Here comes round two of our favorite dessert recipe – Low Carb Chocolate Cheesecake! For those of you who aren’t fans of cashews(our first installment of these cheesecakes) or who love chocolate more we’ve created the ultimate low carb, keto-friendly dessert, and no baking is required!
I dedicated the first cheesecake recipe – Cashew Cheesecake – to my mom so this one goes out to the second leading lady in my life, Miley, our cat! Now, since she is a cat she can’t actually try the cheesecake and give a word play of what it tastes like so I am going to describe as she would.
Miley’s Favorite Low Carb Dessert
If Miley were a dessert she would be this chocolate cheesecake. Just like this cheesecake she has two layers, one really soft and sweet, and one hard and slightly bitter. The ratio of this cheesecake, 95% soft and sweet, also resembles Miley’s personality to a tee. You’ll love her to death on most days, but once every blue moon she’ll show you her “I’m hard and in charge” side.
Low Carb Chocolate Cheesecake
Just like myself, Miley loves how easy these cheesecakes are to make, but mostly how easy they are to eat! Like mother, like daughter. With the added bonus of not having to bake these anyone is capable of making them perfect every time. Compared to the cashew crust, this one has a harder bite to it and it’s also richer in flavor. The cocoa powder really comes through with the simple sweetness of the cheesecake filling!
This recipe would be labeled as a sugar free dessert based on the substitute sweetener we used, and we used Miley’s favorite – erythritol based on its 1 glycemic index!
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Hi guys! So I have tried to look up all of three of these cheesecakes from your video and these recipes in My fitness pal app and none of them are coming up? Has the title changed or something?
I’m a bit confused on the macro’s… If a tsp. of Erythritol is 4g of carbs how is 1/4 of filling only 2.75 net carbs? Am I missing something?
This seems like an awesome recipe, but i have a concern over the calories. Is 1/4 crust an entire serving and is each cake a serving, or is it 1/4 of each cake? How many calories would a whole cake have?
can you use raw stevia
as in the plant?
Hey, didn’t you guys have a recipe that uses coconut flour instead of almond meal, or am I imagining things?
This is an amazing recipe. Really hit the spot and I really thought portion size wise it wouldn’t be enough, but it really is 🙂 keep up the great creations! x
Hi I love you guys and your videos!!.. I want to make your cheesecake recipe. Do you think it would work with your graham crackers from the smores recipe for the crust??
Thanks!
Yes! I think your best bet would be to use the graham cracker recipe and bake it right in the mold you plan on making the cheesecakes in.
I just have to say, you guys are awesome! I appreciate all you do on this site and the videos. My fat bombs are in the freezer as I type. You seriously need to write a book with some recipes and grocery lists and locations you recommend getting stuff. I’d totally buy that!
Thanks again!
-Cody
Thanks so much Cody! We are in the works of a cook book right now going to be out spring 2018!
How do I get them out of the muffin pan? They’re frozen solid, should I have used paper liners?
Let them defrost for a bit and it should be easier. It’s best not to let them freeze solid. Liners or a silicon mold would be easier!
Any recommendations for someone who absolutely cannot have almond anything to use instead of the almond meal? Do you think I could just sub with coconut flour or would that expand too much?
I’m still fairly new at keto baking so substitutions are hard.
Thanks 🙂
You could surely use coconut flour – you’ll need less since it is very absorbent! Just add little by little to make sure you don’t over do it 🙂
Instead of the liquid stevia, could I use just the powdered form or use erythrytol? I hate the bitter after taste that the liquid form has.
Oh and, is erythrytol sweeter than the powdered stevia form? I know they tend to use erythrytol as the binding agent for stevia to make it powdered form. I just want to make this recipe as sweet as possible lol.
Yes, you can definitely substitute those. It might take some testing to get the sweetness right.
I’ve been doing low carb for many years (specifically new to Keto” it’s great the variety of options that are out now. I noticed you guys use liquid Stevia ALOT, I just can’t stand stevia in any form. It’s so bitter I can spot it right away. Are there any other substitutes in liquid form that work in these recipes? I really want to make the cheesecake in particular for my husband that loveees it. He also loves lemon cake, are there any great recipes for lemon cake?
Monk fruit extract is a good option other than stevia. For the lemon cake, you can just do a quick search and find lots of options online 🙂
I didn’t see the recipe/instructions for the ganache
It’s a different recipe. Here it is!
OK so these are freaking delicious!! I made them a second time and i wanted to share with you guys what i did… I took the isopure cookies and cream protein powder ( 1 tblspoon) and subbed it for the chocolate and added one tsp of the chocolate powder then added the alomnd flour and did 1 tblspoon and 1 tsp of butter!! It was so so good. No need for any sweetener in the crust because the isopure is sweet enough. I gotta tell ya… you HAVE to try it!!! THank you so much for this recipe!!
I was wondering how many servings I can have.. like it says servings 4 does that mean I can have 4 of these cupcakes or does that mean the recipe makes 4 and its one for the calculations???
Ya, the recipe listed makes 4 servings. The nutrition listed is for 1 serving.
Hi guys, great channel; love your videos. I have been doing keto for about 3 months and having some great success. I watched this cheesecake video a couple of days ago and make them last night. Absolutely delicious!!
I made a substitution for the crust which I think actually makes it a little more like the texture of graham cracker and something you and other readers may want to try.
Butter (I used brown butter ghee – yum) 1T
Flax Meal 1T
Cocoa Powder 1T
Erythritol 1T
Almond Flour 1T
Coconut Flour 1T
It looks like the macros are still pretty good too (most of my ingredients came from TJ’s and I used myfitnesspal to calculate).
200 Cals
4.25g Carbs
1.75g Fiber
2.5g Netcarbs
Keep up the great content!
Hey Rob! Looks like a great variation on the crust. We love flax meal so we will def give it a try. Thanks for sharing!
Hey guys !
So I’ve been to 3 different t grocerie stores and have had 0 luck in finding Erythritol. I do however have liquid stevia.
First question is can I use this instead of Erythritol?
Second…if so,how much ?
Thanks in advance 🙂
P.s. I just started watching you guys last week and I’m hooked on ya’lls Chanel. Thank you for being so helpful to all of us newbies.
You can, but it’s going to be a bit of a guessing game 🙁 If you’re making 1 recipe(4 cheesecakes) I would try about ~15 drops. Figuring out conversions to liquid stevia can be tough.
You can buy Erythritol from amazon for a decent price. Cheaper than the grocery stores.
Believe it or not, I regularly find bags of pure Erythritol at TJ Maxx!
Hey I was wanting to make this tonight but I don’t have liquid stevia cam I use regular stevia?
Ya that should work!
“If Miley were a dessert she would be this chocolate cheesecake. Just like this cheesecake she has two layers, one really soft and sweet, and one hard and slightly bitter.”
LOL that may be my favorite line in any food blog ever. Keep up the good work. Thanks so much for all of these!
I noticed that your recipe sas “cocoa” powder, when the link you have next to it is for cacao powder. You may want to edit this because some people think they are intergangeable, but they’re not the same and someone could get confused and use the wrong powder, drastically changing the macros, sugar, and nutrition levels. Just wanted to let you know 🙂
Thanks so much. That was a mistake! It’s cocoa powder!
It’d only be 2.25 net carbs for the crust because of the fiber, right?