Are you looking for a decadent, keto cheesecake that’s free from grains, dairy and eggs… but rich in deep chocolate flavor, with a melt-in-your mouth truffle texture?
You’ve officially arrived!
If you’re reading this, you probably know that living a grain-free keto lifestyle has many benefits. From a slimmer waistline and a sharper brain… to improved cellular health, better detoxification and a cleaner liver!
But for all that is great about keto, there can be some significant challenges. One of these challenges is the tendency to rely too much on dairy as a source of fat and fuel.
Dairy on Keto: A Harmless Treat… or a Delicious Drug?
There is certainly a place for grass-fed, full-fat dairy in a healthy diet for most people. So bring on the butter! However, some forms of dairy – like cheese and cream cheese – are much richer in casein, a compound which can cause problems for wide numbers of people.
In fact, the problems people have with dairy are often the same as those experienced by people who have problems with gluten. That’s because cheese and wheat contain similar compounds, known as caseomorphins and gluteomorphins, respectively.
And what is e common denominator between these two compounds? They are both a type of opiod.(ref, ref) They stimulate the same receptors in the brain by drugs like morphine. And just like opiate drugs, these compounds have effects that are calming, euphoric… and addictive.
With such powerful psychological effects, it’s no wonder 75% of the calories in the standard American diet come from wheat and dairy alone!
But an over-reliance on dairy doesn’t just contribute to food addiction. For many people, it can also lead to chronic inflammation (ref), asthma and respiratory issues (ref), digestive trouble, depression (ref), anxiety and other neurological conditions (ref).
Dairy can be a “mixed bag” when it comes to health. And of course as with all foods, there are individual factors at play in terms of how they affect you personally. The great news is that you can follow a 100% ketogenic diet – without going overboard on dairy and without sacrificing anything, including dessert!
Dairy-Free Keto Cheesecake: Satisfy Your Deepest Chocolate Cravings
Over the last 10 years, I have been on a mission to re-create America’s favorite desserts using nutrient-dense, body-friendly, ingredients that promote health! I developed this recipe (plus 50 more) for my new book, Keto Desserts. And unlike most keto dessert recipes out there, the vast majority in my books are free from dairy (or they offer simple substitutions, like coconut oil for butter, should you choose).
What’s more, all of the desserts in Keto Desserts are actually ketogenic – not just low carb. I’ve seen way too many so-called “keto recipes” that simply do not meet the “magic macros” of the keto diet (75% Fat | 20% Protein | 5% Carbs) – so always check the nutrition and macronutrients!
As a bona fide chocoholic, I realized that my dark chocolate indulgence would occasionally kick me out of ketosis. And while there are several natural, sugar-free brands of chocolate available, they just didn’t scratch the itch for chocolate in my opinion (too much fiber filler of inulin).
So, in my quest to enjoy more healthy chocolate – while still maintaining through-the-roof energy and all the health benefits of keto – I created this truffle “cheesecake”.
I wanted it to have layers of complex flavors… an ultra-silky texture… and the deepest chocolate flavor possible per square inch. I wanted it to be fail-proof and no-bake (or at least par-bake). And I knew I’d need to rely on several functional ingredients to accomplish this.
Here are the key ingredients for my truffle keto cheesecake and their properties:
- Raw Cacao Butter – for its silky smooth texture, inviting chocolate aroma and ability to provide structure (as a mostly saturated fat, it is solid at room temperature)
- Organic Baking Chocolate – for deep, rich chocolate flavor (and none of the sugar that comes with “dark” chocolate)
- Organic Cocoa Powder – to complement and boost the chocolatey goodness of the baking chocolate
- Raw Macadamia Nuts – for structure and creaminess, while adding beneficial monounsaturated fat. (By the way, this cheesecake is roughly half monounsaturated fat and half saturated fat. There is very little polyunsaturated fat – BONUS!)
- Virgin Coconut Oil – to help the cheesecake melt in your mouth… while also boosting medium chain triglycerides (MCTs) – special fats that greatly enhance ketosis
- Coconut Milk – for the “cream” factor, sans dairy – plus more of those awesome MCTs.
If you are nut-free too, I’m working on a version of this delightful keto cheesecake with cauliflower and zucchini instead of macadamia nuts, so be sure to sign up for our newsletter and stay tuned!
Your Secret Weapon on Keto? Having THIS Keto Cheesecake in Your Freezer!
Based on my experience, one of the most effective ways to stay true to your keto diet is to have keto-friendly versions of your favorite comfort foods.
While, the majority of your keto diet should be based on healthy fats (from grass-fed meats and animal fats, pastured butter and ghee, coconut oil, avocados) and organic above-ground veggies (leafy greens, summer squash, cruciferous veggies, and herbs), adding comfort food options to your repertoire – including desserts and breads – will help you beat taste bud boredom while reducing your risk of going off plan.
And because life is busy for all of us, I find that prepping my comfort foods in advance and freezing is the best way to have keto treats at the ready. Since this truffle keto cheesecake is SO rich, you only need a thin slice to satisfy your cravings. I like to keep one in the freezer, wrapped in cling-wrap and stored in a freezer bag. Then, I just slice off a bit when the craving strikes!
Of course, with the holidays approaching, this stunning dessert will also delight your family and friends – keto or otherwise!
I hope you enjoy this recipe as much as we do in our home. And if you do, please share the love by Pinning and posting on Facebook!
- 1 cup blanched almond flour (100 g)
- 3 Tbsp. coconut oil, melted
- Pinch sea salt
- 2 Tbsp. cocoa powder
- 1 Tbsp. coconut milk
- 7 ounces raw macadamia nuts, soaked overnight, rinsed and drained
- 4 Tbsp. raw cacao butter, melted
- 3 Tbsp. virgin coconut oil, melted
- 2 ounces baking chocolate, melted
- 40 drops liquid stevia (to taste)
- 10 Tbsp. erythritol, powdered (130 g)
- 1 tsp. vanilla extract
- ½ cup cocoa powder (50g)
- ½ cup coconut milk
- ¼ tsp. sea salt
- Preheat oven to 350 F. Line the bottom only of a 7" cheesecake pan with unbleached parchment paper.
- In a small bowl, combine the crust ingredients. Mix well to form a dough. The dough should be slightly wet and hold together when pinched. If not, add melted oil by teaspoon.
- Press dough tightly into the bottom of the lined pan. Poke with a fork to make small holes. Transfer to the oven par-bake for 10-12 minutes. Let cool completely.
- While crust is cooling, make the filling. In a high powered blender, add the cheesecake filling ingredients. Blend on high speed until you achieve a smooth, uniform consistency. (The "soup" setting is great for this!)
- Scrape filling into par-baked crust. Tap on the counter to remove air bubbles. Cover loosely with plastic wrap and refrigerate until set - about 8 hours. Alternately, freeze for 2-3 hours, then defrost before cutting.
- Once set, run a butter knife around the outside edge, then unlatch the spring form. If frozen, defrost before cutting. Serve with fresh whipped cream and garnish with chocolate shavings or cinnamon, if desired.
245 calories, 25 g fat, 11 g saturated fat, 10 g monounsaturated fat, 1 g polyunsaturated fat, 0 mg cholesterol, 13 g carbohydrate, 3 g NET carbs, 8 g sugar alcohols, 2 g sugar, 3 g fiber, 4 g protein,190 mg potassium, 101 mg phosphorous, 39 mg sodium, 65 mg magnesium
90% FAT | 6% PROTEIN | 4% CARBOHYDRATE
PS – Need more dairy-free keto cheesecakes? You’ll love my Keto Pumpkin Cheesecake and my Strawberry-Lime Cheesecake, both found in Keto Desserts.