Impress your friends with the most delicious baked keto chocolate-swirl cheesecake recipe.

Serve with whipped cream and melted sugar-free chocolate.

It’s one of those keto recipes the whole family will love.

chocolate swirl baked cheesecake sliced on a white plate and a blue cloth
Baked chocolate swirl cheesecake

This delicious keto cheesecake is also low carb, no added sugar, wheat free, grain free, gluten free, decadent, and full of flavor.

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Is cheesecake keto?

No, regular cheesecake is full of added sugars, crushed cookies, and unnecessary carbs. Cheesecake is usually avoided on the low-carb diet or keto diet.

By making a few simple swaps you can easily make a healthy cheesecake that’s sugar-free too.

Instead of crushed cookies or crushed biscuits for the cheesecake crust, this keto cheesecake recipe uses unsweetened cocoa powder, sweetener, and almond flour.

The creamy cheesecake filling is made using cream cheese, fresh eggs, and dark cocoa powder.


A slice of low carb chocolate swirl baked cheese cake drizzled with chocolate sauce on a plate

See the recipe card for ingredients quantities and full instructions with recipe notes.

  • Butter – melted salted butter or salted butter with a pinch of salt added.
  • Granulated sweetener – of choice or more, to your taste. the most popular keto sweeteners are erythritol, allulose, monk fruit, or xylitol.
  • Cocoa powder – unsweetened cocoa powder. Always check nutrition labels for added sugars.
  • Almond flour – or fine almond meal will work in this cheesecake crust.

Chocolate Swirl Cheesecake

  • Cream cheese – full-fat cream cheese is required in the keto cheesecake filling otherwise it won’t set firmly.
  • Natural unsweetened yogurt.
  • Eggs – medium eggs, fresh eggs are best.
  • Granulated sweetener – choose your favorite sugar replacement.
  • 90% dark chocolate – melted dark sugar-free chocolate to drizzle over the top to decorate the low-carb keto cheesecake.
  • Cacao powder – unsweetened cocoa powder

Use the best quality, high cacao chocolate (unsweetened cocoa powder) that you can find. It is just as nice warm as it is cold the next day. It can also be baked in a square tray and cut into smaller squares.

How to bake cheesecakes

I always line the baking dish, pie dish, or cheesecake dish with baking parchment paper to guarantee each slice can be removed without the cheesecake base sticking or falling apart.

The whole chocolate swirl baked-cheesecake can be removed from the baking dish for a nicer presentation, but let it cool completely and set firmly before removing.How to serve keto cheesecakes

This is a great showstopper keto dessert to take when dining with friends.

Serve your choc swirl keto cheesecake with berries, whipped cream, melted sugar-free chocolate, or a chocolate ganache.

TOP KETO TIP: always ask if you can bring the dessert when dining with friends because you can control the dessert part of the meal.

More keto cheesecake recipes

If you love this low-carb healthy cheesecake recipe, why not try these ones too?

More keto chocolate desserts

You can still enjoy a chocolate cake when on a low-carb diet or keto diet. The most popular baked flourless chocolate ganache cake (keto chocolate cake) is an absolutely perfect healthy keto birthday cake recipe.

If you want to sneak more vegetables into your picky eaters, then the zucchini chocolate cake is perfect for the whole family.

And if a creamy keto no-bake dessert is more your style, then try keto chocolate lasagna. With 3 creamy sweet layers topped off with whipped cream.

Decorate with keto buttercream (sugar-free cream cheese frosting). It can be frozen or eaten by the spoon!

Chocolate Swirl Baked Low-Carb Cheesecake Recipe

A true celebration low-carb and gluten-free chocolate swirl baked cheesecake.
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Cuisine: Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Gluten-free cheesecake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 16
Calories: 249kcal
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  • Stick Blender


Chocolate Base

  • 55 g butter melted
  • 2 tsp granulated sweetener of choice or more, to your taste
  • 2 tbsp cocoa powder (unsweetened) powder
  • 100 g almond meal/flour

Chocolate Swirl Cheesecake

  • 500 g cream cheese full fat
  • 125 ml natural unsweetened yoghurt
  • 4 eggs – medium
  • 2 tbsp granulated sweetener of choice or more, to your taste
  • 150 g 90% dark chocolate melted
  • 1 tbsp cocoa powder (unsweetened) powder


Chocolate Base

  • Melt the butter then and add the sweetener, cocoa and almonds.
  • Press onto the lined base of the baking dish.
  • Bake at 180C/350F for 10 minutes.

Chocolate Swirl Cheesecake

  • Using a stick blender with a whisk attachment, or food processor, mix the cream cheese with the sweetener to soften the cream cheese and remove any lumps.
  • Add the natural yoghurt, mix again.
  • Add the eggs one at a time, mixing between each egg.
  • Remove half the mixture into another bowl. Add the cocoa powder and the melted chocolate a few tablespoons at a time.
  • In the baking dish that has the chocolate crust, place big spoons of white cheesecake mixture, alternating with chocolate cheesecake mixture. Using a knife, gently swirl through the mixtures so they swirl but do not mix.
  • Bake at 180C/350F for 30-40 minutes, or until the cheesecake is cooked and no longer ‘wobbles’ in the middle.
  • If serving warm, allow to cool slightly before slicing.
  • Drizzle with melted dark chocolate.



Allow the cream cheese, yoghurt and eggs to be at room temperate, otherwise, when you add the melted chocolate, it will set in lumps as it mixes with the cold ingredients.


Serving: 1sliceCalories: 249kcalCarbohydrates: 9gProtein: 5.7gFat: 21.4gFiber: 0.3gSugar: 7.7g

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Recipe Rating


  1. Looks delicious! What kind of stevia did you use?

    1. I use Natvia granulated or powdered stevia. It measures spoon for spoon instead of sugar. I tend to use less than most recipes as your taste buds adjust.

  2. What size baking dish did you use for the chocolate swirl cheesecake?

  3. What else is in the Natvia as the filler so you can use it spoon for spoon instead of sugar?

  4. Is ground almonds the same as almond flour/meal or do you grind your own almonds?

    1. Ground almonds aren’t as fine as almond flour, but in most recipes are interchangeable. I use ground almonds in my recipes because they are cheaper.

  5. I made this last night, and it was a hit! Super rich, but not sickly sweet. Delicious with double cream. My 12 year old thought he’d gone to heaven!!

  6. The swirl didn’t work for me, they were two completely different consistencies the white was liquid runny and the chocolate was so firm that trying to swirl them was ruining the base. So I just mixed the two together in a mixer and baked it that way!

    1. I had exactly the same problem! Did the same as you… have yet to taste, but looks and smells good enough!

    2. Just made it and my chocolate was a thick but still nice consistency to blob yet the vanilla was runny and basically floated around it so i tried to layer the best i could and swirl turned into light and dark choc bits with some vanilla. Its baking now so time will tell

  7. Eloise bell says:

    My son has a nut allergy so we can’t use ground almonds – is there an alternative you can recommend please?

    1. Funnily enough, I’ve just found out my nut allergic husband isn’t allergic to almonds after all. This is making low-carb a LOT easier!

  8. Claire Coyle says:

    I just made this yesterday. Big hit. Almost unbelievable that is is so low carb it’s so rich and decadent sort of like a chocolate torte.. I found the base a bit soggy perhaps I will bake it for longer before adding the mixture next time. Didn’t affect the taste though and a small square satisfied me as it is so rich. So good to eat a dessert knowing it’s all nutritious ingredients ??

  9. I just have a query the recipe states cocoa but the picture of the ingredients underneath show cacao. Libby could you please confirm which ingredient please or are they interchangeable and how does this effect other recipes with those ingredients?

    1. The terms are used sometimes incorrectly interchangeably. Cacao and cocoa are different in composition but can be used the same way in recipes. As long as it is dark and strong, unsweetened and NOT the drinking chocolate which is weak in flavour, it will be fine to use. I find the chocolate taste varies between brands too.

  10. This cheesecake tasted brilliant, made it on my son’s birthday last week. Like some other people in the comments here, I ended up with very different consistencies, white was pretty much liquid, chocolate was similar consistency as in the video although I only used 100g chocolate instead 150g because that was all I had. What I did was add the chocolate batter in dollops like in the video, pour in some white batter until choc was just covered, more dollops of choc in different places, more white poured in, then kept alternating till my batter was used up. Then swirled very gently with a knife as in the video. The outside didn’t look anything like in the picture/video but the inside was nicely swirled. However, I would be very interested Libby in how you achieve consistencies that look so similar when one has had a lot of chocolate added to it which would make it thicker? Also, in the recipe it says 4 eggs and in the video you have 4 eggs next to your mixing bowl. But you actually only crack 3 eggs into the bowl in the video. Was the 4th egg just left out or is it supposed to be 3? Thanks in advance, great cheesecake, would love to see some more baked varieties on your website! 🙂

  11. What brand of yogurt do you use. It is impossible to find yogurt that has any fat in it. It’s all fat free. What do I use or do I just use sour cream?

  12. What the heck!!! It’s like a real cheesecake <3 so in love with this low carb recipe! Thank you so much @ditchthecarbs!
    Cheers from France!

  13. This is unbelievable! I halved the topping and made it in a square cake tin, then cut it into squares like a slice. Took it to work for morning tea and was asked for the recipe by several people who didn’t realise it was grain free, sugar free, gluten free and low carb! WINNER! Thank you for another fantastic recipe Libby ?

  14. Asking about the yogurt. Not sure what type it is and I’m American so our brands may differ. I checked your raspberry cheesecake swirl recipe and it doesn’t require yogurt. Is it absolutely needed?

    1. It is natural unsweetened yoghurt, it is available in the US and is so yummy, but you could swap it for heavy cream instead. That would be delicious.

  15. How big round baking shape do you recommend for 16 servings dose? If you have size recommendation for less servings, that’s welcome too.

  16. Scarlette says:

    Wow! This looks amazing! It will be on my to do list. I bet it would be amazing to add white chocolate to the plain half, but probably impossible to buy low sugar white chocolate? Probably totally unnecessary or too much anyway.

    For those with problems finding the yogurt – almost every store has at least one kind of Whole Milk Plain Yogurt. You just want one with no ingredients other than milk.

    Can I freeze slices of this cheesecake for later? I can’t eat it before it goes bad. I am not sure if cheesecake separated when frozen, or if it can thaw and be edible? Thanks! Love your website!

  17. 5 stars
    Hi Libby, can I use ricotta instead of cream cheese? I’m really not a big fan of cream cheese, but would love to try this.

    1. 5 stars
      I have never used ricotta (because it is more expensive here in NZ than regular cream cheese) but I have had readers who have told me they swap the two interchangeably with great success.