Food | Snacks | Dessert | Healthy

Healthy Chocolate Cheesecake Is Decadence from Your Sweet Tooth Dreams

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Chocolate Cheesecake that is healthy? Is this a trap? Nope! You can have chocolate cheesecake without feeling guilty when you have this yummy low-carb option! We all know you want to eat cake, so you may as well have an option that is not only delicious but won't completely derail your diet.

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Ingredients:

For the chocolate crust

  • 1 cup almond flour
  • 4 tablespoons butter
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/16 teaspoon Stevia
  • 1 pinch salt

For the cheesecake filling

  • 16 ounces cream cheese, softened
  • 3/4 cup erythritol
  • 2 eggs
  • 1/2 cup sour cream
  • 3 ounces unsweetened baker's chocolate
  • 1 tablespoon cocoa powder
  • 1 pinch salt
  • 1 teaspoon vanilla extract

For the chocolate topping

  • 8 ounces unsweetened baker's chocolate

Directions:

Preheat oven to 350 degrees.

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To make the crust, melt 4 tablespoons of butter and combine with almond flour, cocoa powder, cinnamon and Stevia. Mix well.

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Press the crust dough into a 9-inch springform pan and bake in the oven for about 15 minutes or until the crust is solid and darker.

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While the crust is baking, begin making your cheesecake filling! Beat cream cheese and erythritol with an electric hand mixer until smooth. Add in sour cream, vanilla extract, salt and 2 eggs and beat with the mixer until creamy.

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Melt 3 ounces of unsweetened baker's chocolate in a double boiler or just in a small pan, on low heat, stirring constantly. Pour the chocolate and 1 tablespoon of cocoa powder into your cream cheese mixture. Stir with a spoon/rubber spatula to combine the chocolate and cream cheese mixture.

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Now pour your cheesecake batter into the springform pan on top of your crisp almond flour crust.

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Bake in the oven for 50-60 minutes or until the top of the cheesecake is set and darker, but jiggly underneath.

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Let the cheesecake cool to room temperature, then for the chocolate topping, melt the remainder of the unsweetened baker's chocolate and spread over the top. Refrigerate overnight (ideally). Even a few hours of refrigeration is better than none. This will help the cheesecake "densify"!

When the cake has chilled, run a plastic knife along the edges of the springform pan to loosen any cake that has stuck to the pan. Undo the buckle and remove the pan's edges.

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Slice and serve with some whipped cream and a square of dark chocolate. Enjoy!


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