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No-Bake Keto Chocolate Cheesecake


Keto Chocolate Crust

  • 1 3/4 cups almond flour superfine
  • 1/3 cup coconut oil melted
  • 1/3 cup powdered Sweetener
  • 4 tbsp cocoa powder

Chocolate Filling

  • 18 oz cream cheese
  • 1 cup powdered Sweetener
  • 2 tsp vanilla extract
  • 12 oz dark chocolate melted and cooled
  • 1 cup heavy whipping cream


  1. For the keto chocolate pie crust- Prepare a 9-inch (23cm) springform pan by lining the bottom with parchment paper and by lightly greasing the edges with non-stick cooking spray. Set aside.
  2. In a large bowl, combine all the crust ingredients until well mixed and the dough looks crumbly. If the dough looks too wet (or greasy), add one more tablespoon of cocoa powder.
  3. Firmly press the crust into the bottom and up the sides of the prepared pan. Use the bottom of a measuring cup or glass. Place in the refrigerator for 10 minutes until the filling is ready.
  4. Low Carb Chocolate Cheesecake Filling – In a large mixing bowl, add the softened cream cheese and powdered Sweetener. Use an electric mixer to beat for 1-2 minutes until fluffy.
  5. Add vanilla extract, melted chocolate, whipping cream, and continue mixing for 1-2 minutes, or until the filling looks smooth and creamy.
  6. Pour the chocolate filling into the crust and use a spatula to spread evenly. Refrigerate for at least 4 hours or until firm.
  7. To decorate- Garnish with chopped chocolate or fresh berries.

Amount per serving.

  • Calories 396kcal
  • Total Carbs 10g
  • Net Carbs 5g
  • Protein 8g
  • Fat 37g
  • Fiber 5g
  • Sugar 4g

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