Keto Triple Chocolate Cheesecake

If you are looking for a rich dessert that fits your daily macros, this keto triple chocolate cheesecake is the answer.

I wanted to create something special that gives you layers of dark chocolate and white chocolate without any added sugar.

Eating a low carb diet should not feel like you are missing out on real treats, especially during holidays or family gatherings.

This dessert stays completely keto friendly by using almond flour for the crust and sugar free chocolate for the filling.

It takes a little patience while it chills in the fridge, but the creamy texture makes every minute of waiting worth it.

Why I Love This Recipe

True Triple Chocolate Flavor – You get rich dark chocolate, sweet white chocolate, and cocoa in every single bite without any added sugar.

Stunning Layered Look – The distinct dark and white layers make this dessert look like it came straight from a fancy bakery.

Ultra Creamy Texture – Adding sour cream and heavy cream gives this keto cheesecake an incredibly smooth and velvety melt-in-your-mouth feel.

Fudge-Like Chocolate Crust – The almond flour and cocoa crust tastes like a buttery baked brownie base while keeping your carbs low.

Ingredients You’ll Need

For the Crust

1 3/4 cups Almond Flour
1/4 cup Unsweetened Cocoa Powder
1/3 cup Powdered Keto Sweetener
6 tbsp Butter, Melted

For the Filling

32 oz Cream Cheese, Softened
1 1/4 cups Powdered Keto Sweetener
1/2 cup Sour Cream, Room Temperature
4 large Eggs, Room Temperature
1 tbsp Vanilla Extract
4 oz Sugar Free Dark Chocolate Chips
2 tbsp Unsweetened Cocoa Powder
4 oz Sugar Free White Chocolate Chips

For the Ganache

4 oz Sugar Free Dark Chocolate Chips
1/2 cup Heavy Cream

How To Make

Step 1

Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Mix the crust ingredients, press into the pan and bake for 10 minutes. Reduce the oven to 325°F (160°C).

Step 2

Melt the 4 oz of dark chocolate chips and the white chocolate chips in two separate bowls, microwaving in 20 second bursts and stirring until smooth. Let both cool slightly.

Step 3

Beat the cream cheese and powdered sweetener on low until smooth. Mix in the sour cream and vanilla, then add the eggs one at a time, mixing just until combined.

Step 4

Divide the batter evenly between two bowls. Stir the melted dark chocolate and cocoa powder into one bowl, and the melted white chocolate into the other.

Step 5

Pour the dark chocolate batter over the crust and smooth it flat. Gently spoon the white chocolate batter on top, starting from the edges and working inward so the layers stay separate.

Step 6

Bake for 60-65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door and let the cheesecake rest inside for 1 hour.

Step 7

Refrigerate for at least 6 hours or overnight.

Step 8

Heat the heavy cream until just simmering, pour it over the remaining dark chocolate chips and stir until glossy. Cool for 10 minutes, pour over the chilled cheesecake and chill for 20 minutes until set.

Tips

Melt the White Chocolate with Extra Care

Sugar free white chocolate is much more delicate than dark chocolate. It can scorch and clump together quickly if it gets too hot.

I recommend setting your microwave to 50 percent power and heating the chips in short 15 second bursts. Stir thoroughly after each interval, because the warm bowl will help melt the rest of the chips gently.

Bring All Cold Ingredients to Room Temperature

Make sure your cream cheese, sour cream, and eggs sit on the counter for at least an hour before you begin baking.

If your cream cheese is even slightly cold, it will leave tiny white lumps in your batter that you cannot smooth out later.

From my experience, cold ingredients can also cause the warm melted chocolate to firm up instantly, leaving you with a grainy texture instead of a silky batter.

Keep Your Mixer on Low Speed

Once you begin mixing the cream cheese and especially after adding the eggs, keep your mixer on its lowest setting.

Beating at high speed whips extra air into the batter, which makes the cheesecake rise up too fast while baking.

When that trapped air cools down, the center will collapse and leave deep cracks across the top.

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FAQ

Can I use granulated sweetener instead of powdered sweetener?

It is best to use powdered sweetener because granular varieties will not dissolve well and can leave your filling with a gritty texture.

If you only have granulated sweetener, you can run it through a blender or food processor until it becomes a fine powder.