Low Carb Choclate Cheesecake
Calories 290kcal
Ingredients
- 50 grams Lindt Dark Chocolate
- 7 tablespoons butter (+ 1 tbsp. butter, softened)
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup flour (+ 1 tbsp. butter, softened)
- 1/2 cup coconut flour
- 1/2 teaspoon vanilla extract
- 3 tablespoons erythritol
- 1 cup cream cheese (+ 1 tbsp. butter, softened)
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 3/4 cup erythritol
- 1/2 teaspoon vanilla extract
- 40 grams Lindt Dark Chocolate (– keep the last square for later.)
Instructions
- Preheat oven to 180c/350f
- To make the crust Melt the Lindt chocolate and butter in a frying pan until completely combined.
- Mix the remaining ingredients together in a large bowl, then add the chocolate mixture and combine well.
- Grease your non stick cake pan.
- Press your mixture down into the pan evenly until you have completely covered the cake pan.
- Place the crust into the oven for 8-10mins then remove and let cool.
- To make the filling Melt the Dark Chocolate and the sour cream and combine well in a pan.
- In a large bowl combine the cream cheese, erythritol, heavy cream and vanilla.
- mix well combine with the sour cream and chocolate mixture and whip with an electric mixer until completely combined.
- Spoon mixture into the cooled crust and grate the last square of chocolate over the top.
- Refrigerate for at least 6 hours – 24 hours in the fridge.
- Slice into 10 slices and serve and enjoy!
Originally posted 2019-02-20 18:48:21.
