This keto marble cheesecake was an instant hit with my family. I mean, why wouldn’t it? After all, what’s not to love about a rich vanilla cheesecake with ribbons of chocolate cheesecake running through it?
If that’s not enough, this low-carb marble cheesecake is topped off with a drizzle of dark chocolate that hardens into a beautiful shell. It’s a feast for the eyes and palate.
This recipe is a delicious low-carb, no-added-sugar, gluten-free, grain-free cheesecake, and it’s one that everyone will enjoy.
It’s perfect for trying to impress your family and friends with a keto dessert.
If you’re a fan of cheesecakes, you should also check out our entire collection of keto cheesecakes, full of yummy options, with some recipes even being no-bake.
Keto Marble Cheesecake
As a big lover of cheesecake, I could easily have it every day and not be bored. If that’s you, too, you’ve come to the right place.
This chocolate swirl cheesecake uses real food and easy-to-source ingredients for a healthy, nutritious dessert that also happens to be sugar-free.
Keto cheesecake is popular in the ketogenic community because it has so many great things going for it.
For one, the use of cream cheese automatically makes it high in fat, and when you use almond or sunflower flour for the crust, it has zero gluten issues.
This recipe has a dense yet velvety texture that melts in your mouth as regular cheesecake should. It’s what makes it a winning recipe.
Having a classic marble cheesecake go keto means you have a showstopper of a dessert that is perfect for the holidays or special occasions.
However, it’s such a delicious option that I suspect you will find yourself making this recipe on the weekends so you can enjoy it all week. Add this to your keto meal planning list for a great week ahead.
When I tested this recipe with the family, even those not doing keto could not believe it was low carb. In my book, aiming for that compliment is what pushes me to keep perfecting keto recipes for you.
The best thing is that this recipe is sure to silence your sweet tooth and has only 5.3 grams of net carbs per satisfying slice.
I promise it’s a great cheesecake that is slated to become a favorite dessert.
How To Make A Low Carb Marble Cheesecake
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
This low-carb dessert features an almond flour crust that mimics a graham crust beautifully. It’s the perfect base for a creamy cream cheese base.
If you are not able to consume nuts, no problem; just substitute the almond flour for sunflower seed flour; it works equally well.
Although this low-carb cheesecake recipe may appear complicated due to the number of ingredients and steps, it’s a dreamy dessert worth making.
Blend Your Cheesecake Mixture Correctly
When mixing your cheesecake batter, you should beat the cream cheese and sugar substitute until it’s velvety smooth.
However, once you add the eggs, you do not want to overmix the cheesecake batter. Instead, you should mix gently until just incorporated.
You want to mix your ingredients enough to avoid lumps but not overdo it; otherwise, the cheesecake will puff up and then deflate in the oven, causing the cracks we all want to avoid.
It’s why I start beating my cream cheese and sweetener at a high setting and then reduce the speed to a low once I am ready to add the eggs.
Also, make sure you scrape the mixing bowl several times during the process.
Using A Bain-Marie To Make The Cheesecake
This keto cheesecake recipe uses a water bath, a bain-marie. It creates the dense, creamy texture we love in the original recipe, which is not low in carbs.
Using a bain-marie to make your keto cheesecake further ensures that it doesn’t crack on the surface.
This method allows your cheesecake to cook evenly by using steam instead of direct heat to cook the batter.
To make a bain-marie for your cheesecake, you must prep your pan by wrapping it with heavy foil. Otherwise, you risk your cheesecake becoming water-logged.
You’ll need a springform pan, which allows you to release your cheesecake without having to flip the entire pan.
Ensure you properly grease the sides of the pan before adding the cheesecake filling for easy cheesecake release.
And yes, grease your springform pan even if it’s “non-stick.” Plus, add the foil even if it claims to be leak-proof.
Ingredients Needed To Make A Low Carb Marble Cheesecake
Below are the ingredients and tools you’ll need to make this delicious keto dessert. Note the full printable recipe card is at the bottom of the post.
Cheesecake Gluten-Free Crust
- Almond flour or Sunflower seed flour for a 1:1 nut-free option
- Unsalted butter
- Granulated sugar substitute
- Salt
Low Carb Cheesecake
- Full-fat softened cream cheese
- Granulated sugar substitute
- Eggs, room temperature (whole eggs and egg yolks)
- Vanilla extract
- Salt
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Chocolate Marble Swirl
- Baking chocolate
- Cocoa powder
- Instant espresso powder (optional) serves to amplify the chocolate flavor.
Chocolate Topping (optional)
- Sugar-free chocolate chips
- Coconut oil refined so that the flavor is neutral.
Tools Needed
To make a successful low-carb cheesecake, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools.
Perhaps the only thing you don’t have to make this keto recipe is the 12-inch springform pan.
- Springform pan
- Large roasting pan for the bain-marie or for placing at the bottom shelf of your oven with water to steam.
- Electric mixer, stand-up, or handheld
- Spatula
- Mixing bowls
Best Sugar-Free Substitutes
When it comes to choosing which sugar substitute to use for this keto marble cheesecake, I have several for you to choose from.
My go-to choice is Lakanto Monk Fruit because the texture is spot on, and there is barely any aftertaste. It is a monk fruit and erythritol blend.
Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose.
That’s why it’s a great all-natural sugar substitute and has zero calories and zero glycemic index. I’m also partial to Swerve an erythritol blend.
Swerve is the name brand of Erythritol. Unlike other sugar alcohols, it has a 0 % impact on blood sugar. You could also use the stevia and erythritol-based brand Pyure for this recipe.
But keep in mind that if using Pyure, you will want to use half the amount called for in this recipe since it’s much sweeter.
Lastly, if you can easily find a more natural sugar substitute, you can also use Splenda successfully.
Tag Us
Making keto marble cheesecake should be a staple in your keto baking kitchen since there is no need to be intimidated by making this classic favorite.
I hope you will try this recipe. Once you do, remember to tag us on Instagram and Facebook.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes. Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
I pray these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective.
As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so hoping to find lasting transformation.
Following the Holy Spirit’s prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
Fittoservegroup Keto App
Looking for a fast way to access our keto recipes? We’ve got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to make your keto diet a delicious breeze!
Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.
Enjoy early access to recipes on the website before they go live. Plus, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.
Search recipes by title, ingredients, keywords, and categories, and of course, every recipe shows complete nutritional facts.
Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients.
The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
Learn more by visiting our Fit To Serve Group App Page.
Keto Marble Cheesecake (Gluten-Free)
This keto marble cheesecake is a delicious low carb, no added sugar, gluten-free, grain-free cheesecake that everyone will enjoy. Perfect for when you want to impress your family and friends with a keto dessert. It's a chocolate and vanilla marble option!
Ingredients
Keto Almond Flour Crust
- 2 cups of finely milled almond flour
- 1/2 cup of melted unsalted butter
- 1/4 cup of granulated sugar substitute
- 1/2 teaspoon of sea salt
Keto Marble Cheesecake
- 3 pounds of full-fat cream cheese
- 1 1/2 cups of granulated sugar substitute
- 3 large eggs, room temperature
- 2 egg yolks, room temperature
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
Keto Chocolate Marble Swirl
- 2 ounces of baking chocolate melted
- 2 cups of cheesecake batter
- 2 tablespoons of cocoa powder
- 1 teaspoon of instant espresso powder (optional)
Keto Chocolate Topping
- 2 1/2 ounces of sugar-free chocolate chips
- 1 tablespoon of coconut oil
Instructions
Keto Almond Crust
- Preheat the oven to 350 degrees.
- Lightly grease the bottom of a 12-inch springform pan.
- Melt 1/2 cup of butter.
- In a medium-sized bowl, add 2 cups of almond flour, sugar substitute, sea salt, and combine the dry ingredients well.
- Add the melted butter and combine the mixture until fully incorporated. Mix with a wooden spoon or spatula.
- Once combined, add the almond mixture to the bottom of the springform pan. Use the bottom of a glass cup to press the mixture evenly into the pan.
- Bake the crust in the preheated oven for 20-25 minutes until the crust is lightly browned.
- Allow the keto almond crust to cool completely before adding the cheesecake batter.
- Turn the oven off and proceed to make the cheesecake batter.
Keto Cheesecake
- Allow the 3 cream cheese and eggs to come to room temperature for a minimum of two hours.
- Preheat oven to 300 degrees.
- In a large stand-up mixer or a large mixing bowl using an electric handheld mixer beat softened cream cheese and sugar substitute at a high setting. Combine until well incorporated.
- Next, reduce the speed of the mixer to low speed and add the whole eggs and egg yolks one at a time. Stop and scrape the bowl at least two times to make sure the batter is mixed correctly. DO NOT overmix.
- Then add vanilla extract and sea salt. Combine the mixture until the batter is just incorporated. Being careful not to over mix. Make sure you stop and scrape the bowl a couple of times during this process.
- Lightly grease the sides of the springform pan with the baked almond crust.
- Reserve 2 cups of the vanilla cheesecake batter to be used for the chocolate marble.
- Proceed to make the chocolate marble. Add the melted baking chocolate, cocoa powder, and espresso powder to the reserved 2 cups of batter and make the marble. Set aside.
- Pour the vanilla cheesecake batter into the cooled almond crust. Using an offset spatula, evenly spread the top of the cheesecake batter.
- Next, add spoonfuls of the chocolate marble batter on top of the cheesecake.
- Gently swirl the vanilla and chocolate marble together using a skewer or thin knife.
Bain-Marie
- Securely wrap the cheesecake pan with two large pieces of heavy-duty aluminum foil. To do so, I lay one piece of aluminum foil vertically and then stack another piece of foil horizontally. I then bring up the foil up the sides of the pan, making sure the bottom and sides are tightly wrapped in foil. This is in preparation for the bain-marie.
- Place your springform pan in a large roasting pan that is large enough to accommodate the pan without touching the sides.
- Next, carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan.
- Bake your cheesecake for 65-70 minutes until the cheesecake is set around the edges yet the center diameter (about 2 inches) of your cheesecake is still able to jiggle when you slightly move your pan.
- Do not overbake your cheesecake. It will continue to set as it cools.
- Turn the oven off and allow the marble cheesecake to cool in the oven for one hour, with the oven door slightly ajar.
- Then place your cheesecake on a cooling rack and allow the cheesecake to cool further on the kitchen counter for at least another 60 minutes. It's key that the cheesecake is completely cool before storing it in the refrigerator.
- Once your cheesecake has been allowed to cool on the kitchen counter, Run a knife around the springform pan and release the cheesecake.
- Next, carefully wrap the cheesecake with plastic cling wrap and allow the cheesecake to sit in the refrigerator for at least 12 hours and up to 36 hours before serving.
Keto Chocolate Topping
- Melt the sugar-free chocolate chips with the coconut oil in a microwavable bowl in 30-second intervals or using a double boiler. Stir until well combined. Set aside.
- Add the chocolate topping to the top of the marble cheesecake once the cheesecake has fully cooled the refrigerator the next day.
- Store leftovers in the refrigerator for up to 5 days or freeze them for up to 3 weeks.
Notes
Sugar Substitutes
When it comes to choosing which sugar substitute to use for this keto marble cheesecake I have several for you to choose from.
My go-to choice is Lakanto Monk Fruit because the texture is spot on, and there is barely any aftertaste.
It is a monk fruit and erythritol blend. Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose.
It's why it's a great all-natural sugar substitute and has zero calories and zero glycemic index.
I’m also partial to Swerve an erythritol blend.
Swerve is the name brand of Erythritol it, unlike other sugar alcohols, has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for this recipe.
But keep in mind, if using Pyure, you will want to use 1/2 the amount called for in this recipe since it's much sweeter.
Lastly, if you can easily find a more natural sugar substitute, you can also use Splenda with great success.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 395Total Fat: 40.1gSaturated Fat: 19.9gCholesterol: 141mgSodium: 350mgCarbohydrates: 7.1gNet Carbohydrates: 5.3gFiber: 1.8gSugar: 1.9gProtein: 10g
