This keto Death By Chocolate Cheesecake is a hit in my family, perfect for special occasions or sharing at a dinner party!
Keto-fying the Death By Chocolate Cheesecake
As my sister’s birthday approached, I searched for a good dessert to celebrate the big day with her. I stumbled upon this recipe after googling “chocolate cheesecake” on the internet. This recipe looked like a great starting point for me.
The first step was the crust. In her commentary on the recipe, she suggests using an oreo crust instead of a graham cracker crust. I already have a tried and true oreo crust, previously used in my oreo delight cake. I halved that recipe since I was only using a spring form pan instead of a 9×13 and 9×9 pan, as I did for the oreo delight. If you are happy with a crust just on the bottom of the pan, this recipe makes enough. If you would like to have enough to come up the sides, I would increase the crust recipe listed here by 50%.
Compared to most cakes, the base of a cheesecake – cream cheese – is relatively keto-friendly. As always, I swap Swerve for sugar. And I swap out unsweetened chocolate for semi-sweet chocolate. To get the right consistency, I wanted to use baking bars instead of chocolate chips, as the original recipe calls for. But she calls for semi-sweet baking chocolate, which has 15 g net carbs per ounce. Instead, I use Baker’s Premium Unsweetened Chocolate Baking Bar with 2 g net carbs per ounce (readily available at my Kroger). I use stevia drops to sweeten the baking chocolate. I used the amount of stevia that works for me. My sister also loved the cheesecake with this amount of sweetness. But my husband did not. If you are seeking a sweeter cheesecake, you may want to add additional stevia to your unsweetened baking chocolate. A teaspoon of vanilla would also make it taste sweeter and make it more similar to semi-sweet baking chocolate.
I love covering the cheesecake with ganache. It adds another texture and allows you to hide any split that occurs. Ganache is incredibly easy to ketofy – just swap Lily’s semi-sweet baking chips for the original regular semi-sweet baking chips. Easy!
This is just like a regular cheesecake. It’s rich, creamy, and incredibly chocolatey. It’s actually my favorite chocolate cheesecake I’ve ever had. My sister (who doesn’t usually eat keto things) also thought it was fantastic. This cheesecake was a big win!
The initial recipe stated that it could make 16 slices. This seemed skimpy to me; I like hearty amounts of dessert. I thought the cake would make 12 large slices very nicely, and this is the size cut in the photo. But after trying the cake, my sister and I realized that these 12 slices were far too large given the richness of the cake. We happily split it into 24 pieces instead (and ate one after lunch and one after dinner throughout her birthday weekend).
Death by Chocolate Cheesecake
- Preheat oven to 350°F. Spray the bottom of a 9” spring form pan with cooking spray.
- Prepare the Oreo-flavored crust. Start by combining all of the dry ingredients (almond flour, black cocoa powder, granular swerve, coconut flour, baking powder, salt) in a large mixing bowl. Stir with a fork, breaking up any clumps.
- Stir in the wet ingredients (eggs, vanilla, vegetable oil). Let the dry ingredients rest for a minute to fully absorb the added wet ingredients.
- Spread the dough evenly along the bottom of the springform pan. Bake for about 10 minutes, until the crust is firm but not completely done. A toothpick inserted will come out with crumbs on it. Set on a wire rack to cool. Bring the oven temperature down to 300 F.
- Next, prepare the filling. Begin by chopping the unsweetened baking chocolate into small chunks. Place in a microwave-safe bowl and heat in 30 second increments. In between bursts, stir to distribute heat, prevent burning, and help the chocolate melt. My chocolate required three 30 second bursts in the microwave to completely melt the chocolate.
- Add liquid stevia to the melted chocolate and stir. Set aside and let cool.
- In a large bowl, beat the cream cheese with a handmixer until smooth, about 2-3 minutes.
- Add the cocoa powder, heavy shipping cream, and swerve. Beat until well-combined.
- Add eggs one at a time, beating after each egg until just incorporated.
- Add in the melted chocolate until just combined.