This White Chocolate Cheesecake is our second installment into our Dessert Every Night series and it’s a good one! It’s creamy, indulgent, rich and totally guilt free. It doesn’t get any better, especially when you can eat it every night. Matt created these little masterpieces and you’re going to want to watch him make them below so you can make them in bulk for your family.
The Best White Chocolate For A Keto Diet
White chocolate isn’t easy to replicate on a low carb, ketogenic diet. However, we all love white chocolate so much to the point that we had to figure out a way, and we did just that! The secret ingredient in getting the white chocolate flavor is raw cacao butter. It may not be the perfect replacement, but we’ve searched high and low and have found that this is the best option nutritionally and flavor wise! We always have a bag on hand for baking and recipes that can boost our fats without hitting carbs and protein.
Low Carb White Chocolate Recipes!
When you discover an ingredient as good as raw cacao butter, you can’t only use it in one recipe. Having found the perfect fat form that is solid at room temperature and creamy is taste it’s only right you find several other ways to make use of it! We have an incredible white hot chocolate that Matt makes often for a night cap and to top off his fat macros. We also use it in a low carb chocolate bar that will be better than any bar on the market, nutritionally and in taste. And, we are currently working on several fat bomb recipes using it so be on the look out!
Keto White Chocolate Cheesecake
We know a lot of you are dessert lovers and find it difficult to have a savory meal without something sweet to follow. And, we’re totally on the same page, which is why we created dessert every night. We want to be able to indulge in a dessert every night we don’t feel bad about it and have the same possible for you! My favorite dessert has always been cheesecake so this white chocolate cheesecake is definitely going to be a staple in our household!
Note: If you want a more indulgent and sweet dessert you can add 1/4 cup
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – White Chocolate Cheesecake”
White Chocolate Cheesecake | Dessert Every Night!
Ingredients:
- 56 grams cacao butter
- 4 tbsp Butter
- 8 oz cream cheese, room temperature
- 6 large eggs, room temperature
- 1 tsp vanilla extract
- 50 drops Liquid Stevia
- 6 tbsp sour cream
Instructions:
- Preheat your oven to 300 degrees and line a cupcake mold with liners or grease.
- Finely chop the cacao butter and set aside.
- In a second large bowl, add the cream cheese, eggs, sour cream, vanilla extract and liquid stevia and combine using a hand mixer.
- Microwave the butter in a small bowl and add the finely chopped cacao butter to it. Using a spatula combine the mixture until the cacao butter has fully melted. You may have to microwave it 1 or 2 more times.
- Slowly add the melted cacao butter to the cream cheese mixture as you combine with an immersion blender. You can also blend this in your normal blender to get all the chunks out.
- Evenly distribute the mixture into a 12 cupcake tin. Bake for 30-35 minutes. They will inflate, which is fine.
- Allow to cool for 20 minutes and then put in the fridge for 1 hour to set. Enjoy!
Notes
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.
These are really good. A nice guilt free way to get a little snack. I recommend letting them set in fridge overnight. I was super excited and tried one after 1 hour and was so disappointed I almost pitched them. Good thing I’m too cheap to throw away good ingredients. So yummy today!
Trying these today!!
Just wanted to buck the trend and say thanks for putting WEIGHT measurements in grams so I know whether you mean liquid or weight ounces. 28 grams per ounce is easy to remember therefore 56 grams is also easy to reckon, plus all the modern scales have grams anyway. 56 grams, a weight measurement, is clear and precise whereas 2 oz could be weight or liquid measurement, which, (except for H2O at sea level) are NOT equal.
Could you use bakers chocolate instead of cacao butter?
You could try it!
I can’t wait to make these.
I’d like to bring this to our table (per your recent request): For a smoother batter faster, mix the ingredients in stages like mix cream cheese until smooth; add the sour cream and mix until smooth then add one or two eggs at a time, mixing between each addition, etc. I don’t have experience with the biggest challenge: cacao butter. I’ll let you know how it goes.
My life is better with your videos in it!
I made these yesterday. My first impression: rather egg-y tasting. Maybe I should use more vanilla or something, but it’s a little disappointing. Every time this happens I kick myself for trying to “ketofy” something; truth be told, there are a few keto desserts that appeal, but this, unfortunately, isn’t one.
What did Megha have on top of her Macro muffins? In the video – How Much Protein on Keto? | Full Day of Eating | Keto Weight Loss Week 7
It looked like butter and brown sugar or some sort of dark salt.
It was butter and red salt.
I just pulled them out of the oven. The smell is amazing! Now I have to wait till morning.
I cooked them today. I added some unsweetened coconut and they taste just delicious. I couldn’t have just one but two. Great receipt. Thank you.
btw the video here is for muffins not this recipe…
56 grams raw cacao butter?!
*really? This is the USA, American measurements would be swell…just saying!
It’s 1/4 cup.
Google is your friend.
Terry, do a little work yourself. Matt and Megha props to you because comments like this would drive me nuts. You both rock. Made these tonight and they were amazing. Bought cocoa butter just for this recipe! Thanks for all the amazing recipes.
Terry, really?!
what’s the use of your comment? can’t you just google it?
many of us who watch this videos, live arround the world and make the conversions all the time, belive me, it is not that hard…though, reading your comment, I now realise it might be kind of hard for you.
Terry, it’s not difficult to convert grams to ounces on your own. If you don’t have a scale with a gram option, you can use an online converter such as convert-me.com
Good grief. Do you know how easy it was for me to “google gram to ounce conversion” and figure it out myself? At least be respectful in your comment instead of snarky.
Matt and Megha, thank you for what you do. These recipes you post are my favorite…hands down…in a world of keto FAILS, your recipes are always top notch.
I usually use full fat plain greek yogurt as a sour cream substitute, is this a suitable for this recipe?
Yep! Just adjust the macros
Any substitute for liquid stevia? I don’t like the taste.
Monkfruit sweetener!
I am so thrilled I found you guys!!! Thank you for sharing your experiences and recipes!
I purchased Lakanto Monkfruit sweetener with erythritol (it looks very similar to granulated sugar). Will using this change the texture/flavor of this white chocolate cheesecake recipe or should I wait until my order of liquid Monkfruit drops arrives so I can make this? Have you tried using Monkfruit in this recipe? If so, what are the measurements?
Hi Lenny! The taste and texture may be a little different. However, it may be for the better for your specific tastes and likes. It just a matter of personal preference. For conversion info on a variety of sweeteners, check out our Low Carb Sweetener Conversion Guide. https://tinyurl.com/KetoConnectSweetenerConversion
These look great! Did you guys update the website?
Yes we did 🙂
Anything else I can use besides the stevia, like maybe just the Erythritol? Not a fan of the stevia taste in our house.
I would use 1/2 cup to 3/4 cup powdered erythritol, depending on how sweet you want them!
Can I substitute swerve or xylitol, or any other type of sugar instead of liquid stevia? If yes, how much would you suggest?
1/4 cup!
How long do these last in the fridge for?
We would say up to one week in a sealed container!
If I don’t have a mixer, will this be a disaster for me to try? That is, do you think I can get it mixed up by hand, or with an immersion blender? Thanks! I so want to make it right this minute but I don’t have sour cream at the moment.
An immersion blender will work perfectly!
Beth,
You can do this without a hand mixer, but it takes patience and more time.
Cut the cream cheese into slices. Put it into your mixing bowl, and work it with a fork, mashing the tines flat into the mixture, along with the cacao butter and melted butter. This will take a couple of minutes. If you use powdered erythrital, mix that in at this point. Now add the the sour cream and vanilla. Add the eggs, one at a time. If you have a whisk, use that when you add the eggs.
Older cookbooks advised…”Cream (butter,lard,shortening), then add the sugar”…There is s a reason for this. The fat is softer at room temperature, as it is mashed/creamed, against the side of the bowl. It has to be soft before the eggs are incorporated. I suspect Matt and Megha, through trial and error, discovered the best way to get the cacao butter the soften by mixing it with the melted butter.
Most home kitchens had a rotary egg beater or an electric mixer when I learned to cook,(Sunbeam Mixmaster, “with a burst of power”!). You can do almost anything by hand, even whip egg whites into a meringue, by hand, with a rotary egg beater. It takes longer. Ask me how I know this. Do yourself a favor and get a small hand mixer, $20.00 or a bit more. The clean up is easy, 3 drops of dish soap in your mixing bowl and some hot water. My Kitchen Aid is a workhorse, and for big batches of pumpkin bread, I will saddle her up in a heartbeat.
An immersion blender is meant for liquids,just like a regular blender,and will work in this application. Will it work ? Yes.
In the video you guys say that the cacao butter can be omitted… is there any adjustments needed? Should I replace it with average butter?
If you omit it you are going more for a no bake style cheesecake in which case you could just make our “no bake cheesecake” recipe!
What brand is your cocoa butter
They have a link posted on their YouTube video of the recipe in the description. https://www.amazon.com/Terrasoul-Superfoods-Organic-Butter-Friendly/dp/B014VGMLCI/ref=as_li_ss_tl?tag=ketoconnect-20&ie=UTF8&qid=1518981076&sr=8-4&keywords=cacao+butter&linkCode=sl1&linkId=fd840428f0bd36681c52d574b7979200
They had a link in the article to go to amazon. It was Terrasoul Superfoods Organic Cacao Butter, 1.5 Pounds (Raw, Keto, Vegan Friendly)