Keto Tahini Chocolate Cheesecake

I have made a lot of cheesecakes over the years, but this keto tahini chocolate cheesecake might be one of my favorites.

It has a rich chocolate crust, a smooth and creamy filling, and a little nutty flavor from the tahini that makes it feel a bit different.

The best part is that it is low carb and keto friendly, so you can enjoy a real slice of dessert without worrying about the sugar.

I use allulose and monk fruit to keep it sweet, and the tahini adds a soft, almost toasted taste that goes really well with chocolate.

If you have never tried tahini in a dessert before, this is a great place to start.

Why You’ll Love This Recipe

Rich Chocolate Flavor – The cocoa crust and dark chocolate drizzle give this cheesecake a deep, satisfying chocolate taste in every bite.

Silky Smooth Texture – Cream cheese, sour cream, and tahini blend into a filling so creamy it melts in your mouth.

Nutty Tahini Twist – The tahini adds a warm, nutty flavor that makes this cheesecake taste unique and special.

Low Carb Friendly – Made with almond flour and keto sweeteners, so you can enjoy dessert without the extra carbs.

Recipe Ingredients

For the Crust

• 1 cup Almond Flour
• 1/4 cup Cocoa Powder
• 1/4 cup Sesame Seeds
• 1/4 cup Powdered Monk Fruit Sweetener
• 5 tbsp Butter, Melted

For the Filling

• 24 oz Cream Cheese, Softened
• 3/4 cup Powdered Allulose
• 3 Large Eggs
• 1/2 cup Sour Cream
• 1/3 cup Tahini
• 1 tsp Vanilla Extract
• 1/4 tsp Salt

For the Chocolate Drizzle

• 2 oz Sugar Free Dark Chocolate
• 3 tbsp Heavy Cream
• 1 tbsp Tahini

How To Make

Step 1

Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.

Step 2

Mix almond flour, cocoa powder, sesame seeds, powdered sweetener, and melted butter. Press into the pan and bake for 10 minutes.

Step 3

Beat cream cheese and allulose until smooth. Add eggs one at a time on low speed.

Step 4

Mix in sour cream, tahini, vanilla, and salt until the filling is creamy and even.

Step 5

Pour into the crust and bake for 45 to 55 minutes, until set around the edges. Cool slowly, then chill for at least 5 hours.

Step 6

Warm heavy cream and pour it over dark chocolate, then stir in tahini until glossy.

Step 7

Drizzle the chocolate tahini sauce over the chilled cheesecake.

Tips

Bring Everything to Room Temperature

Before you start, let your cream cheese, eggs, and sour cream sit out until they lose their chill. This usually takes about an hour on the counter.

Cold cream cheese never blends smooth, and you’ll fight with little lumps that won’t go away no matter how long you mix.

From my experience, room temperature ingredients come together into that silky filling you’re looking for, and everything mixes evenly the first time around.

Stir Your Tahini Well Before Using

Tahini almost always separates in the jar, with a layer of oil sitting on top and thick paste settled at the bottom. Give it a good stir until it’s smooth and pourable again.

If you scoop straight from an unstirred jar, you’ll either get pure oil or a dense clump, and that throws off both the flavor and the texture of your filling.

My favorite trick here is to stir the whole jar right when I open it, so it stays mixed for every recipe after this one too.

Toast the Sesame Seeds First

Before you mix the crust, spread the sesame seeds in a dry pan over medium heat for a few minutes until they turn golden and smell nutty. Keep them moving so they color evenly.

Raw sesame seeds taste flat, but toasting wakes them up and gives the crust a deeper, richer flavor that pairs so well with the tahini in the filling.

Just let them cool for a couple minutes before mixing them in, since warm seeds can start to melt the butter too soon.

More Recipes

• Keto Tahini Chocolate Cups
• Keto Tahini & Sea Salt Cookies
• Keto Tahini Swirl Blondies
• Keto Chocolate Hazelnut Swirl Cheesecake
• Keto Chocolate Chip Cheesecake

Frequently Asked Questions

What does the tahini actually do here, and can I leave it out?

The tahini adds a smooth, nutty, slightly toasty flavor that pairs really well with the chocolate crust and drizzle, kind of like a low carb version of a chocolate sesame treat.

You can leave it out if you prefer a plain chocolate cheesecake, but it is the star of this recipe, so try to keep it if you can. If you need a swap, a smooth nut butter like almond butter works, though the flavor will lean more nutty than sesame.