This keto German chocolate cheesecake is a rich, decadent dessert that combines a fudgy chocolate crust, a creamy chocolate cheesecake filling, and a classic coconut-nut topping inspired by traditional German chocolate cake. It delivers deep chocolate flavor and satisfying texture while staying low in carbs, making it perfect for special occasions or whenever you want an indulgent keto-friendly treat.
Why You’ll Love This Recipe
This cheesecake is deeply chocolatey without being overly sweet, thanks to the balance of cocoa, dark chocolate, and low-carb sweeteners. The almond flour crust adds a subtle nutty base, while the creamy cheesecake layer melts in your mouth. The coconut and nut topping brings texture and richness that makes every bite feel complete. Best of all, it is made with simple ingredients and can be prepared ahead of time, making it ideal for entertaining or meal planning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
German cake topping
1/2 cup heavy whipping cream
4 tablespoons low-carb powdered sweetener
1 large egg
1 pinch salt
1 ounce butter
1 teaspoon vanilla extract
2/3 cup shredded coconut, toasted
1/4 cup chopped pecans or walnuts, toasted
Directions
Line the bottom of a springform cheesecake pan with parchment paper.
In a mixing bowl, combine almond flour, cocoa powder, low-carb sweetener, salt, and softened butter. Mix until the texture resembles damp sand. Press the mixture evenly into the bottom of the prepared pan.
Preheat the oven to 350°F (175°C). Bake the crust for 10 minutes, then remove from the oven and allow it to cool for 10 minutes.
To prepare the chocolate cheesecake layer, heat the heavy whipping cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and add the chopped dark chocolate. Stir until completely melted and smooth.
Add the powdered sweetener, cocoa powder, softened cream cheese, and vanilla extract to the chocolate mixture. Stir until fully combined and smooth. The mixture will be thick and creamy.
Pour the chocolate cheesecake filling evenly over the cooled crust. Refrigerate for at least 6 hours or overnight until fully set.
For the German cake topping, combine heavy whipping cream, powdered sweetener, egg, and salt in a saucepan. Whisk continuously over medium heat. Add the butter and continue whisking.
Once the mixture reaches a gentle boil, reduce the heat and whisk for 1 to 2 minutes until thickened. Remove from heat and stir in vanilla extract. Set aside to cool slightly.
Toast the shredded coconut and chopped nuts in a dry pan until lightly golden. Stir them into the prepared topping mixture.
Spread the topping evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for an additional 2 hours before serving.
Servings and timing
Servings: 10 slices
Preparation time: 25 minutes
Baking time: 10 minutes
Chilling time: 8 hours total
Total time: approximately 8 hours 35 minutes
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, individual slices can be frozen in airtight containers for up to 2 months. Thaw overnight in the refrigerator before serving. This cheesecake is best enjoyed chilled and does not require reheating.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is ideal for making ahead since it requires several hours to chill and set properly.
Is this recipe suitable for a keto diet?
Yes, it uses low-carb sweeteners, almond flour, and high-fat dairy, making it suitable for a ketogenic lifestyle.
Can I use milk chocolate instead of dark chocolate?
Dark chocolate is recommended for lower sugar content and richer flavor, but keto-friendly milk chocolate can be used if it fits your macros.
What size pan should I use?
An 8-inch or 9-inch springform pan works best for this recipe.
Can I substitute walnuts for pecans?
Yes, walnuts and pecans both work well and provide similar texture and flavor.
How do I know when the cheesecake is set?
The cheesecake should feel firm to the touch and hold its shape when sliced after chilling.
Can I skip the coconut topping?
The cheesecake will still be delicious, but the topping adds classic German chocolate flavor and texture.
Why is my cheesecake filling thick?
This recipe creates a dense, mousse-like chocolate cheesecake rather than a baked custard-style filling.
Can I use a different low-carb sweetener?
Yes, any powdered or granulated low-carb sweetener that measures like sugar can be used.
Does this cheesecake need to be baked?
Only the crust is baked. The cheesecake filling sets in the refrigerator.
Conclusion
This keto German chocolate cheesecake is a show-stopping dessert that combines bold chocolate flavor with a creamy texture and a classic coconut-nut topping. With simple preparation and make-ahead convenience, it is perfect for celebrations or anytime you want a luxurious low-carb treat that truly satisfies.
This keto German chocolate cheesecake features a fudgy almond flour crust, creamy chocolate filling, and a rich coconut-pecan topping. With bold flavor and low-carb ingredients, it’s an indulgent dessert that fits perfectly into a keto lifestyle. Ideal for holidays or special occasions, it’s easy to make ahead and sure to impress.
Ingredients
Chocolate Crust
1 cup almond flour
1 tbsp unsweetened cocoa powder
5 tbsp low-carb granulated sweetener
1 pinch salt
2 oz butter, softened
Chocolate Cheesecake Filling
1 cup heavy whipping cream
2½ oz dark chocolate, chopped
8 tbsp low-carb powdered sweetener
1 tbsp unsweetened cocoa powder
14 oz cream cheese, softened
1 tsp vanilla extract
German Cake Topping
½ cup heavy whipping cream
4 tbsp low-carb powdered sweetener
1 large egg
1 pinch salt
1 oz butter
1 tsp vanilla extract
⅔ cup shredded coconut, toasted
¼ cup chopped pecans or walnuts, toasted
Instructions
Preheat oven to 350°F (175°C). Line the bottom of an 8 or 9-inch springform pan with parchment paper.
In a bowl, mix almond flour, cocoa powder, granulated sweetener, salt, and butter until crumbly. Press into the pan base and bake for 10 minutes. Let cool.
In a saucepan, heat the cream for the cheesecake until just boiling. Remove from heat, add chopped dark chocolate, and stir until melted and smooth.
Whisk in powdered sweetener, cocoa powder, cream cheese, and vanilla until thick and creamy.
Spread filling over the cooled crust. Refrigerate at least 6 hours or overnight until set.
To make the topping, whisk cream, powdered sweetener, egg, and salt in a saucepan over medium heat. Add butter and stir constantly until thickened. Remove from heat, stir in vanilla.
Fold in toasted coconut and chopped nuts. Let topping cool, then spread over chilled cheesecake.
Chill cheesecake for another 2 hours before slicing and serving.
Notes
Use dark chocolate with at least 85% cocoa for the lowest carb count.
Make sure cream cheese is fully softened for easier mixing.
The topping can be made in advance and stored in the fridge until ready to use.
To toast coconut and nuts, heat them in a dry skillet over medium heat, stirring until golden.
