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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 |
Wow this looks excellent! I love cheese cake! I think I’ll give this a try this weekend! 🙂
Private Member |
santa cruz, ca
Wow, this sounds great! I’m not a huge fan of cake, but cheesecake is an exception! I don’t really eat dessert foods often, but this is a PERFECT recipe for someone’s birthday!! 😉 Clean ingredients! I might try making this with Greek yogurt in place of heavy cream. Maybe not. 🙂
You could totally play around with this recipe. I have matcha green tea powder that I’d love to make the filling with. Maybe add ginger to the sauce. MMMMMMMM
Private Member |
tx, usa
I love cheese cake! I so can’t wait to make this. I make the blueberry cream cheese cake and the peanut butter fudge recipes of yours all the time. I am in love with anything that has cream cheese.
Private Member |
budapest, hungary
Does anyone know where can i buy
the coconut manna in Budapest ?
Private Member |
lake tahoe, nv, usa
You can try without it – just with coconut oil, but it won’t be as thick. I guess you can play with the consistency by adding more chocolate or even a little bit of butter.
Private Member |
What brand of chocolate manna did you use? I started googling it and saw Nevada Manna and Cocoa Manna Fine Brewing Cocoa. Are any of those good, did you make it yourself..?
Private Member |
kraków, poland
I have seen it on iherb, it’s about 10$ (Nutiva organic brand).
Private Member |
you can order on iherb or amazon but the shipping cost :/
Private Member |
orlando, fl, usa
Would it be possible to make the recipes with a printable version?
Private Member |
seattle, washington
Good idea!
Private Member |
lake tahoe, nv, usa
I will ask Scott. He’s the website specialist 🙂 I just post the recipes.
Private Member |
belgrade, serbia
This is FM!?! YAY
Private Member |
Is there a reason you wouldn’t use low fat cream cheese to save on some calories?
Private Member |
Hi i think because Jesse is eating Keto diet so that he can enjoy it to.
Private Member |
melbourne, australia
I prepared it yesterday and it is super yummy!!!
Instead of chocolate sauce I glazed it with jelly from smashed strawberries and gelatine.
Thank you for such a great FM!!!!
By the way, my cheese part was baking around 1 hour.
Private Member |
spain
I did it yesterday and it was sooo good. Maybe it’s a little bit too sweet for me (next time I’ll add less sweetener ). Anyway, I had 3 pieces already (2 yesterday and 1 toda as breakfast) he he he 🙂
Private Member |
I’m glad to see I’m not the only one who ate this for breakfast haha
Private Member |
spain
Hehehe, 😛
Private Member |
So I made this two days ago and I can’t believe how yummy it tastes! This was my first attempt at using Swerve and I’m amazed at how little aftertaste there is from it. Normally I never use sugar substitutes because of the funny flavor I get left with in my mouth. This cheesecake astounded me. Also, I used a little less coconut oil in the chocolate sauce (I didn’t have coconut manna) and I was able to get it to a pretty good consistency. What I ended up with is a solid chocolate layer (hardened into a shell in the fridge) on top of the cake instead of a drizzle. Still delicious! I even ate this for breakfast one morning with my coffee …. It’s so good!!! So chocolatey 🙂