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.
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