Keto Chocolate Cheesecake- No Bake
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The need for keto chocolate cheesecake seems pretty obvious lately.
There has been some health scares going on all over the world, and that caused most of us at least a little bit of stress.
True to my chocolate loving nature, I found myself craving treats of the chocolate variety more often than usual.
I think it’s a normal response and I ran with it. A small sliver of this rich, velvety chocolate confection is enough to satisfy the biggest chocolate cravings.
Does it still count as “giving into temptation” when there are only five net carbs per slice?
The Keto Chocolate Cheesecake Ingredients:
Low Carb Chocolate Cheesecake Crust:
- 2 cups Almond flour
- 3 tbsp Cocoa powder
- 3 tbsp Erythritol
I dig this Erythritol/Monkfruit Blend. It has less of the cooling effect than plain erythritol.
- 1/2 cup Butter melted
Melt the butter and let it cool while you are gathering other ingredients. You don’t want it to be too hot when you mix it with your eggs.
- 1 tsp Vanilla extract
Low Carb Chocolate Cheesecake Filling:
- 8 oz Unsweetened baking chocolate melted
Just like the butter, you want this to cool down to a “warm” status before you mix it in with the cream cheese.
- 24 oz Cream cheese softened
You can always heat this for a bit in the microwave if you don’t want to fuss with waiting for it to warm up to room temperature.
- 1.5 cup Erythritol Use 1 to 1.5 cups according to taste.
We only use one cup of sweetener but some people like the cake to taste sweeter.
You can safely add more sweetener to your own tastes without adding a bunch of carbs.
- 1 tsp Vanilla extract
The Instructions:
Sugar Free Chocolate Cheesecake Crust:
- In a large bowl, stir all of the ingredients for the pie crust together.
- Press onto the bottom of a parchment lined 9 inch springform pan with the back of a large spoon.
- Chill in the fridge while preparing the filling.
Try not to eat this plain lol. The cookie crust in chocolate pie has ALWAYS been my favorite part of the pie experience.
This crust does a great job replicating it and the almond flour is the perfect medium.
Keto Chocolate Cheesecake Filling:
- Melt the unsweetened chocolate in the microwave in 30 second intervals, stirring each time. Do not skip this step or overheat. If you burn the chocolate it might (will) seize.
You can also melt the chocolate in a double boiler if you want to. I am not fond of the cleanup of this method but every chef has their own favorite way.
- While the chocolate is cooling, use a mixer at medium-low speed to beat the rest of the filling ingredients together.
- When the chocolate has cooled a bit, whip into the cream cheese mixture.
Get the mixture nice and fluffy!
- Transfer the filling to the crust and use a spatula to smooth the top. Refrigerate for at least 2 hours, until set.
The nutritional information for this Keto Chocolate Cheesecake is based on 16 servings. And believe me, that is the perfect amount.
This rich cheesecake is not meant to be eaten in huge chunks. It’s too rich, flavorful an filling for that.
I used to think that it was impossible to cut a nine inch cake into sixteen paper-thin slivers. I didnt like that they fell over on my plate along with the toppings.
But you know what? I was cutting it wrong!
You might be too so here is how the the experts do it.
- Serve plain, topped with fresh whipped cream, low carb jam or fresh berries.
The choice is yours!
As always, please leave any comments or suggestions in the space below the post.
Cheers for now Keto People!
Brandy
Do you need some dinner options to go with your dessert?
Here are a few that you can whip up in minutes…
More Low Carb Recipes to Love:
Luscious Keto Chocolate Cheesecake ~ No Bake Recipe
Ingredients
Low Carb Chocolate Cheesecake Crust:
- 2 cups Almond flour
- 3 tbsp Cocoa powder
- 3 tbsp Erythritol
- 1/2 cup Butter melted
- 1 tsp Vanilla extract
Low Carb Chocolate Cheesecake Filling:
- 8 oz Unsweetened baking chocolate melted
- 24 oz Cream cheese softened
- 1.5 cup Erythritol Use 1 to 1.5 cups according to taste (we use 1 cup) But some people like it sweeter.
- 1 tsp Vanilla extract
Instructions
Sugar Free Chocolate Cheesecake Crust:
- In a large bowl, stir all of the ingredients for the pie crust together.
- Press onto the bottom of a parchment lined 9 inch springform pan with the back of a large spoon.
- Chill in the fridge while preparing the filling.
Keto Chocolate Cheesecake Filling:
- Melt the unsweetened chocolate in the microwave in 30 second intervals, stirring each time. Do not skip this step or overheat. If you burn the chocolate it might (will) seize.
- While the chocolate is cooling, use a mixer at medium-low speed to beat the rest of the filling ingredients together.
- When the chocolate has cooled a bit, whip into the cream cheese mixture.
- Transfer the filling to the crust and use a spatula to smooth the top. Refrigerate for at least 2 hours, until set.
- Top with fresh whipped cream, low carb jam or fresh berries.
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Nutrition
The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
Need some help taking the weight off?
While we love sharing recipes, which is the bulk of the work we do around here… but there’s a reason for it.
We want to help people stay healthy and feeling great with the Keto Diet.
We lure you in with recipes like this indulgent Keto Chocolate Cheesecake but the reason that we do it is much bigger than filling your belly.
We want to help people live healthier, fuller lives through the weight loss and health benefits that the Keto Lifestyle provides.
Understanding how this diet works is just as important as having a ton of great food options. One size doesn’t fit all and we want to help you find your own Keto groove.
