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    Home » Desserts

    Author: Emily Krill | Published: Jan 30, 2020 | Modified: Mar 20, 2022

    Keto Chocolate Cheesecake

    Jump to Recipe
    Pinterest Pin for Keto Chocolate Cheesecake
    Pinterest Pin for Keto Chocolate Cheesecake
    Pinterest Pin for Keto Chocolate Cheesecake

    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
    Jump to:
    • 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 🧾

    1. Pre-heat oven to 300 degrees F and grease an 8 or 9-inch springform pan with butter.
    2. 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.
    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.
    4. Beat in eggs one at a time.
    5. Beat in cocoa powder, sour cream, and vanilla.
    6. Beat in melted chocolate and butter mixture.
    7. Pour the filling into the springform pan and smooth the top with a spatula.
    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.
    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.
    10. Place cheesecake on a cooling rack and cool completely.
    11. Carefully unlatch the sides of the pan and remove from the cheesecake.
    12. Cover the cheesecake in plastic wrap and chill in the refrigerator for at least 3 hours, but ideally overnight.
    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.
    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? 😉

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

    📋 Recipe

    Keto Chocolate Cheesecake

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

    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.

    Nutrition

    • Serving Size: 1 slice
    • Calories: 502
    • Fat: 42
    • Carbohydrates: 15
    • Fiber: 5
    • Protein: 7

    Keywords: Keto Chocolate Cheesecake, Low Carb Chocolate Cheesecake, Sugar Free Chocolate Cheesecake

    Where to buy the products used 💰

    lily's baking chips

    Lily's Sugar-Free Dark Chocolate Baking Chips

    Buy Now →
    Swerve Confectioners

    Swerve Confectioners

    Buy Now →
    swerve granular

    Swerve Granular

    Buy Now →

    If you liked this low carb cheesecake recipe, then you might like my recipes for Pumpkin Cheesecake, Classic NY Style Cheesecake or Raspberry Jello Cheesecake Bars.

    Pinterest Pin for Keto Chocolate Cheesecake
    « Keto Shrimp Scampi
    Keto Mini Cheesecakes »

    Reader Interactions

    Comments

    1. Harry S. says

      March 03, 2020 at 5:31 pm

      My family loved this recipe. We are all chocoholics so it totally hit the spot. Keep these sugar-free chocolate recipes coming!!

      ★★★★★

      Reply
      • EmilyKrill says

        March 03, 2020 at 5:38 pm

        Will do!

        Reply

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    I'm Emily, the diabetic behind Resolution Eats. Many years ago, I made a New Year's resolution to switch to a low carb diet. It improved both my health and my outlook on life. Since then, I've come up with hundreds of Keto recipes for everything from soup to nuts. And this blog is a way for me to share the low carb love. Cheers!

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