Low Carb Chocolate Cheesecake
How does chocolate cheesecake sound? The creamy, velvety texture of cheesecake combined with sweet chocolate flavor is nothing short of heavenly.
If you’re on a low carb diet, you probably have a love-hate relationship with both chocolate and cheesecake. Sure they taste great, but the carbohydrate count of most sweet desserts are well beyond the limits of your daily intake.
On the other hand, the inability to resist the temptation of sweets leads many people to abandon low carb diets prematurely 🙁
Well there’s good news! Low carb and keto treats taste just as good as their sugary counterparts without the guilt. The trick is using low carb substitutes for the normally high carb ingredients, such as sugar and chocolate.
For this low carb chocolate cheesecake recipe, I used unsweetened chocolate and Swerve sweetener, a 0 calorie sugar substitute. Swerve is made from erythritol, which is ideal on a keto diet. Unlike other supposedly low carb sweeteners, the carbs in Swerve come from sugar alcohol and shouldn’t knock you out of ketosis or count toward your net carbs!
I also recommend using a spring-form pan for baking, so the sides come out neat and cleanup is easier.
Low Carb Chocolate Cheesecake
Preparation Time- 30 minutes
Cooking Time- 60 minutes
Chocolate Cheesecake – Health stats
Almond flour – 1 ¼ cup
Cocoa powder – ¼ cup
Swerve Sweetener -1/4 cup
Butter (melted) – 3 tbsp.
Sugar-free dark chocolate (chopped) -6 ounce
Butter- 1 tbsp.
Cream cheese (softened) – 24 ounce
Swerve Sweetener – ½ cup
Vanilla extract- 1 tsp.
Eggs- 3 large (at room temperature)
Cocoa powder- ¼ cup
Heavy cream (room temperature) – 1/3 cup
Melted butter – 2 tsp. for brushing sides of pan
Whipping cream- ¾ cup
Swerve confectioners sweetener – 1/3 cup
Unsweetened chocolate (finely chopped) – 3 oz. (I recommend Ghirardelli Chocolate)
Vanilla extract- ½ tsp.
For the Chocolate Cheesecake Crust:
- Preheat oven to 325F.
- In a medium size bowl, mix almond flour, cocoa powder and Swerve sweetener. Stir in melted butter until mixed well.
- Press this mixture firmly into the bottom of a 9-inch spring-form pan and bake for 10- 12 minutes. Remove it and reduce the temperature to 300F.
For the Chocolate Cheesecake Filling:
- In a double boiler over low heat, melt dark chocolate with butter, stirring continuously until smooth. Keep it aside to let it cool.
- Take a large bowl beat cream cheese until smooth. Add in sweetener, and vanilla extracts then beat in eggs one at a time. Scraping down the beater and sides of container as needed.
- Add in cocoa powder and heavy cream. Beat well until well combined. Then add melted chocolate and beat until mixture is completely smooth.
- Take the spring-form pan and brush the sides with melted butter. You must be careful here, not to disturb the crust. Pour the filling into the pan gently and tap it slightly so that it settles evenly. Bake 55 to 60 minutes or till the filling is almost settled but slightly jiggles in the center.
- Remove and let cool for approximately 15 minutes. Run a knife around the inside of pan to loosen. Remove sides and tightly wrap it in a plastic wrap after it is cooled completely and refrigerate it for at least 3 hours.
For the Chocolate Topping:
- Over medium heat in a medium size pan, combine heavy cream and sweetener. Remove from heat when it begins to simmer.
- Add chopped the dark chocolates and vanilla extract. Wait about 5 minutes and then whisk until smooth.
- Pour the chocolate topping over the top of chilled cheesecake. Allow some to drip down the sides and chill until it sets.
And there you have it–a low carb, keto friendly dessert that will satisfy chocolate and cheesecake lovers.
PS. I definitely didn’t realize what a spring-form pan was at first. It’s this: