Low Carb Cheesecake with Chocolate Brownie Bottom – Keto / Gluten Free

This Low Carb Cheesecake with a sugar free chocolate brownie crust is the perfect keto dessert for holiday and summer parties, barbecues, and potlucks. It’s deliciously rich, creamy and made with simple gluten free ingredients with a chocolate ganache and whipped cream topping.

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Updated July 2019

FAVORITE KETO CHOCOLATE DESSERTS FOR PARTIES:

Looking for the ultimate low carb chocolate dessert for your next summer potluck or holiday party? These keto brownies, keto chocolate cake and low carb chocolate cheesecake are always a crowd-pleaser.

Cheesecakes are my husband’s absolute favorite dessert, especially if it’s a New York style cheesecake or a peanut butter cheesecake. If you’re wondering what is the best cheesecake recipe, this New York cheesecake was our go-to before going grain free and always gets rave reviews.

A RECIPE FOR LOW CARB CHEESECAKE:

For those of you following a keto meal plan, low carb cheesecakes might seem a little bit intimidating but they are actually really easy to make. With a little time, planning and a few tips and tricks, you can most definitely master the most perfect keto chocolate cheesecake. The best part is that once you do, you’ll be hooked.

Plus this sugar free chocolate cheesecake is sure to be a winner at any low carb dessert table for your next spring or summer barbecue, potluck, picnic or Christmas table.

INGREDIENTS YOU NEED:

FOR THE KETO BROWNIE BASE:

• grass-fed butter
• sugar free chocolate chips, we like Lily’s
• granulated monk fruit sweetener
• golden monk fruit sweetener
• unsweetened cocoa powder
• vanilla extract
• eggs
• baking powder
• salt
• superfine blanched almond flour

FOR THE LOW CARB CHEESECAKE LAYER:

HOW TO MAKE LOW CARB CHEESECAKE:

MAKE THE CHEESECAKE CRUST:Instead of the regular graham cracker crust, you’re going to start off by making a homemade brownie batter for the crust. What I love about this keto brownie recipe is that it comes together easily in just one bowl.

Make it right in the same spring-form pan as your low carb chocolate cheesecake. While the brownie base bakes, you can start putting together the low carb cheesecake filling.

MAKE THE KETO CHEESECAKE FILLING: This sugar free cheesecake filling uses a combination of melted sugar free chocolate and unsweetened cocoa powder for its velvety smooth chocolate flavor.

Once the low carb brownie is done baking, add the keto chocolate cheesecake filling on top and prepare the pan for a water bath. The water bath ensures that the no carb cheesecake bakes up soft, creamy and luscious.

SPREAD WITH CHOCOLATE GANACHE: Allow the cheesecake to cool off then dress it up with a layer of chocolate ganache, shaved sugar free chocolate and vanilla whipped cream.

This delicious chocolate brownie cheesecake is rich, decadent and perfect for a holiday party or for your dinner table.

TIPS AND TRICKS FOR MAKING THE BEST KETO CHOCOLATE CHEESECAKE:

• It’s important to use room temperature ingredients – particularly the cream cheese to ensure that your cheesecake will be lump-free.
• Always use cold heavy cream, and beat until you get still peaks, about 4-5 minutes

TOPPING AND VARIATIONS:

• use any combination or just one variety of berries you like: strawberry, raspberries, blueberries, blackberries
• top with nuts or a low carb berry compote

HOW TO STORE A GLUTEN FREE CHOCOLATE CHEESECAKE:

If you’re wondering if this keto cheesecake is freezer-friendly, then you’re in luck. The great thing about this low carb cheesecake is that you can make this 1-2 days ahead of time and store in the fridge or freezer.

You can make the gluten free crust 1-2 days ahead of time and freeze it until you’re ready to make the low carb cheesecake filling.

Or you can cover and freeze the cheesecake for up to 2 months. Once you’re ready to serve, let it come to room temperature and decorate the day you plan on serving it.

IS CHEESECAKE LOW CARB?

New york cheesecakes are high in carbs and will raise your glycemic levels so they are usually a no go on the low carb keto diet. Since this low carb chocolate cheesecake is sugar free and made with keto-friendly ingredients, you can certainly enjoy a slice without it affecting your health goals.

HOW MANY CARBS ARE IN CHEESECAKE?

The macros for one serving of sugar free cheesecake:

• 418 calories
• 7g NET carbs = 14g Total Carbs – 7g Fiber
• 35 grams fat
• 8 grams protein

THE BEST LOW CARB CHEESECAKE FOR SUMMER PARTIES:

This delicious keto chocolate cheesecake is the ultimate low carb dessert to curb that chocolate craving. It’s velvety smooth and decadent with a fudgy brownie bottom and perfect for chocolate lovers. It’s perfect for birthdays, baby showers, Mother’s Day, Father’s Day and all your celebrations.

This decadent Chocolate Brownie Cheesecake is sure to impress at your next family gathering or holiday party.

More keto cheesecakes you might like:

Mixed Berry Cheesecake

Keto Strawberry Cheesecake

More low carb recipes:

Mixed Berry Cheesecake

Keto Strawberry Cheesecake

Low Carb Dessert – Lemon Cake

Gluten Free Carrot Cake

5 from 4 votes

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Low Carb Cheesecake with a Chocolate Brownie Crust

Prep Time

1 hr

Cook Time

3 hrs

Total Time

4 hrs

 

This Low Carb Cheesecake with a chocolate brownie crust is the perfect keto dessert for holiday and summer parties, barbecues, and potlucks. It's deliciously rich, creamy and made with simple sugar free ingredients with a chocolate ganache and whipped cream topping.

Course: Dessert

Cuisine: American

Keyword: best chocolate cheesecake, best chocolate dessert, chocolate cheesecake, chocolate cheesecake recipe, chocolate dessert recipe, easy chocolate cheesecake, german chocolate cake recipes

Servings: 16 servings

Calories: 398 kcal

Author: Kelly

Ingredients

Brownie Bottom (OR use your favorite brownie mix):

• 1 cup unsalted grass-fed butter , melted
• 1-1/2 cups sugar free chocolate chips , melted (we like using Lily's)
• 3/4 cup granulated monk fruit sweetener , or sub another sugar sweetener of your choice
• 3/4 cup golden monk fruit sweetener , or sub another sugar sweetener of your choice
• 3/4 cup unsweetened cocoa powder
• 1/2 tablespoon vanilla extract
• 4 large eggs , room temperature
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup superfine blanched almond flour

Cheesecake Layer:

• 24 ounces cream cheese , room temperature
• 1 cup granulated monk fruit sweetener
• 1 cup sugar free chocolate or chocolate chips , melted
• 2 tablespoons unsweetened cocoa powder
• 1.5 tablespoons superfine blanched almond flour
• 2 teaspoons pure vanilla extract
• 4 large eggs , room temperature
• 1 cup sour cream , room temperature

Chocolate Ganache:

• 3/4 cups sugar free chocolate or chocolate chips
• 1/3 cup heavy whipping cream

Garnish (optional):

• shaved sugar free chocolate
• whipped cream

Instructions

1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outer layer of the pan with a double-layer of heavy duty aluminum foil to prevent leaking.

Brownie Bottom:

1. To make the brownie, combine the melted butter and melted chocolate in a large bowl until smooth. Whisk in both sweeteners until combined.

2. Add the eggs and vanilla and mix until incorporated.

3. Add the baking powder, salt and slowly mix in the almond flour until smooth and just combined.

4. Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 22-25 minutes.

Cheesecake Layer:

1. Remove the pan from the oven and set aside.
2. Reduce the oven temperature to 300°F.

3. Using a stand mixer (or hand mixer) on low speed, beat the cream cheese and sweetener until smooth and combined. Scrape down the sides of the bowl and beat slowly, until just smooth.

4. Add eggs, one at a time, scraping down after each addition.

5. Stir in the melted chocolate, cocoa powder, almond flour, and vanilla and mix until smooth.

6. Add the sour cream and beat on low speed until smooth and combined.
7. Pour cheesecake batter over brownie layer and spread evenly. The pan will be very full.
8. Place springform pan inside another pan. Fill outside pan with enough warm water to go about almost half-way up the sides of the springform pan.
9. Bake at 300°F for 1 hour and 30 minutes. The center will be slightly jiggly.
10. Turn off the oven, and allow the cheesecake to cool in the oven with the door closed for 20 minutes.
11. Crack open the door and leave the cheesecake in the oven for 30 minutes or until set. Remove the cheesecake from the oven and discard aluminum foil wrapping. Cover and refrigerate until firm, 5-6 hours or overnight.

12. Once the cheesecake is completely cool, remove spring-form pan sides from cheesecake and place cheesecake on a serving plate.

Chocolate Ganache:

1. Place the chocolate in a heat-safe bowl.

2. Using a double-boiler or the microwave, heat the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow the mixture to sit undisturbed for 1-3 minutes, then whisk until smooth.
3. Spread the ganache onto the cheesecake into an even layer. Garnish with shaved chocolate and whipped cream, if desired.

Recipe Notes

*Total time does not include chilling.

Nutrition Facts

Low Carb Cheesecake with a Chocolate Brownie Crust

Amount Per Serving (1 slice (1/16 recipe))

Calories 398 Calories from Fat 315

% Daily Value*

Fat 35g54%

Carbohydrates 14g5%

Fiber 7g28%

Sugar 2g2%

Protein 8g16%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.