Looking for a creamy, rich, and decadent dessert that brings all the bold flavor of classic cheesecake—without sugar, flour, or unnecessary carbs? This Keto Cheesecake Cake is exactly what you need. With its soft almond flour crust, luscious mascarpone layer, and silky chocolate ganache topping, this low-carb version delivers all the richness of a traditional New York-style cheesecake—in a keto-approved, gluten-free format.
Perfect for holiday desserts , meal prep snacks , or when you’re craving something sweet but staying in ketosis, this no-bake cake uses simple ingredients like erythritol-sweetened cream cheese, full-fat Greek yogurt, and crushed pork rinds to bring bold bakery-style flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love creamy desserts with depth and richness, this keto cheesecake cake will quickly become a go-to treat in your fridge rotation.
In this article, we’ll walk you through how to make this perfect keto cheesecake cake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, fudgy, dairy-infused bliss!
Why You’ll Love This Keto Cheesecake Cake
This isn’t just any old mousse—it’s a sweet-tangy, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes (plus chilling time)!
Here’s why it stands out:
- 🧀 Creamy cheese base : Made with mascarpone or softened cream cheese for richness and body.
- 🍫 Chocolate ganache finish : Adds deep, bittersweet contrast without sugar overload.
- 🥣 Easy to make : Just mix, press, and chill—no oven required!
- 🍵 Great for gifting or storing
- ⏱️ Ready in under 20–25 minutes (plus chilling time)
- 🧁 Dairy-free option available
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a weekend gathering, this keto cheesecake cake will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Crust Layer:
- 1 cup almond flour
- 1/4 cup crushed pork rinds (for crispiness)
- 1 tbsp powdered erythritol or monk fruit sweetener
- 1/2 tsp baking powder
- Pinch of salt
- 1/3 cup melted coconut oil or butter
Optional: Crushed pecans or cacao nibs for extra crunch
For the Cheesecake Filling:
- 8 oz mascarpone cheese or softened cream cheese
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/4 cup powdered sweetener
- 1 tsp vanilla extract
- Pinch of salt
Tip: Use room temperature dairy for best blending and texture!
For the Chocolate Ganache (Optional):
- 1/2 cup sugar-free dark chocolate chips (90% cacao recommended)
- 1/4 cup heavy cream or full-fat coconut cream
- 1 tsp coconut oil or butter (for shine)
Pro Tip: Add a sprinkle of sea salt on top for salted chocolate twist
Step-by-Step Instructions
Step 1: Make the Crust Base
In a mixing bowl, combine:
- Almond flour
- Crushed pork rinds
- Powdered sweetener
- Baking powder
- Salt
Add melted coconut oil or butter and stir until a soft dough forms.
Press firmly into the bottom of an 8×8-inch lined pan or individual silicone molds.
Chill while preparing the next layers.
Pro Tip: Use a food processor for smoother crust if needed.
Step 2: Beat the Cheesecake Filling
In a large bowl, beat mascarpone or cream cheese until smooth and fluffy.
Gradually add powdered sweetener and vanilla extract.
Gently whip Greek yogurt or sour cream separately until thickened.
Fold into the mascarpone mixture in batches to keep it light and airy.
Pro Tip: Don’t overmix—keep some texture for visual appeal.
Step 3: Pour the Filling
Pour the cheesecake mixture evenly over the chilled crust.
Smooth the top with a spatula.
Refrigerate for at least 2–4 hours , or overnight for best results.
The longer it rests, the richer and more luxurious it becomes.
Step 4: Prepare the Chocolate Ganache
Melt sugar-free chocolate chips with heavy cream or coconut cream in a microwave-safe bowl or double boiler.
Stir in coconut oil or butter for a glossy finish.
Let cool slightly before pouring over the set cheesecake layer.
Step 5: Chill Until Set
Return to the fridge and let the ganache harden for another 30 minutes .
For faster setting, place in the freezer.
Step 6: Serve and Enjoy!
Slice into small squares and enjoy every soft, creamy bite of your Keto Cheesecake Cake !
Pair with black coffee, herbal tea, or a glass of unsweetened almond milk for the ultimate treat.
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~40 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Keto Cheesecake Cake
- Use high-quality mascarpone or cream cheese – Ensures smooth blending without lumps.
- Don’t skip chilling time – Keeps everything intact and prevents crumbling during slicing.
- Layer flavors early – Helps build complex taste during cooling.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later!
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture and roll into balls for grab-and-go snacks.
Lemon Ricotta Swirl
Replace mascarpone with ricotta and add lemon zest for refreshing contrast.
Vegan Option
Use blended tofu or cashew-based cheese and plant-based wraps for dairy-free magic.
Coconut Lovers’ Version
Replace mascarpone with coconut cream and add shredded coconut to the crust.
Raspberry Swirl Cake
Top with mashed raspberries or swirl into the filling for fruity contrast.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per slice , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—standard flour and sugar will increase carb count significantly.
How do I store leftover cake?
Store cooled slices in an airtight container in the fridge for up to 4 days . Freeze slices for longer storage.
What kind of chocolate works best?
Look for erythritol-sweetened or stevia-based chocolate bars or chips .
Can I make mini versions?
Yes! Fill silicone muffin cups or parfait cups for personal-sized bites.
Why This Recipe Works So Well
This Keto Cheesecake Cake works because of its perfect balance of textures and bold flavors:
- The almond flour gives body and crunch , mimicking wheat-based bases without gluten.
- The cheesecake adds silkiness and airiness , balancing the richness naturally.
- And the ganache melts into a golden blanket , completing the bakery-style experience.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto cheesecake beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, meat, or cheese for a balanced keto lunch.
At a Kids’ Party
Cut into mini cubes and arrange on a platter with toothpicks for appetizer-style servings.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a midday pick-me-up.
Gift-Worthy Packaging
Wrap individual pieces in parchment paper and tie with twine for thoughtful homemade gifts.
Over Greek Yogurt
Crush a piece and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Mascarpone / Cream Cheese
Rich in calcium and healthy fats—important for brain function and digestion.
Erythritol / Monk Fruit
Natural sweeteners with minimal impact on blood sugar levels.
Coconut Oil / Butter
Provides fat-soluble vitamins A, D, E, and K—supports hormone production and energy.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Dessert Lovers
This Keto Cheesecake Cake proves that going low-carb doesn’t mean missing out on bold, comforting flavors. With its crispy crust, gooey center, and signature chocolate finish, it’s the kind of cake that turns a simple bar into something magical—even without sugar or grains.
Whether you’re new to keto baking, looking for a fast weekend snack idea, or want to impress with homemade flair, this cheesecake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Keto Cheesecake Cake – Silky, Sweet & Perfectly Low-Carb!
- Total Time: 4 hrs 45 mins
Description
Indulge in creamy cheesecake and rich chocolate cake layers!
Ingredients
16 oz (453.59 g) cream cheese, softened
1/4 cup (57.5 g) sour cream
1/2 cup (100 g) allulose sweetener
1 tsp vanilla extract
2 large eggs, room temperature
7 tbsp (49.71 g) coconut flour 1/2 cup granular sweetener 1/4 cup cocoa powder
2 tbsp whey protein powder 1 1/2 tsp baking powder 1/4 tsp salt 4 large eggs
1/3 cup (78.86 ml) avocado oil or melted butter 1/2 tsp vanilla extract
1/3 cup (78.86 ml) leftover coffee or water 3 oz (85.05 g) unsweetened chocolate, chopped 4 oz cream cheese, softened
6 tbsp (85.21 g) butter, softened 1/2 cup (95 g) powdered sweetener 1 tsp vanilla extract
3/4 cup (177.44 ml) heavy whipping cream, divided
Instructions
Cheesecake Layer
Preheat the oven to 300ºF and grease an 8-inch round baking pan with a removable bottom. Line the pan with parchment paper and grease the paper.
In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sour cream, then beat in the sweetener and vanilla extract until well combined.
Beat in the eggs one at a time until just barely incorporated, scraping the beaters, and the bottom and sides of the bowl in between.
Pour the filling into the pan and gently shake from side to side to even it out. Tap lightly on the counter to release any air bubbles. Bake 30 to 40 minutes, or until the edges are set and the center still jiggles slightly. Remove from oven and let cool completely.
Run a sharp knife around the insides of the pan and remove the sides. Wrap tightly and place in the freezer until solid.
Chocolate Cake Layers
Preheat the oven to 350ºF and grease two 8-inch round cake pans very well. Line the bottoms with parchment paper and grease the paper.
In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, oil, and vanilla extract until well combined.
Stir in the coffee about ¼ cup at a time until the batter is thick but easily scoopable. Divide the batter evenly between the two pans and spread to the edges.
Bake 15 to 20 minutes, until the tops of the cakes are just firm to the touch. Remove and let cool before loosening the edges and flipping out onto a wire rack.
Chocolate Frosting
In a microwave-safe bowl, place the chopped chocolate. Melt in 30 second increments, stirring in between until smooth. Alternatively, you can melt the chocolate in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to lukewarm.
In a large bowl, beat together the cream cheese and butter until very smooth. Beat in the sweetener and vanilla extract, then add the chocolate mixture and beat until smooth. Add two tablespoons of the heavy cream and beat until well combined.
In another bowl, beat the remaining heavy cream until it holds stiff peaks. Carefully fold the whipped cream into the chocolate frosting until no streaks remain.
To Assemble
Place one layer of chocolate cake on a platter or cake stand. Use about 1/3 cup of the frosting to spread the top of the layer, all the way to the edges.
Remove the cheesecake layer from the freezer and carefully flip onto the cake. Remove the parchment paper if it has stuck to the bottom. Spread the cheesecake layer with another 1/3 cup of the frosting.
Place the second layer of chocolate cake on top of the cheesecake. Spread the top and sides of the cake with more frosting. Place any remaining frosting in a piping bag fitted with a star tip and pipe rosettes around the top edge of the cake.
Notes
Storage Information: Store the cake in a covered container in the fridge for up to 7 days, or freeze for up to several months.
- Prep Time: 45 mins
- Cook Time: 1 hr
Nutrition
- Serving Size: 16
- Calories: 334
- Fat: 29.9g
- Carbohydrates: 6.8g
- Protein: 3.8g