Chocolate Cheesecake

  • Ratio 4:1
  • Preparation time: 30 minutes
  • Chilling time: 60 minutes
  • Recipe makes 1 portion

This ketogenic diet recipe provides approximately:

Nutritional content Quantity
Fat 41.3g 39.9g LCT
1.4g MCT
Protein 7g
Carbohydrate 3.4g
Energy (calories) 414kcal
Ingredients Quantity
Gelatine 1g (1/2 leaf)
Butter, melted 9g
Ketogenic biscuit, crumbled (contains MCTprocal®, see recipe) 20g
K.Yo™ Chocolate 50 g
Double cream, whipped 12g
Cream cheese, full fat 10g
Greek yoghurt 5g
Dark chocolate, grated i.e. Lindt 90% 1g


  • In a bowl, add the gelatine and cover with cold tap water for 5 minutes.
  • In a separate bowl, add butter and the biscuit crumbs, and mix well.
  • Place a tall 7cm diameter cutter on a plate, pour in the biscuit crumbs, and press firmly down into the base to create an even layer. Chill in the fridge for 20 minutes to set firmly.
  • In a bowl, add K.Yo, double cream, cream cheese and Greek yoghurt, and mix well.
  • Remove the gelatine sheet from the water and place on a microwave-safe plate, cook in the microwave on high for 5 seconds or until dissolved.
  • Stir the gelatine into the K.Yo cheesecake mixture.
  • Add the K.Yo cheesecake mixture into the cutter on top of the biscuit base, chill in the fridge for 40 minutes to set firmly.
  • Remove the cutter and sprinkle grated chocolate over the top.

K.Yo™ and MCTprocal® are foods for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.

Always check with your dietitian what is suitable for you.