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.
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:
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.
Take a look at the recipe card at the bottom of this post to see the full recipe.
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.
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.
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.
Store any leftover cheesecake in an airtight container in the refrigerator. It will last around 3-4 days.
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:
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