Vicky Abrams Vicky Abrams started Tasteaholics and So Nourished in 2015 with her husband, Rami, hoping to document all their low carb cooking adventures. She is an expert in the keto diet industry and is the author of the bestseller, Keto Diet for Dummies, and the Keto in Five cookbook series. In her spare time, Vicky volunteers to help animals get adopted using her acquired photography skills. She enjoys traveling, spending time outdoors and working with her hands.

Dr. Rosmy Barrios, MD Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.

Pure Decadence.

Of the many varieties of low carb cheesecake one could enjoy, chocolate cheesecake stands out. Because of the melted chocolate that goes into the creamy batter, you end up with a dense and flavor-packed slice of cake. While the traditional low carb cheesecake is light and airy with a hint of lemon and vanilla, the chocolate version is rich and quite heavy. We found ourselves taking smaller bites because of the amount of cheesecake that’s actually packed into one mouthful!

We were thinking of making a creative flavor of cheesecake but decided to try our hand at classic chocolate and work our way from there. After all, lots of keto followers crave chocolate since it can be tricky to find a good, chocolatey keto dessert. However, once you know a few tricks about chocolate, you can create some fantastic low carb desserts that will satisfy any need for chocolate.

We used baker’s chocolate instead of a regular chocolate bar to cut down on unnecessary carbs and added erythritol for sweetness. Bakers chocolate is a dark chocolate that has no added sugars. It can taste bitter when eaten on it’s own (I don’t necessarily recommend taking a big bit of our bakers chocolate), but with the added erythritol, it has that sweet chocolate taste that you know and love.

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In the almond flour crust, however, we added Stevia– we hear to two counteract each other’s downfalls (bitterness, etc.). Different sweeteners work in different ways and the stevia in the crust and erythritol in the cheesecake seemed to be the perfect combinations! Of course, almond flour was a must for the cheesecake crust- no carbs here and that almond flavor goes great with chocolate.

It was our first time using a springform pan, which we purchased from Amazon, and it made the entire process much simpler. Using the standard cake/pie pans works, but the removal of the cheesecake is messier. The springform pan sides conveniently come right off the base and you’re left with perfect cheesecake sides. This is particularly useful when making a giant cheesecake that won’t fit in a short pie pan. We totally recommend it!

One little hint about using a springform pan is to wrap the outside of the pan in foil. This way, when you put the cheesecake pan into the water bath, no water will seal into the crust of the cheesecake thanks to that added layer of protection the foil gives. A good springform pan will not leak but it is always good to be safe and wrap the pan in foil anyway- you never know when your pan may get a tiny dent or bump and not seal as well!

We topped the cheesecake off with a square of Lindt’s 80% Dark Chocolate because everyone needs some chocolate in their lives. The benefits outweigh the carbs so much!

Chocolate Cheesecake Votes: 31

Rating: 4.13

You: Rate this recipe! Print Recipe Macros per serving:

• 450 Calories

• 40g of Fat

• 11g of Protein

• 7.5g of Carbs

Serves 8 servings Prep Time 30 minutes Cook Time 60 minutes Serves 8 servings Prep Time 30 minutes Cook Time 60 minutes Chocolate Cheesecake Votes: 31

Rating: 4.13

You: Rate this recipe! Print Recipe Macros per serving:

• 450 Calories

• 40g of Fat

• 11g of Protein

• 7.5g of Carbs

Serves 8 servings Prep Time 30 minutes Cook Time 60 minutes Serves 8 servings Prep Time 30 minutes Cook Time 60 minutes Servings: servings Log this recipe with the FREE Total Keto Diet app! Ingredients Chocolate Crust 1 cup almond flour

4 tbsp butter

1 tbsp cocoa powder

1/2 tsp cinnamon

1/16 tsp Stevia

1 pinch salt Cheesecake Filling 16 oz cream cheese softened

3/4 cup So Nourished erythritol sweetener

2 eggs

1/2 cup sour cream

3 oz unsweetened baker's chocolate

1 tbsp cocoa powder

1 pinch salt

1 tsp vanilla extract Instructions Preheat oven to 350°F. To make the crust. melt 4 tbsp of butter and combine with almond flour, cocoa powder, cinnamon and Stevia. Mix well. Press the crust dough into a 9-inch springform pan and bake in the oven for about 15 minutes or until the crust is solid and darker. While the crust is baking, begin making your cheesecake filling! Beat cream cheese and erythritol with an electric hand mixer until smooth. Add in sour cream, vanilla extract, salt and 2 eggs and beat with the mixer until creamy. Melt 3 oz. of unsweetened baker's chocolate in a double boiler or just in a small pan, on low heat, stirring constantly. Pour the chocolate and 1 tbsp of cocoa powder into your cream cheese mixture. Stir with a spoon/rubber spatula to combine the chocolate and cream cheese mixture. Now pour your cheesecake batter into the springform pan on top of your crisp almond flour crust. Bake in the oven for 50-60 minutes or until the top of the cheesecake is set and darker, but jiggly underneath. Let the cheesecake cool to room temperature and then refrigerate overnight (ideally). Even a few hours of refrigeration is better than none. This will help the cheesecake "densify"! When the cake has chilled, run a plastic knife along the edges of the springform pan to loosen any cake that has stuck to the pan. Undo the buckle and remove the pan's edges. Slice and serve with some whipped cream and a square of dark chocolate. Enjoy! Tasteaholics, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!

NUTRITIONAL DISCLAIMER The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.

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