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delicious Keto Chocolate Cream Cheesecake

delicious Keto Chocolate Cream Cheesecake

delicious Keto Chocolate Cream Cheesecake

This Keto Chocolate Cheesecake has a homemade almond crust and luscious creamy chocolate filling. This no sugar, no bake cheesecake is easy to make for any occasion!

Why this Recipe Works

This version takes keto cheesecake to even more decadent heights, blending chocolate into the filling AND the crust!

I love that I don’t even have to fire up the oven to make this impressive low carb dessert.

  • Our No Bake Cheesecake . . . with CHOCOLATE!
  • Homemade gluten free crust made with almond flour.
  • Made with monk fruit for perfect sweetness.
  • Low carb cheesecake with all the decadent flavor you crave.


For the base :

  • 2 cups almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup Monkfruit sweetener (or sweetener of your choice)
  • 1/2 cup melted butter

Creamcheese cake

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup Swerve sweetener
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1 cup Lily's sugar-free chocolate chips


Preheat the oven to 350°F (175°C).

In a medium bowl, combine the almond flour, cocoa powder, and 1/2 cup of monkfruit sweetener. Add the melted butter and mix until a crumbly dough forms.

Press the dough into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.

In a large bowl, beat the cream cheese and 1 cup of Monkfruit sweetener until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream.

Melt the chocolate chips in a microwave-safe bowl for 30-second intervals, stirring after each interval, until completely melted.

Add 1/2 cup of the melted chocolate to the cream cheese mixture and beat until well combined.

Pour the mixture over the crust and smooth out the top.

Bake for 50-60 minutes, or until the center is almost set.

Remove from the oven and let cool to room temperature

Top with the remaining 1/2 cup melted chocolate on top

then refrigerate for at least 4 hours or overnight.

Serve chilled and enjoy your delicious keto chocolate cream cheesecake!

Note: This recipe yields 12 servings, with each serving containing approximately 4 grams of net carbs.

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