Raw Keto Chocolate Cheesecake

Raw keto chocolate cheesecake is easy to make and full of rich raw chocolate taste, without eggs, sugar free and gluten free chocolate cake!

Making of no bake keto desserts intrigues me, and I really enjoyed in creating this rich low carb no bake cheesecake full of unprocessed taste. I have to admit that I've tried to make this chocolate raw cake twice before I got this amazing taste and structure. Just didn't want to give up until I nailed it.

From the first attempt this raw cake was delicious, full of flavor but the structure of a real cake was missing. Combining and trying in my kitchen lab, finally I got what I wanted - low carb raw cake, cake that wasn't baked but also there was no cooking, only mixing and some coconut oil melting. This keto chocolate cake no bake is without eggs so you can eat this keto cake even if you have an eggs allergy.

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A post shared by Ines Proloscic, RN, BSN, MSN (@familyonketo)

Recipe requires mixing, but however, if you don't have a strong blender or a food processor, you can make this luxury keto chocolate cheesecake which is also a gluten free cake with your hands and a simple hand whisk. Only instead of whole almonds you can use ground almonds.

As you can see on the photos of this raw chocolate cake, on top there are some coconut flakes, crushed goji berries and edible flowers. I've used the violets from my garden, and the smell was divine! It's the season now and I enjoyed picking them because it's like an aromatherapy to be surrounded by them in the garden. Of course, if you don't have any edible flowers, don't be sad, the taste of this chocolate sugar free cheesecake is delicious, even without it.

Check my other no bake and cheesecake recipes!

Besides this no bake keto chocolate cheesecake, you can find on my blog other sugar free cheesecake recipes for diabetics or keto and low carb lifestyle followers. This keto cheesecake recipe is like others on my blog, low in carbs, gluten free and easy to make. I recommend you to try one of my favorite and first recipes on the blog - it is also no bake cake,  raw cheesecake made of coconut, it's called keto coconut cake. You can find it if you click on the link. Of course, if you are more into baking, and not a big fan of mixing, try my classic easy keto cheesecake, or choose another dessert from my little collection of  simple keto desserts.

Ingredients for the raw keto chocolate cheesecake crust

Almonds ¾ cups

Cacao nibs 1 TBS

Powdered swerve or xylitol or combination of erythritol and stevia ½ cup

Raw cacao 1 TBS

Coconut flakes ¾ cups

Pinch of salt

Water 6 TBS

Coconut oil melted ¼ cup

Ingredients for the raw chocolate filling

½ cup powdered sweetener swerve or erythritol ½ cup + 5 stevia drops or xylitol ½ cups

Mascarpone cheese 2 cups (500 g)

Vanilla extract 1 tsp

Coconut full fat milk or heavy whipping cream ¼ cup

Raw cacao or dark unsweetened cocoa ½ cup

Coconut oil melted ½ cup

Garnish

Pinch of coconut flakes, few goji berries, edible flowers or some fresh berries.

How to prepare the raw chocolate cake crust?

Grind almonds and cacao nibs in a food processor until nicely grounded, add sweetener and continue grinding.

Add the rest of dry ingredients and water and continue to mix in a food processor.

When nicely combined, add melted coconut oil and continue mixing until you get sticky dough.

Transfer the dough into the baking pan, previously covered with a parchment paper.

Press in the dough with your finger or with a spoon and set aside while preparing the filling.

How to make Raw Keto Chocolate Cheesecake filling?

Mix mascarpone cheese with a sweetener, add vanilla extract. Don't over mix it, just until it's combined.

Whisk together raw cacao and melted coconut oil that was cooled a little bit, and gradually add coconut milk or heavy whipping cream and you will get a real raw chocolate.

Gradually add your homemade raw chocolate to cheese mixture and continue with mixing until all combined. Don't over mix it to avoid water to separate from mascarpone and ending up with cream full of crumbs.

When raw chocolate cheesecake filling is done, put it on a previously prepared crust.

When cake is done leave it for few hours in the fridge to properly cool. When cooled you can cut it and serve. Before serving put some coconut flakes on top. As you can see, I put coconut flakes, small crumbs of goji berries and violets from my garden.

I am so lucky to have a garden full of violets, but any edible flowers 💐 is good. Of course this delicious cake will be perfect even without flowers on top. 💐🌸🌷🌸

Pin this recipe and share in your favorite Facebook keto groups and on Instagram with the hashtag #familyonketo 🙂

Raw Keto Chocolate Cheesecake

Cook Time: 30 minutes

Total Time: 30 minutes

Raw keto chocolate cheesecake is easy to make and full of rich raw chocolate taste, without eggs, sugar free and gluten free chocolate cake!

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Ingredients

• Ingredients for the raw keto chocolate cheesecake crust
• Almonds ¾ cups
• Cacao nibs 1 TBS
• Powdered swerve or xylitol or combination of erythritol and stevia ½ cup
• Raw cacao 1 TBS
• Coconut flakes ¾ cups
• Pinch of salt
• Water 6 TBS
• Coconut oil melted ¼ cup
• Ingredients for the raw chocolate filling
• ½ cup powdered sweetener swerve or erythritol ½ cup + 5 stevia drops or xylitol ½ cups
• Mascarpone cheese 2 cups (500 g)
• Vanilla extract 1 tsp
• Coconut full fat milk or heavy whipping cream ¼ cup
• Raw cacao or dark unsweetened cocoa ½ cup
• Coconut oil melted ½ cup
• Garnish
• Pinch of coconut flakes, few goji berries, edible flowers or some fresh berries.

Instructions

1. How to prepare the raw chocolate cake crust?
2. Grind almonds and cacao nibs in a food processor until nicely grounded, add sweetener and continue grinding.
3. Add the rest of dry ingredients and water and continue to mix in a food processor.
4. When nicely combined, add melted coconut oil and continue mixing until you get sticky dough.
5. Transfer the dough into the baking pan, previously covered with a parchment paper.
6. Press in the dough with your finger or with a spoon and set aside while preparing the filling.
7. Procedure to prepare raw chocolate filling
8. Mix mascarpone cheese with a sweetener, add vanilla extract. Don't over mix it, just until it's combined.
9. Whisk together raw cacao and melted coconut oil that was cooled a little bit, and gradually add coconut milk or heavy whipping cream and you will get a real raw chocolate.
10. Gradually add your homemade raw chocolate to cheese mixture and continue with mixing until all combined. Don't over mix it to avoid water to separate from mascarpone and ending up with cream full of crumbs.
11. When raw chocolate cheesecake filling is done, put it on a previously prepared crust.
12. When cake is done leave it for few hours in the fridge to properly cool. When cooled you can cut it and serve. Before serving put some coconut flakes on top. As you can see, I put coconut flakes, small crumbs of goji berries and violets from my garden.
13. I am so lucky to have a garden full of violets, but any edible flowers  is good. Of course this delicious cake will be perfect even without flowers on top. 

Notes

This recipe is for the cake tray of 17 cm (6-7 inch). You can use bigger to have more slices. When baked in 17 cm/6-7 inch tray, gives 8 servings.

Nutrition Information:

Yield: 8
Amount Per Serving: Calories: 540Total Fat: 56gNet Carbohydrates: 3.9gProtein: 6.6g

This is for your information only, please calculate your own macros with products you use.