This Low Carb Chocolate Cheesecake is a luscious, creamy, chocolate cheesecake recipe topped with a creamy keto peanut butter mousse.

slice of Low Carb Chocolate Cheesecake

Low Carb Chocolate Cheesecake

This amazing Low Carb Chocolate Cheesecake is topped with a creamy peanut butter mousse for the ultimate keto cheesecake recipe. It’s an awesome way to fill that sweet tooth when you’re on the keto diet.

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slices of Low Carb Chocolate Cheesecake

Cheesecakes are prepared in a springform pan to make them easier to remove when they are done baking. I don’t know about you but when I’m making these low carb desserts I am usually baking just for myself, or maybe a friend, and they aren’t something I want to eat every day so I always wind up having more than I can eat.

For this chocolate cheesecake I have used a 6 inch springform pan because I think it makes just the right amount of cheesecake without any going to waste!

Do I Have to Bake This Cheesecake in a Water Bath?

Short answer, yes. A water bath insulates the cheesecake as it bakes so the center has time to bake without overcooking the outer edges. This helps keep the cheesecake soft and creamy and prevents it from drying out and cracking.

How to Prepare Your Springform Pan for a Water Bath:

There are a few things you’ll want to do to prepare your 6 inch springform pan before you bake the cheesecake.

  1. Start by greasing it with butter or non-stick spray and lining the bottom with a piece of parchment paper. This will ensure that the cheesecake doesn’t stick to the ring when it is removed, and since we are making a crustless cheesecake lining the bottom of the pan will make it easier to lift out of the pan when it is ready to serve.
  2. Wrap the outside of the springform pan with aluminum foil. You’ll want to sit the springform pan in the middle of a large piece of aluminum foil and then bring the foil up around the pan stopping just below the outer rim. This is to keep water from getting inside of the pan when it is in the water bath.
  3. I add one more step, because no matter how well I wrap my pan I always wind up getting a little water seeping in, I use an oven bag to give my pan added protection. Place the pan in an oven bag and bring up around the sides. The bag should not cover the top of the pan so depending on the size of it you will fold it down and gather up any excess and kind of twist it until the bag is tight and then tuck the excess into the edge of the bag to hold it in place.
keto peanut butter mousse on top of Low Carb Chocolate Cheesecake

Since we’re topping this keto cheesecake with a luscious keto peanut butter mousse I decided to make it a crustless cheesecake to cut down on carbs. Trust me you won’t miss it at all!

How to Make Low Carb Chocolate Cheesecake

  1. Preheat oven to 350 degrees F.
  2. Place softened cream cheese in bowl of the mixer and mix until smooth and creamy. 
  3. Add sour cream and vanilla mix until fully combined.
  4. In a small bowl whisk together powdered sugar substitute and cocoa powder. Add to cream cheese mixture and mix until fully combined. 
  5. Put the Lily’s dark chocolate in a microwave safe bowl and microwave for 10 seconds at a time, stirring in between each time, until it is melted and smooth. Let cool for 1 minute and then pour into the cream cheese mixture, stirring until it is fully combined. 
  6. Add eggs one at a time mixing on low until each egg is combined. Don’t over mix!
  7. Pour the mixture into the prepared 6 inch springform pan. 
  8. Bake in a water bath. Sit the springform pan in a larger pan (a roasting pan, deep casserole dish, or a disposable foil pan is best). Fill the pan with water until it reaches 1 -1.5 inches up the side of the springform pan. 
  9. Place in the oven and bake for 45 – 60 minutes or until the very center is just barely jiggly.
  10. Turn off oven and crack the door open letting the cheesecake cool for 30 minutes. 
  11. Remove from oven and let it cool completely at room temperature.

If you want you could stop there and have a delicious low carb cheesecake. If you want to skip the peanut butter mousse then place the cooled cheesecake in the refrigerator and let it chill for at least 4 hours but preferably overnight.

I highly recommend you move on to the next step though…

slice of Low Carb Chocolate Cheesecake topped with keto peanut butter mousse

Now it’s time for that amazing keto peanut butter mousse. I wanted mine to be pretty for you guys and I’ve included instructions below but you don’t have to get fancy, you can just pipe the peanut butter mousse on or just spread it on the top like frosting without worrying about it being perfect. It will still taste just as good!

Add the Peanut Butter Mousse:

  1. When the cheesecake has cooled remove it from the springform pan and wrap a parchment paper collar around it. This is a piece of parchment paper long enough to wrap around the outside of the cake, and about two inches taller than the cake. Tape the ends together so the parchment paper stays in place.
  2. Make the keto peanut butter mousse and spread it over the top of the cheesecake. The parchment paper will keep it from running off the edge. 
  3. Place in the fridge to chill for at least 4 hours, preferably overnight.
  4. Remove the parchment paper before serving and enjoy!
Low Carb Chocolate Cheesecake topped with keto peanut butter mousse

I LOVE this recipe! The low carb chocolate cheesecake is smooth and creamy, and the peanut butter mousse on top adds a little extra sweetness. It’s a great recipe if you’re looking for a keto dessert.

1 slice of Low Carb Chocolate Cheesecake with Peanut Butter Mousse = 4 Net Carbs

1 slice of Low Carb Chocolate Cheesecake without Peanut Butter Mousse = 2 Net Carbs

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Servings: 8
Prep Time: 30 mins
Cook Time: 1 hr
Cool Time: 6 hrs

Low Carb Chocolate Cheesecake with Peanut Butter Mousse

This Low Carb Chocolate Cheesecake is a luscious, creamy, chocolate cheesecake recipe topped with a creamy keto peanut butter mousse.

Ingredients

  • 16 ounces Cream Cheese, softened
  • cup Sour cream
  • ½ tablespoon Vanilla
  • 1 cup Swerve Confectioners Sugar Substitute
  • 2 tablespoons Cocoa powder
  • 3 ounces Lily’s Original Dark Chocolate, finely chopped
  • 2 Eggs
  • 1 cup Keto Peanut Butter Mousse

Instructions

  • Preheat oven to 350 degrees F.
  • Prepare a 6 inch springform pan by greasing it with butter or non-stick spray and lining the bottom with a piece of parchment paper. Wrap the outside of the springform pan with aluminum foil, and place in an oven bag. The bag should not cover the top of the pan so depending on the size of it you will fold it down so that it only reaches the top lip of the springform pan.
  • Place softened cream cheese in bowl of the mixer and mix until smooth and creamy.
  • Add sour cream and vanilla mix until fully combined.
  • In a small bowl whisk together powdered sugar substitute and cocoa powder. Add to cream cheese mixture and mix until fully combined.
  • Put the Lily’s dark chocolate in a microwave safe bowl and microwave for 10 seconds at a time, stirring in between each time, until it is melted and smooth. Let cool for 1 minute and then pour into the cream cheese mixture, stirring until it is fully combined.
  • Add eggs one at a time mixing on low until each egg is combined. Don’t overmix.
  • Pour the mixture into the prepared 6 inch springform pan.
  • Bake in a water bath. Sit the springform pan in a larger pan (a roasting pan, deep casserole dish, or a disposable foil pan is best). Fill the pan with water until it reaches 1 -1.5 inches up the side of the springform pan.
  • Place in the oven and bake for 45 – 60 minutes or until the very center is just barely jiggly.
  • Turn off oven and crack the door open letting the cheesecake cool for 30 minutes.
  • Remove from oven and let it cool completely at room temperature.
  • When the cheesecake has cooled remove it from the springform pan and wrap a parchment paper collar around it. This is a piece of parchment paper long enough to wrap around the outside of the cake, and about two inches taller than the cake. Tape the ends together so the parchment paper stays in place.
  • Make the keto peanut butter mousse and spread it over the top of the cheesecake. The parchment paper will keep it from running off the edge.
  • Place in the fridge to chill for at least 4 hours, preferably overnight.
  • Remove the parchment paper before serving and enjoy!

Notes

Note: I’ve included instructions below but you don’t have to get fancy, you can just pipe the peanut butter mousse on or just spread it on the top like frosting without worrying about it being perfect. It will still taste just as good!

Nutrition

Serving: 1g, Calories: 499kcal, Carbohydrates: 9g, Protein: 11g, Fat: 47g, Saturated Fat: 25g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Cholesterol: 160mg, Sodium: 283mg, Potassium: 213mg, Fiber: 5g, Sugar: 4g, Vitamin A: 188IU, Calcium: 61mg, Iron: 10mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dessert
Cuisine: American
Keyword: chocolate and peanut butter cheesecake, chocolate cheesecake recipe, crustless cheesecake, keto cheesecake, low carb cheesecake