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

Preheat oven to 175°C (350°F).
Grease an 8-inch cake pan.
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

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

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

Cool in the pan for 10 minutes.
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

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

Option B: Poke Cake Style

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

Step 6: Make the Ganache

Heat heavy cream until steaming (not boiling).
Pour over chopped sugar-free chocolate.
Let stand 2 minutes.
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