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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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