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Low Carb Chocolate Cheese Cake (FM)

Recipes | June 20, 2016

LowCarbChocolateCheeseCake_post

*yields about 12 portions, it’s really filling so stick to smaller size portions.

Ingredients for the base:

  • ½ cup butter
  • 2 oz unsweetened chocolate, chopped (Ghirardelli)
  • ½ cup almond flour
  • ¼ cup cocoa powder (unsweetened also Ghirardelli)
  • pinch salt
  • 2 large eggs
  • ¾ cup Swerve Sweetener or granulated erythritol
  • ¼ tsp vanilla extract

Ingredients for the filling:

  • 1 lb cream cheese, softened
  • 2 large eggs
  • ½ cup Swerve Sweetener or granulated erythritol
  • ¼ cup heavy cream
  • ½ tsp vanilla extract

Ingredients for chocolate sauce:

  • 3 tbsp coconut manna
  • 3 tbsp coconut oil
  • 2 oz unsweetened chocolate chopped (Ghirardelli)
  • 1/4 cup Swerve
  • pinch of fine salt

Combine all ingredients for the sauce in a small bowl and melt in a microwave in 30 second increments until well combined and smooth.

Instructions:

  1. Preheat oven to 325 F degrees. Grease a 9 inch cake springform pan and wrap the bottom in a tin foil.
  2. Melt butter and chocolate together in a microwave in 30 second increments. Whisk and combine until smooth.
  3. In a small bowl mix together almond flour, cocoa powder and salt.
  4. In a large bowl beat eggs, add vanilla extract and mix with Swerve. Add the almond mixture and the melted chocolate mixture and stir until well combined.
  5. Spread evenly over the bottom of prepared pan. Bake for 15-20 minutes until set around the edges. Let it cool down for 15 minutes (important).
  6. Reduce the temperature in oven to 300F degrees.
  7. Add all ingredients for filling into a blender and blend until perfectly combined and smooth.
  8. Pour the mixture over the top of the cooled down base in the springform pan. Use spatula to make the top layer even and smooth.
  9. Bake for 35-45 minute until edges are set and the center barely jiggles.
  10. Remove from oven and let it cool down for an hour before removing the edges of the springform.
  11. Place the cake in a glass cake container or cover with plastic wrap and place in the refrigerator for about 3 hours.
  12. Cut yourself a piece of cake and pour some chocolate over the top. Enjoy!

Macros Per Portion:
Calories: 287.2
Carbs: 11.3 g
Net Carbs: 9.7 g
Fat: 25.2 g
Protein: 5.2 g

Comments Add Comment

  1. private avatar image

    Private Member  | 
    belgrade, serbia

    Omg this is FM??!?! WHOO HOO!!!

  2. private avatar image

    Private Member  | 
    ohio, usa

    Made this cheesecake last weekend, and I just have to say, OMG! So delicious! Definitely gonna be making this again. Thank you Z for another wonderful recipe. 😉

  3. private avatar image

    Private Member  | 

    Love this cheesecake! My base was a bit too hard, so I might try to tweak the recipe for the base, but other than that-so delicious. Also, I used a berry topping instead of chocolate.

  4. private avatar image

    Private Member  | 

    Thanks for the recipe and interesting part is one can eat cheesecake without getting fat.

  5. private avatar image

    Private Member  | 
    san diego, ca, usa

    This was delicious, and surprisingly easy to make. Used a little flaxseed meal with the almond flour in the base, and threw pecan pieces and Liliy’s no-sugar-added chocolate chips in the filling. So good.

  6. private avatar image

    Private Member  | 
    belgrade, serbia

    I made this in a 9×9 pan as I didn’t have a round spring pan. It works great at cheesecake squares. The base layer is very chocolatey so I made a low carb chia seed jam & add that on the cheesecake square. Very delicious. I made it in the evening, & bf insisted on having a piece..he thought it was too soft. The next morning it was the perfect cheesecake consistency. Will make again.

  7. private avatar image

    Private Member  | 
    tx, usa

    I made this cheesecake and used the mixed berry jam from your crepes recipe as a topping. IT WAS DELISH! My boyfriend gave his approval as well and told me it would be great to do again when family is over or when there’s a party. I have been making the blueberry cream cheese coffee cake for my family. Now, I am glad to add another dessert to the menu, especially one that involves chocolate! Thank you, Zuzka!

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