Keto Chocolate Cheesecake

Dark chocolate cheesecake with a dark chocolate ganache and raspberries

This is a rich, decadent and indulgent dark chocolate cheesecake with a dark chocolate ganache and raspberries. It is a wonderful dessert to share with friends and loved ones and it is perfect for a celebration too. The most mouthwatering paleo cheesecake recipe ever and using low carb ingredients. It definitely is a party in a mouth experience.

Healthy Chocolate Cheesecake Recipe

This keto and low carb inspired chocolate cheesecake really will satisfy your cravings and leave you wanting more. Here I have used coconut cream and a slice of dairy-free cream cheese, although double cream and the cream cheese of your choice would work brilliantly too.

The keto chocolate cheesecake would pair beautifully with extra berries, a dollop of coconut yogurt, or a drizzle of coconut cream. Store the chocolate keto cheesecake in the fridge. In like to keep the cheesecake slightly chilled. The cheesecake will last up to 5 days, likely more.

Keto Chocolate Cheesecake recipe

Serves: 12
Prep time: 30 minutes + Overnight (or 4 hours)
Cooking time: 45 minutes
Skill level: Medium to Hard

Keto Chocolate Cheesecake Ingredients:

Cheesecake base:

• 200g almond flour 

• 2 tbsp erythritol 

• 85g butter, melted

Cheesecake mixture: 

• 400g 85% dark chocolate, melted

• 250g dairy-free cream cheese 

• 2 tbsps coconut cream 

• 4 tbsp erythritol 

• 1 tsp vanilla extract 

Cheesecake ganache: 

• 160ml coconut cream 

• 1 tbsp butter

• 120g 85% dark chocolate

Cheesecake topping:

• Fresh raspberries

• Fresh mint leaves 

• 1 tbsp 85% dark chocolate, grated

Keto Chocolate Cheesecake Instructions

Cheesecake base:

1. Preheat oven to 160C 

2. In a large bowl combine the almond flour, erythritol and melted butter together until smooth and thick in consistency 

3. Grease or line with parchment paper a cake tin and transfer mixture into the tin

4. Press mixture down into the tin and bake for 25 mins setting aside to cool once completed 

Cheesecake mixture:

1. Melt chocolate in a pan and set aside to cool

2. In a large bowl combine the cream cheese, coconut cream, erythritol and vanilla essence together and whisk until smooth 

3. Pour the melted chocolate into the cream mixture and stir to fully combine 

4. Add the mixture on top of the base and refrigerate for at least 4 hours or overnight 

Cheesecake ganache:

1. Warm the coconut cream in a pan and add the butter and chocolate to melt on a low heat 

2. Add the ganache on top of the cheesecake mixture and return to the fridge to set for approx 30 mins

3. Top with raspberries, mint and grated chocolate.

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Chocolate Cheesecake calories and nutritional facts

(BASED ON 12 SERVINGS)

Calories: 175.8
Protein: 7.6
Carbs: 29.6
Fat: 37.5
Fibre: 7.2
Vitamin B1: 0mg
Vitamin B2: 0.2mg
Vitamin B3: 1.0mg
Vitamin B5: 0.2mg
Vitamin B6: 0mg
Vitamin B9: 16.2ug
Vitamin B12: 0.1ug
Choline: 18mg
Vitamin A: 231IU
Retinol: 58.1ug
Vitamin C: 0mg
Vitamin D: 2.4IU
Vitamin E: 4.7mg
Vitamin K: 10ug
Calcium: 92mg
Copper: 0.8mg
Iron: 4.9mg
Magnesium: 126mg
Manganese: 1mg
Potassium: 405mg
Selenium: 5.3ug
Zinc: 1.7mg
Omega 3: 0.3g
Omega 6: 4.5g