Low Carb Yummy Chocolate Cheesecake
Indulge your sweet tooth guilt-free with this Low Carb Yummy Chocolate Cheesecake—a decadent yet healthy dessert that perfectly balances rich, creamy flavors with a low-carb lifestyle. Crafted with a buttery almond flour crust and a velvety chocolate-infused cream cheese filling, this cheesecake is sweetened with zero-sugar erythritol, making it an ideal treat for keto and low-sugar diets. The silky filling gets its luxurious texture from heavy whipping cream and a hint of vanilla extract, while optional sugar-free chocolate chips add a touch of whimsy. With just 20 minutes of prep time and a simple baking process, this recipe is as easy as it is indulgent, yielding 12 satisfying slices of chocolatey perfection. Whether you’re serving it at a special gathering or enjoying it as a personal treat, this low-carb chocolate cheesecake is proof that dessert can be both delicious and diet-friendly.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 3 tablespoons Erythritol sweetener
- 5 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cups Granular erythritol sweetener
- 0.25 cups Unsweetened cocoa powder (for filling)
- 0.5 cups Heavy whipping cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 2 tablespoons Sugar-free chocolate chips (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it lightly or lining the bottom with parchment paper.
In a medium bowl, combine the almond flour, cocoa powder, and 3 tablespoons of erythritol. Stir well to mix.
Add the melted butter to the dry mixture and stir until the mixture resembles wet sand.
Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add the 3/4 cup of erythritol and beat until well combined.
Mix in the cocoa powder, heavy whipping cream, and vanilla extract, beating until smooth.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix to avoid adding too much air to the batter.
Pour the cheesecake batter over the crust in the springform pan and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 50 minutes or until the center is set but still slightly jiggly.
Turn off the oven and crack the door slightly open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4-6 hours or overnight to chill completely and set.
Before serving, garnish with sugar-free chocolate chips or additional whipped cream if desired. Slice and enjoy your delicious low-carb chocolate cheesecake!
Nutrition Facts
Calories |
3808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.7 g | 457% | |
| Saturated Fat | 173.9 g | 870% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1335 mg | 445% | |
| Sodium | 1745 mg | 76% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 24.4 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 959 mg | 74% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1799 mg | 38% | |
*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.
