This Keto chocolate cheesecake is easily one of the tastiest recipes on this site. It's a silky chocolatey low carb dessert that tastes more decadent than it is.

a side view of a Keto chocolate cheesecake with fresh raspberries on top

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Good morning 👋
Ingredients 💬
Instructions 🧾
What kind of cream cheese? 💬
What if the cheesecake cracks? 💬
And that's about it. 👩‍🍳
📋 Recipe
Where to buy the products used 💰

Good morning 👋

Well, it's 9am and I'm just finishing up my morning calisthenics.

I'm just kidding. 😉

It actually is 9 am, but I'm not exercising, I'm eating a slice of Keto Chocolate Cheesecake. It's just too good not to eat for breakfast!

Don't judge me.

a hand takes a bite of healthy chocolate cheesecake

Ingredients 💬

full-fat cream cheese
sour cream
eggs
sugar-free chocolate
heavy whipping cream
vanilla
Swerve Granular
Swerve Confectioners
cocoa powder

Instructions 🧾

Pre-heat oven to 300 degrees F and grease an 8 or 9-inch springform pan with butter.
In a medium-sized saucepan, melt together butter and ⅔ of a bag of baking chips on low heat until combined. Set aside to cool.
In a large mixing bowl, use the paddle attachment of a mixer or an electric hand mixer to beat together cream cheese and granulated sweetener on Medium-Low speed. Use a spatula to scrape down the sides periodically.
Beat in eggs one at a time.
Beat in cocoa powder, sour cream, and vanilla.
Beat in melted chocolate and butter mixture.
Pour the filling into the springform pan and smooth the top with a spatula.
Bake for 55-60 minutes until outer edges have puffed slightly, but the center is still jiggly like Jello. The cheesecake will continue to cook after you take it out of the oven.
After 10 minutes, use a knife to carefully cut between the cheesecake and the sides of the pan. It should be pulling away from the pan in most places, but still may have parts that are sticking to the sides.
Place cheesecake on a cooling rack and cool completely.
Carefully unlatch the sides of the pan and remove from the cheesecake.
Cover the cheesecake in plastic wrap and chill in the refrigerator for at least 3 hours, but ideally overnight.
In a medium-sized saucepan, heat together heavy whipping cream until simmering. Remove from heat and add remaining baking chips. Wait 5 minutes and then whisk the sauce together. Quickly pour the chocolate sauce over the cheesecake and use a spatula to push the sauce from edge to edge, letting some of the sauce spill over. Return cheesecake to the refrigerator and chill until set.

a close up of a Keto chocolate cheesecake with fresh raspberries on top

What kind of cream cheese? 💬

Some people swear by Philadelphia Cream Cheese, but I've used generic brands and haven't seen any difference. Do use full-fat cream cheese for the creamiest texture. And make sure to soften the cream cheese (30 minutes at room temperature) before mixing it with the other ingredients so you don't get clumps.

What if the cheesecake cracks? 💬

Cheesecakes often crack, even if you do everything right. Luckily, the chocolate sauce is very forgiving. Pour it into any cracks to seal them up and cover the rest of the cheesecake with the chocolate sauce.

a slice of low carb chocolate cheesecake on a green plate

And that's about it. 👩‍🍳

This is a simple to make recipe, but you do need to set aside a good amount of time to pull it off. It only cooks for 1 hour, but you need to cool and chill it for several hours afterwards. Best to make it the day before you plan to serve it.

And just remember:

If you are tempted to eat a slice of Keto chocolate cheesecake for breakfast, then who is to stop you? 😉

📋 Recipe

Keto Chocolate Cheesecake

Print Recipe

★★★★★

5 from 1 reviews

This Keto chocolate cheesecake is easily one of the tastiest recipes on this site. It's a silky chocolatey low carb dessert that tastes more decadent than it is.

Author: Emily Krill
Prep Time: 15
Cook Time: 60
Total Time: 1 hour 15 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Diabetic

Ingredients

Scale

Cheesecake:

6 oz Lily's Sugar-Free Baking Chips (⅔ of the bag)
1 tablespoon butter
2 pounds (4 packages) full fat cream cheese, softened
1 cup granulated Swerve or equivalent granulated sweetener
1 tablespoon vanilla extract
¼ cup unsweetened cocoa powder
½ cup full fat sour cream
4 large eggs, room temperature

Chocolate Sauce:

¾ cup heavy whipping cream
3 oz Lily's Sugar-Free Baking Chips (⅓ of the bag)

Optional Garnish:

6-12 oz raspberries

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Instructions

Step 1. Pre-heat oven to 300 degrees F and grease an 8 or 9-inch springform pan with butter.

Step 2. In a medium-sized saucepan, melt together butter and ⅔ of the bag of baking chips on low heat until combined. Set aside to cool.

Step 3. In a large mixing bowl, use the paddle attachment of a mixer or an electric hand mixer to beat together cream cheese and granulated sweetener on Medium-Low speed. Use a spatula to scrape down the sides periodically.

Step 4. Beat in eggs one at a time.

Step 5. Beat in cocoa powder, sour cream, and vanilla.

Step 6. Beat in melted chocolate and butter mixture.

Step 7. Pour the filling into the springform pan and smooth the top with a spatula.

Step 8. Bake for 55-60 minutes until outer edges have puffed slightly, but the center is still jiggly like Jello. The cheesecake will continue to cook after you take it out of the oven.

Step 9. After 10 minutes, use a knife to carefully cut between the cheesecake and the sides of the pan. It should be pulling away from the pan in most places, but still may have parts that are sticking to the sides.

Step 10. Place cheesecake on a cooling rack and cool completely.

Step 11. Carefully unlatch the sides of the pan and remove from the cheesecake.

Step 12. Cover the cheesecake in plastic wrap and chill in the refrigerator for at least 3 hours, but ideally overnight.

Step 13. In a medium-sized saucepan, heat together heavy whipping cream until simmering. Remove from heat and add remaining baking chips. Wait 5 minutes and then whisk the sauce together. Quickly pour the chocolate sauce over the cheesecake and use a spatula to push the sauce from edge to edge, letting some of the sauce spill over. Return cheesecake to the refrigerator and chill until set.