How to make a mouth watering chocolate and vanilla cheesecake that is both sugar free and low carb.

It started as a craving for either chocolate or vanilla cheesecake, but without any real idea how to go about making the crumbly biscuit part that makes up a traditional cheesecake base.

Oh yes, I had made cheesecakes many times in the past, but only in the days of carbs and sugar madness, so this was going to be a challenge.

No biscuits required for this sugar free version of my tried and tested version of chocolate vanilla cheesecake!

After much ummin’ and aarin’ (I do miss Essex!) I decided to have both the chocolate and the vanilla and not to bother with the crumbled biscuits base. Then it came to deciding how to make the toppings sugar-free. Stevia or erythritol? How much should I use? And should I replace the gelatine with a ‘nicer’ alternative? I don’t think so! Experimenting with a biscuit-y base AND with toppings-minus-sugar was going to be risky enough, never mind testing the gelling properties of agar agar, LBG and their healthy cohorts.

chocolate vanilla marble cheesecake
chocolate vanilla marble cheesecake

The result took me by surprise. Especially because I had not blind baked with coconut flour or almond flour before and I wasn’t sure what to expect. As I looked at my cheesecake base baking away in the oven, I wondered if it was going to be edible or taste like cardboard as many previous experiments with coconut flour had!

Well, the baked base did turn out a bit on the dry side, but it didn’t matter because of the creamy lusciousness that set on top of it. And who eats the topping on its own and then the base ? No-one I’ve ever met!

marble cheesecake
marble cheesecake

Sugar free, low carb, vanilla and chocolate. What more could one want!

Since that successful first experiment, this cheesecake has made a requested appearance several times, and it’s always a hit.

Yes I know it is not as quick and easy as most of my other recipes, but it is so exquisite AND healthy that it is definitely worth spending a bit of extra time in the kitchen for.

As for replacing the gelatine, I am fully aware of its origin and it doesn’t bother me, so I will leave that venture for another day. For now I feel reluctant to change the recipe in any way, just in case it turns out a disappointment.


sugar free chocolate vanilla marble cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Suga free and low carb. With a baked base and a vanilla + chocolate double topping.
cake base
vanilla topping
  • 500g cream cheese
  • 100ml thick double cream + 2 tablespoons
  • ⅓ teaspoon pure stevia crystals
  • 8g gelatine sheets (4 sheets)
  • 1 teaspoon vanilla extract (Make your Own)
chocolate topping
  • 150g cream cheese
  • 150g unsweetened dark chocolate
  • ¾ teaspoons pure stevia crystals
  • 2 tablespoons thick double cream
  • 5g gelatine (2.5 sheets)
  • 1 egg yolk
cake base
  1. mix the flours and butter, then add stevia, salt, baking powder, vanilla extract and eggs.
    knead until you have a nice smooth pastry consistency.
    wrap in cling film and leave in the fridge for at least 30 min.
  2. pre-heat oven to 180° C and butter a round, loose base silicone mould.
    press the pastry down onto the mould base, flattening it out evenly.
    pierce the pastry with a fork, cover with parchment paper and top with baking beans.
  3. bake for 20 min, then remove beans and paper, and bake for another 5 min at 200° C.
    remove from the oven and leave to cool down completely inside the mould.
vanilla topping
  1. soak the gelatine in cold water and set aside for 10-15 min.
    beat cream cheese with stevia, vanilla extract and cream until very smooth.
  2. drain the gelatine and stir it into 2 tablespoons of cream and 2 tablespoons of water.
    microwave at 10-15 sec intervals until the gelatine has dissolved.
    allow the gelatine mix to cool then add it to the cream cheese mixture.
    blend well and place in the fridge while you make the other topping.
chocolate topping
  1. soak the gelatine in cold water and set aside for 10-15 min.
    melt the chocolate in the microwave and set aside to cool down.
  2. drain the gelatine and stir into 2 tablespoons of cream and 2 tablespoons of water.
    microwave at 10-15 sec intervals until the gelatine has dissolved.
    allow the gelatine mix to cool then add it to the cream cheese mixture.
    blend well and set aside.
  3. beat cream cheese and stevia.
    add the melted chocolate and egg yolk, beating well until very smooth.
    should the mix be too thick at this stage, add 2-3 tablespoons water.
    incorporate the cooled down gelatine mix and blend thoroughly.
  4. on your cold pastry base, spoon blobs of vanilla mix, leaving gaps.
    add blobs of chocolate mix to the gaps.
    using a fork, pull and swirl the chocolate mix across the vanilla mix, then flatten the top and edge slightly with a knife so it ends up fairly even all around.
  5. refrigerate for at least 6 hours and preferably overnight.
    remove from the silicone mould and serve.

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  1. I made this last night and wow…. It cured all my cravings AND filled me up! Guilt free and easy!
    Need to be making this weekly
    Wish I could post a photo of mine 🙂

  2. Wow!! That cake looks amazing. I’m not great at making cakes so I’ll have to convince my wife to make it for me…. I’ll let you know if I’m successful.

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