Low Carb Copycat Godiva Chocolate Cheesecake
Indulge in the decadent richness of this Low Carb Copycat Godiva Chocolate Cheesecake, a keto-friendly twist on the ultimate chocolate lover’s dessert. Featuring a buttery almond flour and cocoa crust and a velvety filling made with cream cheese, melted baking chocolate, and a hint of vanilla, this cheesecake is pure chocolate bliss without the guilt. Sweetened with erythritol and topped with shaved dark chocolate, it satisfies your sweet tooth while keeping carbs to a minimum. Perfectly baked in a water bath for a flawless, crack-free presentation, this dessert is ideal for special occasions or as an everyday treat for those following a low-carb or keto lifestyle. Prepare to wow your taste buds with this creamy, luxurious creation!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup unsweetened cocoa powder
- 0.25 cup granulated erythritol
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated erythritol (for filling)
- 3 large eggs
- 1 cup sour cream
- 0.5 cup heavy cream
- 6 ounces unsweetened baking chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 2 ounces dark chocolate (70% or higher), shaved for garnish
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the exterior bottom and sides with aluminum foil to prevent water from seeping in during baking.
In a medium bowl, combine the almond flour, cocoa powder, and granulated erythritol for the crust. Stir in the melted butter until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass to pack it down tightly. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated erythritol (for the filling) on medium speed until smooth and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Blend in the sour cream, heavy cream, melted baking chocolate, and vanilla extract. Mix until the batter is smooth and uniform.
Pour the cheesecake batter over the prepared crust, spreading it evenly.
Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4-6 hours, preferably overnight, to fully set.
Before serving, carefully remove the cheesecake from the springform pan and garnish the top with shaved dark chocolate.
Slice and enjoy this luxurious low-carb dessert!
Nutrition Facts
Calories |
6166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 594.5 g | 762% | |
| Saturated Fat | 320.9 g | 1604% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1732 mg | 577% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 459.0 g | 167% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 67.6 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1551 mg | 119% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2595 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
