Baking Dessert

Keto Chocolate Cheesecake with a Chocolate Crust

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!!

Chocolate Cheesecake with a Chocolate Crust ( I threw some strawberries into the cheesecake batter as well)

Nutrition information will vary depending on what brands of ingredients you use and how big you cut the slices. However, here is a general break down of the nutrition info for 12 serving slices:

Per slice: 222 Calories, 18.5g Fat, 6.4g Protein, 9 Total Carbs, 5g Fiber, 4g NET CARBS


Keto Chocolate Cheesecake with a Chocolate Crust by Noreen’s Keto Kitchen!


Cheesecake Filling

  • 16 ounces of Full Fat Cream Cheese, softened to room temperature
  • 2 Medium Eggs, at room temperature
  • 1/2 cup of Low Carb Sweetener, granulated ( I use Swerve, Monk Fruit, or Xylitol)
  • 1/2 cup of Unsweetened Cocoa Powder
  • 2 teaspoons of vanilla extract

Chocolate Crust

  • 1 Cup of Superfine Almond Flour
  • 1/2 Cup of Coconut Flour
  • 1/2 Low Carb Sweetener, granulated (I use Swerve, Monk Fruit, or Xylitol)
  • 1/4 Cup of Unsweetened Cocoa Powder
  • 6 Tablespoons of Butter, melted


  • Preheat the oven to 350 degrees F. I used a 9 inch round cake pan. Line the pan with parchment paper.
  • Chocolate Crust: mix the coconut flour, almond flour, low carb sweetener and cocoa powder in a medium bowl. Stir in the melted butter and mix until well combined. The dough will be crumbly, kind of like wet sand.
  • Press the dough into the bottom of the prepared pan, going just slightly up the sides of the pan. Bake for about 10- 12 minutes, until barely browning. Let cool at least 10-15 minutes .
  • Cheesecake Filling: In the meantime, beat the cream cheese, low carb sweetener and cocoa powder together at a medium speed until fluffy.
  • Add in the eggs and vanilla and beat for about 1 minute on medium/high speed.
  • Pour the filling into the pan on top of the cooled crust. Smooth the top of the cheesecake batter with the back of a spoon or spatula.
  • Bake for about 30-40 minutes, or until the center is almost set, but still a bit jiggly.
  • Cool the cake in the pan, to room temperature, and then refrigerate for 4 – 5 hours (however, overnight is best), until completely set. Remove the cheesecake from the pan using the parchment paper sides.
  • Store cheesecake in the fridge. When serving, allow the cake to warm up outside the fridge for at least 10 minutes. Serve with a dollop of whipped cream and enjoy!

Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!


Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):

About to go in the oven!! I added fresh picked strawberries to mine!

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