Sugar-free Chocolate Cheesecake – Diabetes Daily


This content originally appeared on Sugar-Free Mom. Republished with permission.

This Beautiful Sugar-Free Chocolate Cheesecake is low-carb, keto, nut-free, decadent and delicious!

Making a sugar-free, delicious cheesecake is not as hard as you think and is every bit as luscious as you’d want! Don’t let cheesecake intimidate you because this recipe is foolproof and will make any non-low-carb keto crowd drool over!

Choosing your favorite sweetener is important because that can make or break your liking of a keto dessert. I’ve been enjoying using  Monk Fruit and I always love using erythritol, the Swerve brand. But today’s recipe comes from a guest blogger who has developed his own sweetener blend which you might like. However, any sweetener should work in this recipe.

Expert Tips for this Recipe

  • Instant coffee is used to give a rich depth of flavor to the chocolate but is not 100% necessary. Feel free to leave this out if you don’t have any around, or switch with 1oz espresso.
  • Baking this cheesecake in a water bath will always give you the best results and prevent the top from cracking. However, if you’re lazy like me, you can simply place this cheesecake in the oven as normal. The temperature is already quite low, and it already contains enough liquid inside the filling.
  • I have used this brand of monk fruit sweetener: It can be shipped internationally, but if you don’t want to pay for the shipping from Australia, Lakanto, Monk Fruit Sweetener with Erythritol would be the closest alternative, which is readily available in the United States.

Sugar-Free Chocolate Cheesecake

This Beautiful Sugar-Free Chocolate Cheesecake is low carb, keto, nut-free, decadent and delicious!

Cook Time 1 hour 10 minutes
Total Time 9 hours 30 minutes
Calories 279 kcal per serving



  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup Monkfruit or erythritol sweetner
  • 1/2 cup heavy whipping cream
  • 3 large eggs, room temperature
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp instant coffee optional
  • 1/2 tsp vanilla extract opt for the good stuff and use pure vanilla extract


Prepare the Crust

  1. Combine all base ingredients in a large mixing bowl.  Firmly press the base mixture evenly in the bottom and about 1 inch up the sides of a lined 9” springform pan. Bake at 350
    (180C) degrees for 10. Set aside to cool completely. Lower oven temperature to 300F

Prepare the Cheesecake

  1. Beat cream cheese at medium speed with a handheld or stand mixer until creamy.  Add the cream and sweetener, mix well to combine. 

  2. Add eggs, one at a time, making sure to mix well after each egg.  Mix in the cocoa powder, vanilla and the instant coffee (if using), pour the batter into the prepared crust.

  3. Place the pan into a large roasting pan, place it on the
    rack of the oven and add water to the pan to a depth of about 1 inch.

  4. Bake at 300F (150C) degrees for 60 minutes. The outer edges of the cheesecake will be set but the center of the cheesecake will be a slightly jiggly and not completely set. 

  5. Turn the oven off the oven and let the cheesecake sit in the oven for an additional 30

  6. Remove the pan from the water bath.  Cool completely on a wire rack, cover and chill at least 8 hours or overnight. 

  7. Carefully remove the sides of the springform pan and transfer cheesecake onto a serving platter.  Garnish each slice with whipped cream and a slice of strawberry if

Nutrition Facts

Sugar-Free Chocolate Cheesecake

Amount Per Serving (1 g)

Calories 279 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 15g94%

Cholesterol 103mg34%

Sodium 220mg10%

Potassium 70mg2%

Carbohydrates 6g2%

Fiber 3g13%

Sugar 2g2%

Protein 5g10%

Vitamin A 803IU16%

Calcium 45mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Sugar-free Chocolate Cheesecake Recipe

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