For the Crust:

1.5 cups almond flour
1/4 cup cocoa powder
1/4 cup melted butter
1/4 cup powdered erythritol (or your preferred keto-friendly sweetener)

For the Cheesecake Filling:

24 oz cream cheese, softened
3/4 cup powdered erythritol
3 large eggs
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup heavy cream


Preheat the Oven:

Preheat your oven to 325°F (163°C).

prepare the crust

In a bowl, combine almond flour, cocoa powder, melted butter, and powdered erythritol.
Press the mixture into the bottom of a greased 9-inch springform pan to create the crust.

Make the Filling:

In a large mixing bowl, beat the cream cheese until smooth.
Add powdered erythritol and continue to beat until well combined.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract, cocoa powder, and heavy cream until smooth.

Assemble and Bake:

Pour the cheesecake filling over the crust in the springform pan.
Smooth the top with a spatula.
Bake for about 45-50 minutes or until the center

Cool and Chill

Allow the cheesecake to cool in the oven with the door ajar for about an hour.
Refrigerate for at least 4 hours or overnight before serving.


Once chilled, remove from the springform pan, slice, and enjoy your delicious Keto Chocolate Cheesecake!


(per serving, makes about 12 servings):

Calories: ~350
Fat: ~32g
Protein: ~8g
Carbohydrates: ~6g (Net carbs: ~4g)


Nutritional values may vary based on specific brands of ingredients used. Adjust sweetener to taste preference.