Go Back

Keto Chocolate Lava Cheesecake - Rich, Gooey, And Low-Carb

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Crust 1 1/2 cups fine almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup powdered erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Cheesecake Filling 16 ounces cream cheese, softened
  • 1/2 cup powdered erythritol or allulose
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Chocolate Lava Center 4 ounces sugar-free dark chocolate (70–85%), chopped
  • 3 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • 1–2 teaspoons powdered erythritol or allulose (to taste)
  • 1/4 teaspoon espresso powder (optional, boosts chocolate flavor)
  • Optional Toppings Unsweetened cocoa powder or powdered sweetener for dusting
  • Whipped cream (unsweetened or lightly sweetened with keto sweetener)
  • Fresh berries in moderation (raspberries or strawberries)
  • Equipment 8- or 9-inch springform pan
  • Hand mixer or stand mixer
  • Heatproof bowl for melting chocolate
  • Foil and roasting pan (for optional water bath)

Method
 

  1. Prep the pan. Line the bottom of a springform pan with parchment and lightly grease the sides. If using a water bath, wrap the outside with two layers of heavy-duty foil to prevent leaks. Preheat oven to 325°F (165°C).
  2. Make the crust. In a bowl, mix almond flour, cocoa powder, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand. Press firmly into the bottom of the pan in an even layer.
  3. Par-bake the crust. Bake for 8–10 minutes until set and fragrant. Let it cool slightly while you make the filling.
  4. Melt the chocolate for the lava center. In a heatproof bowl, combine chopped chocolate, heavy cream, butter, sweetener, and espresso powder if using. Microwave in 20-second bursts, stirring in between, until smooth and glossy. Set aside to thicken slightly.
  5. Beat the cream cheese. In a mixing bowl, beat softened cream cheese on medium speed until very smooth, about 1–2 minutes. Scrape down the bowl to avoid lumps.
  6. Add sweetener and flavor. Beat in powdered sweetener, vanilla, and salt until fully incorporated. Mix in sour cream until smooth.
  7. Add eggs gently. Beat in eggs one at a time on low speed just until combined. Do not overmix; too much air can cause cracks.
  8. Assemble the layers. Pour half of the cheesecake batter over the crust and smooth the top. Spoon the chocolate lava mixture in a wide circle in the center, leaving a 1-inch border around the edges. Top with the remaining cheesecake batter, gently spreading to cover the chocolate completely.
  9. Choose your baking method. With water bath: Place the springform pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides. Bake 40–50 minutes, until edges are set and the center is slightly jiggly.
  10. Without water bath: Place the pan directly on the oven rack and bake 35–45 minutes. Keep an eye out; the water bath gives a creamier texture, but you can skip it for simplicity.
  11. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Remove and cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
  12. Serve warm for lava effect. Slice and serve as is for a soft center, or gently warm individual slices in the microwave for 10–15 seconds to encourage the chocolate core to flow. Add whipped cream and berries if desired.