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Baked Chocolate Cheesecake (Keto)

Every year my partner has the privilege of me baking any cake that he desires. This year's request was a hazelnut chocolate cheese cake.

Since he is diabetic, the cake is also keto-friendly. The crust is made purely from nuts and cocoa powder. The bottom layer is vanilla with a hint of lemon, while the top layer is chocolate flavoured. You can top the cake with anything you desire for e.g. icing, nuts, cherries or berries.

15 mins to prep. 30 mins to bake. Serves 8-12.


  • 1.5 cups nuts

  • 1/4 cup cocoa powder

  • 3 tbsp. water


  • 750 g cream cheese, room temperature

  • 500 ml double cream yoghurt

  • 2/3 cup xylitol (1/2 cup if using sweetened yoghurt)

  • 1/2 cup almond flour (a little less if you want a softer end result)

  • 1 tbsp. vanilla essence

Lemon Filling:

  • 2 tsp lemon juice

Chocolate Filling:

  • 1/3 cup cocoa powder

  • 1 tbsp. xylitol or other sweetener


  1. Place an oven dish with water on the bottom oven rack. This helps to prevent the cheesecake from cracking. Place another rack at medium height.

  2. Preheat the oven to 180°C.

  3. Mix the crust ingredients in a food processor until crumbly clumps are formed. If you don't have a food processor, start with crushed nuts and just work in the cocoa and water until the mixture starts to stick together.

  4. Press the crust mixture into a lightly oiled 22 cm (8-9 inch) spring form cake pan.

  5. In a large mixing bowl, mix all the ingredients for the filling with a blender until everything is combined.

  6. Split the filling batter into two halves.

  7. Add the lemon juice to the first half of the batter, mix well.

  8. Pour this mixture over the crust and even it out.

  9. Add the cocoa powder, vanilla essence and sweetener to the second half of the batter.

  10. Pour the second filling on top of the first filling and smooth it out.

  11. Place the cake pan on the middle oven rack and bake for 30 minutes.

  12. Turn the oven off and leave the cake in the oven for another 15 minutes without opening the oven door.

  13. Remove from the oven and let it cool on the counter for 30 minutes.

  14. Refrigerate overnight.

Top the cake with any optional toppings once the cake is cooled and set.

If you wish to make a plain cheese cake, you don't have to split the batter, just leave out the cocoa powder and add 1 tsp of lemon juice!

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Hi there

As it turns out, I'm intolerant to eggs. My recipes will therefore always be free from egg, and usually also from gluten and wheat. I strive to create low carb recipes with only a few ingredients. Feel free to contact me about any recipe ideas.

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