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low carb chocolate cheesecake

(1 rating)
Recipe by
Shirley Makekau
Washougal, WA

I found this recipe on a blog and the gal who posted the recipe got it from someone else but neither posted how many carbs etc were in that cheesecake. So I typed in the name and what came up was the same recipe from Now this recipe wasn't for a chocolate cheesecake but I followed along with the bloggers instuctions to a point.. and made it tonight. I thought I had an 8 inch pan but it must have gotten left at one of my childrens house cause it wasn't to be found so I used the bigger pan and the cheesecake is not as high as it would be on the smaller one but I tasted this cheesecake and I am happy with the results. Nice smooth, creamy filling and I baked it for 60 minutes and it turned out perfect.

(1 rating)
yield 16 serving(s)

Ingredients For low carb chocolate cheesecake

  • this is the original recipe ingredients:
  • 3
    8 oz package of low fat cream cheese
  • 4
    eggs, room tempature
  • 1 1/2 tsp
  • 1 1/2 tsp
    lemon juice
  • 1/4 c
    sour cream
  • crust:
  • 1 c
    almond meal
  • 2 Tbsp
  • 2 Tbsp
    splenda,or whatever sugarfree sweetener you prefer
  • note:
  • carbs 2 g
  • fiber 1 g
  • protein 6 g
  • calories 221

How To Make low carb chocolate cheesecake

  • 1
    Preheat the oven to 375 degrees
  • 2
    make crust and pat it into the bottom of the spring form pan and bake 8-10 minutes and remove and let cool.
  • 3
    Since I was turning this recipe into a chocolate cheesecake I omitted the lemon juice and the sour cream and added 3 Tbsp of cocoa and increased the splenda by 1/3 cup or more if you like the filling sweeter.I added two 1/3 cups(you will already have the 1 1/3 cup splenda as the recipe goes so this extra splenda is used because of the cocoa. Best thing to do is taste test and get it the sweetness you prefer.. I hope I haven't confused anyone at this point! LOL
  • 4
    Raise the temp in the oven to 400 degrees
  • 5
    Put the cream cheese in a bowl and beat until fluffy.
  • 6
    Add other ingredients and beat until of smooth consistancy.
  • 7
    pour filling into the baked crust.
  • 8
    after putting the cheesecake in the 400 degree oven turn oven down to 200 degrees and bake 60-90 minutes, checking often after an hour. Mine was done in 60 minutes.
  • 9
    When cheesecake is firm to touch but slightly soft in the center remove from oven. Chill completely.

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