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Keto Cheesecake Cake

Indulge in this delicious and healthy Keto Cheesecake Cake, featuring creamy cheesecake layered between rich chocolate cake, all topped with a velvety chocolate frosting. Perfect for a sugar-free, low-carb treat!
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Prep Time 45 minutes
Cook Time 1 hour
Freezing Time 3 hours
Total Time 4 hours 45 minutes
Servings 16 slices
Calories 334 kcal

Equipment

  • 8-inch round baking pan (with removable bottom)
  • Parchment Paper
  • Large Bowl
  • Wire Rack
  • Microwave-safe Bowl
  • Piping bag (optional)
  • Star Tip (optional)

Ingredients
  

Cheesecake Layer

  • 16 ounces cream cheese softened
  • 1/4 cup sour cream
  • 1/2 cup allulose sweetener or granular erythritol
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature

Chocolate Cake Layers

  • 7 tablespoons coconut flour
  • 1/2 cup granular sweetener like allulose or erythritol
  • 1/4 cup cocoa powder Dutch process for best flavor!
  • 2 tablespoons whey protein powder or plant-based, no collagen
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/3 cup avocado oil or melted butter
  • 1/2 teaspoon vanilla extract
  • 1/3 cup leftover coffee or water, for a deeper chocolate flavor

Chocolate Frosting

  • 3 ounces unsweetened chocolate chopped
  • 4 ounces cream cheese softened
  • 6 tablespoons butter softened
  • 1/2 cup powdered sweetener allulose or erythritol
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream divided

Instructions
 

  • 1. Make the Creamy Cheesecake Layer:

  • Get Ready: Start by preheating your oven to 300°F (150°C). Grab an 8-inch round baking pan with a removable bottom, grease it lightly, then line the bottom with parchment paper and grease the paper too.
  • Mix It Up: In a large bowl, beat the softened cream cheese until it's super smooth and creamy, about 1-2 minutes. Stir in the sour cream, followed by the sweetener and vanilla extract until everything is beautifully blended.
  • Add Eggs: Gently beat in the eggs one at a time, just until they're incorporated. Don't overmix! Make sure to scrape down the bowl sides.
  • Bake & Chill: Pour the cheesecake batter into your prepared pan, gently shake to even it out, and tap lightly on the counter to remove any air bubbles. Bake for 30-40 minutes, or until the edges are set and the center has a slight jiggle. Let it cool completely.
  • Freeze Solid: Once cool, run a knife around the edges, remove the pan sides, and wrap the cheesecake tightly. Pop it in the freezer until it's completely solid – at least 3 hours, or even overnight. This is key for easy assembly!

  • 2. Bake the Delicious Chocolate Cake Layers:

  • Oven & Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans really well, then line the bottoms with parchment paper and grease the paper.
  • Dry Mix: In a big bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt.
  • Wet Mix: Stir in the eggs, avocado oil (or melted butter), and vanilla extract until combined.
  • Add Coffee: Gradually stir in the coffee (or water) about 1/4 cup at a time, until your batter is thick but easy to scoop.
  • Bake Cake: Divide the batter evenly between the two prepared pans and spread it out. Bake for 15-20 minutes, or until the tops of the cakes are firm to the touch. Let them cool completely before carefully flipping them onto a wire rack.

  • 3. Prepare the Velvety Chocolate Frosting:

  • Melt Chocolate: In a microwave-safe bowl, melt the chopped unsweetened chocolate in 30-second bursts, stirring until smooth. Let it cool down to lukewarm.
  • Creamy Base: In a large bowl, beat the softened cream cheese and butter until they're perfectly smooth. Mix in the powdered sweetener and vanilla extract.
  • Combine: Add the cooled melted chocolate to the cream cheese mixture and beat until smooth. Stir in two tablespoons of the heavy cream until well combined.
  • Whip & Fold: In a separate bowl, beat the remaining heavy cream until it forms stiff peaks. Gently fold this whipped cream into your chocolate frosting until no streaks remain, making it light and airy.

  • 4. Assemble Your Masterpiece!

  • First Layer: Place one chocolate cake layer on your serving platter. Spread about 1/3 cup of the chocolate frosting evenly over the top, reaching to the edges.
  • Add Cheesecake: Carefully remove the frozen cheesecake layer from the freezer and gently flip it onto the frosted cake. Remove any parchment paper stuck to the bottom. Spread another 1/3 cup of frosting over the cheesecake layer.
  • Top It Off: Place the second chocolate cake layer on top of the cheesecake. Now, generously spread the remaining frosting over the top and sides of the entire cake.
  • Decorate (Optional): If you like, put any leftover frosting into a piping bag with a star tip and pipe some pretty rosettes around the top edge of the cake.
  • Serve & Enjoy: Let the cake sit in the fridge for a bit to allow the cheesecake layer to thaw slightly, then slice and enjoy this amazing, healthy indulgence!

Notes

This amazing Keto Cheesecake Cake is a healthy indulgence, perfect for those following a low-carb lifestyle.
Nutrition per serving:
Calories: 334 kcal
Total Carbs: 6.8g
Net Carbs: 4.3g
Fats: 29.9g
Protein: 8.3g
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