Low Carb Chocolate Vanilla Cheesecake 0 90

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. 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:
  1. Mix almond flour with sweetener
  2. Add melted butter and vanilla
  3. Combine together
  4. Press into cake form.
  5. Bake for 180 C (350 F) for 15 min until slightly brown
  6. Let it cool down completely
Cheesecake:
  1. In the big bowl combine soften cheese, cream, sweetener and vanilla and whip using hand mixer until nice and thick.
  2. Prepare your gelatin (dissolve gelatin in hot water)
  3. Mix to combine.
  4. Pour mixture into form with crust (make sure crust not warm)
Chocolate ganache:
  1. Heat the cream and sweetener in a saucepan or in the microwave, until the mixture begins to steam.
  2. Pour over the chopped chocolate in a bowl. Let sit for about 5 minutes
  3. Add vanilla and stir well until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining bits of chocolate.
  4. Wait a few more minutes until ganache thickened a bit.
  5. Pour over your cheesecake
  6. Decorate your cake with chopped hazelnuts
  7. Refrigerate for 4-5 hours
Low Carb Chocolate Vanilla Cheesecake
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1 slice
  • Calories: 399
  • Fat: 38
  • Carbohydrates: 8
  • Sugar: 4
  • Fiber: 2
  • Protein: 8
  • Net Carbs: 6
Recipe type: Low Carb
Prep time: 
Cook time: 
Total time: 
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 crust
  1. Mix almond flour with sweetener
  2. Add melted butter and vanilla
  3. Combine together
  4. Press into cake form.
  5. Bake for 180 C (350 F) for 15 min until slightly brown
  6. Let it cool down completely
Cheesecake:
  1. In the big bowl combine soften cheese, cream, sweetener and vanilla and whip using hand mixer until nice and thick.
  2. Prepare your gelatin (dissolve gelatin in hot water)
  3. Mix to combine.
  4. Pour mixture into form with crust (make sure crust not warm)
Chocolate ganache:
  1. Heat the cream and sweetener in a saucepan or in the microwave, until the mixture begins to steam.
  2. Pour over the chopped chocolate in a bowl. Let sit for about 5 minutes
  3. Add vanilla and stir well until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining bits of chocolate.
  4. Wait a few more minutes until ganache thickened a bit.
  5. Pour over your cheesecake
  6. Decorate your cake with chopped hazelnuts
  7. Refrigerate for 4-5 hours
Notes
6 G NET CARBS PER SLICE

 

Low Carb Chocolate Vanilla Cheesecake (print version above)

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