This dessert combines a moist low-carb chocolate cake with a creamy cheesecake pudding layer. It is sugar-free, gluten-free, and suitable for most ketogenic diets.

Yield

• 12 servings

Nutrition (Approximate per serving)

• Net carbs: 5–7 g
• Fat: 28–32 g
• Protein: 8–10 g

---

Ingredients

Chocolate Cake Layer

Dry Ingredients

• 1½ cups (150 g) almond flour
• ⅓ cup (30 g) unsweetened cocoa powder
• ⅓ cup (65 g) granulated erythritol or monk fruit sweetener
• 1 tsp baking powder
• ¼ tsp salt

Wet Ingredients

• 3 large eggs, room temperature
• ⅓ cup (80 ml) melted butter
• ⅓ cup (80 ml) unsweetened almond milk
• 1 tsp vanilla extract
• ¼ cup (60 ml) hot coffee or hot water

---

Cheesecake Pudding Layer

• 225 g (8 oz) cream cheese, softened
• 1 cup (240 ml) heavy whipping cream
• ⅓ cup powdered erythritol
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Pinch of salt

---

Chocolate Ganache Topping (Optional)

• 100 g sugar-free dark chocolate
• ⅓ cup (80 ml) heavy cream

---

Garnishes (Optional)

• Sugar-free chocolate shavings
• Cocoa powder dusting
• Chopped pecans or walnuts
• Fresh raspberries (use sparingly for keto)

---

Equipment

• 8-inch (20 cm) round cake pan
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula

---

Step 1: Prepare the Cake Pan

1. Preheat oven to 175°C (350°F).
2. Grease an 8-inch cake pan.
3. Line the bottom with parchment paper.

---

Step 2: Make the Chocolate Cake Batter

In a bowl whisk together:

• Almond flour
• Cocoa powder
• Sweetener
• Baking powder
• Salt

In another bowl combine:

• Eggs
• Melted butter
• Almond milk
• Vanilla

Mix until smooth.

Gradually add the dry ingredients.

Finally stir in the hot coffee.

The batter will be slightly thick.

---

Step 3: Bake the Cake

1. Pour batter into prepared pan.
2. Smooth the surface.
3. Bake for 22–28 minutes.

The cake is done when a toothpick comes out with only a few moist crumbs.

4. Cool in the pan for 10 minutes.
5. Remove and cool completely.

---

Step 4: Prepare the Cheesecake Pudding

Beat softened cream cheese until completely smooth.

Add:

• Powdered erythritol
• Vanilla
• Lemon juice
• Salt

Beat again until creamy.

In a separate bowl whip the heavy cream to medium-stiff peaks.

Fold the whipped cream into the cream cheese mixture in three additions.

The result should resemble a light cheesecake mousse or pudding.

---

Step 5: Assemble

Option A: Layered Cake

1. Slice the cake horizontally into two layers.
2. Spread half of the cheesecake pudding on the bottom layer.
3. Add the second cake layer.
4. Spread remaining pudding over the top.

Option B: Poke Cake Style

1. Leave cake whole.
2. Poke holes throughout using the handle of a wooden spoon.
3. Spread cheesecake pudding over the cake.
4. Chill so some pudding settles into the holes.

---

Step 6: Make the Ganache

1. Heat heavy cream until steaming (not boiling).
2. Pour over chopped sugar-free chocolate.
3. Let stand 2 minutes.
4. Stir until smooth and glossy.

Allow to cool slightly.

Pour over the chilled cake.

---

Step 7: Chill

Refrigerate for at least 3–4 hours.

Overnight chilling produces the best texture and flavor.

---

Serving Suggestions

Serve with:

• A dollop of unsweetened whipped cream
• Chopped pecans
• Keto chocolate curls
• A few berries

---

Flavor Variations

Mocha Cheesecake Cake

Add:

• 1 tsp espresso powder to the cake batter
• ½ tsp espresso powder to the cheesecake pudding

---

Peanut Butter Chocolate Version

Fold into pudding:

• ¼ cup natural sugar-free peanut butter

---

Double Chocolate Version

Mix into pudding:

• ¼ cup sugar-free chocolate chips

---

Cookies & Cream Keto Version

Fold in:

• Crushed keto chocolate sandwich cookies

---

Storage

Refrigerator

• Up to 5 days in an airtight container.

Freezer

• Freeze slices individually for up to 2 months.
• Thaw overnight in the refrigerator.