Keto Chocolate Chip Cheesecake

Cheesecake is one of those desserts that’s actually pretty easy to make low carb. The base is already mostly cream cheese and eggs, so it doesn’t take much to turn it into a keto friendly treat.

This keto chocolate chip cheesecake takes it a step further with a cocoa almond flour crust and sugar-free chocolate chips folded right into the filling.

The texture is exactly what you want from a good cheesecake – dense, creamy, and smooth. You really can’t tell it’s a low carb version.

It does need some time to chill in the fridge before serving, so plan ahead. But the hands-on part is simple and straightforward.

This is one of those recipes you’ll want to save and come back to whenever you need a keto dessert that actually impresses people.

Why You’ll Love This Recipe

Tastes Like the Real Thing – This cheesecake is so rich and creamy that no one will believe it is actually keto friendly.

Perfectly Creamy Texture – The water bath method gives you that silky smooth filling with no cracks on top.

Chocolate Lovers Dream – The cocoa crust paired with chocolate chips throughout the filling delivers chocolate in every single bite.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 3 tbsp Unsalted Butter, melted
• 2 tbsp Unsweetened Cocoa Powder
• 2 tbsp Granulated Erythritol
• Pinch of Salt

For the Filling

• 24 oz Cream Cheese, softened
• 3/4 cup Granulated Erythritol
• 3 Large Eggs
• 1/3 cup Sour Cream
• 2 tsp Vanilla Extract
• 1/2 cup Sugar-Free Chocolate Chips

How To Make

Step 1

Preheat your oven to 325°F (165°C). Wrap the outside bottom of a 9-inch springform pan with foil. In a bowl, mix the almond flour, melted butter, cocoa powder, erythritol, and salt. Press firmly into the bottom of the pan.

Step 2

Par-bake the crust for 10 minutes until firm. Remove from the oven and let it cool while you prepare the filling. Reduce the oven to 300°F (150°C).

Step 3

In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth, about 3 minutes. Add the erythritol and beat until combined.

Step 4

Add the eggs one at a time, mixing on low speed after each just until blended. Add the sour cream and vanilla extract and mix until smooth. Do not overmix.

Gently fold in the sugar-free chocolate chips with a spatula.

Step 5

Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches about 1 inch up the side of the springform.

Step 6

Bake in the water bath for 55 to 65 minutes, until the edges are set and the center has a gentle jiggle. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour.

Step 7

Remove from the water bath and refrigerate for at least 6 hours or overnight.

Step 8

Run a thin spatula around the edges before releasing the springform ring. Slice and serve chilled.

Tips

Make Sure the Cream Cheese Is Actually Soft

Don’t just take the cream cheese out of the fridge and start mixing. It needs to sit on the counter for at least an hour, maybe longer depending on your kitchen. You want it truly soft when you press it with your finger.

If the cream cheese isn’t fully softened, you’ll end up with lumps in your filling that no amount of mixing will fix. And the more you try to beat those lumps out, the more air you whip in, which causes cracks on top.

If you forgot to take it out early, cut the blocks into smaller chunks and spread them on a plate. They’ll soften much faster that way.

Press the Crust Firmly and Evenly

Almond flour crusts don’t hold together the way regular graham cracker crusts do. You really need to pack it down hard and make sure it’s an even layer across the bottom.

Use the flat bottom of a measuring cup or a glass to press it down. Go over it a few times until it feels compact and solid. If it’s loosely pressed, it’ll crumble apart when you try to slice the cheesecake later.

Mix on Low Speed After Adding the Eggs

Once the eggs go in, switch to low speed and only mix until you can’t see the egg anymore. This is the step where most people mess up their cheesecake without realizing it.

Beating the eggs on medium or high speed whips air into the batter. That air expands while baking and then deflates as it cools, which is exactly what causes those deep cracks on top.

It’s okay if the batter looks slightly streaky after each egg. It all comes together once you add the next one.

More Recipes

• Keto Brownie Bottom Cheesecake
• Keto Salted Caramel Brownie Cheesecake
• Keto Cookies & Cream Cheesecake Bites
• Low Carb New York Cheesecake

Frequently Asked Questions

Why do I need a water bath for this cheesecake?

The water bath creates gentle, even heat around the cheesecake, which helps it bake slowly and evenly without drying out. Without it, the top is much more likely to crack, and the texture can end up dense instead of smooth and creamy.

Just make sure the foil around the bottom of your springform pan is secure so no water sneaks in. Double-wrapping with foil is a good idea if you want extra peace of mind.