Description
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.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: Keto, Low-Carb
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: undefined
- Fat: 30g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: undefined
