Low-Carb Chocolate Cheesecake – Kim’s Club

I decided to make this to bring to a dinner party last night.  It was very good, if I say so myself!  I used to CRAVE chocolate cheesecake – craving sorted!  Now I must try again on a plain cheeesecake (which I RUINED on my last attempt, but it tasted great!). Being a good guest I left the last two pieces for the hostess but, oh, did I ever want to take it home and have a private midnight fridge raid!  (Have I mentioned how greedy I am?) This isn’t difficult to make and the crust was very much like a graham cracker or cookie crumb crust.  I’m lactose intolerant so I use a brand in the UK called LactoFree for my cream and cream cheese but regular products will work fine.  Please see notes regarding sweeteners and chocolate.  This really is much easier than it seems!

5.0 from 1 reviews
Low-Carb Chocolate Cheesecake - Kim's Club
Chocolate cheesecake with a buttery sweet almond base - low-carb, sugar and grain free!
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • For the crust:
  • 145g/1¼ cups Ground almonds (see UK link on right side of page)
  • 50g/4tbsp/half-stick Butter, melted (I prefer salted butter for the crust)
  • 25g/1/4 cup *Sukrin Melis Icing (see UK link on right side of page)
  • 25g/1/4 cup *Sukrin Gold (see UK link on right side of page)
  • For the filling:
  • 100ml/31/2oz Whipping cream, whipped (I use LactoFree cream, Ocado)
  • 400g/2pkgs Cream cheese (I use LactoFree cream, Ocado)
  • 3 Eggs
  • 2tbsp Unsweetened cocoa powder (I use Green & Blacks)
  • 1 tsp Vanilla
  • ⅛ tsp salt
  • 155g/1 cup *Sukrin granular (see UK link on right side of page)
  • For the topping:
  • 42g/1½oz **Stevia sweetened dark chocolate (see UK link on right side of page)
  • 2tbsp cream or coconut cream
  • 4 drops of liquid Stevia (see UK link on right side of page)
  • ¼tsp vanilla
  • pinch of salt
  1. Preheat oven to Gas mark 6, 190C, 375F. Prepare a loose bottomed 7in cake tin by greasing and lining with baking parchment, bottom and sides. In a processor, or by hand mix the ground almonds, Sukrin*, and melted butter. Press the almond mixture evenly into the base of the tin and a bit up the sides. Place on a baking sheet and bake for 12 minutes until the edges are golden.
  2. Remove from oven and set aside. Reduce temp to Gas mark 4, 180C, 350F.
  3. With electric whisk, combine whipped cream with cocoa powder, then add Sukrin, cream cheese, vanilla, salt and eggs. Whisk well and pour into prepared pan.
  4. Return to oven for approx. 1/1/2 hrs or until the edges look set, the top is dry but the middle has a slight wobble. Remove and cool to room temp. Slide the base out of the tin. (I usually push down carefully over a tin or jar - leave the cake on the base to serve). Melt the chocolate with the cream, vanilla and salt either over simmering water or carefully in the microwave (I use the microwave for 50sec). Stir well to combine and drizzle over the cake. Refrigerate for at least 3 hours before cutting.
*Granulated Erythritol or Swerve may be used in place of all the Sukrin products.
**Any very dark chocolate, unsweetened chocolate or Chocoperfection may be used but adjust sweetening to taste and nutritional stats.
Nutrition Information
Serving size:  Calories: 393 Fat: 37g Carbohydrates: 4.8g (2.8 net) Fibre: 2g Protein: 10.2g

Low-Carb Chocolate Cheesecake-Kim's Clubchocolate cheesecake slice

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2 thoughts on “Low-Carb Chocolate Cheesecake – Kim’s Club

  1. Catherine

    Low-Carb Chocolate Cheesecake is magnificent. Rich and indulgent yet light. The ground almond base is a revelation. A winner, Kim.


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