Keto dessert: Chocolate cheesecake recipe


Looking for a keto dessert to indulge in? This recipe for a ricotta and chocolate cheesecake is an utterly delicious showstopper. Even better, it’s also (amazingly) possible to incorporate into the keto diet.

Keto is a high-protein, high-fat diet that, as this cheesecake proves, doesn’t need to be boring.

The keto diet works by changing the body’s primary source of fuel from glucose to ketone. Ketones are chemicals produced when you don’t have enough sugar in your body to power your cells. The liver converts fat into ketones and sends these through your bloodstream as a sugar replacement. Eating high amounts of fat and limiting your carbohydrate and sugar intake means your body enters a state of ketosis, where it uses ketones (fat), rather than sugar, as its primary fuel source.

In general, a state of ketosis can be induced by restricting your carb intake to around 20-50g daily, based on around 2,000 kcals of food a day.

We’ve not included any sugar in this recipe, but if you prefer it a little sweeter, add some honey. Just bear in mind that it won’t be as keto-friendly.

Give this keto dessert recipe a try – you definitely won’t regret it.

Read more about the keto diet

Read on for more dessert recipes


  • 180g almonds, finely whizzed
  • 50g butter, melted
  • 200g good-quality 70% dark chocolate
  • 750g ricotta
  • 50g crème fraîche
  • 3 large organic eggs
  • 2 tbsp cocoa powder

To serve

  • 300g mascarpone
  • 50g dark chocolate, melted


  1. Preheat the oven to 180°C/350°F/gas mark 4. In a bowl, mix together the almonds and butter and press into the bottom of a medium spring-form tin. Bake until golden (around 15 minutes). Butter the sides above the base and set to one side.
  2. Now melt your chocolate in a bain-marie (simmer water in a pan with the chocolate in a glass bowl, making sure the chocolate doesn’t touch the water). Allow the chocolate to cool slightly.
  3. With a hand whisk, whisk up the ricotta, crème fraîche and eggs with the cocoa powder and slightly cooled chocolate. Pour the mixture into the tin.
  4. Lower the oven to 160°C/320°F/gas mark 3 and bake for 45 minutes until firm. Allow to cool, then pop in the fridge before serving.
  5. Whip up the mascarpone for the topping before serving, and melt a further 50g of dark chocolate over bain marie. Drizzle over to finish.