Awesome Low Carb Chocolate Cheesecake

Low Carb Chocolate Cheesecake

Oh so yummy low carb choccy cheesecake

This cheesecake really is awesome according to my wife, and her chums. My cheesecake is famous in our street, and so it was one of the first things I had to convert to low carb in order to avoid being lynched by a gang of marauding chocoholic women.

One thing many low carb recipes shy away from is pastry, and crusts. I decided to keep a crust on this one, mainly because I think it’s a shame to loose out on all that fibre, even though it only adds around 1 carb per slice. I use Sukrin Gold in the crust as it has a superior flavour, in my opinion, to normal white erythritol sweetener.

For a slightly more interesting flavour and/or texture you can also add some orange flavouring or fine orange zest to the cheesecake mixture itself – a gorgeous combination.

16 portions – 3 carbs, 230 calories, 28g fat, 7g protein


For the base

  • 40g Almond flour
  • 40g Ground almonds
  • 50g Milled flax and oatbran (I use Neals Yard)
  • 60g Butter (melted)
  • 60g Sukrin Gold (liquid sweetener doesn’t work so well)

 For the filling

  • 540g Full fat soft cheese (I use three 180g tubs of Philadelphia Original or tw0 280g tubs – although the quantities differ slightly it makes little to no difference)
  • 150ml Sour cream
  • 2tbsp Cocoa powder
  • 140g Sukrin Gold or other sweetener to taste (a lot of liquid sweetener may need another egg yolk)
  • 4 tsp Vanilla extract (I use Dr Oetker)
  • 2 medium whole eggs plus one yolk
  • 1/2 tsp salt (this helps brings out the chocolate flavour)
  • 150g 90% plain chocolate (I used Lindt)


Preheat oven to 170C. Oven temperature is quite important with cheesecakes, so make sure it’s no hotter. A separate oven thermometer is well worth a few quid.

Using an 8 inch springform baking tin, turn the base of the tin upside down, cover with baking parchment (oversized) and then clamp the sides around the upturned base and paper. This avoids having a metal lip around the bottom of the finished cheesecake which, along with the paper, makes it much easier to slide the cheesecake off afterwards.

In a bowl or blender on low speed add the ingredients for the base and mix until everything is just incorporated to a slightly greasy texture. Press the mixture into the cake tin, making sure to get an even thickness, and smooth out with the back of a large spoon. But the base into the oven at 170C for about 15 minutes until it starts to darken slightly (as shown). Set aside to cool fully.

Melt the plain chocolate very gently either in a microwave on low power, or in a bain-marie – I just use a small pyrex dish on top of a small saucepan with water in it, nothing fancy pants. Once fully melted, set aside and allow it to cool until just warm (i.e. you can stick your finger in it without inuring a burn!) while you get on with the filling.

In a large clean bowl, add the soft cheese and beat it for a minute so that it softens further. Add everything else, except the eggs and chocolate and mix to a smooth consistency.

Slowly add the melted chocolate to the mixture while continuing to mix. The mixture will almost certainly become quite stiff and the chocolate will turn to lumps due to the high cocoa content. Simply place the mixing bowl over the bain-marie for a minute or two to warm the mixture to body temperature (no warmer!) , then remove from the heat and continuing to mix until the chocolate fully melts and the batter is silky smooth (a bit like making a ganache, expect you are warming it up slightly instead of cooling down).

Place the eggs and extra yolk in a separate bowl and mix gently (we don’t want any air being trapped). Once mixed, introduce the egg a little at a time to the main mixture, mixing gently to incorporate to a luxuriously smooth and silky batter.

Place a tray of water in the bottom of the oven.

Pour the mixture into the tin containing the cooled base and place in the oven. Immediately turn the oven down to around 150C, and bake for about 35 minutes, then turn the oven off, but do not open the door for another 20 minutes. This will allow the centre of the cheesecake to continue cooking without overcooking the outside. This will help prevent large cracks from appearing. Every oven is different, so your mileage may vary.

Remove from oven, and leave to cool further to room temperature before putting in the fridge, and keep it covered to avoid drying out. Most of all, cover in cream, and enjoy!

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2 Responses to Awesome Low Carb Chocolate Cheesecake

  1. Dana August 3, 2015 at 9:25 pm #

    I have always looked at dieting as low calorie, low fat eating. Recently my Dr. Put me on a low carb diet to help me stabilize my blood sugar. was recommended to me, when I read it for the first time I started to look differently at my carb in take and weight loss approach. has helped me understand what your body needs to run more efficiently. I decided to try focusing on increasing my fats, my proteins and lowering my carbs. Every time I go back and read the website I learn something else new.

    Not only did I have to change what I was eating, I had to change my approach to the way I was cooking and baking my foods.
    The recipes on are amazing. The chocolate muffins, chocolate cheesecake, and bread are wonderful. The recipes are easy to follow and there are pictures to help you, plus the nutritional information is included.
    The Eatwater slim noodle made by the Konjac plant are a great alternative to flour noodles. I am looking forward to trying the other recipes and hope there will be more new recipes added soon.
    I have recommended this website and the recipes to my friends and Family.

  2. Dana August 31, 2015 at 12:58 am #

    I love the chocolate cheesecake. You can put it in the freezer and take out a frozen piece and eat it. It is like eating ice cream cake. Yummy yummy

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