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Keto Triple Chocolate 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
  • 1/4 cup unsweetened cocoa powder (Dutch-process or natural)
  • 1/4 cup powdered erythritol or allulose blend
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the cheesecake filling: 24 ounces cream cheese, softened to room temperature
  • 3/4 cup powdered erythritol or allulose blend
  • 1/3 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 6 ounces sugar-free dark chocolate (70–85%), finely chopped
  • 1/4 cup heavy cream
  • 2 tablespoons unsweetened cocoa powder, sifted
  • For the ganache topping: 4 ounces sugar-free dark chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon powdered sweetener (optional, to taste)
  • Pinch of salt
  • Optional garnishes: Shaved chocolate, cacao nibs, fresh raspberries, or a dusting of cocoa.

Method
 

  1. Prep the pan and oven: Preheat to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Wrap the outside with two layers of heavy-duty foil to protect from the water bath.
  2. Make the crust: Stir almond flour, cocoa, sweetener, and salt. Add melted butter and vanilla. Mix until it resembles damp sand. Press firmly into the bottom of the pan. Bake 8–10 minutes, then cool while you make the filling.
  3. Melt the chocolate for the filling: Warm the 1/4 cup heavy cream until steaming, then pour over the 6 ounces chopped chocolate. Let sit 2 minutes, then stir until smooth. If needed, microwave in short bursts. Cool to lukewarm.
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until completely smooth and fluffy, about 2 minutes. Scrape the bowl well.
  5. Add sweetener and cocoa: Beat in powdered sweetener, sifted cocoa, vanilla, and salt until smooth. Mix in the sour cream on low speed.
  6. Add eggs: Beat in eggs one at a time on low, just until combined. Do not overmix. Scrape the bowl after each addition.
  7. Blend in the melted chocolate: Pour the lukewarm chocolate mixture into the batter and mix on low until uniform. Batter should be glossy and thick.
  8. Assemble the water bath: Place the foil-wrapped pan in a large roasting pan. Pour the batter over the crust and smooth the top. Add hot water to the roasting pan until it reaches halfway up the sides of the springform.
  9. Bake: Bake 55–70 minutes, until edges are set and the center wobbles slightly like gelatin. Avoid opening the oven often.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit 45 minutes. Remove from the water bath, unwrap the foil, and cool to room temperature.
  11. Chill overnight: Cover and refrigerate at least 6 hours, preferably overnight, to set fully.
  12. Make the ganache: Heat 1/2 cup cream to a gentle simmer. Pour over 4 ounces chopped chocolate with optional sweetener and a pinch of salt. Rest 2 minutes, then whisk until velvety.
  13. Glaze the cheesecake: Release the springform, remove the ring, and transfer cheesecake to a serving plate. Pour ganache over the top, nudging to the edges to create a smooth finish. Chill 20–30 minutes to set.
  14. Garnish and serve: Add shaved chocolate, berries, or cacao nibs. Slice with a hot, dry knife for clean edges.