Low Carb Chocolate Truffle Cheesecake

Sinfully rich Low Carb Chocolate Truffle Cheesecake is for serious chocolate lovers only. This low carb chocolate cheesecake has a gluten free chocolate crust and is perfect with a good cup of coffee.

Low Carb Chocolate Truffle Cheesecake
Low Carb Chocolate Truffle Cheesecake
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Sinfully rich Low Carb Chocolate Truffle Cheesecake is for serious chocolate lovers only. This low carb chocolate cheesecake has a gluten free chocolate crust and is perfect with a good cup of coffee.

  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 12
white meat free contains gluten red meat free shellfish free contains dairy contains eggs vegetarian pescatarian
desserts

Step-by-step

  • Preheat the oven to 350 and position the rack to the middle. Place the bottom of a 6" springform cheesecake pan on a piece of parchment and trace it. Cut out the circle so it fits the bottom of the pan. Assemble the springform pan and brush the bottom and sides with melted butter. Add the parchment circle to the bottom of the pan.
  • Measure the Sukrin 1 (or Swerve) into a coffee grinder and powder. Add the almond meal, cocoa powder, protein powder and sweetener to a medium bowl. Whisk together to combine and break up any lumps. Add the melted butter and blend with a fork. The mixture should hold firmly together when gently squeezed in your hand. If not, add a little more melted butter 1-2 teaspoons and mix. Press the crust firmly into the bottom of the cheesecake pan and partway up the sides. Dock (poke holes all over) the dough on the base and sides with a fork. Bake until the crust is fragrant and beginning to brown at the edges - about 10-15 minutes. Cool while preparing the cheesecake.
  • Preheat oven to 350 degrees and position rack to the middle of the oven. Finely chop the chocolate and add it to a metal or ceramic bowl placed over barely simmering water, to melt completely. Measure the Sukrin 1 (or Swerve) into a coffee grinder and powder.
  • Place the softened cream cheese in a medium bowl and mix at low-medium speed until creamy and free of lumps. Scrape down the bowl. Mix the powdered sweetener and cocoa powder together and add it to the cream cheese mixture, mixing on medium-low speed until fully incorporated. Scrape down the bowl. Add the eggs one at a time, mixing at low speed until completely incorporated and scraping the bowl after each addition. Add the vanilla and stevia glycerite and begin adding the chocolate while mixing, until well blended.
  • Spoon the thick batter into the crust, pushing down with the spoon to make sure there are no air bubbles. Level the top ( I used a small offset spatula).
  • Tear two large pieces of aluminum foil. Place the cheesecake in the middle of the foil and carefully fold the aluminum foil around it. This is the barrier between the water and the cheesecake pan, so take your time to wrap the pan completely and firmly. Place the wrapped cheesecake into a larger pan. Place the pan on the oven rack and fill with hot water until it comes 1- 1 1/2 inches up the side of the cheesecake pan. Carefully slide the rack into position. Bake for 45 - 60 minutes or until the very center is just barely jiggly. Remove from the oven, cover with a clean tea towel and let it cool in the water bath for 30 minutes before removing and cooling for another hour. Remove the aluminum foil, wrap in cling wrap and refrigerate overnight.
  • Place the sugar free chocolate chips and heavy cream into a microwave safe bowl and microwave for 50 seconds (time will vary depending on your microwave.) Let sit for a few minutes and then gently whisk until the chocolate ganache is completely blended.
  • Starting at the edge of the cheesecake, spoon the sugar free ganache onto the edge of the cake, encouraging it to drip down the side. Take your time repeating the procedure all the way around the cheesecake. Pour the rest of the ganache onto the middle of the cheesecake and spread evenly over the top with a small offset spatula. Place 12 truffles around the edge of the cake for decoration or sprinkle chopped toasted nuts or chopped chocolate on top. Serves 12.

My Low-Carb Chocolate Truffle Cheesecake Adventure

As a busy professional woman, juggling work deadlines, client meetings, and social engagements, finding time for elaborate baking projects often feels impossible. However, last week, the relentless craving for something decadent and intensely chocolatey overcame me. I needed a treat that would satisfy my sweet tooth without derailing my healthy eating habits. That’s how I embarked on the journey of making my very own Low-Carb Chocolate Truffle Cheesecake.

The recipe I found promised a sinfully rich dessert, perfect for a quiet evening with a good book and even better with a cup of coffee. The thought of a gluten-free crust and the velvety smooth chocolate filling was so appealing, and despite my hectic schedule, I decided to give it a try. The process was surprisingly less time-consuming than I anticipated. While the baking and cooling did require some patience, the actual hands-on preparation time was manageable, fitting perfectly into my lunch break or even an evening wind-down routine.

The best part? This wasn’t just another diet dessert. This was a seriously impressive cheesecake. The low-carb element didn’t compromise the flavor one bit. The chocolate was intensely rich and the crust had the perfect balance of crunch and melt-in-your-mouth texture. The overall texture was heavenly; smooth, creamy, rich, and decadent. Honestly, if I hadn’t known it was low-carb, I wouldn't have believed it!

This recipe became a cherished addition to my repertoire. It is the perfect indulgence for those moments when you need a little pick-me-up, a delicious reward for a tough day, or a delightful treat to share with friends. It’s a perfect example of how healthy eating doesn’t have to mean sacrificing flavor or enjoyment. The satisfaction of creating something so delicious and knowing I'm taking care of myself makes it truly worthwhile. I highly recommend trying this recipe – it's a game-changer!

Beyond the Recipe: This recipe also serves as a metaphor for life's balance. It demonstrates that we can have our cake and eat it too, or rather, our cheesecake and eat it too! It’s about finding ways to nourish our bodies and souls without sacrificing joy and pleasure. Just as I found a way to incorporate this delectable dessert into my busy lifestyle, we can all discover ways to integrate self-care and healthy habits into our hectic routines. The key is finding balance, and this cheesecake is a delicious testament to that principle.

Tips for Success: Use high-quality ingredients for the best results. The creaminess and richness of the cheesecake depend heavily on the quality of the cream cheese. Don't rush the cooling process; allow the cheesecake to chill overnight for optimal texture. Finally, don't be afraid to experiment with toppings. While the chocolate truffles are a fantastic addition, feel free to use other sugar-free options, like berries, nuts, or even a sprinkle of cocoa powder.

Ingredients I Used:

  • 1 pinch salt
  • 1/3 cup heavy cream
  • 1/2 tsp vanilla
  • 2 large eggs (room temperature)
  • 2 tbsp unsweetened cocoa powder
  • 3 tbsp unsweetened cocoa powder
  • 1 cup honeyville almond flour
  • 1/2 tsp stevia glycerite
  • 2 tbsp whey protein powder (i use isopure)
  • 2 tbsp sukrin 1 (or swerve granulated) (powdered)
  • 3 tbsp butter melted (or more if needed)
  • 2 tsp butter for the pan
  • 16 ounces philadelphia cream cheese (2 packages) (softened)
  • 1/2 cup sukrin 1 (or swerve granulated) (powdered)
  • 3.5 oz ghirardelli 86 % dark chocolate (any high % dark)
  • 1/4 cup lily's sugar free chocolate (or more dark chocolate)
  • 12 sugar free chocolate truffles

I hope you enjoy this recipe as much as I do! Let me know in the comments if you try it out and what you think.

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