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Keto Chocolate Hazelnut Cheesecake - Rich, Creamy, and Low-Carb

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups almond flour
  • 1/2 cup finely chopped toasted hazelnuts (skins mostly removed)
  • 3 tablespoons cocoa powder (unsweetened)
  • 1/3 cup powdered erythritol or allulose
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the filling: 24 ounces cream cheese, softened
  • 3/4 cup powdered erythritol or allulose (taste and adjust)
  • 1/2 cup sour cream
  • 3 large eggs, room temperature
  • 4 ounces sugar-free dark chocolate, melted and slightly cooled
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional: 1–2 tablespoons heavy cream to loosen the batter if too thick
  • For the topping (optional): 1/2 cup heavy cream
  • 2 ounces sugar-free dark chocolate, chopped
  • 2 tablespoons powdered sweetener (optional)
  • 2–3 tablespoons chopped toasted hazelnuts

Method
 

  1. Prep the pan: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.
  2. Toast the hazelnuts: If not already toasted, spread hazelnuts on a sheet pan and toast at 350°F (177°C) for 8–10 minutes until fragrant. Rub off most skins with a towel and chop finely.
  3. Make the crust: In a bowl, mix almond flour, chopped hazelnuts, cocoa, sweetener, and salt. Stir in melted butter and vanilla until it resembles damp sand.
  4. Press and pre-bake: Press crust mixture firmly into the pan’s base. Bake for 10 minutes. Let it cool while you make the filling.
  5. Soften and beat: Beat cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl well.
  6. Sweeten and enrich: Add sweetener, cocoa powder, vanilla, and salt. Beat until combined. Mix in sour cream.
  7. Add eggs: Beat in eggs one at a time on low speed, just until combined. Avoid overmixing to keep it creamy.
  8. Stir in chocolate: Stream in the melted, slightly cooled chocolate. If batter feels very thick, add a tablespoon or two of heavy cream.
  9. Prepare for baking: Wrap the outside of the springform pan with foil. Place it in a large roasting pan. Pour the filling over the crust and smooth the top.
  10. Water bath (optional but helpful): Pour hot water into the roasting pan to come halfway up the sides of the springform. This helps prevent cracks.
  11. Bake: Bake at 325°F (163°C) for 55–70 minutes. The edges should be set, with a slight jiggle in the center like Jell-O.
  12. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 45 minutes. Then move to a rack to cool to room temp.
  13. Chill: Cover and refrigerate at least 6 hours, preferably overnight, to fully set and develop flavor.
  14. Make the topping: Heat cream until steaming. Pour over chopped chocolate, let sit 2 minutes, then whisk until smooth. Sweeten if desired.
  15. Finish and serve: Spread the ganache over the chilled cheesecake. Sprinkle with chopped toasted hazelnuts. Slice with a warm, clean knife.