Keto Chocolate Cheesecake Recipe
This Keto Chocolate Cheesecake Recipe is sugar free and gluten free. It’s so creamy and luscious that you won’t believe it’s keto diet friendly!
It’s made with a coconut flour and chocolate crust, and a rich chocolate cheesecake filling. To top, a mound of fresh strawberries, blackberries and raspberries.
How to do a water bath for a cheesecake
Making a water bath when baking a cheesecake is extremely helpful to avoid any cracks, it makes a huge difference! The steam it generates helps preventing your cheesecake to dry out and crack. It also helps your cheesecake bake more evenly, and helps having smoother, less darker sides on it.
You have two options to prevent water from sipping into your cheesecake:
- You can leak-proof your pan with two layers of aluminum foil, covering the bottom and sides and leaving no spaces where the water could sip in.
- The second method (and the one I always use) is placing your pan in a slightly bigger silicone or round baking pan. This makes sure no water will sip in and will help to have a nice and dry crust. (See images below).
After your pan is safely covered either with aluminum foil or a bigger pan, pour the cheesecake filling inside, then place it inside a bigger roasting pan. Put it inside the oven and fill the roasting pan with boiling water until it reaches halfway up the sides of the pan, then bake as directed.
Ingredients you’ll need for this gluten free and sugar free chocolate cheesecake
- Coconut flour. For a low carb dessert I had to do a gluten free crust, and coconut flour was the perfect addition for it.
- Sugar-free chocolate. I use chocolate for the crust and for the cheesecake filling. This is what will give its deep chocolate flavor and creamy texture to this velvety smooth cheesecake. You can either use a sugar-free chocolate bar or sugar-free chocolate chips
- Unsalted butter. For the crust and to melt the chocolate for the filling
- Sea salt. To enhance the flavors
- Full-fat cream cheese. Make sure the cream cheese is full fat and at room temperature
- Keto sweetener. Any low-carb sweetener that’s keto friendly should work. I used Swerve powdered sweetener
- Vanilla extract. Good quality, pure vanilla extract goes a long way
- Eggs. Eggs need to be at room temperature to avoid the filling from curdling
- Fresh fruit. I used keto friendly fruits, like strawberries, raspberries and blackberries.
Take a look at the recipe card at the bottom of this post to see the full recipe.
How to make this low carb cheesecake
Start by lining with parchment paper the bottom of a 9 inch springform pan. Remove the rim, place the parchment paper on the bottom and secure the rim, tightening the parchment paper so it doesn’t move.
You can cut some of the excess parchment paper hanging from the sides, do not cut it too short though.
Spray the sides of the pan with cooking spray. Add the aluminum foil if using that method, or place it inside a bigger baking pan (see notes about water bath baking above). Pre-heat the oven to 325 Fahrenheit.
Over a double boiler, melt the chocolate and butter from the filling ingredients, and set aside to cool.
Crust
For the cheesecake crust, you will need to mix all of the crust ingredients together (coconut flour, melted chocolate, melted butter and salt), until it resembles wet sand. Using the bottom of a measuring cup or glass, press it firmly on the bottom and sides of your pan. Use your fingers to pack it tightly if necessary to make sure you have a firm crust. Place the crust in the fridge while making the filling.
Cheesecake
Using a large mixing bowl attached to a stand mixer, or using a hand mixer, beat in medium speed the softened cream cheese, sweetener, vanilla extract and salt for 1 minute.
Add the cooled melted chocolate and mix in medium speed, until fully incorporated. Add eggs, one by one, beating after each addition (if you have a stand mixer leave the mixer on in medium speed while adding the eggs).
Pour the filling ingredients into the prepared crust and smooth the top with an offset spatula. Place the springform pan (with foil or inside a bigger pan) inside the roasting pan, then place the roasting pan inside your oven. Fill the roasting pan with boiling water until it reaches halfway up the sides of the pan, then bake for 50-55 minutes. Jiggle your cheesecake very gently (with oven mitts). If your cheesecake has the edges well set and the middle is set but still jiggly, its ready!
Turn off the oven and place a wooden spoon to leave the oven door slightly ajar. Let cool inside the oven for 1 hour, take it out of the oven, run a knife around the edges, and let cool for 1 more hour. Cover with aluminum foil and refrigerate for 4 hours or overnight.
Make a few chocolate covered strawberries (if using any), and top your cheesecake with them, along with the rest of the strawberries, raspberries and blackberries.
Expert tips to make the perfect low carb chocolate cheesecake
- Make sure the cream cheese and eggs are at room temperature for best results. First, you don’t want any lumps because your batter is not mixing evenly, and second, the chocolate could seize or clump if adding it to a cold mixture.
- Make sure the melted chocolate is cooled before adding it to the mixture to avoid it from curdling
- Over mixing your batter or mixing in high speed adds more air to the batter, which can cause cracks
- Over baking your cheesecake also can cause cracks. Using oven mittens, jiggle your cheesecake gently; you’ll know your cheesecake is done when the edges of the cheesecake are well set and the middle is set but still jiggly
- Extreme changes in temperature could cause cracks on your cheesecake. To avoid this, after your cheesecake is ready, turn off your oven and use a wooden spoon to leave the door slightly ajar. Let your cheesecake cook for 1 hour inside the oven, then take it out and let it cool at room temperature for 1 more hour. Cover with foil or plastic wrap and refrigerate for at least 4 hours or overnight
- Using a water bath to bake this cheesecake makes a whole lot of a difference, and it takes just a few extra minutes! so don’t skip this step
- Run a knife around the edges as soon as its out of the oven. Cheesecakes tend to shrink when cooling, so releasing the sides of the pan will help to avoid it.
How to store this delicious cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will last around 3-4 days.
Can you freeze cheesecake?
Yes you can! Cheesecake is a great dessert for freezing and serving later. You can freeze it in an airtight container for up to 1 month, after that, it could start changing slightly in texture.
Here’s a video of this Keto Chocolate Cheesecake recipe so you can see up-close the consistency of this dessert.
Take a look at the links below for more Healthier recipes:
Healthy Nut and Seed Bar recipe
Chocolate Banana Marbled Bread (GF, DF, Refined sugar free)
Healthier Chocolate Hazelnut tart (GF, Refined sugar free)
Healthier Pumpkin Seed Chocolate Bars (GF, DF, Refined Sugar free)
Easy Chocolate Tahini Fudge (Gluten free, Dairy Free)
If you make this recipe, please be sure to give it a star rating and leave a comment below!
Keto Chocolate Cheesecake Recipe
Ingredients
Crust
- 2 cups coconut flour
- 1 cup sugar free chocolate chips or chopped chocolate bar melted
- 1/2 cup unsalted butter melted
- 1/4 teaspoon sea salt
Chocolate Cheesecake
- 8 ounces sugar free chocolate bar or chocolate chips
- 2 tablespoons unsalted butter
- 3 8 ounces each full fat cream cheese room temperature
- 1 cup keto friendly sweetener I used Swerve powdered
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 eggs room temperature
Topping
- 1/2 Cup fresh strawberries washed and dried
- 1/2 cup fresh raspberries washed and dried
- 1/2 cup fresh blackberries washed and dried
Instructions
- Start by lining with parchment paper the bottom of a 9 inch springform pan. Remove the rim, place the parchment paper on the bottom and secure the rim, tightening the parchment paper so it doesn't move. You can cut some of the excess parchment paper hanging from the sides, do not cut it too short though.
- Spray the sides of the pan with cooking spray. Add the aluminum foil if using that method, or place it inside a bigger baking pan (see notes about water bath baking above). Pre-heat the oven to 325 Fahrenheit.
- Over a double boiler, melt the chocolate and butter from the filling ingredients, and set aside to cool.8 ounces (226.8 g) sugar free chocolate bar or chocolate chips, 2 tablespoons unsalted butter
- For the cheesecake crust, you will need to mix all of the crust ingredients together (coconut flour, melted chocolate, melted butter and salt), until it resembles wet sand. Using the bottom of a measuring cup or glass, press it firmly on the bottom and sides of your pan. Use your fingers to pack it tightly if necessary to make sure you have a firm crust. Place the crust in the fridge while making the filling.2 cups (240 g) coconut flour, 1 cup (180 g) sugar free chocolate chips or chopped chocolate bar, 1/2 cup (113.5 g) unsalted butter, 1/4 teaspoon (0.3 teaspoon) sea salt
- Using a large mixing bowl attached to a stand mixer, or using a hand mixer, beat in medium speed the softened cream cheese, sweetener, vanilla extract and salt for 1 minute.3 8 ounces each full fat cream cheese, 1 cup (180 g) keto friendly sweetener, 2 teaspoons vanilla extract, 1/4 teaspoon (0.3 teaspoon) salt
- Add the cooled melted chocolate and mix in medium speed, until fully incorporated. Add eggs, one by one, beating after each addition (if you have a stand mixer leave the mixer on in medium speed while adding the eggs).Pour the filling ingredients into the prepared crust and smooth the top with an offset spatula.3 eggs
- Place the springform pan (with foil or inside a bigger pan) inside the roasting pan, then place the roasting pan inside your oven. Fill the roasting pan with boiling water until it reaches halfway up the sides of the pan, then bake for 50-55 minutes. Jiggle your cheesecake very gently (with oven mitts). If your cheesecake has the edges well set and the middle is set but still jiggly, its ready!
- Turn off the oven and place a wooden spoon to leave the oven door slightly ajar. Let cool inside the oven for 1 hour, take it out of the oven, run a knife around the edges, and let cool for 1 more hour. Cover with aluminum foil and refrigerate for 4 hours or overnight.
- Make a few chocolate covered strawberries (optional), and top your cheesecake with them, along with the rest of the strawberries, raspberries and blackberries.1/2 Cup (72 g) fresh strawberries, 1/2 cup (60 g) fresh raspberries, 1/2 cup (72 g) fresh blackberries
Notes
- Make sure the cream cheese and eggs are at room temperature for best results. First, you don’t want any lumps because your batter is not mixing evenly, and second, the chocolate could seize or clump if adding it to a cold mixture.
- Make sure the melted chocolate is cooled before adding it to the mixture to avoid it from curdling
- Over mixing your batter or mixing in high speed adds more air to the batter, which can cause cracks
- Over baking your cheesecake also can cause cracks. Using oven mittens, jiggle your cheesecake gently; you’ll know your cheesecake is done when the edges of the cheesecake are well set and the middle is set but still jiggly
- Extreme changes in temperature could cause cracks on your cheesecake. To avoid this, after your cheesecake is ready, turn off your oven and use a wooden spoon to leave the door slightly ajar. Let your cheesecake cook for 1 hour inside the oven, then take it out and let it cool at room temperature for 1 more hour. Cover with foil or plastic wrap and refrigerate for at least 4 hours or overnight
- Using a water bath to bake this cheesecake makes a whole lot of a difference, and it takes just a few extra minutes! so don’t skip this step
- Run a knife around the edges as soon as its out of the oven. Cheesecakes tend to shrink when cooling, so releasing the sides of the pan will help to avoid it.
