No Bake Sugar Free Keto Low Carb German Chocolate Cheesecake

This easy, no bake, German Keto Chocolate Cheesecake is sugar free, low carb and gluten free. A decadent keto dessert that is not only delicious, but utterly satisfying to curb that sweet tooth for a special occasion with just 6 grams of net carbs!

Traditional German Chocolate Cake recipe versus Creamy Cheesecake

​A traditional German chocolate cake features a double layer cake with a coconut pecan frosting.  

I didn't want to go through the effort of turning a German cake into a low-carb chocolate cake and then making cake layers and having to wait for it to cool before adding frosting.

I just felt like it was too much time and work, but I still wanted the same authentic flavors. 

Since I was thinking about Mother's day, I opted for a no bake decadent dessert recipe with less effort in the kitchen and using keto-friendly ingredients that don't spike ones blood sugar for those on a low carb diet or keto diet like me. 

Ingredients for Keto German Chocolate Cheesecake 

For the full recipe with exact measurements, and to see nutritional information, please scroll to the bottom of this blog post to view the recipe card. 

For the no bake crust, you need  unsalted, raw sunflower seeds, unsweetened cocoa powder, coconut flour, Swerve confectioners, salt, and room temperature butter, but you can also swap with coconut oil.

For the Cheesecake you need, Sugar Free Chocolate Chips (Lily's brand) or sugar free chocolate bars, softened cream cheese, Better than Sugar Confectioners, unsweetened cocoa powder, chocolate liquid Monk Fruit, vanilla extract and heavy cream.

For the Topping you need, butter, Swerve confectioners, heavy cream, salt, caramel extract or vanilla extract and unsweetened shredded coconut.

Optional toppings are chopped pecans and sugar free chocolate chips melted to drizzle over the top if desired.

How to Make Keto Sugar Free German Chocolate Cheesecake

Crust

Lightly grease the bottom and sides of a 9-inch springform pan.

Place dry ingredients into a food processor and pulse until combined, then add butter, process until combined.

Press on the bottom of the pan as evenly as possible. Set aside.

Cheesecake

Place chocolate chips in a large mixing bowl, glass, that fits snugly over a small sauce pan filled with water. Bring the water to a boil over medium heat and continually stir the chips until smooth and melted. Remove from heat. Set aside.

Place the cream cheese into a stand mixer with the paddle attachment or large bowl and use an electric hand mixer to blend cheese until smooth.

Add the confections sugar free sweetener, cocoa, monk fruit and vanilla extract. Blend until incorporated. Taste and decide if you need more sweetener.

Pour in the heavy cream using the whisk attachment and whip until fluffy, will take a few minutes. Start slow then increase speed.

Reduce the mixer to low speed, pour in the melted chocolate chips and blend until well combined.

Spread over the crust and chill for 1 hour.

Topping

Place the butter in a medium sized sauce pan over low heat, once melted whisk in the sweetener and cook for 3-4 minutes until nicely browned.

Pour in the heavy cream and bring to a boil, then simmer for 8-10 minutes until mixture starts to thicken.

Once the mixture coats the back of a spoon and is reduced by half, it's done. Remove from the heat and stir in the salt and caramel extract until combined then stir in the coconut.

Spread topping over the cheesecake layer. Refrigerate at least 2 hours before serving. Add optional toppings if desired for serving.

FAQs

Can I swap out the sugar substitute used?

If you don't want to use Swerve sweetener or Better than Sugar sweetener as I have used in this recipe, Monk Fruit sweetener is a good alternative as well as Allulose.

I highly recommend keeping in the chocolate liquid monk fruit for the cheesecake mixture as that will enhance the chocolate flavor.

Please use my sweetener guide and conversion chart to help you decide how much to use in place of what I use in the recipe. 

The best way to figure out the sugar free sweeteners you enjoy is to test out different ones in recipes. Always taste test before baking a keto dessert.

I've been sugar free for 17 years so what I find perfectly sweet enough may not be sweet enough for you and your family and friends. Finding the right sweetener for you will make a huge difference as to whether you can make this a sustainable lifestyle or not. 

The only thing I will caution you on is to always use a small about of any sweetener because you can always add more if needed, but you can't take it away if you use too much. 

Can I use nuts instead of sunflower seeds?

​If you don't have any nut allergies in the family as I do with my youngest son being allergic to peanuts and tree nuts, feel free to swap out the sunflower seeds with almond, pecans or walnuts. 

You will see my cheesecake has a pecan topping in the photos and that is totally optional. I chose to add them since I knew my son wouldn't be eating this as he isn't into chocolate cheesecake. Otherwise this low carb dessert is totally nut free. 

Can I use unsweetened chocolate instead of sugar free chocolate chips?

​I would not recommend using unsweetened chocolate bars because they have no fat in there and tend to not melt as well as sugar free chocolate chips or bars. You would also have to compensate with adding more sweetener to this recipe. 

Can I make this dairy free?

​Yes you can make this creamy chocolate cheesecake dairy free by swapping the cream cheese used for vegan cream cheese and swapping the heavy cream for canned coconut milk.  

I do not recommend swapping the heavy cream with almond milk as it does not have enough fat and will not create a creamy texture for the coconut frosting on top. Swap butter with melted coconut oil. 

More Sugar Free Delicious Desserts for Special Occasions

​Chocolate Brownie Mousse Cake

Carrot Cake Cheesecake

Italian Lemon Cream Cake

No Bake Coffee Cheesecake

Berry Cream Cheese Coffee Cake