A Gluten Free Chocolate Cake that’s soft, moist, light and just delicious? Oh, yes it’s true! This cake uses coconut flour to give the cakes a little body-perfect for those who can’t use almond flour. Now you can have Keto Coconut Chocolate Cake, and eat it too!
Why You’ll Love This Gluten Free Cake
- Rich, indulgent chocolate flavor without the need for traditional flour.
- Naturally moist and tender texture thanks to eggs, butter, and cream.
- Gluten-free and keto-friendly , making it accessible for multiple dietary lifestyles.
What Kind Of Flour Does This Cake Use?
This Keto Gluten Free Chocolate Cake is so moist and delicious, you will forget you’re cutting out sugar. It’s a great option not only for those eating Keto or low-carb, but also for those who have a nut allergy to almonds, because it uses coconut flour instead of almond flour.
When it comes to Keto baking, or gluten-free baking, it’s pretty common to use almond flour as a base. I have several readers who have asked for a cake that uses coconut flour instead of almond flour - and this lovely cake is the result!
This isn’t truly a nut-free recipe, because coconuts are still considered a nut. Most people who are allergic to nuts, don’t have an issue with coconut products, but some do.
So if you can’t have almonds, but coconuts don’t bother you, this is a great chocolate cake recipe with coconut flour you can make and enjoy!
Note that you CAN NOT substitute almond flour for coconut flour! If you want an almond flour recipe, use the one for this low carb chocolate cake instead.
How Many Carbs Are In Coconut Flour Cake?
Since I live a Keto lifestyle, I try my best to create recipes for this site that meet Keto or low-carb standards so I can enjoy them too.
This Keto Gluten Free Chocolate cake recipe made with coconut flour is no exception to that rule. This chocolate cake is low in carbs and calories, thanks to the coconut flour base, and will fit right in on your low-carb diet. A slice of this cake has 5g total carbs per serving and the ganache adds another few carbs to that.
Ingredients You’ll Need
- 3 Eggs - Provide structure, lift, and binding since gluten-free batter needs support.
- 1/3 cup Truvia - Sweetens the cake without sugar, keeping it keto-friendly.
- 4 tablespoons Butter - Adds richness and moisture for a soft, tender crumb.
- 1/2 cup Heavy Whipping Cream - Prevents dryness from coconut flour and gives creamy texture.
- 1 teaspoon Vanilla Extract - Enhances chocolate flavor and deepens aroma.
- 1/4 cup Coconut Flour - Main gluten-free flour; very absorbent and creates structure.
- 1 teaspoon Baking Powder - Helps the cake rise and stay light instead of dense.
- 2 tablespoons Unsweetened Cocoa Powder - Provides deep chocolate flavor and color.
- 1/4 teaspoon Salt - Balances sweetness and enhances chocolate taste.
For The Ganash
- 3/4 cup Heavy Whipping Cream - Forms the silky base of the ganache.
- 1 tablespoon Butter - Adds shine and a velvety finish to the topping.
- 1 cup Sugar-Free Chocolate Chips - Main chocolate component; melts into a smooth, rich ganache.
How To Make Gluten Free Chocolate Cake
- Preheat the Breville Smart Oven Air or your regular oven to 350F degrees.
- Grease a silicone flower cupcake mold or a 6-cup muffin pan and set aside.
- In a large mixing bowl , melt the butter in the microwave for 30-60 seconds
- Remove and stir in the Truvia into the butter.
- Add in eggs, heavy whipping cream, and vanilla extract and beat with a mixer .
- Stop the mixer and add in all the dry ingredients into the bowl.
- Mix again until the batter is well-mixed and relatively smooth.
- Coconut flours vary in absorbency. If the batter is thicker than regular cake batter, add in a little more heavy whipping cream and mix.
- Pour the batter into the silicone flower cupcake mold pan (or 6-cup muffin pan) or a 7" round baking pan . Bake for 20 minutes until the tops spring back lightly when touched and a toothpick inserted emerges clean. If you’re using a Breville Smart Oven Air convection oven , or air fryer, check after 10 minutes.
- Allow to cool.
- Pour chocolate ganache over the top, and serve.
Tips And Tricks
When baking gluten-free, small adjustments make a big difference in texture, flavor, and moisture. These tips ensure your cake turns out rich, soft, and delicious every time.
- Let the eggs come to room temperature . They whip better, blend more easily, and help the cake rise more evenly.
- Avoid over-mixing the batter . Coconut flour absorbs quickly, so stir just until combined to keep the cake tender instead of dense.
- Give the batter a minute to rest . A short hydration time allows coconut flour to thicken properly and improves the crumb.
- Use high-quality cocoa powder . It intensifies chocolate flavor and prevents the cake from tasting flat.
Variations
If you’d like to put a creative spin on this cake or tailor it to different flavor profiles, these variations give you fun and delicious ways to change it up.
- Peanut Butter Swirl Cake - Warm 2–3 tablespoons of peanut butter and gently swirl it into the batter before baking.
- Mint Chocolate Cake - Add ¼ teaspoon peppermint extract to the batter or stir crushed sugar-free peppermint candies into the ganache.
- Orange Chocolate Cake - Mix in ½–1 teaspoon orange zest for a bright citrus note that pairs beautifully with cocoa.
What To Frost Gluten Free Chocolate Cake With
Since this recipe is also Keto-friendly, you know I didn’t use regular frosting. Instead, I created a wonderfully rich and delicious Keto Chocolate Ganache. It’s so smooth and decadent, you’re going to forget you’re not eating carbs and sugar! I included the recipe card for it here in this post as well.
You can also use my Keto Cream Cheese Frosting on this cake!
How Long Does It Last?
Gluten-free chocolate cake typically lasts 3–4 days when stored properly, though its freshness depends on moisture retention and storage method.
Because coconut flour and gluten-free ingredients can dry out more quickly than wheat-based cakes, it’s best to keep the cake in an airtight container at room temperature or refrigerated if you want it to last a little longer.
Can You Freeze It?
To freeze, allow the cake to cool completely, then wrap slices or the whole cake tightly in plastic wrap followed by foil or freezer-safe packaging to prevent dryness and freezer burn.
If the cake is already frosted with ganache, you can freeze it as is, but chilling it first helps the frosting firm up and stay intact during wrapping.
Once frozen, the cake will keep well for about 2–3 months. When you’re ready to enjoy it, thaw at room temperature or in the refrigerator until soft and sliceable
More Delicious Desserts
- Keto Carrot Cake - you’re going to LOVE this carrot cake and rich cream cheese frosting. It’s ALL Keto-friendly and gluten-free too!
- Keto Pound Cake - this is one of THE most popular Keto-friendly recipes I have on my site. It’s a reader favorite!
- Instant Pot Keto Chocolate Cake - this is a Keto-friendly chocolate cake you can make in your Instant Pot! It’s melt-in-your-mouth delicious!
- Instant Pot Pandan Cake - Wonderfully soft, moist, and crazy delicious.
- Keto Peanut Butter Cake With Coconut Flour - Low carb, super moist, sweet, and all-around satisfying.
Other Keto Frosting Recipes You’ll Love
- Keto Maple Pecan Frosting
- Keto Cream Cheese Frosting
- Two Ingredient Sugar Free Icing
- Keto Chocolate Ganache
Whether you choose to frost this Gluten Free Chocolate Cake recipe with the Keto Chocolate Ganache, or keep it plain, you’re going to love how light and fluffy it is! I can’t wait for you to try it and tell me what you think!
Keto Gluten Free Chocolate Cake | Coconut Flour Recipe
Equipment
- BREVILLE SMART OVEN AIR
- SILICONE CUPCAKE FLOWER MOLDS
- KITCHENAID STAND MIXER
- Mixing Bowl
- 7 Inch Springform Pan
Ingredients
For the Keto Gluten Free Chocolate Cake:
- ▢ 3 ( 3 ) Eggs
- ▢ 1/3 cup ( 0.33 g ) Truvia
- ▢ 4 tablespoons ( 4 tablespoons ) Butter
- ▢ 1/2 cup ( 119 g ) Heavy Whipping Cream
- ▢ 1 teaspoon ( 1 teaspoon ) Vanilla extract
- ▢ 1/4 cup ( 30 g ) Coconut Flour
- ▢ 1 teaspoon ( 1 teaspoon ) Baking Powder
- ▢ 2 tablespoon ( 2 tablespoon ) Unsweetened Cocoa Powder
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Kosher Salt
For the Keto Chocolate Ganache:
- ▢ 3/4 cup Heavy Whipping Cream
- ▢ 1 tablespoon Butter
- ▢ 1 cup Sugar-Free Chocolate Chips
Instructions
For the Keto Gluten Free Chocolate Cake:
- Preheat the Breville Smart Oven Air or your regular oven to 350F degrees.
- Grease a silicone flower cupcake mold or a 6-cup muffin pan and set aside.
- In a large mixing bowl, melt the butter in the microwave for 30-60 seconds
- Remove and stir in the Truvia into the butter.
- Add in eggs, heavy whipping cream, and vanilla extract and beat with a mixer.
- Stop the mixer and add in all the dry ingredients into the bowl.
- Mix again until the batter is well-mixed and relatively smooth.
- Coconut flours vary in absorbency. If the batter is thicker than regular cake batter, add in a little more heavy whipping cream and mix.
- Pour the batter into the silicone flower cupcake mold pan (or 6-cup muffin pan) or a 7" round baking pan. Bake for 20 minutes until the tops spring back lightly when touched and a toothpick inserted emerges clean. If you’re using a Breville Smart Oven Air convection oven , or air fryer, check after 10 minutes.
- Allow to cool
For the Keto Chocolate Ganache:
- Place the chocolate chips in a bowl and set aside.
- Heat the heavy cream and butter in a microwave safe bowl for 1 minute.
- Pour the heated cream on to the chocolate chips and let it sit for a few minutes. Stir from time to time until the chocolate has melted and you have a smooth mixture.
- At this point, you can use hot as a pourable glaze, or you can set it aside to cool for a while.
- To make a frosting allow the ganache to cool for 20-30 minutes and then using a stand mixer, whip the frosting until it is light and fluffy. You can use this as a filling between layers of cake, and/or as a frosting on top.
Watch The Video
- You can use a cupcake mold, or a 7" baking pan for these, depending on if you want cupcakes, or a whole cake.
- Chocolate ganache is optional, as this cake recipe tastes great without it too. HOWEVER, that ganache is what dreams are made of, so I’d recommend adding it!
- Note that you CAN NOT substitute almond flour for coconut flour! If you want an almond flour recipe, use the one for this low carb chocolate cake instead.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
A Gluten Free Chocolate Cake that’s soft, moist, light and just delicious? Oh, yes it’s true! This cake uses coconut flour to give the cakes a little body-perfect for those who can’t use almond flour. Now you can have Keto Coconut Chocolate Cake, and eat it too!
Why You’ll Love This Gluten Free Cake
- Rich, indulgent chocolate flavor without the need for traditional flour.
- Naturally moist and tender texture thanks to eggs, butter, and cream.
- Gluten-free and keto-friendly , making it accessible for multiple dietary lifestyles.
What Kind Of Flour Does This Cake Use?
This Keto Gluten Free Chocolate Cake is so moist and delicious, you will forget you’re cutting out sugar. It’s a great option not only for those eating Keto or low-carb, but also for those who have a nut allergy to almonds, because it uses coconut flour instead of almond flour.
When it comes to Keto baking, or gluten-free baking, it’s pretty common to use almond flour as a base. I have several readers who have asked for a cake that uses coconut flour instead of almond flour - and this lovely cake is the result!
This isn’t truly a nut-free recipe, because coconuts are still considered a nut. Most people who are allergic to nuts, don’t have an issue with coconut products, but some do.
So if you can’t have almonds, but coconuts don’t bother you, this is a great chocolate cake recipe with coconut flour you can make and enjoy!
Note that you CAN NOT substitute almond flour for coconut flour! If you want an almond flour recipe, use the one for this low carb chocolate cake instead.
How Many Carbs Are In Coconut Flour Cake?
Since I live a Keto lifestyle, I try my best to create recipes for this site that meet Keto or low-carb standards so I can enjoy them too.
This Keto Gluten Free Chocolate cake recipe made with coconut flour is no exception to that rule. This chocolate cake is low in carbs and calories, thanks to the coconut flour base, and will fit right in on your low-carb diet. A slice of this cake has 5g total carbs per serving and the ganache adds another few carbs to that.
Ingredients You’ll Need
- 3 Eggs - Provide structure, lift, and binding since gluten-free batter needs support.
- 1/3 cup Truvia - Sweetens the cake without sugar, keeping it keto-friendly.
- 4 tablespoons Butter - Adds richness and moisture for a soft, tender crumb.
- 1/2 cup Heavy Whipping Cream - Prevents dryness from coconut flour and gives creamy texture.
- 1 teaspoon Vanilla Extract - Enhances chocolate flavor and deepens aroma.
- 1/4 cup Coconut Flour - Main gluten-free flour; very absorbent and creates structure.
- 1 teaspoon Baking Powder - Helps the cake rise and stay light instead of dense.
- 2 tablespoons Unsweetened Cocoa Powder - Provides deep chocolate flavor and color.
- 1/4 teaspoon Salt - Balances sweetness and enhances chocolate taste.
For The Ganash
- 3/4 cup Heavy Whipping Cream - Forms the silky base of the ganache.
- 1 tablespoon Butter - Adds shine and a velvety finish to the topping.
- 1 cup Sugar-Free Chocolate Chips - Main chocolate component; melts into a smooth, rich ganache.
How To Make Gluten Free Chocolate Cake
- Preheat the Breville Smart Oven Air or your regular oven to 350F degrees.
- Grease a silicone flower cupcake mold or a 6-cup muffin pan and set aside.
- In a large mixing bowl , melt the butter in the microwave for 30-60 seconds
- Remove and stir in the Truvia into the butter.
- Add in eggs, heavy whipping cream, and vanilla extract and beat with a mixer .
- Stop the mixer and add in all the dry ingredients into the bowl.
- Mix again until the batter is well-mixed and relatively smooth.
- Coconut flours vary in absorbency. If the batter is thicker than regular cake batter, add in a little more heavy whipping cream and mix.
- Pour the batter into the silicone flower cupcake mold pan (or 6-cup muffin pan) or a 7" round baking pan . Bake for 20 minutes until the tops spring back lightly when touched and a toothpick inserted emerges clean. If you’re using a Breville Smart Oven Air convection oven , or air fryer, check after 10 minutes.
- Allow to cool.
- Pour chocolate ganache over the top, and serve.
Tips And Tricks
When baking gluten-free, small adjustments make a big difference in texture, flavor, and moisture. These tips ensure your cake turns out rich, soft, and delicious every time.
- Let the eggs come to room temperature . They whip better, blend more easily, and help the cake rise more evenly.
- Avoid over-mixing the batter . Coconut flour absorbs quickly, so stir just until combined to keep the cake tender instead of dense.
- Give the batter a minute to rest . A short hydration time allows coconut flour to thicken properly and improves the crumb.
- Use high-quality cocoa powder . It intensifies chocolate flavor and prevents the cake from tasting flat.
Variations
If you’d like to put a creative spin on this cake or tailor it to different flavor profiles, these variations give you fun and delicious ways to change it up.
- Peanut Butter Swirl Cake - Warm 2–3 tablespoons of peanut butter and gently swirl it into the batter before baking.
- Mint Chocolate Cake - Add ¼ teaspoon peppermint extract to the batter or stir crushed sugar-free peppermint candies into the ganache.
- Orange Chocolate Cake - Mix in ½–1 teaspoon orange zest for a bright citrus note that pairs beautifully with cocoa.
What To Frost Gluten Free Chocolate Cake With
Since this recipe is also Keto-friendly, you know I didn’t use regular frosting. Instead, I created a wonderfully rich and delicious Keto Chocolate Ganache. It’s so smooth and decadent, you’re going to forget you’re not eating carbs and sugar! I included the recipe card for it here in this post as well.
You can also use my Keto Cream Cheese Frosting on this cake!
How Long Does It Last?
Gluten-free chocolate cake typically lasts 3–4 days when stored properly, though its freshness depends on moisture retention and storage method.
Because coconut flour and gluten-free ingredients can dry out more quickly than wheat-based cakes, it’s best to keep the cake in an airtight container at room temperature or refrigerated if you want it to last a little longer.
Can You Freeze It?
To freeze, allow the cake to cool completely, then wrap slices or the whole cake tightly in plastic wrap followed by foil or freezer-safe packaging to prevent dryness and freezer burn.
If the cake is already frosted with ganache, you can freeze it as is, but chilling it first helps the frosting firm up and stay intact during wrapping.
Once frozen, the cake will keep well for about 2–3 months. When you’re ready to enjoy it, thaw at room temperature or in the refrigerator until soft and sliceable
More Delicious Desserts
- Keto Carrot Cake - you’re going to LOVE this carrot cake and rich cream cheese frosting. It’s ALL Keto-friendly and gluten-free too!
- Keto Pound Cake - this is one of THE most popular Keto-friendly recipes I have on my site. It’s a reader favorite!
- Instant Pot Keto Chocolate Cake - this is a Keto-friendly chocolate cake you can make in your Instant Pot! It’s melt-in-your-mouth delicious!
- Instant Pot Pandan Cake - Wonderfully soft, moist, and crazy delicious.
- Keto Peanut Butter Cake With Coconut Flour - Low carb, super moist, sweet, and all-around satisfying.
Other Keto Frosting Recipes You’ll Love
- Keto Maple Pecan Frosting
- Keto Cream Cheese Frosting
- Two Ingredient Sugar Free Icing
- Keto Chocolate Ganache
Whether you choose to frost this Gluten Free Chocolate Cake recipe with the Keto Chocolate Ganache, or keep it plain, you’re going to love how light and fluffy it is! I can’t wait for you to try it and tell me what you think!
Keto Gluten Free Chocolate Cake | Coconut Flour Recipe
Equipment
- BREVILLE SMART OVEN AIR
- SILICONE CUPCAKE FLOWER MOLDS
- KITCHENAID STAND MIXER
- Mixing Bowl
- 7 Inch Springform Pan
Ingredients
For the Keto Gluten Free Chocolate Cake:
- ▢ 3 ( 3 ) Eggs
- ▢ 1/3 cup ( 0.33 g ) Truvia
- ▢ 4 tablespoons ( 4 tablespoons ) Butter
- ▢ 1/2 cup ( 119 g ) Heavy Whipping Cream
- ▢ 1 teaspoon ( 1 teaspoon ) Vanilla extract
- ▢ 1/4 cup ( 30 g ) Coconut Flour
- ▢ 1 teaspoon ( 1 teaspoon ) Baking Powder
- ▢ 2 tablespoon ( 2 tablespoon ) Unsweetened Cocoa Powder
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Kosher Salt
For the Keto Chocolate Ganache:
- ▢ 3/4 cup Heavy Whipping Cream
- ▢ 1 tablespoon Butter
- ▢ 1 cup Sugar-Free Chocolate Chips
Instructions
For the Keto Gluten Free Chocolate Cake:
- Preheat the Breville Smart Oven Air or your regular oven to 350F degrees.
- Grease a silicone flower cupcake mold or a 6-cup muffin pan and set aside.
- In a large mixing bowl, melt the butter in the microwave for 30-60 seconds
- Remove and stir in the Truvia into the butter.
- Add in eggs, heavy whipping cream, and vanilla extract and beat with a mixer.
- Stop the mixer and add in all the dry ingredients into the bowl.
- Mix again until the batter is well-mixed and relatively smooth.
- Coconut flours vary in absorbency. If the batter is thicker than regular cake batter, add in a little more heavy whipping cream and mix.
- Pour the batter into the silicone flower cupcake mold pan (or 6-cup muffin pan) or a 7" round baking pan. Bake for 20 minutes until the tops spring back lightly when touched and a toothpick inserted emerges clean. If you’re using a Breville Smart Oven Air convection oven , or air fryer, check after 10 minutes.
- Allow to cool
For the Keto Chocolate Ganache:
- Place the chocolate chips in a bowl and set aside.
- Heat the heavy cream and butter in a microwave safe bowl for 1 minute.
- Pour the heated cream on to the chocolate chips and let it sit for a few minutes. Stir from time to time until the chocolate has melted and you have a smooth mixture.
- At this point, you can use hot as a pourable glaze, or you can set it aside to cool for a while.
- To make a frosting allow the ganache to cool for 20-30 minutes and then using a stand mixer, whip the frosting until it is light and fluffy. You can use this as a filling between layers of cake, and/or as a frosting on top.
Watch The Video
- You can use a cupcake mold, or a 7" baking pan for these, depending on if you want cupcakes, or a whole cake.
- Chocolate ganache is optional, as this cake recipe tastes great without it too. HOWEVER, that ganache is what dreams are made of, so I’d recommend adding it!
- Note that you CAN NOT substitute almond flour for coconut flour! If you want an almond flour recipe, use the one for this low carb chocolate cake instead.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Keto Gluten Free Chocolate Cake | Coconut Flour Recipe
Ingredients
For the Keto Gluten Free Chocolate Cake:
- 3 Eggs
- 1/3 cup Truvia
- 4 tablespoons Butter
- 1/2 cup Heavy Whipping Cream
- 1 teaspoon Vanilla extract
- 1/4 cup Coconut Flour
- 1 teaspoon Baking Powder
- 2 tablespoon Unsweetened Cocoa Powder
- 1/4 teaspoon Kosher Salt
For the Keto Chocolate Ganache:
- 3/4 cup Heavy Whipping Cream
- 1 tablespoon Butter
- 1 cup Sugar-Free Chocolate Chips
Instructions
For the Keto Gluten Free Chocolate Cake:
- Preheat the Breville Smart Oven Air or your regular oven to 350F degrees.
- Grease a silicone flower cupcake mold or a 6-cup muffin pan and set aside.
- In a large mixing bowl, melt the butter in the microwave for 30-60 seconds
- Remove and stir in the Truvia into the butter.
- Add in eggs, heavy whipping cream, and vanilla extract and beat with a mixer.
- Stop the mixer and add in all the dry ingredients into the bowl.
- Mix again until the batter is well-mixed and relatively smooth.
- Coconut flours vary in absorbency. If the batter is thicker than regular cake batter, add in a little more heavy whipping cream and mix.
- Pour the batter into the silicone flower cupcake mold pan (or 6-cup muffin pan) or a 7" round baking pan. Bake for 20 minutes until the tops spring back lightly when touched and a toothpick inserted emerges clean. If you’re using a Breville Smart Oven Air convection oven , or air fryer, check after 10 minutes.
- Allow to cool
For the Keto Chocolate Ganache:
Place the chocolate chips in a bowl and set aside.
Heat the heavy cream and butter in a microwave safe bowl for 1 minute.
Pour the heated cream on to the chocolate chips and let it sit for a few minutes. Stir from time to time until the chocolate has melted and you have a smooth mixture.
At this point, you can use hot as a pourable glaze, or you can set it aside to cool for a while.
To make a frosting allow the ganache to cool for 20-30 minutes and then using a stand mixer, whip the frosting until it is light and fluffy. You can use this as a filling between layers of cake, and/or as a frosting on top.
You can use a cupcake mold, or a 7" baking pan for these, depending on if you want cupcakes, or a whole cake.
Chocolate ganache is optional, as this cake recipe tastes great without it too. HOWEVER, that ganache is what dreams are made of, so I’d recommend adding it!
Note that you CAN NOT substitute almond flour for coconut flour! If you want an almond flour recipe, use the one for this low carb chocolate cake instead.
Keto Gluten Free Chocolate Cake | Coconut Flour Recipe https://twosleevers.com/gluten-free-chocolate-cake/
Keto Pumpkin Cheesecake is a way to enjoy the flavors of fall without sacrificing your low carb goals. It’s perfectly light and fluffy and absolutely packed with pumpkin spice flavor.
Why You’ll Love it
- Fast. Excluding the time to cool, this tasty crustless Pumpkin Cheesecake is ready in under 30 minutes.
- Easy. Mix all of the ingredients in a blender, add them to a springform pan, pressure cook, and chill.
- Flavorful. Packed with pumpkin spice goodness that will have you singing the praises of fall.
- Low Carb. A keto dessert that won’t knock you out of ketosis.
Is Pumpkin Keto?
Like many foods, deciding whether pumpkin is keto or not all depends on your personal macros. Pumpkin puree contains 7 net carbs per half-cup serving. So, If eaten in moderation, it certainly can be part of a low carb lifestyle.
How Many Carbs Are In A Keto Cheesecake?
This Keto Pumpkin Cheesecake uses just enough pumpkin to give it the flavor you’re craving without adding too many carbs to the recipe. Each creamy slice will have 5 net carbs.
Ingredients You’ll Need
- Cream Cheese- This will make up a majority of the “body of the cheesecake”
- Swerve - Keeps the pumpkin dessert low carb while perfectly sweet.
- Pumpkin Spice
- Pumpkin Puree - You can’t have a pumpkin cheesecake without the pumpkin!
- Vanilla Extract
- Sour Cream - Makes the cheesecake extra creamy and prevents it from becoming overly dense.
- Eggs - Helps thicken it while creating a fluffy and airy texture.
How To Make Keto Pumpkin Cheesecake
- Allow all ingredients to come to room temperature.
- Add all of the ingredients, except the eggs into a blender.
- Once a creamy blend is achieved, add the eggs and blend until well incorporated.
- Completely line a springform pan with parchment paper.
- Pour the contents of the blender into the springform pan and cover it with foil.
- Place a trivet inside the Instant Pot liner and place the springform pan on top of the trivet.
- Add water to the Instant Pot liner.
- Close the Instant Pot lid and cook under high pressure.
- Allow the pressure to naturally release for 10 minutes and then quickly release all remaining pressure.
- Remove the springform pan from the Instant Pot and place it directly in the refrigerator until chilled.
- Once the cheesecake is cooled completely, remove the springform pan and parchment paper and garnish as desired.
Tips and Tricks
- Line the springform pan. While a nonstick springform pan prevents the cheesecake from sticking, it won’t make the cheesecake “pretty.” Since there isn’t a frosting or glaze for this recipe to hide any imperfections, any help with appearance makes a huge difference.
- Don’t overbeat the eggs. Incorporate the eggs well in the second part of the blending process, but do not blend too much. Over beating the eggs will cause the cheesecake to become lumpy when cooking and give the cheesecake an eggy flavor.
- Tap the pan before cooking. After pouring the cheesecake mixture into the springform pan, gently tap the bottom of the pan against the counter about 15 times to cause any air bubbles in the batter to rise to the top and prevent the center of the cheesecake from falling.
- Don’t skip the foil. Covering the top of the Keto Pumpkin Cheesecake before cooking will keep any additional moisture from settling on top and creating a “skin” on the top.
How Long Does It Last?
For the best bite, I would suggest enjoying this Keto Pumpkin Cheesecake within 3-4 days after preparing it.
While it will stay tasty and safe to eat several days after this, the moisture content of the sour cream, cream cheese, and pumpkin puree will cause the cheesecake to begin to separate and change the overall texture.
What To Eat With Pumpkin Cheesecake
This Keto Pumpkin Pie recipe is tasty as written, but for an extra bit of decadence, you can try serving it with one of these:
- Whipped topping
- Low Carb Chocolate Chips
- Sugar Free Caramel
- Chopped Pecans
For a complete cold weather dessert experience, try enjoying a slice with Keto Apple Cider or Low Carb Hot Chocolate .
More Yummy Pumpkin Recipes
If you need more recipes to help use up that can of pumpkin puree, here are some more delicious pumpkin recipes to try:
- Pumpkin Bread Pudding
- Crustless Pumpkin Pie
- Keto Pumpkin Pie Recipe
- Pumpkin Cheesecake Mousse
Keto Pumpkin Cheesecake
Ingredients
- ▢ 2 tsp Vanilla extract
- ▢ 1/4 cup sour cream
- ▢ 1/2 cup Swerve
- ▢ 8 ounces Cream Cheese
- ▢ 2 Eggs
- ▢ 1/4 cup canned pumpkin puree
- ▢ 1 tsp pumpkin spice
Instructions
- Allow all ingredients to come to room temperature. Add all of the ingredients, except the eggs into a blender.
- Once a creamy blend is achieved, add the eggs and blend until well incorporated.
- Completely line a springform pan with parchment paper. Pour the contents of the blender into the springform pan and cover it with foil.
- Place a trivet inside the Instant Pot liner and place the springform pan on top of the trivet.
- Add one cup of water to the Instant Pot liner. Close the Instant Pot lid and cook under high pressure for 20 minutes.
- Allow the pressure to naturally release for 10 minutes and then quickly release all remaining pressure.
- Remove the springform pan from the Instant Pot and place it directly in the refrigerator until chilled.
- Once the cheesecake is cooled completely, remove the springform pan and parchment paper and garnish as desired.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
