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Low Carb Chocolate Cheesecake Recipe

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This recipe for Low Carb Chocolate Cheesecake, by , is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Piner

Category:
Category:

Ingredients:  
Ingredients:  
Crust
2 cups almond flour
1/4 cup cocoa powder
1/4 tsp salt
Melted butter or coconut oil or water as needed to make it slightly sticky.
Filling and Topping
Ingredients
24 oz cream cheese or vegan cream cheese
2 cups plain yogurt or coconut cream
2 1/2 tsp pure vanilla extract
3/4 cup erythritol or powdered sugar
1/2 cup + 1 tbsp regular cocoa powder
3 tbsp dutch cocoa powder, or sub additional regular
Ganache
1 bag low carb chocolate chips
Heavy cream to almost cover chips

Directions:
Directions:
Crust
Combine all crust ingredients, pour into a lined 8 or 9-inch springform pan, press down evenly, then set aside while you make the actual cheesecake
Filling and Topping
Bring cream cheese to room temp. Preheat oven to 350 F. Fill any large baking pan about halfway with water and place it on the ovenís lower rack (this just adds moisture to the oven). In a blender or food processor, beat all cheesecake ingredients just until smooth. (Donít overbeat, which introduces air bubbles that could later burst and thus cause cracking.) Smooth into the springform. Place on the middle rack above the water pan. Bake 30 minutes (or 38 minutes if using an 8-inch pan) - do not open the oven at all during this time. Once time is up, leave the oven door closed and turn off the heat. Let cheesecake sit in the closed oven an additional 5 minutes. Then removeóit should look underdoneóand let it cool 20 minutes before placing the still-underdone cheesecake in the refrigerator.
Top with chocolate ganache as desired.
Melt chocolate and cream in a glass microwaveable dish for about a minute. Stir and cook at 20 second intervals until completely melted and smooth when stirred. Pour over cheesecake. Chill at least 8 hours, during which time it will firm up considerably!
Calories: 378, Net Carbs: 5.22g

Number Of Servings:
Number Of Servings:
16

 

 

 

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