Rich, decadent and ultra-chocolatey… and don’t even get me started on the instant ‘oreo’ crust! This no-bake gluten free & ketochocolate cheesecake is one special fat bomb treat!
No-Bake KetoChocolate Cheesecake🍫
For One (Or Two!!)
If this no-bake ketochocolate cheesecake doesn’t scream ‘make me!!’, I don’t know what will. All in all, no-bake, insanely good and fairly instant to satisfy those (individual!) cravings!
Though if you’ve already met my classic keto cheesecake-for-1, this chocolate variation needs no introduction. Rich, creamy, airy and totally addictive… this is one keto treat we cannot urge you enough to whip up!
And don’t skip the ‘oreo’ crustin this one, it’s a-mazing (and easy-peasy, so no excuse).
The Butter🌾🐄
You are eating the butter raw, so going organic and grass-fed really is where you want to splurge. Because let’s face it, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.
It’s loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.
The Chocolate
Cocoa or cacao? Both work great, just know that quality really mattershere. My favorite will forever be the Dutch-processed alkaline cocoaValrhona,known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your cheesecake will be lighter in color and more reddish in hue.Both are well and good, as long as they’re unsweetened.
How dark?Talking dark chocolate versus milk is a sure way to divide a crowd! But know that you can make this keto chocolate cheesecake to your taste buds’ desire.
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 choiceuntil 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!🐕
p.s. feel free to make mini cheesecake fat bombs out of any of our cheesecake-for-1s.
(No-Bake!) KetoChocolate Cheesecake
Rich, decadent and ultra-chocolatey… and don’t even get me started on the instant 'oreo' crust! This no-bake gluten free & ketochocolate 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.
4.89 from 27 votes
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Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American, Gluten Free, Ketogenic
Servings 2 servings
Calories 364 kcal
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
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 choiceuntil 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
Calories: 364kcal | Carbohydrates: 6.5g | Protein: 5g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 89mg | Sodium: 265mg | Potassium: 152mg | Fiber: 3.5g | Sugar: 2g | Vitamin A: 1070IU | Calcium: 84mg | Iron: 1.4mg
Keyword keto chocolate cheesecake, keto no bake chocolate cheesecake
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!
