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My guests often remark that this cheesecake is so rich and decadent that you only need a sliver. So before you get in a huff at the 7g net carbs per slice please consider….1.You only need a little bit 2.Compare it to regular chocolate cheesecake from The Cheesecake Factory at 105g net carbs AND 3.It’s worth it…I swear.
We really try to stick to a Keto friendly lifestyle, but we entertain a lot and not everyone that comes over is on board with being healthy. So this dessert is great to make because your guests won’t even know it’s low carb….it’s THAT good. Served with a dollop of homemade whipped cream (also sweetened with Lakanto) and everyone is in heaven.
PLUS…no one is in a food coma when they leave. Everyone is happy, satisfied, have eaten LESS sugar. Your guests will thank you!
The other really great thing about this low carb chocolate cheesecake is that it freezes so beautifully. Imagine that…you make this beautiful dessert a week in advance of some party you are having. Then 20 minutes before it’s dessert time you just pull this gorgeousness out of the freezer and set it out for all to admire while everyone is eating dinner. You’re sending the guests a message to slow down on their food consumption because this rich low carb chocolate cheesecake is coming their way.
So…not only are you a hero for delivering a gorgeous and delicious dessert, but it’s low sugar too! That’s a superhero in my book!
- 24 oz cream cheese room temperature or microwave to soften, but not melted
- ½ cup heavy whipping cream
- 3 eggs room temperature
- 1 cup Lakanto Monkfruit Sweetener
- 3 tbsp cocoa powder unsweetened
- 1 tsp vanilla extract
- 4 oz baking chocolate unsweetened (100% cocoa squares, coarsely chopped)
- 1 tbsp butter melted
- Preheat the oven to 350*. Grease 9” springform pan (lined with parchment paper if you wish). I use coconut oil cooking spray and parchment paper on the bottom of the round pan for a clean finish.
For the crust..
- Melt butter in microwave in 20 second increments just until melted. Set aside. Mix together the coconut flour, cocoa powder and Lakanto Monkfruit...fluffing together with a fork. Pour melted butter over the flour mixture, making sure to scrape the butter bowl so all the butter makes it into the flour mixture. Mix together all ingredients and then pat evenly into the bottom of the springform pan. You will go slightly up the sides of the pan (about ¼ - ½ inch up the sides).
- Put crust in preheated oven for 10-12 mins. When finished pull out and let cool on counter for about 10-20 mins and then put in fridge to cool while you are making the cheesecake filling.
For the filling…
- In another bowl place chopped baking cocoa coarse chunks and butter and microwave in 20 second increments to melt together...stirring in between to combine. Once the baking cocoa is melted with the butter slowly mix in to combine with cream cheese mixture using the hand mixer until fully combined and smooth.
- Take the crust out of fridge and pour filling into the cooled crust. Smooth the top of the cheesecake with a spatula.
- Bake in 300* oven for 50 minutes. Center should be set but not hard. Every oven is a little different, so if your center jiggles too much then keep the cheesecake in oven for another 5-7 minutes and check again. Keep it in there until the center is set but not hard.
- Take out of oven and cool on wire rack. When the pan is slightly elevated (like on a cool stovetop area it gives the underside of the cheesecake a chance to cool at the same rate as the sides and top). Place the cheesecake in fridge for at least a few hours to fully set and chill.
- Once fully chilled release the cheesecake from the springform sides by taking a sharp knife and slide around the edges. Either pop open the springform pan or slide the side of the pan away from the cheesecake. At this point the cheesecake will only be sitting on the metal bottom.
- When you are ready to serve pull out of fridge and let sit out for up to 10 minutes. Slice and serve with whipped cream and raspberries.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
MEDICAL DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.