Keto Perfect Chocolate Cheesecake

In the heart of a bustling city, in a quaint apartment adorned with culinary books and heirloom kitchen tools, lived Ava, a baker whose passion for creating low-carb delights was matched only by her love for chocolate. Ava’s friends often joked that her kitchen was more alchemy lab than cooking space, a place where traditional treats were transformed into keto-friendly masterpieces. As Ava’s birthday approached, she decided to challenge herself to create the ultimate indulgence that would not only satisfy her cravings but also adhere to her ketogenic lifestyle. Her goal: the Perfect Keto Chocolate Cheesecake.

Ava began her culinary quest with a selection of the finest ingredients. She chose three packages of cream cheese for their creamy texture and tangy flavor, which would form the base of her cheesecake. Large eggs would add richness and help bind the mixture, while heavy cream would lend the dessert an irresistible silkiness.

The sweetener of choice was xylitol, known for its sugar-like sweetness without the carbohydrate load. The heart of the cheesecake, however, lay in the dark chocolate and caramel candies. Ava meticulously melted the dark chocolate, incorporating it into the cream cheese mixture to achieve a deep, chocolaty essence. The caramel candies were gently melted and swirled into the batter, creating ribbons of golden sweetness that complemented the chocolate’s richness.

Ava poured her love and culinary prowess into crafting the cheesecake, baking it to perfection and then patiently allowing it to cool and set, a testament to her dedication and skill. When she finally sliced into the cheesecake, the silky texture and decadent layers of chocolate and caramel were a revelation – a perfect harmony of flavors that danced on the palate.

The Keto Perfect Chocolate Cheesecake was more than a birthday treat; it was a celebration of Ava’s creativity, determination, and her journey on the keto path. Sharing the cheesecake with friends and family, Ava’s dessert became a symbol of how dietary restrictions could inspire rather than constrain culinary creativity. The cheesecake was not just delicious; it was a triumph of keto baking, proving that with the right ingredients and a bit of magic from Ava’s kitchen, anything was possible.


Harlan Kilstein’s Keto Chocolate Cheesecake

Course: Dessert
Cuisine: American
Servings: 16
Calories: 217 kcal

This is a crustless recipe. Be sure to use a leakproof 9 inch springform pan.



Step One: Filling

Leave all ingredients out for 6-8 hours to soften (a MUST)


  1. Step One: Filling
  2. Leave all ingredients out for 6-8 hours to soften (a MUST)
  3. 3 8 oz packages of cream cheese (no sugar)
  4. 3 large eggs
  5. 2 cups full fat sour cream
  6. 1 cup of xylitol
  7. 3 Dark Chocolate Chocoperfection Bars
  8. 4 Tom and Jenny’s Sugar Free Caramel Candy
  9. Butter the Springform pan
  10. Beat the eggs and xylitol together.
  11. Add cream cheese one tablespoon at a time until it’s all creamy.
  12. Add the sour cream
  13. Melt the Chocopefection Bars over a very low heat. Stir until melted.
  14. Blend into the cheesecake mixture
  15. Melt the caramels over a very low flame. You might need to add a teaspoon of coconut oil to help it along.
  16. Drizzle the caramel on the top of the cheesecake. It will melt in.
  17. Step Two: Bake
  18. Bake your cheesecake at 375 degrees for just 30 minutes.
  19. Now, turn off your oven and leave your cheesecake in the oven for one hour
  20. Remove and refrigerate.
  21. Step Three: Top and Enjoy
  22. Cover each slice with a single strawberry sliced or a single blackberry.
  23. It’s elegant.
  24. It’s perfect.
  25. Don’t change the chocolate.

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