This incredible Salted Keto Chocolate Cheesecake has three rich chocolate layers! It makes the perfect keto dessert at under 3 net carbs per bite!
I know we are all dealing with the stress and anxiety of our current situation in different ways. I have spent a lot of time getting my garden ready for summer and the fresh air and sunshine has been therapeutic. However, I am also finding joy in baking.
It has actually been really nice to be able to create a recipe that I usually might pass over because it is time consuming. I am finding the extra time in the kitchen comforting instead of just one more thing to add to my to do list.
So I wanted to share a really delicious keto dessert that might bring you a little comfort too. These low-carb cheesecake bites are too good to pass up!
Ingredients for Keto Chocolate Cheesecake
Whether you make one big keto chocolate cheesecake or keto chocolate cheesecake bites, the ingredients list is the same.
- Almond flour
- Cream cheese
- Eggs
- Powdered Keto sweetener (such as Swerve or Monkfruit)
- Cocoa powder
- Vanilla extract
- Heavy cream
- Unsweetened bakers chocolate
- Lilly’s dark chocolate chips
- Sea Salt
How to Make Keto Chocolate Cheesecake
This recipe has three distinct layers. The bottom layer is a shortbread cookie crust made with almond flour. This is based off of the crust I use in my Keto Fruit Pizza.
The second layer is a deep dark chocolate cheesecake that is perfectly creamy. The third layer is a rich layer of melted dark chocolate and sea salt flakes.
Here’s how the dark chocolate cheesecake is made:
- To make the chocolate crust: combine the melted butter, almond flour, keto-friendly sweetener and cocoa powder.
- Press the dough into the bottom of a silicone muffin pan.
- Pre-bake the crust for 7 minutes and allow the crust to cool COMPLTELY.
- Make the filling: In a stand mixer or hand mixer, combine the cream cheese, eggs, sweetener, cocoa powder and vanilla until things are just barely incorporated.
- Add the melted bakers chocolate and the heavy cream. Mix until completely smooth, mixture will be light and airy.
- Spoon onto the cooled crust.
- Bake 15-18 minutes until the cheescake has set. Remove from oven and allow the cheesecakes to cool completely.
- Make the topping: Melt the sugar-free chocolate chips and coconut oil in a small bowl.
- Dip the keto chocolate cheesecake bites into the melted chocolate and top with sea salt.
Can You Eat Cheesecake on a Keto Diet?
Yes, as long as you use appropriate sweeteners. Cheesecake is a common keto dessert because cream cheese is naturally low in carbs and high in fat.
How Many Carbs Are in This Recipe?
For this recipe, it makes 24 muffin sized dark chocolate cheesecakes. All three decadent layers come to just 2.8 net carbs each! This is truly a must make for anyone on a keto diet! As a bonus, these freeze really well so stash some in the freezer for later.
Can I Make a Regular Sized Cheesecake?
I prefer making cheesecake bites because they’re easier to meal prep and freeze for later. However, you should be fine to assemble the keto chocolate cheesecake in a larger pan and bake it that way.
I can’t say for sure which pan size you’d need to use though. Adjust the bake time as needed to account for the larger pan size!
Tips for Making Keto-Friendly Cheesecake
- For this recipe, I suggest using confectioners Swerve or Monkfruit to make an excellent keto cheesecake with no strange artificial sweetener taste.
- I always use a silicone muffin pan to make the low-carb cheesecake bites. Silicone pans are flexible and make removing each individual cheesecake bite so much easier.
- These keto-friendly cheesecake bites can be frozen for up to three months. They’re great for meal prepping!
More Keto Chocolate Desserts:
I love making low-carb chocolate desserts, they’re my weakness! Here are some of my favorites:
- Keto Cheesecake Brownies
- Keto Chocolate Chip Cookies
- Keto Chocolate Sugar Cookies
- Keto Double Chocolate Sheet Pan Cookies
- No-Bake Keto Almond Butter Cookies
Salted Dark Chocolate Cheesecake (Keto + Low Carb)
Equipment
Ingredients
Chocolate Cookie Crust
- 8 tablespoons butter melted
- 1 1/4 cup almond flour
- 2 tablespoons cocoa powder
- 2 tablespoons monkfruit sweetener or other keto-friendly sweetener like Swerve
Dark Chocolate Cheesecake
- 16 ounces cream cheese
- 2 eggs
- 1/2 cup powdered monk fruit or powdered Swerve
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 1 ounce unsweetened bakers chocolate
Topping
- 1/2 cup Lilly's Dark Chocolate Chips
- 1 tablespoon coconut oil
- sea salt to taste
Instructions
- Preheat the oven to 350 degrees.
For the chocolate crust:
- Combine the melted butter, almond flour, keto friendly sweetener, and cocoa powder in a mixing bowl until it forms a crumbly dough.
- Press the dough into the bottom of a silicone muffin pan (or paper lined muffin pan). Pre-bake the crust for 7 minutes and allow the crust to cool COMPLETELY.
For the cheesecake layer:
- In a stand mixer or with a hand mixer, combine the cream cheese, eggs, sweetener, cocoa powder, and vanilla until things are just barely incorporated.
- Add the melted bakers chocolate and the heavy cream. Mix until completely smooth. Mixture will be light and airy.
- Spoon the cheesecake mixture onto the cooled crust, filling each 3/4 full.
- Bake 15-18 minutes until the cheescake has set. Remove from oven and allow the cheesecakes to cool competely. Once cooled, pop the cheesecakes out of the muffin pan.
For the topping:
- Melt the Lily's dark chocolate chips and coconut oil in a small saucepan. Stir until smooth.
- Dip the top of the cooled cheesecake into the melted chocolate and sprinkle with sea salt. Set aside to cool.
