I made this low carb vanilla chocolate cheesecake for a dinner party and nobody even guessed that it was low carb and sugar free. These two flavors are always so good together. I love to make desserts from time to time and sometimes I fail but with this recipe everything was spot on. Creamy texture, right amount of sweetness and the bitterness from the chocolate.

Ingredients

Cheesecake:

600 g/ 21 oz. cream cheese
300 ml/1¼ cups heavy cream
⅓ cup sweetener
2 TBSP vanilla exctract
30 g/ 1 oz gelatine

Crust:

2 cups almond flour
50 g / ½ stick butter
1 tbsp sweetener
1 tsp vanilla extract

Chocolate ganache:

100 g/ 3.5 oz. 85-90% chocolate chopped
100 ml/ ½ cup heavy cream
1 TBSP sweetener
1 tsp vanilla extract
30 g/1 oz chopped hazelnuts for decoration (optional)

Instructions for Low Carb Chocolate Vanilla Cheesecake:

For crust:

Mix almond flour with sweetener
Add melted butter and vanilla
Combine together
Press into cake form.
Bake for 180 C (350 F) for 15 min until slightly brown
Let it cool down completely

Cheesecake:

In the big bowl combine soften cheese, cream, sweetener and vanilla and whip using hand mixer until nice and thick.
Prepare your gelatin (dissolve gelatin in hot water)
Mix to combine.
Pour mixture into form with crust (make sure crust not warm)

Chocolate ganache:

Heat the cream and sweetener in a saucepan or in the microwave, until the mixture begins to steam.
Pour over the chopped chocolate in a bowl. Let sit for about 5 minutes
Add vanilla and stir well until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining bits of chocolate.
Wait a few more minutes until ganache thickened a bit.
Pour over your cheesecake
Decorate your cake with chopped hazelnuts
Refrigerate for 4-5 hours

Low Carb Chocolate Vanilla Cheesecake

I made this low carb vanilla chocolate cheesecake for a dinner party and nobody even guessed that it was low carb and sugar free. These two flavors are always so good together.

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Prep Time 25

Cook Time 5

Total Time 5 25

Course Dessert, Keto dessert, Low carb

Cuisine American

Servings 12

Calories 399 kcal

Ingredients

Cheesecake

600 g/ 21 oz. cream cheese
300 ml/1 1/4 cups heavy cream
1/3 cup sweetener
2 TBSP vanilla exctract
30 g/ 1 oz gelatine

Crust

2 cups almond flour
50 g / 1/2 stick butter
1 tbsp sweetener
1 tsp vanilla extract

Chocolate ganache

100 g/ 3.5 oz. 85-90% chocolate chopped
100 ml/ 1/2 cup heavy cream
1 TBSP sweetener
1 tsp vanilla extract
30 g/1 oz chopped hazelnuts for decoration optional

Instructions

For crust

Mix almond flour with sweetener
Add melted butter and vanilla
Combine together
Press into cake form.
Bake for 180 C (350 F) for 15 min until slightly brown
Let it cool down completely

Cheesecake:

In the big bowl combine soften cheese, cream, sweetener and vanilla and whip using hand mixer until nice and thick.
Prepare your gelatin (dissolve gelatin in hot water)
Mix to combine.
Pour mixture into form with crust (make sure crust not warm)

Chocolate ganache:

Heat the cream and sweetener in a saucepan or in the microwave, until the mixture begins to steam.
Pour over the chopped chocolate in a bowl. Let sit for about 5 minutes
Add vanilla and stir well until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining bits of chocolate.
Wait a few more minutes until ganache thickened a bit.
Pour over your cheesecake
Decorate your cake with chopped hazelnuts
Refrigerate for 4-5 hours

Notes

6 G NET CARBS PER SLICE

Keyword keto cheesecake, keto desserts

Low Carb Chocolate Vanilla Cheesecake