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Top view of one slice of low carb cheesecake with keto brownie base on a white plate with a fork

Low Carb Cheesecake with a Chocolate Brownie Crust

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
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 16 servings
Calories 398 kcal
Author Kelly


Brownie Bottom (OR use your favorite brownie mix):

Cheesecake Layer:

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


  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.