Low Carb Chocolate Cheesecake

Low Carb Chocolate Cheesecake

  • 16 Slices
  • Total time: 70 minutes
Ingredients (Crust)
  • 2 Cups almond flour
  • 1/3 Cup butter, melted
  • 3 Tbsp. stevia
  • 1 Tsp. vanilla extract
Ingredients (Filling)
  • 30 oz. Cream cheese (softened)
  • 1 Cup stevia powdered sugar (must be powdered)
  • 4 SkinnyMe Chocolate squares, tempered
  • 3 Large eggs
  • 1 Tbsp. lemon juice
  • 1 Tsp. vanilla extract

Preheat oven to 350.

Grease a 9 inch spring form pan. Make sure you have a deep roasting pan to place the cheesecake in and that it fits. (Placing 9 inch pan in the roaster is optional, it can help with the cheesecake cracking.)

For the crust:
Mix all crust ingredients in a medium size bowl. When you are done mixing it should feel like wet sand.

Dump the crust into your greased spring form pan and press into the bottom of the pan until its smooth and even. Bake in oven for 10 minutes or until slightly golden brown. Let cool.

For the Filling:
In your standing mixer beat the cream cheese and powdered stevia. When combined slowly mix in your tempered chocolate. Make sure it not too hot. After all the chocolate is incorporated, turn the mixer on low and beat in 1 egg at a time until blended. Keeping the mixer on low add your lemon juice and your vanilla extract. Pour batter into crust and smooth the top.

Place tin foil around the bottom of the 9 inch pan and place into your roasting pan. Fill the roasting pan with an inch of water. Water should not exceed the level of cream cheese filling in the 9 inch pan.

Bake for 45-55 minutes.

The middle of the cheesecake should jiggle when it's done. Do not remove spring form pan. Run a knife around the edge to loosen the crust. Let cool at least an hour outside of the refrigerator to avoid cracking. Cool in the refrigerator for at least 4 hours or until completely set.