Low-Carb Raw Chocolate Cheesecake

4.4 stars, average of 277 ratings

Low-Carb Raw Chocolate CheesecakePin recipeFollow us 105.3k

This raw chocolate cheesecake is low-carb and perfect if you’re trying to avoid dairy. With a graham cracker type crust and a creamy chocolate ganache topping this is one decadent dessert!

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Hands-on Overall

Nutritional values (per serving)

9.6 grams 3.4 grams 8.9 grams 35.5 grams 15.3 grams 379 calories
Total Carbs13grams
Fiber3.4grams
Net Carbs9.6grams
Protein8.9grams
Fat35.5grams
of which Saturated15.3grams
Calories379kcal
Magnesium138mg (34% RDA)
Potassium363mg (18% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (9%), fat (81%)

Ingredients (makes 16 servings)

Crust:
  • 1 cup walnuts (112 g/ 4 oz)
  • 1 1/3 cups almond flour (134 g/ 4.7 oz)
  • 1/4 cup virgin coconut oil (57 g/ 2 oz)
  • Optional: 1 tsp espresso powder
  • 1/4 tsp sea salt
Filling:
Topping:
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Instructions

  1. Place the crust ingredients in a food processor and pulse until a crushed graham cracker like mixture forms. Press into a 9-inch (23 cm) springform pan.
    Low-Carb Raw Chocolate Cheesecake
  2. In the same food processor (no need to clean), combine all of the filling ingredients and blend until super smooth, about 2-5 minutes stopping occasionally to scrape down the sides.
    Low-Carb Raw Chocolate Cheesecake
  3. Pour on top of the crust. Freeze for 2 hours.
    Low-Carb Raw Chocolate Cheesecake
  4. For the ganache bring the coconut milk to a boil and pour over 57 g/ 2 oz of the chopped chocolate. Add stevia or Swerve, to taste.
  5. After 2 hours of chilling the cheesecake pour the ganache topping over and top with remaining chocolate.
    Low-Carb Raw Chocolate Cheesecake
  6. Freeze another hour before serving.
    Low-Carb Raw Chocolate Cheesecake Store in an airtight container in the freezer for up to 1 month or chilled for up to 7 days.
    Low-Carb Raw Chocolate Cheesecake
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (6)

This recipe is amazing - with a couple of notes from me - I made this in the U.K. where the sweeteners are very expensive and actually quite hard to find so I used a kind of stevia which was very sweet in the processor but became bitter when it was frozen. Day one yuk. Too bitter and a bit strange tasting. It cost a LOT to make this so I was disappointed because I made it look a million dollars ....
However, on day two after a night in the fridge and with a splash of double cream it’s amazing.
I’m so glad this worked in the end because I was on the verge of smashing a shop bought cheesecake but with this and a disappointing but still yummy lasagne recipe from another site I hit my macros.
Do note that I needed a 10k run to eat all that with a cheddar / feta omelette for lunch... but hey I lost a stone in a month and you just made my mouth happy.

Reply

Thank you for your feedback, Paul! I too live in the UK and get sweeteners in bulk from Amazon - you may want to give it a try (about £15 for 2 kg of Erythritol and it lasts for months). I wouldn't personally use just stevia because just like you said, it would give it a bitter aftertaste. What I do sometimes is that I use a combination of erythritol and stevia - just enough not to make it butter. I hope the next batch comes out great! 😊

Reply

What can I substitute for the almond flour, pls?

Reply

You can use any ground nuts or seeds, or shredded coconut is another option.

Reply

Love the look of this cheesecake; however, I have a food sensitivity to cashews. Is there another nut I can substitute?

Reply

Hi Mary, I suppose you could try blanched and soaked almonds or soaked macadamia nuts but that's just a guess. These have a neutral taste and are also very low in carbs (compared to cashews).

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