Low Carb Chocolate Cheesecake Cake Rich Chocolate Cake with Creamy Cheesecake Layer – Keto & Diabetic-Friendly
This stunning Low Carb Chocolate Cheesecake Cake features moist, deeply chocolatey cake layers with a rich, tangy cheesecake filling in the center, all topped with a generous shower of sugar-free chocolate sprinkles. It looks and tastes like a bakery showstopper but is completely low carb and sugar-free — perfect for birthdays, holidays, or any special occasion!
Why You’ll Love This Recipe
- Beautiful layered surprise when sliced
- Moist chocolate cake with creamy cheesecake filling
- Only 5–6g net carbs per slice
- Make-ahead friendly and impressive for guests
- Tastes like the real thing — no one will guess it’s low carb
Ingredients (makes 12–16 slices)
Chocolate Cake Layers:
- 2 cups (200g) blanched almond flour
- ⅓ cup coconut flour
- ⅓ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 large eggs
- ½ cup (113g) melted butter
- ½ cup powdered erythritol or allulose
- ½ cup unsweetened almond milk
- 2 tsp vanilla extract
Cheesecake Layer:
- 16 oz (2 blocks) full-fat cream cheese, softened
- ⅓ cup powdered erythritol or allulose
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup heavy cream
Topping:
- Sugar-free chocolate sprinkles (or shaved sugar-free chocolate)
- Optional: sugar-free chocolate ganache for extra decadence
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round pans and line with parchment.
- Make the chocolate cake batter: Whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk eggs, melted butter, sweetener, almond milk, and vanilla. Combine wet and dry ingredients until smooth. Divide batter between the two pans and bake 18–25 minutes until a toothpick comes out clean. Cool completely.
- Make the cheesecake layer: Beat cream cheese and sweetener until smooth. Add eggs one at a time, then vanilla and heavy cream. Mix until creamy.
- Pour cheesecake batter into a greased 8-inch or 9-inch pan. Bake at 325°F (160°C) for 25–30 minutes until just set (center should still jiggle slightly). Cool completely, then refrigerate until firm.
- Assemble: Place one chocolate cake layer on a plate. Carefully place the chilled cheesecake layer on top. Add the second chocolate cake layer.
- Cover the top generously with sugar-free chocolate sprinkles.
- Refrigerate for at least 2 hours before slicing for clean layers.
Storage Tips
Store in the refrigerator, covered, for up to 7 days. This cake also freezes well — wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
Nutritional Information (per slice, based on 16 slices)
- Calories: ~240
- Fat: 21g
- Total Carbs: ~8g
- Fiber: ~3g
- Net Carbs: ~5g
- Protein: 7g
Macros are approximate and may vary based on brands. Always test your personal blood sugar response