Keto Chocolate Cheesecake

Keto Chocolate Dream Cheesecake

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A creamy delicious keto chocolate cheesecake modeled after a Cheesecake Factory favorite. Topped with a chocolate ganache on top of a keto chocolate cookie crust baked and coming right of your own oven.

Keto Chocolate Cheesecake
I’ve been making keto cheesecakes for a while now. But, I have always been envious because due to The Cheesecake Factory I haven’t had a keto cheesecake larger than life until now. The chocolate cookie crust using HighKey Snacks chocolate cookies and a homemade ganache I was finally satisfied. I do say be careful because I ate entirely too much and cheesecake is very, very calorie dense.

Is Cream Cheese Keto

Although there is a presence of carbs in cream cheese it is keto friendly. On the keto diet you want to go for full fat cream cheese and not low fat or fat free. Fat free cream cheese has slightly less carbs but this isn’t your best friend in this situation. Fat slows down the absorption of carbs so it benefits you more to have a full fat product over a fat free one.

Does the Cheesecake Factory have sugar free cheesecake?

The cheesecake that’s sugar free at the Cheesecake Factory is made with Splenda and on a regular crust. You could skip the crust but Splenda isn’t keto approved due to the ingredients. You could easily make a basic cheesecake at home that is just as good. The problem comes in when you miss the ultimate cheesecakes such as the red velvet, Oreo dream and carrot cake cheesecakes. This recipe fixes all of this for the chocolate version anyway.

Keto Chocolate Cheesecake

Is Chocolate Keto

Yes, but not all chocolate is created equal. The chocolate in the stores mostly all have sugar added. Now, not all sugar is bad because in this recipe I used 95% Lindt chocolate which has very little sugar in it. Baker’s 100% chocolate is an option as well but I avoided that due to the bitter flavor. Although, I love rich chocolate there was a particular flavor that works better in desserts. Lily’s is a great brand as well which is found in most stores. In the chocolate ganache I used Lily’s milk chocolate baking chips which you can use in the cheesecake as well.

How To Make Keto Chocolate Cheesecake

First, you have to make the chocolate cookie crust. For ease, I used HighKey Snacks chocolate cookies for the crust.

Why? The flavor of the dutch process cocoa in these desserts just does wonders for a chocolate cookie crust replacement. In any regular cheesecake that is exactly what the crust would be.

In a mixing bowl, blend softened cream cheese and heavy cream together. Heavy cream is better in this recipe over sour cream. Then, add in sweetener, vanilla extract, eggs then melted chocolate.

Bake for 40-50 minutes in a preheated oven. After it’s done remove the keto chocolate cheesecake after about 30 minutes. Place on oven rack and allow to cool completely. Cover then place in the refrigerator for a minimum of 4 hours finish setting.

About 45 minutes before you’re ready to serve make your ganache. Heat heavy cream and chocolate chips then allow it to sit and cool for about 20 minutes, stirring every now and then. Pull cheesecake out and top ganache on top of cheesecake. As it sets it will harden to a semi hard state which will be the ideal time to serve.

Helpful Recipe Tips

  • For the crust, I used chocolate cookies I ordered for the best flavor. One box of their 3 pack box will be enough for the crust and for you to have some left over. To replace it you can use any keto chocolate cookie recipe in place of it.
  • Which chocolate to use, any keto friendly chocolate will work in this recipe. Just mix the chocolate at proper times to avoid any issues with mixing. I used 2 separate chocolate in this recipe which was Lindt 95% and Lily’s milk chocolate baking chips. Although a great option would be their semi-sweet chips or caramel flavored chips.

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Keto Chocolate Cheesecake

Keto Chocolate Cheesecake

A creamy delicious keto chocolate cheesecake modeled after a Cheesecake Factory favorite. Topped with a chocolate ganache on top of a keto chocolate cookie crust baked and coming right of your own oven.
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Prep Time 20 mins
Cook Time 40 mins
Refrigeration 4 hrs
Total Time 5 hrs
Course Dessert
Cuisine American
Servings 16 slices
Calories 329.7 kcal

Equipment

  • 9 inch springform pan

Ingredients
 

Chocolate Cookie Crust

Chocolate Cheesecake

  • 6 ounces chocolate (I used 95% Lindt)
  • 16 ounces full fat cream cheese
  • 6 tablespoon heavy cream (or 3oz)
  • 2 tablespoon cocoa powder
  • 1/2 cup Allumonk sweetener
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon liquid monk fruit

Chocolate Ganache

  • 4 ounces chocolate (I used Lily's milk chocolate baking chips)
  • 1/2 cup heavy cream
  • 2 tablespoon unsalted butter

Instructions
 

Chocolate Cookie Crust

  • Preheat oven to 300°F, melt butter
  • Crush cookies in a food proccesor and once crushed add in melted butter
  • Spread evenly across the bottom of the pan and press down. Bake for 10 minutes only, nothing more nothing less the cookies are already cooked you don't want them to burn

Chocolate Cheesecake

  • Keep oven at 300°F
  • Melt chocolate either by double boil method or microwave then set aside to cool
  • Cream room temp, softened cream cheese and heavy cream together. Blend in cocoa powder,powdered sweetener, vanilla extract and liquid monk fruit
  • Beat one egg at a time inside the batter then add in melted chocolate and mix well. Pour batter on top of crust and spread out.
  • Bake 40-50 minutes. Open oven at 40 minutes. Look for a solid looking top. If there is a slight jiggle that's fine but shouldnt jiggle with a top that looks wet.
  • Open door then leave in oven for 30 minutes. Remove and set on counter until the cheesecake is completly cool. After cool, cover then place in the refridgerator covered for a minimum of 4 hours.
  • Take a knife and circle pan then unlock spring lock on the side. Lift up carefully

Chocolate Ganache

  • In a small pot heat heavy cream. It should steam but do not let it boil this could mess the cream up causing it to seperate so don't let it boil.
  • Pour over chocolate chips and solid butter in a bowl and let it sit for 5 minutes. Come back and stir until mixed well combined. Allow to sit about 20-30 minutes and while you come back and you give it a stir about 2 or 3 times.
  • Pull cheesecake out after you allowed the cheesecake to sit in fridge for 4 hours or overnight and top with ganache. Allow 30 minutes for ganache to set on the counter then serve or serve immediately if you can't wait

Notes

Helpful Tips & Tricks

  • Sweetener matters, the added liquid sweetener boost sweetness. But, do not remove the granulated or powdered sweetener version. You can use any granular or powdered sweetener you'd like but as mentioned above results will vary with each. Powdered or really fine is always the best!
  • For the crust, I used chocolate cookies I ordered for the best flavor. One box of their 3 pack box will be enough for the crust and for you to have some left over. To replace it you can use any keto chocolate cookie recipe in place of it.
  • Which chocolate to use, any keto friendly chocolate will work in this recipe. Just mix the chocolate at proper times to avoid any issues with mixing. I used 2 separate chocolate in this recipe which was Lindt 95% and Lily's milk chocolate baking chips. Although a great option would be their semi-sweet chips or caramel flavored chips.

Nutrition

Nutrition Facts
Keto Chocolate Cheesecake
Amount Per Serving (1 Slice)
Calories 329.7 Calories from Fat 281
% Daily Value*
Fat 31.2g48%
Saturated Fat 18.1g113%
Trans Fat 0.3g
Cholesterol 84mg28%
Sodium 164.7mg7%
Carbohydrates 11.8g4%
Fiber 5g21%
Sugar 1.9g2%
Protein 6.9g14%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto chocolate cheesecake
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