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Triple Chocolate Cheesecake THM S, GF, SF, Keto

Course Dessert
Cuisine American
Servings 9
Author Glenda Groff



  • 3/4 cup almond flour
  • 1/4 cup cocoa powder
  • 2 tablespoons coconut flour
  • 1/4 cup THM Gentle Sweet OR 1/2 cup Monk Fruit Sweetener
  • 4 tablespoons butter softened

Cheesecake Filling:

  • 4 8-ounces packages cream cheese room temperature
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup THM Gentle Sweet or 1 cup Monk Fruit Sweetener
  • 1 1/4 cups Bake Believe Chocolate Chips I used half Dark and half Semi Sweet Chocolate Chips
  • 1/2 cup heavy cream
  • 1 cup Greek Yogurt
  • 4 eggs room temperature


  • 3/4 cup Bake Believe Semi Sweet Chocolate Chips
  • 1/2 cup heavy cream

Chocolate Whipped Cream:

  • 3/4 cup heavy cream
  • 1 tablespoon unsweetened cocoa
  • 3 tiny spoons Stevia
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon xanthan gum
  • Additional Bake Believe Chocolate Chips for garnishing


  1. For crust: Preheat oven to 325 degrees. Combine all ingredients in a food processor bowl. Process a few seconds until crumbly. Pat crust on the bottom on a 10 inch spring-form pan. Bake for 8 minutes. Set aside.
  2. Cheesecake Filling: In a mixer, beat softened cream cheese with cocoa powder, and sweetener until creamy. Scrape down the sides of the bowl. Place chocolate chips and cream together in a glass measuring cup. Microwave for 30 second intervals until chocolate chips are melted. Add to cream cheese mixture while mixer is running on low speed. Mix well. Add Greek Yogurt and 1 egg. Mix well. Add additional eggs 1 at a time, mixing after each one until all have been added. Scrape sides of mixer bowl after each addition. Pour the cheesecake batter over the chocolate crust. Place a pan with a rack on the oven rack. Add water to fill the pan. Place the cheesecake directly on the pan in the rack. Bake 40 minutes. Turn the oven off and allow the cheesecake to cool in the oven. Remove to fridge.

  3. A few hours before serving prepare Ganache and Chocolate Whipped Cream
  4. Ganache: In a microwave-safe bowl add the chocolate chips and cream. Microwave for 30 seconds. Stir well. Repeat for 1 more time. Pour over chilled cheesecake, allow some Ganache to drip down the sides. I chopped 1 teaspoon each of all 3 kinds of Bake Believe Chocolate chips and sprinkled them in the center of the cheesecake.
  5. Chocolate Whipped Cream: whip cream until soft peaks form. Add cocoa powder, stevia, vanilla, and xanthan gum. Whip a few seconds more. Pipe rosettes around the cheesecake. Serves 12.