Low carb cheesecakes are among the favorite desserts for those on a low carb diet or keto diet. These days, you’ll find many different varieties of low carb cheesecake recipes online, but of all these recipes, it is the chocolate cheesecake that truly stands out. Besides, who doesn’t love chocolate?
In this low carb chocolate cheesecake recipe, the melted chocolate gets mixed to the creamy batter and you’ll end up with a dense and flavorful slice of cake.
Although the traditional low carb cheesecake recipe is light and airy, this version is rich and heavier. It’s packed with flavor in one mouthful, enough to satisfy your chocolate cravings. Here’s the recipe from Tasteaholics.
Low Carb Chocolate Cheesecake Recipe
Ingredients
Chocolate Crust:
• 1 cup Almond Flour
• Pinch of Himalayan salt
• 1 tablespoon cocoa powder
• 1/16 teaspoon good quality Stevia
• 1/2 teaspoon cinnamon
• 4 tablespoon grass fed butter, melted
Cheesecake Filling:
• 16 ounce softened cream cheese
• 2 organic eggs
• 3 ounce unsweetened baker’s chocolate
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla extract
• Pinch of Himalayan salt
• 1/2 cup sour cream
• 3/4 cup Erythritol (low carb sweetener)
Directions
• Preheat oven to 350°F. (175°C approx)
• Get a bowl to make the chocolate crust. Pour in 4 tablespoon of melted butter and add the cocoa powder, almond flour, Stevia, and cinnamon. Mix the ingredients well.
• Line a 9-inch springform pan with parchment paper. Press in the crust mixture. Bake for up to 15 min. or until such time that the crust becomes solid and appears darker.
• To make the cheesecake filling, beat the cream cheese and erythritol in a bowl using an electric hand mixer. Add the vanilla extract, sour cream, 2 eggs, and salt. Beat with the mixer until its smooth and creamy.
• In a small pan or double boiler, melt the unsweetened baker’s chocolate on low heat and stir constantly.
• Pour the chocolate into the cream cheese mixture along with 1 tablespoon of cocoa powder. Mix the ingredients well using a rubber spatula.
• Pour the cheesecake filling into the springform pan above the baked chocolate crust.
• Bake for 50 to 60 minutes or until the cheesecake appears darker on top and jiggly underneath.
• Leave the cheesecake to cool and refrigerate overnight. A few hours of refrigeration may be enough, but refrigerating it overnight is a much better option as the cheesecake will firm up.
• Once the cake is chilled, run a plastic knife on the edges of the pan to loosen the cake and undo the buckle of the pan to remove the cake.
• Slice and serve. Top with whipped cream along with some dark chocolate slices. Enjoy!
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