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This decadent low-carb chocolate cheesecake is so indulgently rich, but with only a fraction of the calories and sugar you get from traditional cheesecake!

Low carb chocolate cheesecake slice on a white plate next to a gold fork, topped with a sliced strawberry

Whether I’m having guests over for dinner or celebrating a special occasion, one of my go-to choices for dessert is cheesecake. It’s such a beautiful treat!

And this decadent low carb chocolate cheesecake is my new favorite recipe. It’s so rich and indulgent, you’d never guess it only has a fraction of the calories and sugar you get from traditional cheesecake.

Plus, because we use a low-carb sweetener, you don’t have to worry about feeling sluggish or experiencing a major crash after eating a slice. You can simply enjoy!

And whipping up these cheesecake is probably easier than you think. You’ll mix the crust ingredients and prebake, then mix the filling ingredients, add them to the crust, and bake. After that, let your cheesecake chill in the refrigerator and you’re done!

While this is a great dessert to make for a crowd, I sometimes like to make it just for me and my husband. We can treat ourselves to a slice after dinner all week long.

How to make low carb chocolate cheesecake

This amazing dessert comes together in just 10 simple steps.

Step 1: Line a 9-inch springform pan with parchment paper and grease the sides, then set aside. Preheat your oven to 325°F.

Step 2: To make the crust, whisk together the almond flour, cocoa powder, sweetener, and shredded coconut. Add the butter and vanilla extract, then mix until crumbly.

Crust ingredients mixed in a glass bowl with a wooden spoon

Step 3: Press the mixture into the bottom of the prepared springform pan. Bake for 15 minutes, then remove from the oven to cool.

Step 4: Turn the oven temperature down to 300°F.

Step 5: In a large mixing bowl, add the cream cheese and sweetener. Beat with a hand mixer until smooth and slightly fluffy.

Filling ingredients beaten with an electric mixer in a glass bowl

Step 6: Add the vanilla extract and one egg, then beat again until the egg is incorporated. Add the rest of the eggs in the same way.

Step 7: Add the cream, cocoa powder, and melted chocolate, then beat until the mixture is smooth and properly mixed.

Batter in a glass bowl with a wooden spoon to stir

Step 8: Pour the filling mixture over the pre-baked crust, then tap on the counter to smooth out the top. Bake for 60 to 70 minutes. The middle should still be slightly jiggly when done.

Step 9: Remove the cheesecake from the oven and let it cool for 20 minutes before removing it from the springform pan.

Step 10: Refrigerate the cheesecake for 2½ hours until it is completely set.

Full cheesecake, un-sliced, topped with two strawberries on a white platter, as seen from above

Once the cheesecake has chilled, you’re ready to cut into 10 slices and serve! I like to top mine with sliced strawberries.

Low-carb but not low-calorie

Cheesecake is definitely not a low-calorie dessert. It’s a treat to enjoy indulging in!

I like to cut this cheesecake into 10 good-sized slices. That way, each one will be about 420 calories of chocolate decadence with 11.4 net carbs and 6.3 grams of sugar.

Compare that to a slice of chocolate mousse cheesecake from the Cheesecake Factory, which contains 1,220 calories! It also has 81 net carbs and 69 grams of sugar.

So really, the nutrition of your cheesecake all depends on where you get it. That’s why I recommend making this homemade version: it’s so indulgently rich, you’d never guess how much healthier it is than traditional cheesecake!

Two slices of cheesecake on separate plates topped with strawberries, as seen from above

Storage

Can’t eat your entire chocolate cheesecake in one sitting? Well good news: it keeps extremely well in the refrigerator!

Simply store your cheesecake in the refrigerator in an airtight container. It will stay fresh for up to 5 days, so you can enjoy a slice whenever you like.

Slice of cheesecake on a white plate with a gold fork, topped with strawberry slices

Other low carb dessert recipes

I firmly believe a healthy diet includes dessert! By using low-carb ingredients and sweeteners that don’t spike your blood sugar, you can indulge without worrying about feeling sluggish or crashing later.

The next time you want to satisfy your sweet tooth, I know you’ll love one of these recipes:

For even more ways to satisfy your sweet tooth, check out this roundup of my favorite decadent low-carb desserts!

Once you’ve tried this cheesecake recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Low Carb Chocolate Cheesecake

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Low carb chocolate cheesecake slice on a white plate next to a gold fork, topped with a sliced strawberry
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This decadent low carb chocolate cheesecake is so indulgently rich, but with only a fraction of the calories and sugar you get from traditional cheesecake!
Author: Christel Oerum
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 2 hours 30 minutes
Total Time: 3 hours 55 minutes
Servings: 10

Ingredients 

Crust

  • 1½ cups almond flour
  • ⅓ cup unsweetened cocoa powder
  • 5 tablespoons granulated Stevia
  • 1 tablespoon shredded coconut
  • 4 tablespoons butter, (melted)
  • 1 teaspoon vanilla extract

Filling

  • 32 ounces cream cheese
  • 1 cup powdered Stevia
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 6 tablespoons unsweetened cocoa powder
  • ¼ cup cream
  • 8 ounces unsweetened dark chocolate, (melted)

Instructions

  • Line a 9-inch springform pan with parchment paper and grease the sides, then set aside. Preheat your oven to 325°F.
  • To make the crust, whisk together the almond flour, cocoa powder, sweetener, and shredded coconut. Add the butter and vanilla extract, then mix until crumbly.
  • Press the mixture into the bottom of the prepared springform pan. Bake for 15 minutes, then remove from the oven to cool.
  • Turn the oven temperature down to 300°F.
  • In a large mixing bowl, add the cream cheese and sweetener. Beat with a hand mixer until smooth and slightly fluffy.
  • Add the vanilla extract and one egg, then beat again until the egg is incorporated. Add the rest of the eggs in the same way.
  • Add the cream, cocoa powder, and melted chocolate, then beat until the mixture is smooth and properly mixed.
  • Pour the filling mixture over the pre-baked crust, then tap on the counter to smooth out the top. Bake for 60 to 70 minutes. The middle should still be slightly jiggly when done.
  • Remove the cheesecake from the oven and let it cool for 20 minutes before removing it from the springform pan.
  • Refrigerate the cheesecake for 2½ hours until it is completely set.

Notes

This recipe is for 10 servings. If you cut your cheesecake into 10 slices, each slice will be 1 serving.
You can substitute Stevia with another low-carb sweetener if you prefer.
Cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition Info Per Serving

Nutrition Facts
Low Carb Chocolate Cheesecake
Serving Size
 
1 slice
Amount per Serving
Calories
420
% Daily Value*
Fat
 
36.3
g
56
%
Saturated Fat
 
21.3
g
107
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1.3
g
Cholesterol
 
121.1
mg
40
%
Sodium
 
447.2
mg
19
%
Potassium
 
216.2
mg
6
%
Carbohydrates
 
17
g
6
%
Fiber
 
5.6
g
22
%
Sugar
 
6.3
g
7
%
Protein
 
12.8
g
26
%
Net carbs
 
11.4
g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American