Keto Chocolate Cheesecake

A dense, fudgy keto chocolate cheesecake on a buttery almond-cocoa crust, sweetened with monk fruit. Just 4.2g net carbs per slice and ready in about 6 hours including chill time. Deeply rich, sugar-free, and grain-free without tasting like a compromise.

Jordan Lee

Head of Nutrition · June 18, 2026

Nutrition per serving

Per serving · makes 12. Values are estimates; brands vary.

Ingredients

• 1 1/2 cups blanched almond flour
• 3 tbsp unsweetened cocoa powder (divided: 2 tbsp crust, plus filling below)
• 1/3 cup powdered monk fruit/erythritol blend (for crust)
• 5 tbsp unsalted butter, melted
• 24 oz full-fat cream cheese, softened (three 8-oz blocks)
• 3/4 cup powdered monk fruit/erythritol blend (for filling)
• 1/3 cup unsweetened cocoa powder (for filling)
• 6 oz sugar-free dark chocolate (85%+), melted and slightly cooled
• 3 large eggs, room temperature
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. 1

   Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan in two layers of foil for a water bath.

2. 2

   Make the crust: stir together almond flour, 2 tbsp cocoa powder, 1/3 cup sweetener, and melted butter until it resembles wet sand. Press firmly into the bottom of the pan. Bake 10 minutes, then set aside to cool slightly.

3. 3

   Beat softened cream cheese with 3/4 cup sweetener until completely smooth, scraping the bowl often. Mix in the 1/3 cup cocoa powder, melted dark chocolate, sour cream, vanilla, and salt until uniform.

4. 4

   Add eggs one at a time on low speed, mixing just until each is incorporated. Do not overbeat once eggs are in. Pour the filling over the crust and smooth the top.

5. 5

   Set the springform pan in a larger roasting pan and pour boiling water halfway up the sides. Bake 45-50 minutes, until the edges are set but the center still jiggles slightly.

6. 6

   Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove, run a knife around the edge, then refrigerate at least 4 hours (preferably overnight) before slicing into 12 pieces.

Tips & notes

• Room-temperature cream cheese and eggs are essential for a lump-free, crack-free filling. Cold ingredients will give you a grainy batter.
• Use a powdered (confectioners-style) monk fruit/erythritol blend so the filling stays smooth; granular sweetener can leave a gritty texture.
• Store covered in the fridge up to 5 days, or freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator.

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