Keto chocolate cheesecake

You want to die (and go to heaven!) of keto chocolate cheesecake? You have come to the right place!

(Please note that this post includes affiliate links. They’re boring, but you can read my full disclosures here if you want.)

I call this amazing dessert Death By Chocolate Cheesecake. I really should call it Life By Chocolate Cheesecake, though, because one of these babies in your freezer will save your bacon!

If you’re like me, you spend two entire weeks of December baking delicious confections. It’s one of my kids’ favorite traditions — never to be skipped! We make english toffee, peanut brittle, three kinds of fudge, Christmas crack (which is popcorn, plus goodies, covered in white chocolate), caramel, five types of dipped chocolates, and batch after batch of various cookies.

My kitchen is filled to the brim with holiday goodies! Can you say temptation?

What’s a keto girl to do?

Why, bake herself up an amazing, sugar-free, gluten-free, low carb, keto chocolate cheesecake, of course!

The holidays should not go by without indulging at least a little, even when you’re trying to follow a keto diet. My pumpkin cheesecake is probably my favorite (it is to die for!) but this death by chocolate cheesecake is a close second.

I keep individual slices of it in the freezer, so I’m not even tempted to indulge in all the things that I know will make me sick. I have my own treats (healthier ones!) while my family has theirs.

This amazing cheesecake is just as rich as its sugar and gluten-filled counterparts!

My oldest daughter wanted to serve cheesecake at her wedding a couple of months ago. I started shopping around and learned that JUST the cheesecake would cost over a thousand dollars. Costco had inexpensive plain cheesecakes, but we wanted ALL the fancy varieties, like the dessert menu at the Cheesecake Factory.

I’d made a few cheesecakes over the years, and they were pretty easy. So I decided to undertake the cheesecake-making myself. I figured I could make 2 per day for a couple of weeks and freeze them all. Cheesecake freezes like a dream — it’s seriously SO easy!

I started looking at recipes for different cheesecake varieties and noticed that all of the recipes were essentially the same, just with different combinations of flavorings and add-ins.

From there it was easy to create a huge cheesecake buffet. What’s more, it was easy to create a couple of keto cheesecakes that I could eat! My new son-in-law has Type 1 diabetes, and he can eat them, too!

The method I use for making keto chocolate cheesecake is exactly the same as when I make a regular cheesecake, so the result tastes authentic. The sweetener and crust are the only differences.

You can use any natural sweetener you like. Steer clear of artificial sweeteners, though. They are really bad for you!

I used Pyure in this recipe. Keep in mind that Pyure is twice as sweet as sugar, and plan your sweetener accordingly.

Enough talking, let’s get down to business and make this amazing keto chocolate cheesecake!




1. Prepare your springform pan by lining it with parchment paper. The recipe below will fill a 10″ springform pan right to the top. I like my cheesecake tall because tall cheesecakes look prettier and you get more filling!

2. Gluten-free cheesecake crust 

Blend together with your immersion blender:

  • 1 c. powdered Swerve (you need the confectioner’s type of sugar)
  • 1/3 c. cocoa powder
  • 1 egg white

Spread mixture into the bottom of your prepared springform pan. It’s sticky and hard to spread, but don’t worry about making it look nice. It’s going to be covered by the cheesecake filling. Sprinkle a handful of your chocolate chips over the crust mixture.

Keto Chocolate Cheesecake

3. Sugar-free cheesecake filling

First, make one recipe of ganache. Heat 1/2 c. heavy cream in a saucepan until the edges look like they almost want to boil. Don’t let it boil, though, because it will tasted burnt.

Remove it from the heat and add a 9 oz bag of sugar-free, dark chocolate chips to the hot cream. The higher the percentage of cacao, the lower the carb count. Stir until all the chocolate is melted and the mixture turns glossy.

Set the ganache aside. It will thicken as it cools, so don’t leave it for too long. I got sidetracked, left my ganache for a couple of hours, and it still blended into the filling just fine, so it’s not rocket science or anything. Just maybe don’t stick it in the fridge indefinitely.

keto chocolate ganache
The ganache is really thin while warm. It will thicken as it cools.

Blend together using the medium setting on your food processor (don’t overmix for the best texture):

  • 40 oz. room-temperature cream cheese (if it’s cold, it won’t blend well and your cheesecake will be lumpy)
  • 1 c. Pyure (Pyure is a combination of organic stevia and erythritol. It’s a 2:1 sweetener and it’s my favorite. Swerve is a combination of erythritol and oligosaccharides and is a 1:1 sweetener. So if you use Swerve, you will use 2 cups instead of 1. I prefer Pyure because the non-digestible fibers bother my stomach, but some people claim that the stevia in Pyure leaves an aftertaste. It doesn’t bother me. I’m cheap and I like that Pyure costs less, plus you use less.)
  • 5 eggs
  • 8 oz. sour cream
  • 2 T. vanilla extract
  • the entire recipe of ganache you just made (I got sidetracked and let mine cool too much — that’s why it’s so thick. But it still works as long as it’s warm enough to blend in)
  • 1/2 c. cocoa
  • dash salt

I’ve made several variations of this cheesecake, and the filling honestly tastes so much better and richer with the combination of ganache and cocoa. I’ve tried using straight cocoa, and it just doesn’t taste as rich or blend as evenly.

Lily’s dark chocolate chips are my favorite, because they are sweetened with stevia (and erythritol) so they don’t give me gastric distress. They are a little pricey, but the other brands that are sweetened with sugar alcohols make me feel so sick. Lily’s chocolate is delicious and rich and will quash any chocolate craving you might have, so they are worth the price!

Once this mixture is thoroughly blended it will be very thick and it will look smooth and shiny. Spread it over the crust mixture in your springform pan.


4. Bake at 330 F for 55-60 minutes, or until the edges are set and the center is almost set but still jiggly. I place a glass baking dish full of water in the oven with my cheesecakes, to keep the humidity in the oven high. But I never place the springform pan inside the water dish, like some recipes say to.

Do not overcook! Overcooking the cheesecake will cause it to have a more dry and crumbly texture. Mine inevitably seem to crack a little around the edges, but don’t worry about that because you’ll cover it with ganache anyway.

5. Remove the cheesecake from the oven and let it cool on the countertop. As it cools the top will sink a little and the edges will pull back from the springform pan. Wait to remove the springform edge until the cheesecake has completely cooled. Refrigerate at least 4 hours.


6. Make another recipe of ganache to pour over the top of your cheesecake. Heat 1/2 c. heavy cream in a saucepan until the edges look like they almost want to boil. Don’t let it boil, though, because it will tasted burnt.

Remove it from the heat and add a 9 oz bag of sugar-free, dark chocolate chips to the hot cream. The higher the percentage of cacao, the lower the carb count. Stir until all the chocolate is melted and the mixture turns glossy. Pour the warm ganache over your cooled cheesecake and return it to the fridge to cool again.

This cheesecake is so rich, you’ll want to cut it into sixteenths or smaller pieces. For company, I like to pipe a rosette of whipped cream, sweetened with a dash of powdered Swerve, onto each slice.

But who am I kidding? I usually just eat this straight from the freezer (minus the whipped cream) when my family is having a sugar-laden treat.

Try serving it to some friends that don’t eat keto or particularly care about nutrition. I’ll bet they won’t be able to tell that this luscious, velvety cheesecake is actually low carb, sugar-free and gluten-free!


Low Carb Cheesecake Tips:

*Cheesecake tastes best when only slightly chilled. Remove it from the refrigerator at least a half hour prior to serving for the best flavor!

*Cheesecake freezes really well! Just make sure it is completely cooled, then place in the freezer (ungarnished) for about 1/2 hour to firm it up. Wrap in two layers of plastic wrap, followed by aluminum foil, if you plan to keep it in your freezer for more than two weeks.

I’ve kept low carb cheesecake frozen for around 5 months, and it was just as good as the day I froze it.

When you’re ready to use the frozen cheesecake, move it from the freezer to the fridge at least 4 hours before serving time. Let it thaw in the fridge for 3.5 hours, then move the cheesecake to the countertop for a half hour. The flavors are best only slightly chilled.

*Keto chocolate cheesecake is easy to portion individually. If you, like me, are the only keto member of your family, you can make these into individual cheesecakes using a muffin tin. It’s easier to freeze and thaw single portions. Bake individual cheesecakes for 20 minutes instead of 55 minutes.

Or you can slice the cheesecake into individual portions before you freeze it. Just cut parchment papers into squares and wrap the squares around your knife-blade as you cut, leaving the parchment paper behind when you remove the knife, so you can easily remove individual slices, one at a time, from your frozen cheesecake.


keto chocolate cheesecake


I love that with this keto chocolate cheesecake, I can have a decadent treat on hand anytime I start feeling deprived. Here is a nutrition analyzer from Very Well Fit.


Pin this decadent keto chocolate cheesecake recipe for later!



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  1. Let’s just say that chocolate and cheesecake are my love languages. I love that you shared a Keto version. I look forward to making this for New Year’s!

    1. Amy Saunders says:

      I’m making another keto chocolate cheesecake for New Year’s, too!

      Because I already ate this one, oops! I meant for it to last awhile, and I ate the whole thing in two weeks. At least I don’t have to feel as guilty as if it were a sugar and carb-laden version.

  2. Cheesecake is my favorite. The possibility of having healthy cheese cake that is sugar free and gluten free is amazing.

    1. Amy Saunders says:

      Yum! Me, too! You’ll love this keto chocolate cheesecake!

  3. This looks so amazing!!! I have never heard of this type of sweetener before, but it sounds amazing! Chocolate has been on my mind lately…so I will have to give this a try!

    1. Amy Saunders says:

      I’ve tried LOTS of low-carb sweeteners, and stevia works the best for me. The sugar alcohol type always make me sick to my stomach. Plus, this one is pretty cost efficient. The Lily’s chips are stevia sweetened, too. I hope you love this keto chocolate cheesecake as much as we do! 🙂

  4. You had me at death…. then by chocolate LOLOL will definitely add this to my must try list!!

    1. Amy Saunders says:

      Lol! I hope you like it! Keto chocolate cheesecake is the best!

  5. Oh gosh, so many treats around. I really need to reign it in, or find healthier options for sure. LOL Thanks for sharing this recipe.


    1. Amy Saunders says:

      I love healthified treats! Well, most anyway. 🙂

    1. Amy Saunders says:

      It was! Keto chocolate cheesecake is to die for!

  6. This looks amazing! I can’t believe you made the cheesecake for your daughter’s wedding. WOW! This is definitely a recipe Im saving for later!

    1. Amy Saunders says:

      It was a lot of work, but totally worth it! I bet I saved a thousand bucks over buying the cheesecakes, and it was actually fun! 🙂 Plus, it was nice to have a couple of keto cheesecakes for all the gluten-free, sugar-free folk.

  7. I am a type 1 diabetic too! This looks absolutely divine! Do you have any other variation recipes? My husband likes other flavors more than chocolate, but I would totally eat this for breakfast! 🙂

    1. Amy Saunders says:

      Oh, I’m sorry, Colleen! It has been really hard on my sweet son in law! In addition to this keto chocolate cheesecake, I also make keto pumpkin cheesecake ( and plain keto cheesecake, which I top with all kind of sugar-free fruit compotes. I use the same recipe as the keto pumpkin cheesecake, but just don’t add the pumpkin/spices in the second step. I prefer them all without crust, to keep the carbs down. And yes to keto cheesecake for breakfast! 🙂

    1. Amy Saunders says:

      We must be twins, separated at birth! 🙂 Mmmmmm…. chocolate!

    1. Amy Saunders says:

      No oreos here, but plenty of keto chocolate cheesecake for all! 🙂

  8. Alexandra says:

    Oh yes please!! YUM!! I love cheesecake, and I love chocolate – this sounds like the perfect dessert if you ask me!

    1. Amy Saunders says:

      Keto chocolate cheesecake is the perfect combination of chocolate and cheesecake! No arguments here! 🙂

  9. Can I just say WOW! I’m a huge fan of sugar-free/low-carb desserts and food and I just think this looks so beautiful and delicious! So awesome!

    1. Amy Saunders says:

      I can attest to it’s deliciousness — I’ve already had two slices today! I couldn’t help it! I spent the whole day making homemade doughnuts for a Christmas caroling party, and I needed something sweet to stave off the munchies. The keto chocolate cheesecake worked beautifully!

  10. I won’t tell the family and just make this for them. They are going to be surprised

    1. Amy Saunders says:

      What a great surprise! I’m sure they will be thrilled with this keto chocolate cheesecake!

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