Decadent Keto Gluten-Free Chocolate Cheesecake Recipe
Choc Cheesecake
Silky, low-carb chocolate cheesecake with almond crust — gluten free and keto-friendly.
Nutrition (per serving)
This chocolate cheesecake is my go-to when I want something deeply indulgent without the carbs. It’s velvety, rich and satisfyingly chocolatey, built on a simple almond flour crust that’s naturally gluten free and perfectly crisp.
I love that it’s made with pantry-friendly keto swaps — sugar-free chocolate and erythritol — so you get all the dessert joy with much less sugar. Make it a day ahead for the best texture and easier entertaining.
Ingredients
- Almond flour:1 1/2 cups
- Unsweetened cocoa powder (crust):2 tbsp
- Granulated erythritol (crust):3 tbsp
- Salt (crust):1/4 tsp
- Unsalted butter, melted:6 tbsp
- Cream cheese, room temperature:24 oz
- Powdered erythritol (or confectioners keto sweetener):2/3 cup
- Unsweetened cocoa powder (filling):1/2 cup
- Sugar-free dark chocolate (85% or sugar-free chips), chopped:4 oz
- Large eggs:3 pieces
- Full-fat sour cream:1/2 cup
- Heavy cream:1/2 cup
- Vanilla extract:1 tsp
- Instant espresso powder (optional):1 tsp
- Salt (filling):1/8 tsp
- Sugar-free dark chocolate (ganache, optional):2 oz
- Heavy cream (ganache, optional):1/4 cup
- Fresh raspberries (optional garnish):1/2 cup
Instructions
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Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment.
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Make the crust: in a bowl combine almond flour, 2 tbsp cocoa, 3 tbsp granulated erythritol and 1/4 tsp salt. Stir in melted butter until mixture holds when pressed.
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Press the crust evenly into the bottom (and about 1/2 inch up the sides if you like) of the prepared pan. Bake 8–10 minutes, then cool while you prepare the filling.
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Melt 4 oz chopped sugar-free chocolate in a heatproof bowl over simmering water or briefly in the microwave, stirring until smooth. Let cool slightly.
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Beat the cream cheese in a large bowl with a hand mixer until very smooth. Add powdered erythritol and beat until combined and creamy.
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Scrape in the melted chocolate, 1/2 cup cocoa, espresso powder, and 1/8 tsp salt; mix until uniform.
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Add eggs one at a time, mixing gently after each just until incorporated. Stir in sour cream, 1/2 cup heavy cream, and vanilla until silky; avoid overbeating.
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Pour the filling over the baked crust. Tap the pan on the counter to release air bubbles. For a creamier, crack-free top, place the springform pan in a larger roasting pan and add hot water about halfway up the sides (water bath).
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Bake at 325°F for 50–60 minutes until the edges are set and the center still has a slight jiggle. Turn off oven and let cheesecake cool inside with the door ajar for 1 hour.
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Remove from oven, lift out of water bath (if used), and chill uncovered until completely cold, then refrigerate at least 4 hours or overnight.
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Optional ganache: heat 1/4 cup heavy cream until simmering, pour over 2 oz chopped sugar-free chocolate, let sit 1 minute then stir until glossy. Spread over chilled cheesecake and garnish with raspberries.
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Run a knife around the edge before releasing the springform and slice with a hot, clean knife for neat pieces.
Tips & Notes
- Room-temperature cream cheese and eggs give the smoothest filling — take them out 1 hour before you start.
- To prevent cracks, avoid overmixing after adding eggs and use a water bath if you can.
- If you prefer less sweet, reduce powdered erythritol by 2–3 tbsp and taste the batter (it won’t be raw-eggy).
- Slices are best after chilling overnight — the flavors deepen and the texture firms up.
