35+ Irresistible Keto Chocolate Cheesecake Recipes for Every Occasion

Are you on the keto diet and craving something sweet?

Look no further!

Keto chocolate cheesecake is the ultimate indulgence for anyone following a low-carb lifestyle.

Packed with rich flavors and a creamy texture, it satisfies your sweet tooth while keeping you in ketosis.

In this blog post, we’ll be sharing over 35 mouthwatering keto chocolate cheesecake recipes, ranging from easy, no-bake variations to decadent, layered delights.

Whether you’re looking for a classic chocolate cheesecake or a more inventive twist, you’re sure to find the perfect recipe to suit your taste!

35+ Irresistible Keto Chocolate Cheesecake Recipes for Every Occasion

With these 35+ keto chocolate cheesecake recipes, you’ll never feel like you’re missing out on dessert again.

These low-carb, high-flavor options are perfect for any occasion, whether it’s a special celebration or a cozy evening treat.

Not only do they provide a guilt-free way to satisfy your cravings, but they also prove that eating healthy doesn’t mean sacrificing flavor.

So, grab your ingredients and get ready to indulge in a slice of chocolatey, creamy perfection without derailing your keto journey!

No-Bake Keto Chocolate Cheesecake

For those who prefer a no-bake option, this keto chocolate cheesecake is a showstopper! The no-bake filling is made with creamy mascarpone and cream cheese, while the crust is made with crushed almonds and cocoa powder for a rich, low-carb base. This cheesecake is simple to prepare, requires no oven time, and is just as delicious as a baked version. The chocolate flavor shines through, making it the perfect dessert for any occasion.

Ingredients:

Crust:

• 1 ½ cups crushed almonds
• 2 tbsp unsweetened cocoa powder
• 2 tbsp erythritol
• 3 tbsp melted butter

Filling:

• 8 oz mascarpone cheese
• 8 oz cream cheese (softened)
• ½ cup heavy cream
• ¼ cup erythritol
• 1 cup sugar-free chocolate chips
• 2 tsp vanilla extract

Instructions:

1. Prepare the crust: In a bowl, combine crushed almonds, cocoa powder, erythritol, and melted butter. Stir until well combined. Press the mixture into the bottom of a springform pan to form a firm crust. Refrigerate for at least 30 minutes.
2. Make the filling: Melt the sugar-free chocolate chips in a microwave-safe bowl or over a double boiler. In a separate bowl, beat the mascarpone and cream cheese until smooth. Add the heavy cream, erythritol, melted chocolate, and vanilla extract. Mix until everything is well combined.
3. Assemble and chill: Pour the chocolate cheesecake filling into the prepared crust. Smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
4. Serve: Top with whipped cream or extra chocolate shavings before serving.

The No-Bake Keto Chocolate Cheesecake is the perfect solution for anyone looking for a quick, fuss-free dessert without compromising on taste or texture. The combination of mascarpone and cream cheese results in a creamy, velvety filling that pairs beautifully with the crunchy almond cocoa crust. This cheesecake is not only a time-saver but also a crowd-pleaser. It’s a great choice for those moments when you want a rich, indulgent dessert but don’t have the time for baking.

Keto Chocolate Peanut Butter Cheesecake

This indulgent keto chocolate peanut butter cheesecake brings together the creamy richness of chocolate and the nutty goodness of peanut butter in a low-carb, sugar-free treat. The thick peanut butter layer adds an extra layer of decadence to the already luscious chocolate cheesecake. It’s the ultimate combination of chocolate and peanut butter, made keto-friendly so you can indulge without guilt.

Ingredients:

Crust:

• 1 ½ cups almond flour
• 2 tbsp cocoa powder
• 2 tbsp erythritol
• 4 tbsp butter (melted)

Filling:

• 2 cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup peanut butter (unsweetened)
• 1 cup sugar-free chocolate chips
• ⅓ cup erythritol
• 2 tsp vanilla extract
• 2 eggs

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, cocoa powder, erythritol, and melted butter. Press this mixture into the bottom of a springform pan. Bake for 10-12 minutes and set aside to cool.
2. Prepare the filling: Melt the chocolate chips in a microwave-safe bowl or over a double boiler. In a bowl, beat the cream cheese, peanut butter, erythritol, and vanilla extract until smooth. Add the heavy cream, melted chocolate, and eggs. Mix until fully combined.
3. Assemble and bake: Pour the filling over the crust. Bake for 50-60 minutes until the cheesecake is set but still slightly jiggly. Let it cool in the oven for 1 hour before refrigerating for at least 4 hours or overnight.
4. Serve: Top with whipped cream and extra peanut butter drizzle if desired.

The Keto Chocolate Peanut Butter Cheesecake is a dream come true for peanut butter and chocolate lovers on a keto diet. The rich peanut butter filling complements the velvety chocolate and almond flour crust, making this a truly indulgent yet guilt-free dessert. This recipe is sure to be a hit at any gathering and is perfect for satisfying both chocolate and peanut butter cravings!

Keto Dark Chocolate Cheesecake

For those who prefer a more intense chocolate flavor, this Keto Dark Chocolate Cheesecake is the perfect choice. With a deep, rich dark chocolate filling and a crispy almond flour crust, this cheesecake provides the ideal balance of sweetness and richness. It’s a sophisticated dessert that fits perfectly within your keto lifestyle, with only 4 grams of net carbs per serving.

Ingredients:

Crust:

• 1 ½ cups almond flour
• 2 tbsp cocoa powder
• 2 tbsp erythritol
• ¼ tsp sea salt
• 3 tbsp melted butter

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• 1 cup dark chocolate (85% cocoa), melted
• ½ cup erythritol
• 2 large eggs
• 2 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, cocoa powder, erythritol, and salt in a bowl. Stir in the melted butter. Press the mixture into the bottom of a springform pan and bake for 10-12 minutes. Set aside to cool.
2. Make the filling: Melt the dark chocolate over a double boiler or microwave. In a large bowl, beat the cream cheese, heavy cream, erythritol, cocoa powder, and vanilla extract. Add the melted dark chocolate and eggs, mixing until smooth.
3. Assemble and bake: Pour the chocolate filling into the crust. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly. Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
4. Serve: Top with whipped cream or shaved dark chocolate.

This Keto Dark Chocolate Cheesecake is for true chocolate aficionados. The rich and slightly bitter flavor of the dark chocolate combined with the creamy filling offers a sophisticated taste experience. It’s perfect for anyone looking for a more intense chocolate dessert that fits perfectly with a keto lifestyle.

Keto Chocolate Coconut Cheesecake

This Keto Chocolate Coconut Cheesecake combines the tropical flavor of coconut with the richness of chocolate, creating a unique and delicious dessert. The coconut adds a subtle sweetness and texture to the creamy chocolate filling, making every bite a little more exciting. This cheesecake is perfect for those who love the combination of chocolate and coconut, and it’s an excellent keto dessert option.

Ingredients:

Crust:

• 1 ½ cups unsweetened shredded coconut
• 1 cup almond flour
• 2 tbsp cocoa powder
• 2 tbsp erythritol
• 4 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• 1 cup sugar-free chocolate chips (melted)
• ½ cup erythritol
• 2 tsp vanilla extract
• 2 large eggs

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine the shredded coconut, almond flour, cocoa powder, erythritol, and melted butter. Press the mixture into the bottom of a springform pan and bake for 8-10 minutes. Let the crust cool.
2. Make the filling: Melt the sugar-free chocolate chips in a microwave-safe bowl. In a separate bowl, beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Add the melted chocolate and eggs, and mix until fully combined.
3. Assemble and bake: Pour the filling into the cooled crust. Bake for 50-60 minutes or until the cheesecake is set. Let it cool in the oven with the door slightly ajar for 1 hour. Transfer to the fridge for at least 4 hours or overnight.
4. Serve: Garnish with toasted coconut flakes or a drizzle of melted chocolate.

This Keto Chocolate Coconut Cheesecake is the perfect tropical twist on a classic chocolate cheesecake. The coconut crust adds a delightful crunch, and the combination of coconut and chocolate in the filling brings a new depth of flavor. It’s an indulgent treat that’s sure to be a favorite among coconut and chocolate lovers alike.

keto Triple Chocolate Cheesecake

For those who can’t get enough chocolate, the Keto Triple Chocolate Cheesecake is the ultimate chocolate indulgence. This recipe layers three different types of chocolate: dark, milk, and white (sugar-free, of course), creating a multi-dimensional chocolate experience. The rich chocolate filling is complemented by a chocolate almond flour crust, making this cheesecake a showstopper at any gathering.

Ingredients:

Crust:

• 1 ½ cups almond flour
• 2 tbsp cocoa powder
• 3 tbsp erythritol
• 3 tbsp butter (melted)

Filling:

• 2 cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup sugar-free dark chocolate chips (melted)
• ½ cup sugar-free milk chocolate chips (melted)
• ¼ cup sugar-free white chocolate chips (melted)
• ½ cup erythritol
• 2 large eggs
• 2 tsp vanilla extract

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, cocoa powder, erythritol, and melted butter in a bowl. Press the mixture into the bottom of a springform pan and bake for 8-10 minutes. Let the crust cool.
2. Make the filling: Melt the dark, milk, and white chocolate chips in separate bowls. Beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Add the melted dark, milk, and white chocolates, and then mix in the eggs until fully combined.
3. Assemble and bake: Pour the filling into the cooled crust and bake for 50-60 minutes, until set but slightly jiggly. Let it cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
4. Serve: Top with whipped cream or extra chocolate shavings.

The Keto Triple Chocolate Cheesecake is an absolute indulgence for chocolate lovers. With three layers of different chocolate varieties, this cheesecake offers complexity and richness in every bite. The almond flour crust adds a nutty texture that complements the creamy, chocolaty filling. This cheesecake is perfect for any special occasion where you want to impress with an unforgettable dessert.

Keto Chocolate Hazelnut Cheesecake

The Keto Chocolate Hazelnut Cheesecake is an irresistible combination of chocolate and hazelnuts. The chocolate filling is smooth and creamy, and the hazelnuts add a nutty, crunchy contrast that elevates the flavor. The hazelnut-based crust is the perfect complement to the rich chocolate filling. This decadent cheesecake will satisfy your sweet tooth without the carbs.

Ingredients:

Crust:

• 1 cup hazelnuts (ground)
• 1 cup almond flour
• 2 tbsp cocoa powder
• 2 tbsp erythritol
• 3 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• 1 cup sugar-free chocolate chips (melted)
• ½ cup erythritol
• 2 tsp vanilla extract
• 2 large eggs
• ¼ cup ground hazelnuts

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine ground hazelnuts, almond flour, cocoa powder, erythritol, and melted butter. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes and let it cool.
2. Make the filling: Melt the chocolate chips in a microwave-safe bowl or over a double boiler. In a large bowl, beat the cream cheese, heavy cream, erythritol, vanilla extract, and ground hazelnuts until smooth. Add the melted chocolate and eggs, mixing until fully combined.
3. Assemble and bake: Pour the filling into the cooled crust and bake for 50-60 minutes, until set. Let it cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
4. Serve: Garnish with chopped hazelnuts or whipped cream.

The Keto Chocolate Hazelnut Cheesecake is a luxurious dessert that combines the irresistible flavors of chocolate and hazelnuts. The nutty crust and creamy chocolate filling create a harmonious flavor profile that will leave you craving more. This cheesecake is a great way to enjoy a keto-friendly treat with a gourmet twist.

Keto White Chocolate Raspberry Cheesecake

The Keto White Chocolate Raspberry Cheesecake is a sophisticated, fruity twist on the classic chocolate cheesecake. The white chocolate and fresh raspberries pair beautifully, offering a sweet-tart contrast that balances the richness of the cheesecake. This dessert is perfect for those who enjoy fruity, creamy, and slightly tangy treats on a keto diet.

Ingredients:

Crust:

• 1 ½ cups almond flour
• ¼ cup unsweetened shredded coconut
• 2 tbsp erythritol
• 4 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup sugar-free white chocolate chips (melted)
• ½ cup erythritol
• 2 tsp vanilla extract
• 2 large eggs
• 1 cup fresh raspberries

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, shredded coconut, erythritol, and melted butter. Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes and set aside to cool.
2. Make the filling: Melt the white chocolate chips in a microwave-safe bowl or over a double boiler. Beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Add the melted white chocolate and eggs, mixing until fully combined. Gently fold in the raspberries.
3. Assemble and bake: Pour the filling into the cooled crust and bake for 50-60 minutes until set. Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
4. Serve: Garnish with fresh raspberries or extra white chocolate shavings.

The Keto White Chocolate Raspberry Cheesecake is a deliciously sweet yet tangy dessert. The creamy white chocolate filling pairs beautifully with the fresh raspberries, creating a refreshing contrast to the rich cheesecake base. This dessert will be a refreshing and elegant addition to your keto-friendly repertoire!

Keto Chocolate Mint Cheesecake

This Keto Chocolate Mint Cheesecake brings together the perfect balance of rich chocolate and efreshing mint. The combination of the smooth chocolate filling with a minty twist is a delightful dessert that tastes like an indulgent treat without the carbs. Perfect for mint lovers, this cheesecake will impress your guests while keeping your keto lifestyle intact.

Ingredients:

Crust:

• 1 ½ cups almond flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp erythritol
• 4 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup erythritol
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 1 cup sugar-free dark chocolate chips (melted)
• 2 large eggs

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, cocoa powder, erythritol, and melted butter. Press the mixture into the bottom of a springform pan and bake for 10-12 minutes. Let it cool.
2. Prepare the filling: Beat the cream cheese, heavy cream, erythritol, vanilla extract, and peppermint extract until smooth. Add the melted chocolate and eggs, mixing until fully combined.
3. Assemble and bake: Pour the filling over the cooled crust and bake for 50-60 minutes until set but slightly jiggly. Let it cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
4. Serve: Top with whipped cream and a sprinkle of mint leaves.

The Keto Chocolate Mint Cheesecake is a refreshing and indulgent dessert. The mint adds a cool, crisp lavor that perfectly complements the rich chocolate filling. This cheesecake is ideal for anyone who loves chocolate and mint together and is a must-try for your keto dessert repertoire.

Keto Chocolate Cherry Cheesecake

The Keto Chocolate Cherry Cheesecake combines the deep flavor of dark chocolate with the sweet tartness of cherries, creating a dessert that’s both indulgent and refreshing. This cheesecake features a rich chocolate filling with a burst of cherry flavor, perfect for those who love fruity desserts with a chocolatey twist.

Ingredients:

Crust:

• 1 ½ cups almond flour
• 2 tbsp cocoa powder
• 3 tbsp erythritol
• 4 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup erythritol
• 2 tsp vanilla extract
• 1 cup sugar-free dark chocolate chips (melted)
• 1 cup fresh or frozen cherries (chopped)

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, cocoa powder, erythritol, and melted butter. Press the mixture into the bottom of a springform pan and bake for 10-12 minutes. Let it cool.
2. Prepare the filling: Beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Add the melted dark chocolate and mix until combined. Gently fold in the chopped cherries.
3. Assemble and bake: Pour the filling over the cooled crust and bake for 50-60 minutes, or until the center is set but slightly jiggly. Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
4. Serve: Garnish with extra cherries or whipped cream.

The Keto Chocolate Cherry Cheesecake offers a delightful contrast between the richness of the chocolate and the tartness of the cherries. This dessert is both flavorful and satisfying, perfect for anyone looking for a keto-friendly fruity chocolate cheesecake. The combination of flavors will make this a favorite for any special occasion.

Keto Chocolate Raspberry Cheesecake Bars

These Keto Chocolate Raspberry Cheesecake Bars offer a delicious twist on the traditional cheesecake. With a rich chocolate layer on top, a creamy raspberry-infused filling in the middle, and a crunchy almond flour crust, these bars provide a delightful balance of textures and flavors. Perfect for a grab-and-go keto-friendly dessert!

Ingredients:

Crust:

• 1 ½ cups almond flour
• 2 tbsp cocoa powder
• 2 tbsp erythritol
• 4 tbsp butter (melted)

Filling:

• 2 cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup erythritol
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• ½ cup sugar-free dark chocolate chips (melted)

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, cocoa powder, erythritol, and melted butter. Press into the bottom of a greased 9×9-inch pan and bake for 10-12 minutes. Let it cool.
2. Make the filling: Beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Gently fold in the fresh raspberries.
3. Assemble and bake: Pour the raspberry filling over the cooled crust. Melt the dark chocolate and drizzle it over the top. Swirl the chocolate into the raspberry filling with a skewer for a marbled effect. Bake for 30-40 minutes, until the center is set. Let cool in the oven for 1 hour, then refrigerate for at least 4 hours.
4. Serve: Cut into bars and top with additional raspberries or whipped cream.

These Keto Chocolate Raspberry Cheesecake Bars are a convenient and delicious dessert that’s perfect for a crowd. The layers of chocolate, raspberry, and almond crust create a beautiful and flavorful treat. These bars are a great option for anyone craving a low-carb, indulgent dessert with the refreshing taste of berries.

Keto Chocolate Cheesecake Mousse

For a lighter, quicker keto chocolate dessert, this Keto Chocolate Cheesecake Mousse is the perfect solution. It’s a fluffy, creamy mousse with all the flavors of chocolate cheesecake, but without the hassle of baking. It’s simple to prepare and delivers an indulgent chocolate experience with only a few ingredients.

Ingredients:

• 1 ½ cups heavy cream
• 8 oz cream cheese (softened)
• 1 cup sugar-free chocolate chips (melted)
• ½ cup erythritol
• 1 tsp vanilla extract

Instructions:

1. Melt the chocolate: Melt the sugar-free chocolate chips in the microwave or using a double boiler. Set aside to cool slightly.
2. Prepare the mousse: In a large bowl, beat the cream cheese and erythritol until smooth. Add the melted chocolate and vanilla extract, then continue to mix until fully combined.
3. Whip the cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until smooth and fluffy.
4. Chill and serve: Transfer the mousse to serving bowls and refrigerate for at least 2 hours. Top with whipped cream or chocolate shavings before serving.

This Keto Chocolate Cheesecake Mousse is the perfect dessert when you’re craving something rich but light. It’s smooth, creamy, and chocolatey—everything you love about chocolate cheesecake, but without the time and effort of baking. It’s an ideal option for when you need a quick, satisfying treat.

Keto Chocolate Mocha Cheesecake

For coffee lovers, the Keto Chocolate Mocha Cheesecake combines the rich, creamy texture of a traditional cheesecake with the bold flavors of chocolate and coffee. The mocha flavor is perfectly balanced, and the combination of chocolate and espresso adds an extra layer of depth to the cheesecake filling. This dessert is perfect for anyone who loves coffee and chocolate together.

Ingredients:

Crust:

• 1 ½ cups almond flour
• 2 tbsp cocoa powder
• 2 tbsp erythritol
• 3 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup erythritol
• 2 tsp vanilla extract
• 1 tbsp instant coffee granules
• 1 cup sugar-free dark chocolate chips (melted)
• 2 large eggs

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, cocoa powder, erythritol, and melted butter. Press into the bottom of a springform pan and bake for 10-12 minutes. Set aside to cool.
2. Prepare the filling: Dissolve the instant coffee granules in 2 tbsp of hot water. Beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Add the dissolved coffee and melted dark chocolate, mixing until combined. Add the eggs and mix until smooth.
3. Assemble and bake: Pour the filling into the cooled crust and bake for 50-60 minutes until set. Let it cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
4. Serve: Garnish with whipped cream or extra chocolate shavings.

The Keto Chocolate Mocha Cheesecake is a perfect treat for coffee and chocolate lovers alike. The rich, creamy cheesecake with the coffee and chocolate blend provides a sophisticated flavor profile that’s sure to satisfy. This dessert is an excellent choice for a special occasion or when you want something a little different.

Keto Chocolate Coconut Almond Cheesecake

If you love the combination of chocolate, coconut, and almonds, this Keto Chocolate Coconut Almond Cheesecake is the ultimate treat. The chocolate filling is rich and creamy, while the crust is packed with the flavors of coconut and almond. It’s a delightful, nutty dessert that fits perfectly into your keto diet.

Ingredients:

Crust:

• 1 cup almond flour
• 1 cup unsweetened shredded coconut
• 3 tbsp erythritol
• 4 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup erythritol
• 1 tsp vanilla extract
• 1 cup sugar-free dark chocolate chips (melted)
• ½ cup unsweetened shredded coconut
• ¼ cup chopped almonds

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, shredded coconut, erythritol, and melted butter. Press into the bottom of a springform pan and bake for 10-12 minutes. Let it cool.
2. Prepare the filling: Beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Add the melted dark chocolate, shredded coconut, and chopped almonds, mixing until fully combined.
3. Assemble and bake: Pour the filling into the cooled crust and bake for 50-60 minutes until the center is set. Let cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
4. Serve: Garnish with extra chopped almonds or coconut flakes.

Conclusion:
The Keto Chocolate Coconut Almond Cheesecake is a deliciously nutty dessert with a rich chocolate flavor. The

Keto Chocolate Pecan Cheesecake

This Keto Chocolate Pecan Cheesecake brings together the luxurious flavors of rich chocolate and toasted pecans. The slightly salty pecans complement the creamy chocolate filling perfectly, offering an irresistible balance of flavors and textures. This cheesecake is a must-try for those who love a nutty twist on traditional desserts while staying low-carb.

Ingredients:

Crust:

1 ½ cups almond flour

• ½ cup chopped pecans
• 2 tbsp cocoa powder
• 3 tbsp erythritol
• 4 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup erythritol
• 1 tsp vanilla extract
• 1 cup sugar-free dark chocolate chips (melted)
• 1 egg
• ½ cup toasted pecans (chopped)

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, chopped pecans, cocoa powder, erythritol, and melted butter. Press into the bottom of a springform pan and bake for 10-12 minutes. Let it cool.
2. Prepare the filling: Beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Add the melted chocolate and egg, mixing until fully incorporated. Gently fold in toasted pecans.
3. Assemble and bake: Pour the filling over the cooled crust and bake for 50-60 minutes, or until the center is just set. Let cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
4. Serve: Garnish with more toasted pecans or whipped cream if desired.

The Keto Chocolate Pecan Cheesecake is a perfect balance of creamy, chocolatey goodness and crunchy pecans. The toasted nuts provide a warm, nutty flavor that pairs beautifully with the rich, smooth filling. This cheesecake is an excellent choice for anyone looking to add a savory twist to their keto dessert options.

Keto Chocolate Cheesecake with Hazelnut Crust

For a unique twist on the classic cheesecake, this Keto Chocolate Cheesecake with Hazelnut Crust combines the decadent flavors of chocolate and hazelnuts. The crunchy hazelnut crust adds a delightful flavor contrast to the creamy chocolate filling. Perfect for nut lovers, this cheesecake will satisfy your cravings without kicking you out of ketosis.

Ingredients:

Crust:

• 1 cup almond flour
• ½ cup chopped hazelnuts
• 3 tbsp erythritol
• 4 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup erythritol
• 1 tsp vanilla extract
• 1 cup sugar-free dark chocolate chips (melted)
• 2 large eggs

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, chopped hazelnuts, erythritol, and melted butter. Press into the bottom of a springform pan and bake for 10-12 minutes. Let it cool.
2. Prepare the filling: Beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Add the melted dark chocolate and eggs, mixing until fully combined.
3. Assemble and bake: Pour the filling over the cooled crust and bake for 50-60 minutes until set but slightly jiggly in the center. Let it cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
4. Serve: Top with whipped cream and chopped hazelnuts for extra flavor and texture.

The Keto Chocolate Cheesecake with Hazelnut Crust is an indulgent dessert that will leave you feeling fully satisfied. The rich chocolate filling combined with the crunchy hazelnut crust provides a decadent contrast in every bite. This dessert is ideal for those who appreciate a nutty flavor profile and are looking for a keto-friendly treat.

keto Chocolate Cheesecake with Almond Butter Swirl

This Keto Chocolate Cheesecake with Almond Butter Swirl is the perfect marriage of chocolate and almond butter, offering a rich and creamy dessert that is both satisfying and low-carb. The almond butter swirl throughout the cheesecake adds a nutty, creamy texture that complements the dense chocolate filling perfectly.

Ingredients:

Crust:

• 1 ½ cups almond flour
• 2 tbsp cocoa powder
• 2 tbsp erythritol
• 4 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup erythritol
• 1 tsp vanilla extract
• 1 cup sugar-free dark chocolate chips (melted)
• ¼ cup almond butter
• 2 eggs

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, cocoa powder, erythritol, and melted butter. Press into the bottom of a springform pan and bake for 10-12 minutes. Let it cool.
2. Prepare the filling: Beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Add the melted chocolate and eggs, mixing until fully incorporated.
3. Add the almond butter swirl: Warm the almond butter slightly in the microwave until it’s easier to swirl. Drop spoonfuls of almond butter on top of the filling and swirl with a knife to create a marble effect.
4. Assemble and bake: Pour the filling over the cooled crust and bake for 50-60 minutes, or until set. Let cool in the oven for 1 hour, then refrigerate for at least 4 hours.
5. Serve: Top with extra almond butter or whipped cream.

secake with Almond Butter Swirl offers a luxurious combination of rich chocolate and creamy almond butter in every bite. This cheesecake is smooth, creamy, and perfectly balanced, making it a great choice for anyone who loves a nutty and chocolatey dessert. The almond butter adds a unique richness that will elevate your keto dessert experience.

Keto Chocolate Hazelnut Cheesecake Bars

These Keto Chocolate Hazelnut Cheesecake Bars are a fun, portable version of the traditional cheesecake. With a rich chocolate base and creamy hazelnut filling, these bars are the ultimate indulgence for chocolate and nut lovers alike. They’re perfect for anyone on a keto diet who craves a sweet, low-carb treat.

Ingredients:

Crust:

• 1 cup almond flour
• ½ cup chopped hazelnuts
• 2 tbsp erythritol
• 3 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup erythritol
• 1 tsp vanilla extract
• 1 cup sugar-free dark chocolate chips (melted)
• ½ cup hazelnut spread (sugar-free)

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, chopped hazelnuts, erythritol, and melted butter. Press into the bottom of a greased 9×9-inch pan and bake for 10-12 minutes. Let it cool.
2. Prepare the filling: Beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Add the melted chocolate and hazelnut spread, mixing until fully combined.
3. Assemble and bake: Pour the filling over the cooled crust and bake for 30-35 minutes, or until set. Let it cool in the oven for 1 hour, then refrigerate for at least 4 hours.
4. Serve: Cut into bars and garnish with chopped hazelnuts or whipped cream.

These Keto Chocolate Hazelnut Cheesecake Bars are a decadent treat that’s sure to satisfy your sweet tooth. The combination of chocolate and hazelnuts gives them a rich, nutty flavor, while the crust adds a delightful crunch. These bars are perfect for anyone looking for a keto-friendly, low-carb dessert to share with friends or enjoy on their own.

Keto Chocolate Coconut Cream Cheesecake

If you love the combination of chocolate and coconut, this Keto Chocolate Coconut Cream heesecake is the ultimate indulgence. The smooth chocolate filling pairs beautifully with the coconut cream topping, creating a rich and creamy dessert that’s also low in carbs. It’s a decadent treat that’ll leave you coming back for more.

Ingredients:

Crust:

• 1 ½ cups almond flour
• 1 cup unsweetened shredded coconut
• 2 tbsp erythritol
• 4 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup erythritol
• 1 tsp vanilla extract
• 1 cup sugar-free dark chocolate chips (melted)

Topping:

• 1 cup unsweetened shredded coconut
• 1 tbsp coconut oil

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Combine almond flour, shredded coconut, erythritol, and melted butter. Press into the bottom of a springform pan and bake for 10-12 minutes. Let it cool.
2. Prepare the filling: Beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Add the melted chocolate and mix until fully combined.
3. Prepare the topping: In a small skillet, toast the shredded coconut until golden brown. Set aside.
4. Assemble and bake: Pour the filling over the cooled crust and bake for 50-60 minutes, until set. Let it cool in the oven for 1 hour, then refrigerate for at least 4 hours.
5. Serve: Top with toasted coconut and a drizzle of coconut oil before serving.

The Keto Chocolate Coconut Cream Cheesecake is an indulgent dessert that blends chocolate and coconut in a luxurious way. The creamy filling is complemented by the toasted coconut topping, adding a delightful crunch. This dessert is perfect for anyone who loves coconut and chocolate together while following a keto diet.

Keto Chocolate Espresso Cheesecake

The Keto Chocolate Espresso Cheesecake is the perfect treat for coffee and chocolate lovers. This dessert combines the rich flavors of dark chocolate and espresso, creating a decadent and bold cheesecake that’s full of flavor. It’s a must-try for anyone who enjoys the combination of coffee and chocolate in their desserts.

Ingredients:

Crust:

• 1 ½ cups almond flour
• 2 tbsp cocoa powder
• 2 tbsp erythritol
• 4 tbsp butter (melted)

Filling:

• 2 ½ cups cream cheese (softened)
• 1 cup heavy cream
• ½ cup erythritol
• 1 tsp vanilla extract
• 1 tbsp espresso powder
• 1 cup sugar-free dark chocolate chips (melted)

Instructions:

1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix almond flour, cocoa powder, erythritol, and melted butter. Press into the bottom of a springform pan and bake for 10-12 minutes. Let it cool.
2. Prepare the filling: Beat the cream cheese, heavy cream, erythritol, and vanilla extract until smooth. Dissolve the espresso powder in a small amount of hot water and add to the filling along with the melted dark chocolate. Mix until smooth.
3. Assemble and bake: Pour the filling over the cooled crust and bake for 50-60 minutes, or until the center is just set. Let it cool in the oven for 1 hour, then refrigerate for at least 4 hours.
4. Serve: Top with whipped cream or chocolate shavings if desired.

The Keto Chocolate Espresso Cheesecake is a rich and bold dessert that combines the best of chocolate and coffee. The espresso powder enhances the chocolate flavor, making this cheesecake a true treat for coffee and chocolate lovers. It’s perfect for anyone looking for a more sophisticated keto dessert.

Note: More recipes are coming soon