Low Carb Chocolate Cheesecake

Low Carb Chocolate Cheesecake
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 651.8
  • Total Fat: 56.9 g
  • Cholesterol: 135.8 mg
  • Sodium: 325.2 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 6.3 g
  • Protein: 11.6 g

View full nutritional breakdown of Low Carb Chocolate Cheesecake calories by ingredient
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This may not be a low calorie dessert, but it's only got 30 net carbs and is chocolate bliss. The nut crust is sensational! This may not be a low calorie dessert, but it's only got 30 net carbs and is chocolate bliss. The nut crust is sensational!
Number of Servings: 14


    2 1/2 cups ground almonds (or pecans or walnuts)
    2 tablespoons Splenda sugar substitute
    4 tablespoons melted butter
    3 tablespoons unsweetened cocoa powder

    1 12-oz bag chocolate chips (semi-sweet)
    4 (8-oz) packages cream cheese, room temperature
    1 1/3 cups Splenda sugar substitute
    1/4 cup sour cream
    1/4 cup unsweetened cocoa powder
    4 large eggs

    1 cup whipping cream
    8 oz chocolate chips (semi-sweet)
    1 tablespoon Splenda sugar substitute


For crust:
Preheat oven to 350 degrees. Place nuts in bowl of a food processor; pulse until ground into a meal. Add Splenda, butter and cocoa powder (optional) pulse to combine. Transfer nut mixture to a 12" springform pan and gently press to form a crust on bottom of pan. Bake at 350 degrees for 10 minutes Remove from oven and cool.

For filling:
Turn oven down to 300 degrees. Melt and stir chocolate chips in microwave (2-3 minutes on medium power) or over saucepan of simmering water until melted and smooth. Cool chocolate slightly. Blend cream cheese, Splenda, sour cream and cocoa powder with mixer until smooth. Blend in eggs, 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For topping:
Place cream, 8 oz chocolate chips, and splenda in microwave on med power for 2-3 minutes, stirring every minute or place in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.
Release pan sides. Transfer cheesecake to platter. Top with chocolate curls if desired. Let stand 2 hours at room temperature before serving. Top with sugar free whipped cream.

Serving Size: 14 servings

Number of Servings: 14

Recipe submitted by SparkPeople user BELLARL.

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