Keto Dessert Recipes KETO DIET


Keto Chocolate Cheesecake

Inspired by a Cheesecake Factory favorite, this creamy, delectable KETO CHOCOLATE CHEESECAKE. Made keto chocolate cookie crust that is fresh from your own oven, topped with chocolate ganache.

For a time now, I’ve been preparing keto cheesecakes. But I’ve always felt envy because I’ve never eaten a keto cheesecake this big before thanks to The Cheesecake Factory. Finally, I was happy with the chocolate cookie crust prepared from HighKey Snacks chocolate cookies and my own homemade ganache. I caution you to exercise caution because cheesecake is incredibly calorie-dense and I ate way too much.

Cream cheese is it Keto?

Cream cheese is keto friendly even if it contains carbohydrates.

On the ketogenic diet, full-fat cream cheese is preferred over low- or no-fat varieties. Although fat-free cream cheese provides a small reduction in carbs, it is not your best option in this circumstance. You benefit more from eating a full-fat product than than one that is fat-free since fat slows down the absorption of carbohydrates.

Does the Cheesecake Factory sell cheesecake without sugar?

The Cheesecake Factory’s sugar-free cheesecake is baked on a standard crust and sweetened with Splenda. You could omit the crust, but the ingredients in Splenda prevent it from being keto-friendly. A simple cheesecake that tastes just as excellent might be readily made at home.


The issue arises when you overlook cheesecakes like the red velvet, Oreo dream, and carrot cake cheesecakes, which are considered to be the best. For the chocolate version, at least, this recipe corrects everything.

What About Chocolate?

Yes, but not all chocolate is made the same. Almost all of the chocolate sold in stores has sugar added. There’s also Baker’s 100% chocolate, but I stayed away from it because of how bitter it tasted. Despite the fact that I adore dark chocolate, there was a specific flavor that went better with pastries. Another excellent brand that can be purchased at most places is Lily’s.

Keto Chocolate Cheesecake Recipe

Making the chocolate cookie crust comes first. I made the crust out of HighKey Snacks chocolate cookies for convenience.

Why? These delicacies’ dutch process cocoa’s flavour works beautifully as a substitute for chocolate cookie crust. That would be the precise crust in any typical cheesecake.

Cream cheese that has been softened and heavy cream should be combined in a mixing dish. In this recipe, heavy cream is preferable over sour cream. Incorporate the sweetener, vanilla extract, eggs, and melted chocolate after that.

Chocolate to use?

Any chocolate. Just mix chocolate as directed to prevent any mixing problems. Lindt 95% and Lily’s milk chocolate baking chips were the 2 different types of chocolate I used in this recipe. Although their semi-sweet or caramel-flavored chips would be a fantastic alternative.

READY TIME 20 mins
4 hours TOTAL
5 hrs
16 slices, 329.7 kilocalories


Cookie Crust with Chocolate

  • HighKey Snacks Chocolate Brownie Cookies, 165 grams
  • 3 tablespoons butter without salt

Cake made of chocolate

  • 6 ounces of chocolate (95% Lindt, for me)
  • Full-fat cream cheese, 16 ounces
  • 12 ounces of thick cream
  • Cocoa powder, two tablespoons
  • Allumonk sweetener, half a cup
  • two huge eggs
  • Vanilla extract, two teaspoons
  • one tablespoon of liquid monk fruit
  • Ganache of chocolate
  • 4 ounces of chocolate (I used baking chips from Lily’s milk chocolate)
  • 50 ml of thick cream
  • 2/fourths cup unsalted butter


Cookie Crust with Chocolate

  1. 300°F oven temperature, butter melted
  2. Crush the cookies in the food processor, then stir in the melted butter.
  3. Press down after spreading evenly throughout the pan’s bottom. Bake cookies for exactly TEN minutes; no more, no less.

Cake made of chocolate

  1. Hold the oven at 300 °F.
  2. Chocolate should be melted either using a double boiler or a microwave, then put aside to cool.
  3. Cream cheese that has been softened, heavy cream, and room temperature. Blend in the liquid monk fruit, powdered sweetener, vanilla essence, and chocolate powder.
  4. Beat each egg separately into the batter before adding the melted chocolate and mixing thoroughly. Spread out batter after pouring it over the crust.
    40–50 minutes for baking At 40 minutes, turn on the oven. Look for a top that appears substantial. If there is a tiny wobble, that is acceptable, but a top that appears damp shouldn’t jiggle.
  5. 30 minutes in the oven after opening door. Remove the cheesecake and leave it on the counter to cool completely. After cooling, cover and put in the refrigerator for at least 4 hours.
    Use a knife to make a circle in the pan, then release the side spring lock. Lift up with caution.

Ganache of chocolate

  1. In a pot(small), warm heavy cream. It should steam, but don’t let it boil; doing so could mess with the cream and cause it to separate.
  2. Pour liquid butter and chocolate chips into a bowl, cover, and let aside for five minutes. Once again, whisk everything together thoroughly. Allow to sit for 20 to 30 minutes, then stir it twice or three times when you go back.
  3. After letting the cheesecake set in the refrigerator for four hours or overnight, remove it and cover it with ganache. Serve the ganache when it has had 30 minutes to set on the counter, or right away if you can’t wait.

Practical Hints & Tricks

  • Sweetener is important because it increases sweetness. However, keep the granulated or powdered sweetener in place. Any granular or powdered sweetener can be used, although as was already indicated, the outcomes will vary. The optimum form is always powdered or extremely fine!
  • I used chocolate cookies that I ordered for the finest flavor as the crust. There will be enough crust in one of their 3-pack boxes for you to have some leftovers. Any recipe for keto chocolate cookies can be used in its stead.
  • Which chocolate to use? Any chocolate that is suitable for keto diets will work in this recipe. Just combine the chocolate as directed to prevent any mixing problems. Lindt 95% and Lily’s milk chocolate baking chips were the 2 different types of chocolate I used in this recipe. Although their semi-sweet or caramel-flavored chips would be a fantastic alternative.

Nutrition Facts

(ONE Slice)

Fat 31.2g
Saturated Fat 18.1g
Trans Fat 0.3g
Cholesterol 84mg
Sodium 164.7mg
Carbohydrates 11.8g
Fiber 5g
Sugar 1.9g

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