Low-Carb Raw Chocolate Cheesecake

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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!

Hands-on Overall

Nutritional values (per serving)

Net carbs9.6 grams
Protein8.9 grams
Fat35.5 grams
Calories379 kcal

Calories from carbs 10%, protein 9%, fat 81%

Total carbs13 gramsFiber3.4 gramsSugars2.5 gramsSaturated fat15.3 gramsSodium45 mg(2% RDA)Magnesium138 mg(34% RDA)Potassium363 mg(18% EMR)

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:

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

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Walnuts, nuts
0.5 g1.1 g4.6 g46 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Coconut oil, extra virgin
0 g0 g3.4 g30 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Cashew nuts
6.6 g4.4 g10.7 g135 kcal
Coconut milk (full-fat, unsweetened)
0.3 g0.2 g2.3 g21 kcal
Coconut oil, extra virgin
0 g0 g6.2 g56 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Cocoa powder, raw (cacao)
0.6 g0.5 g0.4 g6 kcal
Lemon juice, fresh
0.1 g0 g0 g0 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.3 g0 g0 g1 kcal
Extra dark chocolate (99-100%)
0.4 g0.7 g2.7 g23 kcal
Coconut milk (full-fat, unsweetened)
0.1 g0.1 g1 g9 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Total per serving
9.6 g8.9 g35.5 g379 kcal
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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 (7)

A yummy cheesecake that looks delicious and I just can't wait to try this in my home as soon as possible.

Reply

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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