This Keto Cheesecake with Chocolate Chips is the perfect and easiest low-carb dessert. No one will know that this creamy cheesecake is keto. It tastes just like (if not better) than the real thing! This cheesecake is keto, low-carb, paleo, grain-free, and gluten-free!

five slices of baked cheesecake on white parchment paper

This cheesecake has all the flavors you love without the carbs.

The texture is a tad different than a typical cheesecake. It's softer. It's sort of like a basque cheesecake, but less custardy.

It still melts in your mouth and has the same burnt edges.

If you love rustic pies with all the cracks and flavors from baking homemade desserts, then you will adore this recipe!

Be sure to check out our Keto Mini Cheesecakes and Keto Raspberry Cheesecake Bars if you love this recipe!

Why You Will Love This Keto Cheesecake!

Delicious: The flavor is out of this world. The tanginess of the cream cheese mixes perfectly with decadent chocolate chips.
Low carb: Each slice contains only 8g of net carbs.
Perfect for a crowd: This recipe makes 12 servings, so it's a great recipe if you are entertaining.

side shot of three keto cheesecake slices

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Ingredients

Sometimes, you are just in the mood for something sweet and with lots of chocolate. That's why we made this keto dessert.

In fact, it has so many healthy ingredients in it that you could even get away with eating a slice for breakfast.

Here's what's in this delightful cheesecake.

For the Crust Layer

crust ingredients measured out into a bowl

Butter: We recommend unsalted butter. If possible, grass-fed butter is best.
Egg: The size of the egg doesn't matter.
Vanilla Extract: Use 100% pure vanilla to ensure the best flavor.
Granular Erythritol: Our favorite is Swerve. It has the best taste without any aftertaste.
Almond Flour: A great gluten-free and keto-friendly alternative to all purpose flour.

For the Cheesecake Layer

filling ingredients measured out into separate bowls on a counter

Cream Cheese: Use full-fat cream cheese. It has the best flavor and texture.
Eggs: Any size of eggs will work great here.
Granular Erythritol: Swerve is the best keto sweetener we've found. You can also use granula monk fruit.
Vanilla Extract: The cheesecake will have the most robust flavors if you use pure vanilla extract.
Heavy Cream: Use full-fat heavy cream. It will give it the creaminess you want.
Coconut Flour: It is a dense flour that add add depth to the cheesecake.
Chocolate Chips: Use keto-friendly chocolate chips. These are optional.

cheesecake slices on parchment next to a spoon of chocolate chips

How To Make Keto Cheesecake

There are two main steps for this cheesecake.

First, you need to bake the crust first. Second, then you bake the cheesecake layer in the crust.

The full instructions are detailed in the recipe card at the end of this post.

But we wanted to give you step-by-step instructions, so you know exactly how to make this low-carb cheesecake.

Step #1: Make Keto Cheesecake Crust

First, preheat the oven to 350°F. Then, mix together all the crust ingredients in a mixing bowl.

crust ingredients combined in a white bowl

Transfer the ingredients to your lined 11-inch springform pan. Use your hands to press the crust mixture down into the pan and create an even layer.

Don't worry about putting crust along the sides of the pan. You just need enough to cover the bottom of the pan.

unbaked cheesecake crust in a springform pan

Bake in the oven for 12-14 minutes until the crust is golden brown.

It should look like the picture below.

top down shot of par-baked crust in a pan

Step #2: Make Your Cheesecake Filling

Place the cream cheese in a large bowl and beat with an electric mixer until smooth.

Add in the eggs one at a time, beating in between each egg addition. Once the eggs are added beat for a few more minutes or until fluffy.

Then add in the erythritol, vanilla, heavy cream, and coconut flour and beat again for another minute.

Pour the mixture on top of baked crust layer and use a spatula to smooth is into one even layer.

Sprinkle with chocolate chips on top. This steps is optional, but adds a great flavor element.

keto cheesecake filling in a pan before baking with chocolate chips sprinkled over top

Bake for 45 minutes or until the top starts to turn golden brown.

Allow to cool completely before removing from the pan.

Cut into slices and serve cold.

top down shot of full chocolate chip cheesecake right out of the oven in the pan

Recipe Notes and Tips

Cracks are ok. Don't worry if the cheesecake cracks during baking. This is normal and gives the cheesecake a rustic look.
Let cool. Make sure to let the baked cheesecake cool completely before slicing.
Chocolate chips are optional. You can omit them altogether and make just a plain cheesecake. It just depends on your preference!
Storage. If you have any leftovers, store them in the fridge in a sealed container.

Frequently Asked Questions

Can you freeze Keto Cheesecake?

This actually does freeze really well.

After you bake it, let it cool completely. Then, you can store it, sealed, in the freezer for up to 3 months. We suggest storing it in a disposable aluminum pan with an airtight lid.

What type of pan to use?

We suggest using a springform pan if you can. This will make slicing and serving the cheesecake easier without breaking it.

If you don't have a springform pan, you can use these alternates:

Disposable foil pan
Line a regular cake pan with parchment paper

Can you make cheesecake ahead of time?

Yes - go ahead and bake the cheesecake, let is cool completely, then cover your pan with plastic wrap. Store it in the fridge for 2-3 days.

When ready to serve, there is no need to re-heat, just serve it cold.

slice cheesecake being pulled out of the full cheesecake circle

More Keto Dessert Recipes

If you’d like more delicious desserts that are perfectly keto, then check out these favorites:

We Can't Wait To See You Try It!

We love seeing our recipes come to life!! We can’t wait to see how you make these easy keto whoopie pies and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!

Alison Smith

February 15, 2022 at 9:37 pm

I have made this recipe twice and it's turned out great each time! I like to make my own strawberry topping with Lakanto to go on top 🙂
I do have a quick question about the amount of cream cheese needed for this recipe. In the photos near the top, there is a 2 pack of cream cheese, but in the ingredient list, the amount for cream cheese is listed as 8 oz pack of cream cheese. Typically, recipes for cheese cake call for at least 2 packs of cream cheese (16 oz total). Often, cream cheese is sold in a "2 pack" of 8 oz cream cheese. I believe I may have made this with 12 oz of cream cheese to cut the difference each time, but not sure. Can you clarify the amount of cream cheese needed for the best outcome for this recipe? Thank you!