Keto Chocolate Cheesecake | Keto Cheesecake Recipes

I think this keto chocolate cheesecake is my new favorite keto dessert. Perhaps, that’s because this cheesecake is loaded with three layers of rich chocolaty goodness. The first layer is a buttery mock chocolate graham cracker crust with the perfect cookie crunch. In fact, the crust recipe alone can even make a delicious batch of cookies!

Sandwiched between the crust and a thick layer of chocolate icing, is a perfect chocolatey cream cheese filling. All these layers come together to make a chocolate lover’s dream come true. This keto chocolate cheesecake recipe yields 16 servings. Each serving contains roughly 405 calories, 41 grams of fat, and 5.2 net carbs.

This keto chocolate cheesecake is featured in my article 15 keto desserts made with cream cheese as well as my article 13 keto desserts made with Lily’s Chocolate!

Keto Chocolate Cheesecake Ingredients

Crust:

1.  1 cup pecan cookie pieces
2. 3/4 cup almond flour
3. 5 oz butter melted
4. 5 tbsp Swerve Sweetener Granular
5. 1/4 cup cocoa powder

Filling:

1. 24 oz cream cheese
2. 1 cup Swerve Sweetener
3. 3 eggs
4. 1/3 cup heavy whipping cream
5. 1/3 cup cocoa powder
6. 1 Tsp vanilla extract
7. 1/3 cup No Sugar Added Lily’s Baking Chips
8. 1 tbsp butter

Chocolate Layer

1. 1/3 cup No Sugar Added Lily’s Baking Chips
2. 1/3 cup heavy whipping cream
3. 1/4 cup Swerve Confectioners

Directions

1. Crust:  Mix all of the crust ingredients together in a 9-inch springform cake pan. Using a rubber spatula or hands, press crust evenly across the surface of the pan.
2. Next, bake the crust for 12 minutes at 350 degrees Fahrenheit. Take the crust out of the oven and place on a cooling rack while preparing the filling.
3. Filling: place cream cheese, Swerve, eggs, whipping cream, vanilla, and cocoa powder into a blender. Blend for about one minute. Make sure nothing gets stuck to the edges of the blender.
4. In a saucepan, melt 1/3 cup Lily’s chocolate chips and 1 tbsp of butter on low until smooth and creamy.
5. After that, pour the melted chocolate/butter mix into the blender with the other ingredients and blend for another 30-60 seconds.
6. Then, pour this mixture on top of the pie crust and bake in the oven for 1 hour and 15 minutes at 315 degrees Fahrenheit.
7. Turn off the oven; leave cheesecake in the oven with door ajar for about one hour.
8. Chocolate layer: Pour 1/3 cup whipping cream, 1/3 cup Lily’s chocolate chips, and 1/4 cup Swerve Confectioners into a saucepan. Cook on low temp until smooth and creamy.
9. Pour on top of the cheesecake and place in the fridge for 24 hours.
10. Lastly, enjoy a slice of keto chocolate cheesecake!

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Keto Chocolate Cheesecake Recipe

This keto chocolate cheesecake is a good as it gets. It's layered with three levels of chocolaty goodness in each bite! Each serving is loaded with 41 grams of fat and only 5.2 net carbs!

Course Dessert

Cuisine ketogenic, low-carb

Keyword keto chocolate cheesecake, low-carb chocolate cheesecake

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 16

Calories 405 kcal

Ingredients

Ingredients

Crust

• 1 cup pecan cookie pieces
• 3/4 cup almond flour
• 5 oz butter melted
• 5 tbsp Swerve Sweetener Granular
• 1/4 cup cocoa powder

Filling

• 24 oz cream cheese
• 1 cup Swerve Sweetener
• 3 eggs
• 1/3 cup heavy whipping cream
• 1/3 cup cocoa powder
• 1 Tsp vanilla extract
• 1/3 cup No Sugar Added Lily's Baking Chips
• 1 tbsp butter

Chocolate Layer

• 1/3 cup  No Sugar Added Lily's Baking Chips
• 1/3 cup heavy whipping cream
• 1/4 cup Swerve Confectioners

Instructions

Directions

1. Crust:  Mix all of the crust ingredients together in a 9-inch springform cake pan. Using a rubber spatula or hands, press crust evenly across the surface of the pan.
2. Next, bake the crust for 12 minutes at 350 degrees Fahrenheit. Take the crust out of the oven and place on a cooling rack while preparing the filling.
3. Filling: place cream cheese, Swerve, eggs, whipping cream, vanilla, and cocoa powder into a blender. Blend for about one minute. Make sure nothing gets stuck to the edges of the blender.
4. In a saucepan, melt 1/3 cup Lily's chocolate chips and 1 tbsp of butter on low until smooth and creamy.
5. After that, pour the melted chocolate/butter mix into the blender with the other ingredients and blend for another 30-60 seconds.
6. Then, pour this mixture on top of the pie crust and bake in the oven for 1 hour and 15 minutes at 315 degrees Fahrenheit.
7. Turn off the oven; leave cheesecake in the oven with door ajar for about one hour.
8. Chocolate layer: Pour 1/3 cup whipping cream, 1/3 cup Lily's chocolate chips, and 1/4 cup Swerve Confectioners into a saucepan. Cook on low temp until smooth and creamy.
9. Pour on top of the cheesecake and place in the fridge for 24 hours.
10. Lastly, enjoy a slice of keto chocolate cheesecake!