Low-Carb Raw Chocolate Cheesecake

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)

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)
  • 1/3 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:
  • 85 g dark chocolate bar (100% chocolate), divided (3 oz)
  • 1/3 cup coconut milk (80 ml/ 2.7 fl oz)
  • few drops of stevia or Swerve, to taste
  • 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 CheesecakeStore in an airtight container in the freezer for up to 1 month or chilled for up to 7 days.
    Low-Carb Raw Chocolate Cheesecake
  • The original recipe is from :ketodietapp.com

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