Ingredients
Crust:
1 3/4 cup [175g] Almond Flour
1/3 cup [75g] Erythritol, powdered
1/3 cup [66g] Coconut Oil, melted
4 Tablespoons [23g] Unsweetened Cocoa Powder
Filling:
18 oz [510g] Full-Fat Cream Cheese, room temperature
3/4 cup [160g] Erythritol, powdered
1/8 teaspoon [3g] Stevia, concentrated
2 Teaspoons Vanilla Extract
1 cup [220g] Whipping Cream
12 oz [340g] Dark Chocolate (85%)
How To Make
Crust:
Prepare the pan: Line a 23 cm (9") springform pan with parchment and grease the sides.
Mix the crust: Combine all crust ingredients in a bowl until crumbly.
Press into the pan: Firmly press the mixture into the bottom and slightly up the sides.
Chill while prepping: Place in the fridge to set as you make the filling.
Filling:
Melt the chocolate: Gently melt and let it cool to room temperature.
Blend the base: Using a hand mixer, beat the cream cheese with erythritol and stevia until smooth.
Add remaining ingredients: Mix in the cooled chocolate, whipping cream, and vanilla until creamy.
Assemble and chill: Pour into the crust, smooth the top, and refrigerate for at least 4 hours.
Ingredients
Crust:
1 3/4 cup [175g] Almond Flour
1/3 cup [75g] Erythritol, powdered
1/3 cup [66g] Coconut Oil, melted
4 Tablespoons [23g] Unsweetened Cocoa Powder
Filling:
18 oz [510g] Full-Fat Cream Cheese, room temperature
3/4 cup [160g] Erythritol, powdered
1/8 teaspoon [3g] Stevia, concentrated
2 Teaspoons Vanilla Extract
1 cup [220g] Whipping Cream
12 oz [340g] Dark Chocolate (85%)
How To Make
Crust:
Prepare the pan: Line a 23 cm (9") springform pan with parchment and grease the sides.
Mix the crust: Combine all crust ingredients in a bowl until crumbly.
Press into the pan: Firmly press the mixture into the bottom and slightly up the sides.
Chill while prepping: Place in the fridge to set as you make the filling.
Filling:
Melt the chocolate: Gently melt and let it cool to room temperature.
Blend the base: Using a hand mixer, beat the cream cheese with erythritol and stevia until smooth.
Add remaining ingredients: Mix in the cooled chocolate, whipping cream, and vanilla until creamy.
Assemble and chill: Pour into the crust, smooth the top, and refrigerate for at least 4 hours.
Chocolate Cheesecake
Description
Chocolate Cheesecake offers a creamy, no-bake solution for chocolate lovers watching their carbs and craving something rich. A cocoa almond crust supports a velvety, chocolate-infused filling made with cream cheese and dark chocolate for deep flavor. With just 5 g net carbs per slice, it’s a great choice for keto desserts or low-sugar diets. Silky, flavorful, and incredibly easy to prepare, this cheesecake is perfect for gatherings or weeknight indulgence—no baking required, just smooth satisfaction with every bite.
Category
Cheesecakes
Nutrition List (per serving)
Total Fat: 37g | Carbs: 10g | Added Sugar: 0g | Fiber: 5g | Protein: 8g | Net Carbs: 5g
Grade
2–5g Net Carbs
Preparation Time
30 Minutes
Servings
16 Servings
Ingredients Information
Disclaimer
Information on this page is for general educational purposes and is not medical advice. Nutrition needs vary; consider allergies, intolerances, and individual health conditions when preparing recipes. If you have diabetes, kidney disease, an eating-disorder history, or other medical concerns, consult a qualified professional before making major dietary changes (including keto-style diets).