Low-Carb Raw Chocolate Cheesecake
Lauren Lester- Ready in 3h 30m
- 9.6 g net carbs
- 379 kcal
- Serves 16
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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!
Step-by-step
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.
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.
Pour on top of the crust. Refrigerate or freeze for 2 hours. (Freezing will transform this into a frozen dessert while chilling will produce a regular cheesecake.)
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.
After 2 hours of chilling (or freezing), the cheesecake pour the ganache topping over and top with remaining chocolate.
Chill or freeze another hour before serving.
Store in an airtight container in the freezer for up to 1 month or chilled for up to 7 days.
Recipe
Low-Carb Raw Chocolate Cheesecake
★★★★★4.6This raw sugar-free chocolate cheesecake is low-carb, grain-free and perfect if you’re trying to avoid dairy.
- Hands on
- 30m
- Overall
- 3h 30m
- Servings
- 16
- 9.6 g
- Net carbs
- 8.9 g
- Protein
- 35.5 g
- Fat
- 379
- kcal
Ingredients makes 16 servings
- Crust:
- Filling:
- Topping:
Instructions
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.
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.
Pour on top of the crust. Refrigerate or freeze for 2 hours. (Freezing will transform this into a frozen dessert while chilling will produce a regular cheesecake.)
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.
After 2 hours of chilling (or freezing), the cheesecake pour the ganache topping over and top with remaining chocolate.
Chill or freeze another hour before serving.
Store in an airtight container in the freezer for up to 1 month or chilled for up to 7 days.
Nutrition per serving, 1 slice
Carbs 10%Protein 9%Fat 81% of calories
- Net carbs
- 9.6 g
- Total carbs
- 17.8 g
- Fiber
- 3.4 g
- Sugars
- 2.5 g
- Protein
- 8.9 g
- Fat
- 35.5 g
- Saturated fat
- 15.3 g
- Calories
- 379 kcal
- Sodium
- 45 mg · 1.94% RDA
- Magnesium
- 138 mg · 34.4% RDA
- Potassium
- 363 mg · 18.1% EMR
Nutrition by ingredient
| Per 1 slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Walnuts, nuts | 0.5 g | 1.1 g | 4.6 g | 46 |
| Almond flour (blanched ground almonds, almond meal) | 0.7 g | 1.8 g | 4.4 g | 49 |
| Coconut oil, extra virgin | 0 g | 0 g | 3.4 g | 30 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Cashew nuts, cashews | 6.6 g | 4.4 g | 10.7 g | 135 |
| Coconut milk (full-fat, unsweetened) | 0.3 g | 0.2 g | 2.3 g | 21 |
| Coconut oil, extra virgin | 0 g | 0 g | 6.2 g | 56 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 2 |
| Cocoa powder, raw (cacao) | 0.6 g | 0.5 g | 0.4 g | 6 |
| Lemon juice, fresh | 0.1 g | 0 g | 0 g | 0 |
| Swerve, natural sweetener (Erythritol and chicory inulin based) | 0.3 g | 0 g | 0 g | 1 |
| Extra dark chocolate (99-100%) | 0.4 g | 0.7 g | 2.7 g | 23 |
| Coconut milk (full-fat, unsweetened) | 0.1 g | 0.1 g | 1 g | 9 |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) | 0 g | 0 g | 0 g | 0 |
| Total | 9.6 g | 8.9 g | 35.5 g | 379 |
Serving size 1 slice
- Gluten free
- Dairy free
- Egg free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
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Comments & ratings (21)
I really liked this recipe and have made it three times recently. The second time I decided to bake the crust for 7 minutes and preferred it to the raw crust. The espresso powder gives it extra wow. I use King Arthur's Double Dark Cocoa in the filling because I like the intense dark chocolate. The third time I experimented by serving it as a deconstructed cheese cake - inspired by a Parisian breakfast, I served it on a rectangle plate, pot of chocolate filling in the middle flanked by the ganache and broken up large pieces of the baked cookie crust - chocolate curls, berries and mint garnish - a dusting of confectioners Swerve. I have a couple friends who are strict dairy free and sugar free so they also give this a 5 star review.
That sounds absolutely delicious, I'm glad you and your friends enjoyed! ❤️
Will this turn out all right if I use liquid stevia instead of powdered sweetener in the filling?
It depends on the stevia. Are you planning to use pure powdered/liquid stevia? I would personally avoid that as it can make your cheesecake taste bitter.
Stevia is 200-300 times sweeter than sugar and can taste bitter on its own so that's why it's best combined with other sweeteners. I do use stevia drops in my smoothies but don't make them too sweet (3-8 drops is enough) and I'm not sure how well that would work in this dessert.
If you plan on using a stevia blend (typically with erythritol), then I'd say go for it. That can be substituted 1:1. Another option would be allulose which is similar to erythritol but tastes just like sugar.
Can I substitute the virgin coconut oil with something else? Another oil? Or does it have to exist as a solid form at a certain temperature? Thanks!
Hi Carolin, you could use melted butter or ghee instead. It depends whether you want to keep it dairy-free/vegan or not. Another option would be to use palm shortening (there are sustainable options).
I know it says optional and I always leave it out as I can’t stand the taste/smell of coffee/ espresso.. But I want to get espresso powder just for some cakes😊 So I was wondering which one should I get? is it the one that dissolves in water? sorry if the question is totally stupid:/
Not at all! It depends how you mix it. You can get fine instant powder or granules which will dissolve in liquids. If you want to add it to a cake batter or cookie dough, it's better to first dissolve it in a tiny bit of boiling water (such as 2 tablespoons).
Can I substitute walnuts for another nut? Hazel or almonds maybe?
Absolutely! Any nuts will be great, you can use walnuts, pecans, almonds or even hazelnuts.
No clue what went wrong here but what I made looks nothing like the pictures and tastes like dog food.
I'm sorry this didn't work for you but is it really necessary to compare any food/recipe to "dog food"? So far we had no complaints about this recipe. If you could perhaps give us more details as to why it didn't meet your expectations/what went wrong (texture/taste), whether you used any substitutes etc., we could all benefit from your feedback.
On your instructions it says freeze 2 hours ... then later it says after chilling topping add the ganache then glfreexe 1 hour! So is it chill the pie then add ganache or freeze add freeze??
You are right, that sounds confusing. You could actually do either. Freezing will transform this into a frozen dessert and chilling will make just a regular cheesecake - I'll fix the description to make it clear, thank you!
A yummy cheesecake that looks delicious and I just can't wait to try this in my home as soon as possible.
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.
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! 😊
What can I substitute for the almond flour, pls?
You can use any ground nuts or seeds, or shredded coconut is another option.
Love the look of this cheesecake; however, I have a food sensitivity to cashews. Is there another nut I can substitute?
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).