chocolate (at least 85% cocoa solids), 120 g
  • optional tiny pinch of salt
Topping
  • 1 square of dark chocolate grated (10g)

Instructions

Crust
    Cup of Yum
  1. Preheat the oven to 320F / 160C (electric) or 280 F / 140C (fan). Line the bottom of a cake pan with parchment paper and grease the sides to prevent sticking.
  2. Mix the almond flour, sweetener and butter in a bowl to form a dough. Bake for 20 - 25 minutes until slightly golden. Remove from the oven and allow to cool.
Filling
  1. Place the sugar free chocolate chips (or dark chocolate) in a heatproof bowl over a pan of hot water. Simmer on a low heat until melted, stirring occasionally, until glossy and smooth.
  2. Remove the bowl from the heat and allow to cool slightly.
  3. Whisk the mascarpone, cream cheese, heavy cream, sweetener, vanilla and a pinch of salt together in a bowl using an electric whisk until thick but don’t over beat. Slowly pour in the melted chocolate and fold in with a spatula to combine. If using an electric whisk, use a slow setting and don’t over-beat the filling or it will go stiff. Adjust the sweetness to taste.
  4. Spoon the chocolate filling onto the crust and level with a spatula.
  5. Chill in the fridge for at least 3 - 4 hrs or overnight until set.
Ganache
  1. Heat the cream and butter on a low heat until hot (but not bubbling). Turn off the heat and add the chocolate. Allow to stand for 3 - 5 minutes until melted. Stir briskly with a balloon whisk until glossy and smooth.
  2. Spread over the top of the cheesecake and top with grated chocolate. Option to put the cake in the fridge if you prefer a set ganache.

Notes

  • Net carbs 7.2g per 1 slice of 16. As this cake is very filling, you could consider cutting into 20 servings. Then, 1 slice would be 331 calories, 14.2g total carbs and 5.8g net carbs.  
  • FYI - if you cut into 20 slices and used 85% chocolate instead of sugar free chocolate chips, nutrition changes to 366 calories, 7.3g net carbs per slice and 5.3g sugar.  
  • Serve with a drizzle of cream or sugar free vanilla ice cream.
  • Storage: Fridge for up to 4 days or freezer for 2 months and defrosted at room temperature.
  • You can serve this cake straight from the fridge or leave on the counter for 1 hour to soften the frosting. 
  •  

Nutrition Information

Calories 413kcal (21%) Total Carbohydrates 17.8g Protein 7.9g (16%) Fat 38.7g (60%) Saturated Fat 21.2g (106%) Fiber 10.6g (42%) Sugar 2.1g (4%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 413

% Daily Value*

Calories 413kcal 21%
Total Carbohydrates 17.8g 6%
Protein 7.9g 16%
Fat 38.7g 60%
Saturated Fat 21.2g 106%
Fiber 10.6g 42%
Sugar 2.1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.