Low Carb Choclate Cheesecake

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3.50 from 177 votes

Low Carb Choclate Cheesecake

10 minutes
Calories 290kcal


  • 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.)


  • 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!


Calories: 290kcal

Originally posted 2019-02-20 18:48:21.

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