Cheesecake Cake

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This decadent Keto Cheesecake Cake features a creamy cheesecake layer sandwiched between rich, moist coconut flour-based chocolate cake layers, all topped with luscious chocolate cream cheese frosting. Sweetened with low-carb sweeteners and enhanced by leftover coffee, this gluten-free dessert is perfect for keto and low-sugar diets, ideal for special occasions or indulgent treats.

Author: Linda
Prep Time: 30 minutes
Cook Time: 45–55 minutes
Total Time: 3 hour minimum
Yield: 10–12 servings
Category: Dessert, Keto, Gluten-Free
Method: Baked
Cuisine: American, Low-Carb, Keto
Diet: Low Calorie

Ingredients

Cheesecake Layer:

16 oz (453.59 g) cream cheese, softened

1/4 cup (57.5 g) sour cream

1/2 cup (100 g) allulose sweetener

1 tsp vanilla extract

2 large eggs, room temperature

Chocolate Cake Layers:

7 tbsp (49.71 g) coconut flour

1/2 cup granular sweetener

1/4 cup cocoa powder

2 tbsp whey protein powder

1 1/2 tsp baking powder

1/4 tsp salt

4 large eggs

1/3 cup (78.86 ml) avocado oil or melted butter

1/2 tsp vanilla extract

1/3 cup (78.86 ml) leftover coffee or water

Chocolate Frosting:

3 oz (85.05 g) unsweetened chocolate, chopped

4 oz cream cheese, softened

6 tbsp (85.21 g) butter, softened

1/2 cup (95 g) powdered sweetener

1 tsp vanilla extract

3/4 cup (177.44 ml) heavy whipping cream, divided

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Instructions

Cheesecake Layer:

Preheat oven to 325°F (163°C).
Beat cream cheese, sour cream, and allulose until smooth.
Add vanilla and eggs one at a time, mixing well. Set aside.

Chocolate Cake Layers:

Whisk coconut flour, sweetener, cocoa, whey protein, baking powder, and salt.
Add eggs, avocado oil (or butter), vanilla, and coffee (or water); mix smooth.
Pour half the cake batter into a greased 9-inch round pan.
Carefully spread cheesecake layer evenly on top.
Pour remaining cake batter over cheesecake layer and smooth.
Bake 45–55 minutes until a toothpick comes out clean. Cool completely.

Chocolate Frosting:

Melt unsweetened chocolate gently; cool slightly.
Beat cream cheese and butter until smooth.
Add powdered sweetener and vanilla; mix well.
Gradually add melted chocolate, beat to combine.
Whip 1/2 cup heavy cream to stiff peaks; fold into chocolate mixture.
Spread frosting over cooled cake.
Chill at least 1 hour before serving.

Notes

Substitute almond flour for coconut flour for different texture.

Use collagen peptides instead of whey protein if desired.

Add espresso powder for mocha flavor.

Garnish with fresh berries or nuts.

Store refrigerated up to 5 days; bring to room temperature before serving.

Find it online: https://familydinnercooking.com/cheesecake-cake/