Low-Carb Chocolate Cheesecake

By on June 6, 2014

Baker manChocolate? Cheesecake? Who could ask for more?!  I keep thinking, “Why would I ever go back to eating  junk again when there are so many far healthier options?”.

One place I get inspiration for recipes is through my friend, Kimber’s Lighter Side Of Low-Carb. Her amazing cheesecake variety (that I’ve been obsessing about as of late) gave me the reason to create this one!

If you’re looking for a decadent treat that’s still low-carb, give this one a try!


Here’s What You need:


  • 2 1/4 cups almond flour
  • pinch of salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 3 teaspoons unsweetened cocoa powder
  • 2 tablespoons erythritol

Cheese Filling:

  • 24 oz cream cheese
  • 1/4 cup full-fat sour cream
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups erythritol
  • 1/2 cup cocoa

Topping (Optional)

  • 4 oz unsweet baking chocolate
  • 1/2 cup heavy whipping cream
  • 5 tablespoons erythritol

Here’s How To Do It:

Begin by setting out all ingredients to allow to get to room temperature.

Next, begin making the crust: melt the butter, and using mixing spoon, combine all crust ingredients into large bowl until consistent mixture.  Then, using greased pie pan, gently press the crust into the pie pan until it’s evenly distributed. bake in oven at 350 degrees for 10-12 minutes.

While crust is baking, combine all the cheese filling ingredients in large mixing bowl, and beat until fluffy.

After crust is done baking, remove from oven, turn oven to 400 degrees, and allow crust to cool 10-15 minutes.

Next, fill the crust with all of the cheese filling, and spread until smooth.

Very quickly (in effort to maintain temperature of the oven-important!), place cake into the oven, and immediately turn the temperature of the oven down to 200 degrees.  This will allow the desired steady drop in the oven’s temperature needed for proper texture.  Bake in oven for 60-75 minutes, and check after one hour. Ideally, you want it to be firm to the touch, but still soft and moist in the middle.   When done, remove from oven, and immediately chill in refridgerator for one hour.

While it is in refridgerator, prepare optional topping: on lowest possible heat, melt chocolate until smooth.  Add 4 tablespoons erythritol, and continue stirring until smooth.  Cover, and remove from heat until ready to use.

Next, in blender (or with beaters), whip heavy whipping cream until the consistency of a typical whipped cream (should take less than one minute). Add other 1 tablespoon erythritol, and continue whipping a few seconds longer.

Once cheesecake is somewhat chilled, remove from oven, & drizzle chocolate over top.  Using a baggie, fill one corner of it with the whipped cream, cut a small hole into one corner, and make small ‘swirl’ decorations in whichever pattern your heart desires across the top!

Next, after enjoying one of the most delectable sugar-free exerperiences you’ve ever had, share this recipe with someone you care about!

Dr. Mike

By the way, does the thought of ‘raspberry white chocolate cheesecake’ make your mouth water?  

Check out Kimber’s recipe for it here!

Love this recipe?

Have questions about it?

Please leave your comments below!


About Michael Tremba

Dr. Michael Tremba, once severely overweight himself, has studied to distinguish the truth about weight loss, and the shocking mis-information that's taught to us by many "trusted" groups. Through the techniques that have helped him regain his health, he shares uncommon tools to help anyone else desiring to lose weight to live the life they're meant to. He enjoys reading, exercising, travelling, and spending time with his wife, Shari in Mobile, Alabama Find me on Twitter, Google+ and let's connect on LinkedIn.
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