Table of Contents
Description
This Keto Chocolate Cake with Cheesecake Pudding is rich, sugar-free, and low-carb — a creamy, indulgent dessert made easy and guilt-free!
Introduction
If you love rich chocolate desserts and creamy cheesecake but want to stay on track with your low-carb lifestyle, this Keto Chocolate Cake with Cheesecake Pudding is about to become your new favorite treat. It’s the best of both worlds — a moist, chocolatey cake layered with a silky, cheesecake-style pudding that feels indulgent but fits perfectly into a keto, low-carb, and sugar-free way of eating.
This recipe is ideal for celebrations, holidays, or those moments when you simply want a dessert that feels special. We’ve all been there — craving something sweet and comforting, but not wanting the sugar crash that comes with traditional cakes. That’s where this recipe shines. It delivers deep chocolate flavor, creamy texture, and just the right amount of sweetness without guilt.
What makes this dessert extra lovable is how approachable it is. You don’t need fancy techniques or hard-to-find ingredients. This easy healthy recipe is made with simple keto pantry staples and comes together beautifully. Whether you’re baking for family, friends, or just yourself, this cake proves that keto desserts can be just as dreamy as the classics.
Ingredients
For the Keto Chocolate Cake
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ¾ cup powdered erythritol or monk fruit sweetener
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ½ cup unsalted butter, melted
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
For the Cheesecake Pudding Layer
- 8 oz cream cheese, softened
- ½ cup heavy whipping cream
- ⅓ cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
Why these ingredients work:
Almond flour keeps the cake low-carb and tender, while cocoa powder provides rich chocolate flavor. Cream cheese and heavy cream create a luscious, pudding-like cheesecake layer without added sugar or starch.
Ingredient Notes
- Sweetener: Powdered sweetener blends smoothly and prevents grittiness.
- Cocoa Powder: Use unsweetened for full control over sweetness.
- Cream Cheese: Full-fat works best for creamy texture.
- Eggs: Room temperature eggs help the cake bake evenly.
Recipe Equipment
- 8×8-inch baking dish or round cake pan
- Mixing bowls
- Electric hand mixer
- Measuring cups & spoons
- Silicone spatula
- Whisk
- Parchment paper
Recipe Stat Sheet (Quick View)
| Category | Details |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Cooling Time | 1 hour |
| Total Time | 1 hour 50 minutes |
| Servings | 9 slices |
| Difficulty | Easy |
| Diet | Keto, Low-Carb, Gluten-Free |
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F. Line your baking dish with parchment paper and lightly grease the sides for easy removal.
Step 2: Make the Chocolate Cake Batter
In a large bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, and salt. Add eggs, melted butter, almond milk, and vanilla. Mix until smooth and glossy. The batter should be thick but pourable.
Step 3: Bake the Cake Layer
Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes until set but still moist. Let cool slightly.
Step 4: Prepare the Cheesecake Pudding
In another bowl, beat cream cheese until smooth and fluffy. Slowly add heavy cream, sweetener, vanilla, and lemon juice. Beat until creamy, thick, and pudding-like.
Step 5: Assemble the Dessert
Spread the cheesecake pudding gently over the cooled chocolate cake. Use a spatula to create smooth, even layers.
Step 6: Chill & Set
Refrigerate for at least 1 hour before slicing. This allows the layers to set and flavors to deepen.
Serving Suggestions
- Dust lightly with cocoa powder
- Add sugar-free chocolate shavings
- Serve with fresh berries for contrast
- Pair with coffee or espresso
This dessert is perfect for dinner parties or quiet evenings at home.
Pro Tips & Variations
For extra richness, add a splash of espresso to the chocolate batter. Want a layered look? Pipe the cheesecake pudding for a bakery-style finish. You can also swirl the pudding into the cake before chilling for a marbled effect. If you prefer individual portions, assemble in jars or ramekins. Store leftovers chilled — the flavor improves overnight. For a holiday twist, add peppermint extract or cinnamon. This easy keto dessert recipe is flexible and perfect for experimenting while staying low-carb.
Storage Information
- Refrigerator: Store covered for up to 4 days.
- Freezing: Freeze slices for up to 1 month.
- Thawing: Thaw overnight in the fridge before serving.
Nutrition Facts (Per Serving – Estimated)
- Calories: 310
- Fat: 27g
- Protein: 8g
- Total Carbs: 6g
- Net Carbs: 3g
A satisfying, keto-approved indulgence!
This Keto Chocolate Cake with Cheesecake Pudding proves that dessert doesn’t have to be off-limits on a low-carb lifestyle. It’s rich, creamy, chocolatey, and incredibly satisfying — the kind of recipe that makes keto feel joyful and sustainable. Give it a try, share it with friends, and let us know how it turned out in the comments! If you loved this recipe, don’t forget to save it and spread the sweetness 🍫✨