(No-Bake!) Keto Chocolate Cheesecake

Gluten free & keto chocolate cheesecake in a dessert glass

(No-Bake!) Keto Chocolate Cheesecake

Rich, decadent and ultra-chocolatey… and don’t even get me started on the instant 'oreo' crust! This no-bake gluten free & keto chocolate cheesecake is one special fat bomb treat!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Dessert

Cuisine American, Gluten Free, Ketogenic

Keyword keto chocolate cheesecake, keto no bake chocolate cheesecake

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 364kcal

Ingredients

For the keto 'oreo' crust

20 g almond flour
2 teaspoons cocoa powder
2 teaspoons powdered allulose xylitol or erythritol*
1/8 teaspoon instant coffee optional
pinch kosher salt
2 teaspoons melted grass-fed butter

For the keto chocolate cheesecake

40 g sour cream plus more for serving (optional)
70 g cream cheese at room temperature
28 g grass-fed butter at room temperature
1/2 teaspoon vanilla extract
2-4 tablespoons powdered allulose xylitol or erythritol, to taste (we use 2)*
2-4 tablespoons cocoa powder to taste (we use 4 for a darker chocolate version)
1/4 teaspoon instant coffee optional

Metric - US Cups

Instructions

For the keto 'oreo' crust

Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in cocoa, sweetener, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press into serving glass or dish and refrigerate while you make the cheesecake.

For the keto chocolate cheesecake

Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, sweetener, cocoa (to taste) and coffee (optional). Beat until just combined.
Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the oreo crust lined glass. Freeze for 20-30 minutes or refrigerate for a couple hours (or overnight). Keep in the fridge for up to 4 days, and in the freezer afterwards.

Notes

The Sweetener

You can pretty much use whatever sweetener floats your boat- but it must be powdered! So anything from allulose (my favorite because no aftertaste and zero GI!), erythritol (some slight cooling aftertaste, but no biggie!), xylitol (ensure its not corn derived to avoid tummy troubles!)… or even some pure monk fruit!

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of powdered Lakanto (just note that its twice as sweet… i.e. use half!).

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Nutrition

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