The richest, densest, most chocolatey low carb cheesecake recipe on the planet. Your dream keto dessert recipe.
I always feel so sad for people who say they don’t like cheesecake. As far as I am concerned, they are missing out on one of life’s greatest pleasures. Creamy, dense, velvety smooth cheesecake is just this side of heaven, really, and I have a hard time understanding how anyone could dislike it. Perhaps these people have had the misfortune of biting into an overdone, eggy, rubbery cheesecake and have written it off because of this. There are a few bad cheesecakes out there, and perhaps they are ruining the cheesecake experience for a small portion of people. What a tragedy! We should make an effort to round up those nasty cheesecakes and get them off the streets. We need to lock them away where they can no longer be a danger to themselves or to society. Solitary isolation for badly cooked cheesecakes!
But I also suspect that some people are caught off guard by tanginess of cheesecake when they expect only sweet. That’s what makes the cheesecake experience so unique and, in my opinion, so utterly delicious. But I can see how that might be a little off-putting for someone whose palate wasn’t ready for anything but sweet. My kids’ first experiences with cheesecake were not exactly successful and at one point my son declared he didn’t like it at all. However, I refused to let that be the last word, as I did not want my children to go through life without cheesecake. A cheesecake-free existence is no existence at all.
So I kept making and offering them cheesecake and eventually they all came around. They now happily enjoy cheesecake on a regular basis and there has even been some chatter about requesting cheesecake for birthdays. A course of action I wholeheartedly approve.
And when it comes to cheesecake, is there any better flavour than chocolate? With a chocolate crust and some gooey chocolate ganache on top? I dare you to dislike this cheesecake. Really, I think this one could turn any cheesecake-hater into a cheesecake-lover. It’s sweet and dense, but it still has that tangy edge that makes cheesecake so unique. This is a chocolate lover’s dream cake! You WILL think you’ve died and gone to heaven.
And now my son has declared that he doesn’t like lemon desserts. We’re still working on that one. But for now, it’s cheesecake mania over here. Low carb, sugar-free chocolate cheesecake mania.
Death By Chocolate Cheesecake
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 378 Calories from fat 296 | |
| % Daily Value | |
| Total Fat 32.98g | 51% |
| Cholesterol 112mg | 37% |
| Carbohydrate 11.49g | 4% |
| Dietary Fiber 6.27g | 25% |
| Protein 7.75g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
The richest, densest, most chocolatey low carb cheesecake recipe on the planet. Your dream keto dessert recipe.
Ingredients
Crust
- 1 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup Swerve Sweetener
- 3 tbsp butter, melted
Filling
- 6 ounces sugar-free dark chocolate, chopped
- 1 tbsp butter
- 24 ounces cream cheese, softened
- 1/2 cup Swerve Sweetener
- 1/2 cup powdered Swerve Sweetener
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1/4 cup cocoa powder
- 1/3 cup heavy cream, room temperature
- 2 tsp melted butter for brushing sides of pan
Topping
- 3/4 cup whipping cream
- 1/3 cup confectioner's Swerve Sweetener
- 3 oz unsweetened chocolate, finely chopped
- 1/2 tsp vanilla extract
Instructions
Crust:
- Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
- Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.
Filling:
- In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.
- In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.
- Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.
- Brush sides of springform pan with melted butter, taking care not to disturb the crust. Pour filling into pan and gently shake from side to side to even out. Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.
- Remove and let cool 15 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.
Topping:
- In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.
- Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.
Recipe Notes
Serves 16. Each serving has 11.49 g of carbs and 6.27 g of fiber. Total NET CARBS = 5.22 g.
Food energy: 378kcal Total fat: 32.98g Calories from fat: 296 Cholesterol: 112mg Carbohydrate: 11.49g Total dietary fiber: 6.27g Protein: 7.75g
Other Epic Cheesecake Recipes
Coconut Cheesecake with Macadamia Nut Crust
I made the mistake of reading this first thing this morning. Now I am craving cheesecake for breakfast!!! I meet with a small group of gals to enccourage one another in eating low carb and we frequently share recipes we’ve tried since the last time we meet. It becomes humorous how often we are referring to a recipe that you created that becomes a “tried and true” in our homes. 😉
Thanks, again, for what looks like a home run!!
Off to see if I have all the ingredients on hand….
Thanks, Pam. So glad you all like the recipes!
Do you have any recommendations for the sugar free chocolate used?
I always use Lily’s http://www.amazon.com/gp/product/B00CLFH0EG/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00CLFH0EG&linkCode=as2&tag=aldaidrabfo05-20&linkId=XXG4HNGG77YK2EFH
Hi. I don’t know if I’ve commented before on your site, but just to let you know, I don’t think I could stick to this way of eating if it wasn’t for your recipes. Thank you so much. But for your link to Lily’s unsweetened chocolate, as that is $55.00 would (sorry if I’m committing a sin) Bakers unsweetened chocolate be ok to use?
Hi Michele. That link is off…it should be that much for a case of 12 and there are other links when I click through that show Lily’s 12 bars for $55 or less. Sorry about that! That said, you could probably use unsweetened chocolate but I wouldn’t use Bakers as it’s too prone to seizing. Use Ghirardelli or some other higher quality chocolate. You will probably want to use a little more sweetener too.
Here’s a better link for the Lily’s which shows a case of 12 being $49. http://www.amazon.com/gp/product/B0082H1T8A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0082H1T8A&linkCode=as2&tag=aldaidrabfo05-20&linkId=34GN5RIDDS322RG3
Lilly’s is not hard to find in grocery stores, I can find them in 2 local stores.
All unsweetened chocolates are prone to seizing when any moisture is added to them when melted.
Yes, I realize that but some brands are better than others and some seize even when simply subjected to heat.
Glad to know it was for the whole case for $49! The link I clicked on said “3 ounce bar”, nothing mentioned about it being for the whole case! Thanks for clearing that up.
You paid $49.00 for 3 ounces of chocolate?!!!
No, I paid $49 dollars for 12 bars of 3 ounces each.
Haha I have the opposite problem, I love cheesecake but not chocolate. Everyone thinks I’m crazy but I’ve always preferred fruity or creamy desserts. I’ve had a marble cheesecake and it was delicious, so maybe a chocolate cheesecake is the answer to turning me into a chocolate lover! 😉
Chocolate and cheesecake, wonderful Combination ! I’m going to have to try this and I’m in luck… my sister just gave me a cheesecake baking pan!
Oh my, I have to make this soon! Looks so scrumpdillicious!!
Dear Carolyn, why do you do this to me? lol. Craving this hardcore right now! I’m doing allergy testing in a few weeks to see if I’m still allergic to tree nuts and if not, I will make this ASAP. If I am I’ll just make the middle and top parts and eat those. Yum.
well, it’s been hopscotch around my kitchen this morning because of your fabulous recipes…
I made the mistake of reading your ‘death by chocolate’ headline to dear husband when I opened up your blog post today. And then had to ‘take it away’ when I saw the link to the Coconut
Cheesecake with Macadamia Nut Crust! I bribed him with a fresh batch of last week’s No Bake
Chocolate Chip Cookie dough and promised to make the dbc Cheesecake next weekend. For good measure, since the processor was already out from the pantry, I whipped up a double recipe of your Sunflower Butter. We are SET for the absolute BEST mouthwatering sweets!
Can’t wait to have a slice of the Coconut Cheesecake with my espresso this evening. How do you preserve the leftovers from the can of Coconut milk? Do you know if freezing it alters the texture? It would be handy to freeze in an ice cube tray and just take out what you need.
Yummy appreciation, Carolyn
Haha, wow! You really are making all my recipes in one go! I actually have some coconut milk in the fridge and now I am kicking myself that i didn’t use it for muffins this morning. I have never tried freezing it, though. I think it’s worth a shot!
I think freezing in an ice cube tray is an excellent idea! I’m going to start doing that to throw in morning smoothies.
This must be heaven……so glad you have these recipes
I’m new to cooking low carbohydrate recipes and would like to know the difference in the three Swerve brand Sweeteners in your Death By Chocolate Cheesecake recipe. Thank you for your fantastic site!!
There are only two Swerve sweeteners (both in this recipe and in general). One is powdered, like icing sugar. You need that for glaze, for sure and it’s best to use half powdered and half regular (granulated) in the cheesecake itself.
Thank You!!
I had the same question about the sweeteners since you list Swerve sweetener, Swerve powdered sweetener, and Swerve confectioner’s sweetener. I, too, was unsure what to use, having no Swerve in my arsenal …yet. Now, I know what to look for. Also wondering if I can freeze this in individual slices to stash for my rare (but relentless when they attack) chocolate cravings?
Yes, wrap them up tight!
I made this for my dad’s birthday, and now he wants it for father’s day! he still raves about this cheesecake and went around showing a picture to his coworkers (who all drooled). It really was a lovely looking cake! thank you so much for the recipe. The only alters I made to the recipe was using 85% dark chocolate in place of both the sugar free and unsweetened chocolate’s and I put the chocolate coating all over, rather then just on top. I froze the leftovers in individual slices tightly wrapped in cling wrap (worked perfectly). The only difficulty I encountered was not owning a cheesecake pan (I’m not a big fan of cheesecake…don’t judge me). but I used a 9in straight side pan that was 1 & 1/4in deep pan and I learned cheesecake pans are deeper, so it was VERY full and still more then could safely fit. (would definitely recommend a 1/ & 3/4 or 2in deep pan). With left over filling I whipped up some more of the simple (but yummy) crust. And made mini versions in cupcake pans. They turned out really well! (but the cake was just a smidgen better).
I had the same question. You listed 3 different Swerve sweetener:
1/4 cup Swerve Sweetener (crust)
1/2 cup Swerve Sweetener (filling)
1/2 cup powdered Swerve Sweetener (filling)
1/3 cup confectioner’s Swerve Sweetener (topping)
I couldn’t find any “powdered Swerve” in the stores, so I just ran the regular granulated Swerve through a Vitamix. Was that what you meant, or did you mean that we were supposed to use a half cup of granulated and 1/2 cup of confectioner’s in the filling?
Powdered Swerve = confectioner’s. Like powdered sugar = icing sugar.
So when you say just Swerve Sweetener you mean the granulated and when you mean the powdered, you specify that? I am in my 3rd week on Keto and have not used any sweeteners yet, but I did buy a bag of Pyure Organic Stevia Blend. Could that be used in place of Swerve?
Yup, that’s exactly it. The way I see it, sugar is just called sugar, and powdered sugar is called powdered or confectioner’s or icing sugar.
I think the Pyure should work in the cake but not sure how it will fare in the ganache.
Pyure measures different from sugar so check the back of the the bag on how much to use. I’m never sure about using less so I use pyure for drinks and buy swerve from thrive market (cheapest by far) for cooking with
Thanks for your input!
Hi, any idea how much THM Gentle Sweet could be used in place of the Swerve? That is what I have on hand. Thanks so much!
Well, Swerve measures like sugar so however much Gentle Sweet equals that same amount of sugar that I have in each part of the recipe. Does that make sense? Also, not sure if Gentle Sweet is powdered but you really want a powdered sweetener for the glaze so it doesn’t get gritty.
For all of us Canadians having trouble finding almond flour – I just picked up some Honeyville almond flour at Costco – in Canada! Woo hoo!
Hey, that’s good to know!
Hey Denise, if you live in Toronto you can find at almost all major supermarkets but the cheapest one I found so far was for $11.99 at a shop in Kensington Market.
Is there an alternative I could use for the Lily’s chocolate? I can’t find any near me, and I’m hoping to make this for someone’s birthday tomorrow. Would a 70% or so Ghirardelli baking bar work? Thank you!
I think a high cacao chocolate should work but it will be a bit higher in carbs.
I used Lindt 90%– beautiful flavor and texture!
How many carbs per ounce does the cream cheese you used have? Also, I splurged and bought most of the ingredients from The Fresh Market. Expensive, but worth it. I’ve only tasted the batter and it’s soooooo good! (It should be ready soon.) Thanks for another awesome recipe!
I think it has 2 g carbs per ounce? I just used the regular Philly cream cheese.
Thanks! The Fresh Market store brand is 1 g carb per ounce, which is the kind I used. (That’s why I was curious.) The cheesecake was AMAZING! I was nice and shared some with a few coworkers. They couldn’t believe it was sugar-free. They all asked for the recipe.
Wonderful!
I LOVE this recipe but which it could be condensed into a smaller sized portion.
Anything can be made smaller…your biggest issue is going to be finding a smaller springform pan. But they do make them! For example, Wilton makes these little individual sized pans http://www.amazon.com/gp/product/B0000DIX7U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000DIX7U&linkCode=as2&tag=aldaidrabfo05-20&linkId=AEKDOHWDCFUGRPXR And you could then do a half recipe of the cake to fit into 4 to 6 of those little pans.
I was thinking of making this in a muffin pan with parchment liners. What do you think a good starting cook time would be?
I’d do 20 minutes and check every few minutes after that.
I made in the muffin pan, in parchment paper liners. It made 24. I cooked the crust for 8 min and the cheesecake for 22 min. Worked perfect! They were soooo good!
don’t you think it’s time to make a lemon version? I love lemon, lemon anything, but I’m sure a lemon cheesecake would be heavenly!.
I made this incredible cake last Friday (Wednesday now)– and have to rave about how rich and delicious it is! I sent a large slice home with a new-to-low-carbing friend on Saturday, who called yesterday to ask if I had any more of the wonderful *diet* chocolate cake. This cake is so good, so silky and so decadent! It’s really many more than sixteen servings– as just a thin slice makes you feel completely satisfied and indulged! I just had another piece for “lunch dessert” and am now down to the last quarter. Can’t wait to make something new soon! Thanks Carolyn, for yet another AMAZING recipe!
You are most welcome and I hope we have converted your friend!
These slices have to be quite small if you are getting 16 slices out of it. I think cutting it into 8 slices gives you a small piece. This must be a sliver. I would want something bigger than that, but not with all those carbs, which would be doubled at 8 slices.
8 slices would be ridiculously huge, actually. Most 9 inch cheesecakes like this serve at least 12 to 16, and I base my serving sizes on how much I and my family members are able to eat. I think you are underestimating the richness of a dessert like this.
Can anyone who makes this please either tell me the weight of a slice or a whole cake? Miners half gone and I need to weigh out my calories for my woe. I would very much appreciate it!!
Only changes I made were to add some freeze dried coffee and 1 T of Kahlua to the frosting to bump up the chocolate even more. It could have survived and flourished without it, though. WOW, WHAT A CAKE!!
I am sorry, I don’t know the weight of the cake or slices of cake.
No worries. It was my bad for not remembering in the first place. Thanks anyhow! It was a fabulous cake. 🙂
Wow this looks delicious! It reminds me of a chocolate cheesecake my mom used to make. Do you think it would work with regular sugar and pwdered sugar as well?
Yes, it should.
Well, I finally got around to having this for dear Husband…We even ate the first slices not totally chilled…and he said, ‘the best cheesecake ever, perfect’.
Also froze the canned coconut milk in ice cube sizes…oh, so handy and I haven’t been able to tell a loss of quality with the freezing.
Thank you yet again for your fantabulous creation, Carolyn.
I love this recipe! Do you think I could replace almond flour for coconut?
No, because coconut flour behaves so differently. I suggest looking for a chocolate coconut flour crust recipe and then making the rest of the cheesecake as is.
Oooooooooh man. I just made this for Thanksgiving dinner tomorrow, but I made a “sample” in a small ramekin to taste without ruining the whole cake. My God, it’s wonderful! I simply cannot believe how awesome it is. I am going to do without the ganache since I have to take this an hour away tomorrow in the car and it tastes awesome without it. My son (who is on keto for epilepsy) will LOVE this. Thank you!!!!
So glad you liked and hope your son does too!
I can’t find Swerve sweetener at any of my local grocery stores, so I picked up Pyure brand sweetener. It measures equal to sugar, but they do not make a powder form and could not find any other brands either. Do I absolutely need the powdered form for the cheesecake portion? For the ganache, I know that it is required, however I read online that you can make a powder sweetener with 1 cup sweetener and 1 tablespoon corn starch. I know it will be higher carbs, but I have run out of options locally to make this for tomorrow. Can you offer any suggestions on this? Thank you!
I think in the cheesecake you may be okay. But in the ganache, I honestly can’t say how well it will work.
I know this comment will be late for you; but wanted you and others to know how easy it is to make powdered sugar from any sweetener you have on hand. It works equally well with xylitol, erythritol and I even do half Splenda to save cost and mixing sweeteners often give a better taste. Put any granular sugar substitute in processor or bullet blender and process until you have powdered sugar. Takes only a minute. I have also had luck subbing out whey protein powder for powdered sugar in making icing.
Thanks for the tips!
Do you really need one full cup of sweetener in the filling? It says 1/2 cup Swerve Sweetener and 1/2 Cup of Powdered Swerve Sweetener. Just want to make sure I don’t O.D on the sweetener after so long without any at all 🙂
You can certainly cut back but I think you will find it a little bitter, because of the unsweetened chocolate. 1 cup of sugar equivalent in a cheesecake this big is actually much LESS sweet than a traditional cheesecake.
Hi Carolyn, I am making this today but in Canada I have tried finding heavy cream with no success, do you have any alternatives to that? Thank you
Whipping cream is fine.
I cant wait to try this…can this be frozen if its not finished? i want to make it this week but i would like to save the uneaten portion for another day…is this possible?
Yes, it would freeze well as long as you wrap it up tightly.
This was great – made it today as a trial for Christmas and it will definitely be appearing at our family gathering.
I made my own “powdered” erythritol/stevia by food-processer-ing the heck out of the ordinary stuff (can’t get powdered in New Zealand) and there wasn’t a trace of graininess in the cheesecake. It was sublime.
For the ganache I just used my regular sugar-free-but-sweetened chocolate and cream (75 g and 30 ml) and it was good.
Thank you so much for this recipe!
Made this as a dessert for dinner guests last night, it turned out great, everyone enjoyed it.
Hello! I’m dying to try this. Could I substitute the sweetener you are using with xylitol? And the chocolate with Enjoy Life semi-sweet?
That should work.
What would happen if I used half and half in the topping? That’s all I have at home right now and I’d like to make this now! : ) I won’t be going to the store for a couple days but may have to make a trip if I need too.
I think it should work.
Made this today as a valentine for my husband and it is DELICIOUS!! Followed recipe exactly except… Cooked in an electric pressure cooker. Used a 7″ springform pan. It is awesome! First chocolate cheesecake I’ve made that is truly Chocolatey!!
How long did you do in the pressure cooker? I just got one for Christmas, that would be a great use!
24 minutes. Then Natural release after about 10 minutes. If there is any condensation on top, dab with a paper towel. It’s a natural water bath! This cheesecake is so rich and yummy!
I made this for my family on Valentine’s Day, and once my boys (ages 5 & 7) heard the title, they were convinced it was so good it did cause death! Lots of funny drama at the table and laughter all around. Thanks for another amazing (heathy) dessert:-)
Cute!
Wow! This cheesecake is amazing! As a diabetic, I was so hopeful that it would be good, and I was not disappointed. After a heavy meal, there were growns all around when we set the cake on the table and paired it with fresh whipped cream. However, everyone had a piece and loved it. I had two pieces. 🙂 Come to think, there are leftovers. I think I see a piece (or two) in my immediate future. Yum!
So glad you liked it!
I wish I could eat Dairy, I’d be all over this.
I made this recipe for Valentine’s Day and it is wonderful! I am also a diabetic and I was fine with a small slice. I am drug free after changing all of my dietary protocols so this was a lovely treat. I really don’t care about dessert except for occasions anymore and this cake fit the bill. I also topped it with fresh cream, delicious! We are still eating off of it and I froze a chunk, too. It is a very rich, dark chocolate experience. My children requested I try making it with a less intense chocolate next time so I will experiment. They are not accustomed to as dark a chocolate flavor as the recipe makes.
Thank you so much for posting the recipe, it is a keeper around our house and certainly wonderful enough to serve at any occasion or none at all!
Ha, my kids prefer the less chocolate-y things too…but then it wouldn’t be death by chocolate cheesecake!
can this be made with regular sugar and flower?
I am sure it can, but I cannot tell you how as I no longer bake with those things.
Carolyn, I know you chill this to set it, but do you have to keep it in the refrigerator? For instance, if you wanted to sit it out on a dessert table for about half an hour, would it hold up well? Thanks! Your recipes are always so awesome!!
I love all cheese cake. I’m on the lookout for a dairy free recipe. teehee.
Would using THMs “Skinny Chocolate” work for the sugar-free dark chocolate? Anyone made it that way before?
Would I use a cup total of trivia? Half of it blended into powder?
I don’t know, I don’t use Truvia. It’s sweeter than Swerve so find out how it measures against sugar and then use that amount compared to my Swerve (Swerve measure cup for cup with sugar).
Thank you for this wonderful recipe! Such a treat for my diabetic husband!
In the ganache, you say to use unsweetened chocolate. Is this baking chocolate, rather than the unsweetened chocolate used in the filling? What do you recommend?
The filling is sugar-free dark chocolate, but it’s actually sweetened (i.e. Lily’s brand…it’s a link so click on it and you will see). The other is the totally unsweetened baking chocolate such as Ghirardelli 100% cacao.
I used 60% girhadeli (sp?) Chocolate bars. I found it in the baking section and my cheesecake is AMAZING.
That’s pretty high carb chocolate, just so you are aware. That has a fair bit of sugar in it.
I used the 70% dark and the unsweetened chocolate mixed as I only had 2 oz. Of unsweetened left! I also used dark chocolate chips for the ganache. When I added everything into my fitness pal it comes out 9 carbs for a full piece! It’s amazing!!
I have made the smart decision to start worshipping you. Lol
This recipe is amazing!! My cheesecake just came out of the oven and looks beautiful (minus a few cracks that’ll be covered by the topping). I tasted the batter before I poured it on the crust and I couldn’t believe my taste buds.
I feel so naughty eating it! I know that it’s super rich, so that’ll keep me from eating more than one slice per day.
I’ve needed this. So bad. You’ve done a great service to all low carbers.
Are the ounces mass or volume? Trying to convert to metric. Thanks!
Mass.
My sister has a birthday in July. Think I will make it for her. Cheesecake is her favorite! And chocolate, too!
I love this recipe and would like to su out part or all of the cream cheese for ricotta. Do you think this is viable? Thank you, and i dream all day too! 😋
I honestly don’t know, I did not test the recipe that way.
Deb, did you try it with ricotta? I had the same thought! Thanks for the recipe Carolyn
OH.MY.GOD! I just made this with Dagoba 6 oz unsweetened bar and it is incredible. I would NEVER know this is sugar free. I used Erithritol and powdered my own in my cuisinart smoothie maker with the grinder blade and that worked great. I didn’t need to adjust the amount of sweetener even though I used unsweetened because it tasted fine with your amounts. Cooked in my instant pot in a 7″ fat dad daddio cheesecake pan for 35 minutes with a natural release. Perfect!
Sounds like you did a great job of it!
What can I use instead of almond flour? Dinner guest is allergic to almonds?
Thanks
Try sunflower seed flour. You can grind your own in a coffee grinder or you can purchase it on Amazon. http://amzn.to/2dptmmt
What happened? This looked dark and shiny afwhen I put it in the fridge last night. How do I save it
I can’t seem to attach a picture but it looks all cloudy
Wow! Made this cake for a family function and it was an absolute hit! Everyone loved it and no one new OT was low carb no sugar cake. Yum yum
Ok, I don’t know if you’ll answer this since it’s been awhile, but can I use Splenda in this and how do I make it a powdered sugar? I just take the amount you say and blend it and still use the same amount? So, another words, if I blend one cup into powder, then that’s what I use in the topping? I don’t need 1 cup POWERED sugar (so it may be more than one cup once I blend it)?
I would just do one cup of the Splenda, powder it, and re-measure. Not sure it will be very good in the chocolate ganache, though.
Is the Swerve really zero carbs? So if I used it in my tea and I had 4 cups of tea each with 2 tsp. of Swerve,I could count that as zero carbs?
No, technically erythritol, the main component in Swerve, has carbs. They do not affect blood sugar so I do not count them. I have tested this over and over on my own blood sugar so for myself, I am confident. Please see the nutritional disclaimer at the bottom of my post. Also see more info on the Swerve website. http://www.swervesweetener.com/f-a-q/
Hi Carolyn. I was wanting to make this, it sounds delicious but I have someone with a nut allergy. Is there anything I could use for the base in place of almond flour that still keeps it low carb?
You bet. Try my homemade sunflower seed flour. https://alldayidreamaboutfood.com/2015/12/how-to-make-your-own-sunflower-seed-flour.html
What about just coconut flour ? BTW, I’ve been replacing half of the cream cheese with ricotta and it works great
I don’t like coconut flour for crusts like this…it tends to make them chewy.
How did you not include the brownie cheesecake in your list of epic cheesecakes?? It is my family’s fave!
Can you use Unsweetened Bakers Chocolate instead of Sugar Free Dark Chocolate? Not sure if that’s the same thing.
No they are not the same. Unsweetened chocolate is devoid of any sweeteners whatsoever. You could try to add some extra sweetener…otherwise it will be much too bitter.
This might be a silly question, I understand for the filling Lily’s can be used for the sugar free chocolate but when you say unsweetened chocolate for the topping, do you mean Lily’s Dark Chocolate or Unsweetened Bakers?
Not a silly question. The topping is completely unsweetened, like Baker’s or better yet, Ghirardelli (it melts better!).
Carolyn, thank you for all the fabulous recipes! I recently made this cheesecake and it was AMAZING!!!!! I had extra ganache topping and dipped strawberries in it- perfection!
So glad to hear it!
I have never heard of Swerve…how is it different from Splenda? I really dislike Stevia or Trulia….too bitter. I do like Equal though. I guess Ill have to skip the icing.
Swerve is erythritol, a natural substance. Splenda is entirely man-made.
This sounds amazing. Anyone try with Sweetleaf Sugarleaf? I tried a donut recipe that used Swerve confectioners for the glaze and really, really did not like it. Is it maybe that my tastebuds need to adjust? It seemed really off in the taste and texture.
Every palate is different so you may not like one sweetener that other people like.
I made this amazing chocolate wonder last night for a lunchtime potluck at work today and I’m not sure how to serve it. Should it be room temp or cold from the fridge? Is there an easy, tidy way to cut it so the pieces look as pretty as your pictures?
Fridge is best. And warm your knife in some hot water before cutting, that always helps!
I made this today for a dinner party where high carb food was being served! Although there were traditional desserts served as well, most of the cake got eaten and the hosts happily kept the leftovers! Thank you for a wonderful recipe! Fortunately I had extra filling so I can still eat some tomorrow!
Ps I used stevia extract in place of the confectioners sweetener and it worked like a charm! Merry Christmas ( though yours would be over already according to your time zone)
I have a question regarding the sweetener. Does Swerve and Pyure measure the same?
I am not really sure. Swerve measures like sugar, so if Pyure does too, then you are all set.
This looks great! I am going to try it in my Instant Pot but only have a 6″ cheesecake pan. Would you recommend halving the ingredients?
Yes, half the ingredients sounds about right.
I made this recipe today and it turned out pretty good. I don’t have Swerve so I used straight Erythritol and put that in my cusinart to make the powdered version. I think erythritol must not be as sweet as Swerve (I know it’s not as sweet as sugar) so I topped off with a few drops of ez-sweets to boost the sweetness a bit. I was a little worried about this as it was baking. There was no “pouring into the pan and jiggle to even out”. Mine was very thick and had to be scooped and spread out into the pan. Any idea why this would have happened? Erythritol was my only substitution. My crust was a little crumbly but other than that, it turned out very close to the picture! I was very pleased, my current rate of success on new recipes from blogs is around 50% so I was happy to put another one into the win column! Thank you for a great chocolate dessert.
Glad it worked out! I can only think that you may have used a particular kind of chocolate that made it thicker. And yes, you are correct that plain erythritol is less sweet than Swerve. As long as it worked and you like it, I wouldn’t worry about either issue!
Love all your recipes. I have a question for you. How much in ounces or grams is a tablespoon and stick of butter. I know that US tablespoon are different to UK. Thank you.
An American tablespoon is 15ml. So 15g.
Turned out great. Being in Australia I couldn’t find Swerve anywhere, so I substituted for xylitol for the regular and agave for the powdered swerve. I think it’s hyper sweet for those of us really wanting to be in the moderate to low carb range, you could probably get away with not putting sweetener in the base. Next time I’m not going to make the chocolate topping, instead a layer of berries would go perfectly. This is a fantastic recipe I’m so glad with how it turned out. Easy to follow. Thank you.
Isn’t there too much heavy cream for the topping – mine did not want to thicken for this application, and another similar recipe calls for only 6 tbl spoons of heavy cream?!
No, not too much cream as you can see by most people’s comments. What kind of chocolate did you use?
I made this for when my Mom and Dad visited and it was utterly delicious! The only changes I made was to use Splenda in lieu of the erythritol sweeteners as my mom has a sensitive stomach and I didn’t want to risk her having stomach issues! The other was to knockback on the vanilla extract and used some orange extract instead so it was a lush chocolate orange cheesecake – gorgeous!
She and my Dad absolutely loved it (as did I) and they took home extra slices.
Sounds delicious!
Is this safe for a diabetic to eat? I recently got diagnosed as type II.
I am type 2 as well and I eat everything I make, with very little blood sugar spikes. But one thing that is very important is to test everything on yourself. You need to know what works for you in all situations. “eat to your meter” as they say in diabetes speak.
Hi Carolyn, I read through all the comments and did not find an answer to my question. Is a water bath necessary for this cheesecake, or is it optional. I have only ever make one cheesecake in my life so I don’t know what method is normal. Thank you in advance for your reply. Barbara
It’s best to do a waterbath to avoid cracking but you can try it without.
Hi Carolyn. I lOVE this cheesecake SOOO much! Question though-I skip the crust to save time and carbs, what would the carb count be without the crust? Thanks!
I do not have those numbers off hand but you can easily add the ingredients you use into My Fitness Pal or some other tracker.
We absolutely loved this cheesecake. I wouldn’t change a thing! Thank you for this delicious recipe. So good to know I can eat these kinds of desserts and still be low carb/keto!
🍓 This recipe looks amazing! It’s a perfect treat for a low carb birthday cake. I think I’m going to make this for my birthday and top it with raspberries & strawberries 🍓YUM!