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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 582.1
  • Total Fat: 54.7 g
  • Cholesterol: 136.2 mg
  • Sodium: 209.2 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 12.8 g

View full nutritional breakdown of Low Carb Choc-Mint Cheesecake calories by ingredient
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Low Carb Choc-Mint Cheesecake

Submitted by: JEZWYN

Introduction

For my 24th birthday, I wanted to make a new (to me) kind of jelly cheesecake - mint! All the fruit flavours of sugar-free jelly were boring me, so I decided to experiment with peppermint oil... Worked a treat! For my 24th birthday, I wanted to make a new (to me) kind of jelly cheesecake - mint! All the fruit flavours of sugar-free jelly were boring me, so I decided to experiment with peppermint oil... Worked a treat!
Number of Servings: 6

Ingredients

    Base:

    150g almond meal

    50g dessicated coconut

    60g butter

    15g sugar-free dark chocolate

    1 T erythritol (to taste)


    Top:

    1 T gelatin powder (unsweetened)

    1 cup boiling water

    12 oz softened cream cheese (full fat)

    1/4 cup erythritol (to taste)

    Peppermint Essence

    Vanilla Essence

    1 cup cream

Directions

Preheat oven to 200 degrees Celsius.


Place butter and choc in small microwave-safe bowl, and melt in microwave or over boiling water. Mix in erythitol until dissolved, then combine with almond flour and coconut. Press into the base of a springform cake pan (trap a sheet of baking paper tightly across the base if you want to serve the cake on a plate other than the base of the pan). Bake for 15 minutes, until browned and slightly crunhy on top.


Dissolve gelatine in boiling water, and add erythritol. You could also add a teaspoon each of peppermint essence and vanilla essence at this point, but you will want to test the flavour once everything is combined to be sure of the strength. Allow to cool.


Once gelatine mixture has cooled, pour into large mixing bowl and add softened cream cheese. Using beaters, mix until smooth. Check strength of flavour and add more if desired.Add 5 drops green colouring, then a drop at a time until the mixture reaches a minty green.


In a separate bowl, whip cream until almost peaky. Add a few drops of green colouring until it matches cream cheese mixture. Whip until firm peaks form. Fold into cream cheese mixture.


Gently spread topping over cooled base in springform pan. Refrigerate until set. Drizzle some extra melted chocolate over the top - as this was my birthday cake, I drizzled a '24' on top, then sprinkled chopped choc-mint sugar-free chocolate around the edges. I also made sqirl of melted choc on baking paper, allowed to set a little, then curved and pressed the shapes into the edges of the set cake. A photo will be up here shortly!

I served the cake in 6 pieces - each piece had 7 grams net carb, not including drizzled chocolate (I took the piece with the least additional choc). Yum! So creamy and satisfying, without the guilt!

Number of Servings: 6

Recipe submitted by SparkPeople user JEZWYN.






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