Happy New Year! I know I’ve been a little out of touch lately – I’m still catching up after the holidays! I’m planning a big 2019 (including some big changes) for Allybear’s Den. I’m looking forward to bringing you new ideas and a new look this year! In the meantime, though, I wanted to share this chocolate cheesecake recipe.
This is easy, delicious, and best of all…low-carb! I used a recipe for an almond crust from Mother Thyme (http://www.motherthyme.com/2014/04/low-carb-lemon-cheesecake.html#wprm-recipe-container-13417). The crust is filled with a chocolately sugar-free filling, and topped with sugar-free whipped cream. For a final pretty touch, I added some gold and silver edible glitter to the top. I think it would look and taste great topped with mini chocolate chips or sprinkles too. Of course, if you add any of those, it’s no longer sugar-free, but it’s still delicious and fairly low in sugar.
Chocolate Cheesecake
Ingredients
Crust
- 1 1/4 cup almond flour
- 3 tbsp butter
- 1 1/2 tbsp stevia or powdered sugar substitute of choice (for crust – 2 tablespoons total)
Filling
- 8 oz cream cheese, softened
- 1/2 tsp vanilla extract (for filling – 1 teaspoon total)
- 1 1/2 cups heavy cream (for filling – 2 1/2 cups total)
- 6 oz sugar-free chocolate pudding mix
Topping
- 1 cup heavy cream
- 1/2 tbsp stevia
- 1/2 tsp vanilla extract
- edible glitter, chocolate chips, or sprinkles optional
Instructions
Crust
- Preheat oven to 350.
- Melt butter and combine with almond flour and 1 and 1/2 tablespoons stevia until well-combined and crumbly (it will look like you don’t possibly have enough butter, but don’t worry).
- Spray a springform pan and press flour mixture into bottom of pan, making sure bottom is fairly evenly covered.
- Bake for 8-10 minutes. Let cool completely – leave in pan.
Filling
- Let cream cheese soften in mixer bowl (this is a great time to do other things around the house). Fold mixture into springform pan and chill for at least 2 hours.
- Once softened, add 1/2 teaspoon vanilla extract and 1 and 1/2 cups heavy cream and beat on high using whisk attachment until soft peaks form.
- Add pudding mix and combine by hand (I find using the mixer can make the filling too stiff).
Topping
- While the cheesecake is chilling, wash your bowl and whisk attachment and chill in fridge.
- Mix heavy cream, stevia, and vanilla extract until peaks form.
- Chill until ready to serve and cover with whipped cream.
- Add glitter, chips, or sprinkles if desired.
There you have it – it takes a little advance planning, but it’s so worthwhile. If you can’t or don’t want to plan that far in advance, you can make the filling on its own, not chill as long, and have a yummy cheesecake pudding! Or you can use it to fill strawberries (see https://allybearsden.blog/low-carb-chocolate-cheesecake-filling/). You’ll have a lot more than you need for the strawberries, but you can save it. It will hold well for a few days.