Low Carb Marble Cheesecake
Indulge in the perfect marriage of creamy vanilla and rich chocolate with this Low Carb Marble Cheesecake—a decadent dessert that satisfies your sweet tooth without derailing your diet goals. Featuring a buttery almond flour crust and sweetened with keto-friendly erythritol, this cheesecake is both sugar-free and gluten-free, making it ideal for low-carb and keto lifestyles. The stunning marbled design is achieved by swirling luscious layers of vanilla and cocoa-infused cheesecake batter, creating a showstopping dessert that's as visually impressive as it is delicious. With only 20 minutes of prep time and straightforward techniques, this elegant dessert is surprisingly easy to make. Serve it chilled for a refreshing treat that’s perfect for dinner parties, special occasions, or simply when the craving strikes. Give it a try and share the joy of this guilt-free indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated erythritol
- 16 ounces Cream cheese, softened
- 0.75 cup Powdered erythritol
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 0.25 cup Greek yogurt (full-fat, unsweetened)
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 325°F (160°C). Grease or line a 9-inch springform pan.
In a medium bowl, mix almond flour, melted butter, and granulated erythritol until combined. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and powdered erythritol until smooth and creamy.
Add the vanilla extract and eggs one at a time, mixing well after each addition. Then blend in the Greek yogurt until fully incorporated.
Scoop out 1/3 of the cheesecake filling into a separate bowl and whisk in the cocoa powder and heavy cream until smooth to create the chocolate mixture.
Pour the vanilla cheesecake batter into the crust-lined springform pan, spreading it out evenly. Dollop the chocolate mixture on top in random spots.
Use a skewer or knife to gently swirl the batters together, creating a marbled effect without overmixing.
Place the springform pan on the middle rack of the oven and bake for 40 to 45 minutes, or until the edges are set but the center has a slight jiggle.
Turn off the oven and let the cheesecake cool inside for 1 hour to reduce cracking. Then transfer to the fridge and chill for at least 4 hours, or overnight.
Carefully remove from the springform pan before serving. Slice and enjoy your low carb marble cheesecake!
Nutrition Facts
Calories |
3178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.9 g | 384% | |
| Saturated Fat | 141.1 g | 706% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 1651 mg | 72% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 24.6 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 904 mg | 70% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 866 mg | 18% | |
*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.
