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Low Carb Chocolate Cheese Cake (FM)
Recipes | June 20, 2016
*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:
- Preheat oven to 325 F degrees. Grease a 9 inch cake springform pan and wrap the bottom in a tin foil.
- Melt butter and chocolate together in a microwave in 30 second increments. Whisk and combine until smooth.
- In a small bowl mix together almond flour, cocoa powder and salt.
- 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.
- 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).
- Reduce the temperature in oven to 300F degrees.
- Add all ingredients for filling into a blender and blend until perfectly combined and smooth.
- 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.
- Bake for 35-45 minute until edges are set and the center barely jiggles.
- Remove from oven and let it cool down for an hour before removing the edges of the springform.
- Place the cake in a glass cake container or cover with plastic wrap and place in the refrigerator for about 3 hours.
- 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
Private Member |
belgrade, serbia
Omg this is FM??!?! WHOO HOO!!!
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. 😉
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.
Private Member |
Thanks for the recipe and interesting part is one can eat cheesecake without getting fat.
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.
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.
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!