Ultimate Low Carb Chocolate Cheesecake Recipe

Desserts
Gluten Free
Vegetarian
4.9/5
(1685 reviews)
Ultimate Low Carb Chocolate Cheesecake
Zylo Recipes

Description

Indulge in the decadence of this creamy chocolate cheesecake, a symphony of rich cocoa flavors resting upon a delightful pecan and almond crust. This dessert offers a satisfyingly smooth texture contrasted by the subtle crunch of the nutty base. The result is a harmonious balance that elevates the classic cheesecake experience.

Crafting this dessert involves a touch of baking for the base, allowing the nutty flavors to deepen and the crust to achieve a perfect golden hue. Once crowned with the luscious chocolate filling, the cheesecake simply chills in the refrigerator, patiently firming into a sliceable masterpiece. This make-ahead dessert is ideal for gatherings, allowing you to prepare it in advance and effortlessly share its delightful flavors with loved ones.

Traditional no-bake cheesecakes often feature a blend of cream cheese and heavy cream, sweetened and flavored to your liking. This recipe reimagines that classic combination, focusing on a sugar-free approach without compromising on taste or texture. The creamy filling is a testament to the fact that you can enjoy a luscious dessert without added sugars.

The base is where this recipe truly shines. Instead of the usual crushed crackers, it employs ground almonds and crushed pecans, bound together with healthy fats to achieve that perfect crumbly consistency. Baking this mixture transforms it into a golden, crunchy foundation that beautifully complements the creamy chocolate filling.

This nutty base provides a textural contrast and depth of flavor that enhances every bite. While the filling requires no baking, simply time to set and chill, you can opt for a completely no-bake version. By skipping the baking step for the base, you can still achieve a delightful dessert, albeit with a slightly softer crust.

Simply press the prepared base into your pan and allow it to set in the refrigerator before adding the creamy filling. Regardless of whether you choose to bake the base or not, the result is a deeply satisfying dessert that is sure to impress. Its rich chocolate flavor, smooth, creamy texture, and satisfyingly crunchy base make it a treat to remember.

Preparation Time

Prep Time
10 h 20 min
Cook Time
10 min
Total Time
10 h 30 min

Nutrition Information

Per 1 slices serving
C
Calories
400 Kcal

C
Carbs
7 g
Fi
Fiber
2 g
Sugar
3 g

P
Protein
7 g

C
Fats
38 g
Saturated Fats 24 g
Unsaturated Fats 11 g

Cholestrol 180 mg
Sodium 200 mg
Potassium 150 mg
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Ingredients

    1.
    Cream Cheese Spread
    Cream Cheese Spread
    15 ounce
    2.
    Almonds, Raw
    Almonds, Raw
    1 cup, ground
    3.
    Butter, Unsalted
    Butter, Unsalted
    1 tablespoon
    4.
    Coconut Oil
    Coconut Oil
    1 tablespoon
    5.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tsp
    6.
    Heavy Cream
    Heavy Cream
    ¾ cup
    7.
    100% Natural Powdered Erythitol by Sonourished
    100% Natural Powdered Erythitol by Sonourished
    ⅔ cup
    8.
    Pecans
    Pecans
    ½ cup
    9.
    Cinnamon, Ground
    Cinnamon, Ground
    ½ teaspoon
    10.
    Vanilla Extract
    Vanilla Extract
    ½ teaspoon
    11.
    Cocoa Powder, Unsweetened
    Cocoa Powder, Unsweetened
    ⅓ cup
    12.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon

Instructions

    1.
    Preheat the oven to 350 degrees Fahrenheit and select a loose bottom cake tin roughly 6 inches wide. Add the ground almonds, pecans, butter, coconut oil, cinnamon, 1 teaspoon of erythritol and a pinch of salt to a food processor. Pulse well to combine, creating a chunky crumb consistency.
    2.
    Tip the crumb mixture into the loose bottom cake tin. Press down with your hands, creating a flat and even layer. Transfer the tin to the oven to bake for ten minutes until firm and golden brown. Set the base aside to cool completely.
    3.
    While the base is cooling, you can prepare the cheesecake filling. Add the cream cheese, unsweetened cocoa powder, vanilla extract and 2/3 cup powdered erythritol to a large mixing bowl. Beat together well to combine until completely smooth. You may use an alternative low carb sweetener if desired, adjusting quantities to taste.
    4.
    Add the heavy cream to the bowl with the cream cheese mixture. Whisk together vigorously to combine until thick and smooth. The mixture should be fairly thick, almost like a soft-serve ice cream consistency.
    5.
    Once cooled, spoon the chocolate cheesecake filling mixture over the base. Use a spatula or the back of a spoon to level the mixture so that it is smooth and even. Transfer the cheesecake to the fridge to set and firm. This will need up to 5 hours, but better still, leave overnight. Once set, slice to serve. This cheesecake will provide 8 slices.