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Home » Recipes » Desserts

Low Carb Chocolate Truffle Cheesecake

By Kim Hardesty

Sinfully rich Low Carb Chocolate Truffle Cheesecake is for serious chocolate lovers only. This low carb chocolate cheesecake has a gluten free chocolate crust and is perfect with a good cup of coffee.

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A low carb chocolate cheesecake with sugar free chocolate truffles and low carb ganache. Gluten free

If you're into sinfully rich desserts, then this one is for you. I've been making this low carb chocolate cheesecake for several years now and it's always a hit with my family and friends. It's silky texture is as meltingly smooth as any chocolate truffle and a small piece is all you need to be sent to low carb chocolate heaven.

I originally shared this low carb chocolate cheesecake recipe on the Atkins community pages about seven years ago and it received several nice compliments. Since that time, I've decided on using a good quality high percentage cacao chocolate, like Ghirardelli 86% Midnight Reverie, and a high quality cocoa powder like Gharardelli in the recipe.

A low carb chocolate cheesecake with sugar free chocolate truffles and low carb ganache. Gluten free

I made this Low Carb Chocolate Truffle Cheesecake extra special by topping it with sugar free chocolate truffles - a recipe I shared last week. Because I made the truffles a few days before, all I had to do was add them to the top after spreading the low carb chocolate ganache over the cheesecake. The effect was just what I wanted - a big low carb chocolate truffle cheesecake "wow" in a smaller decadent dessert.

Many of my Low Carb Maven Facebook Page followers have expressed a desire for smaller recipes. This smaller cheesecake recipe uses a 6 inch cheesecake pan and only 16 ounces of cream cheese. The number of servings is 12 and the smaller serving size is necessary because it is so rich! The slices are perfectly portioned and the cheesecake absolutely amazing.

A low carb chocolate cheesecake with sugar free chocolate truffles and low carb ganache. Gluten free

Recently, I've replaced some of my large bakeware with smaller sizes - we are only a family of four after all! I'll be bringing my 9 inch springform pan and 10 inch springform pan to charity, in favor of my new 8 inch springform pan and six inch springform pan. Cheesecakes aren't the only recipes to be downsized at my house. I also use a 6 inch cake pan for my low carb layer cakes and low carb birthday cakes and a 6 well muffin pan for muffins and cupcakes, now. Making smaller low carb desserts with smaller portions is really working out for us. I feel that smaller portions of dessert and treats is a good thing.

If you don't have the time or desire to make a low carb cheesecake from scratch, I know where to buy low carb cheesecake. The Cheesecake Factory offers a low carb cheesecake made with Splenda. It is higher in carbs than this cheesecake, but much lower in carbs than their traditional cheesecake recipes.  Sometimes it's nice to not fool with making a cheesecake crust. Have you ever heard of a low carb crustless cheesecake? A crustless cheesecake can be made in a pie plate. Low carb crustless cheesecakes are perfect for small families or small dinner parties.

This sinful Low Carb Chocolate Truffle Cheesecake is 5 net carbs per serving.

[This recipe and post contain affiliate links.]

A low carb chocolate cheesecake with sugar free chocolate truffles and low carb ganache. Gluten free

Low Carb Chocolate Truffle Cheesecake

Sinfully rich Low Carb Chocolate Truffle Cheesecake is for serious chocolate lovers only. This low carb chocolate cheesecake has a gluten free chocolate crust and is perfect with a good cup of coffee.
4.67 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 30 minutes minutes
Servings: 12
Calories: 315kcal

Ingredients

Crust

  • 1 cup almond flour
  • 2 tablespoon whey protein powder
  • 2 tablespoon unsweetened cocoa powder
  • 2 tablespoon low carb sugar powdered
  • 3 tablespoon butter, melted or more if needed
  • 1 pinch salt
  • 2 teaspoon butter for the pan

Cheesecake

  • 16 ounces Philadelphia cream cheese (2 packages) softened
  • ½ cup low carb sugar powdered
  • 3.5 oz Ghirardelli 86 % Dark Chocolate (any high % dark chocolate)
  • 3 tablespoon unsweetened cocoa powder
  • 2 large eggs room temperature
  • ½ teaspoon vanilla
  • ½ teaspoon stevia glycerite

Chocolate Layer

  • ¼ cup Lily's Sugar Free Chocolate (or more dark chocolate)
  • ⅓ cup heavy cream

Chocolate Truffles

  • 12 Sugar Free Chocolate Truffles

Instructions

Preparation:

  • Preheat the oven to 350 F and position the rack to the middle. Place the bottom of a 6" springform cheesecake pan on a piece of parchment and trace it. Cut out the circle so it fits the bottom of the pan. Assemble the springform pan and brush the bottom and sides with melted butter. Add the parchment circle to the bottom of the pan. 

Crust:

  • Measure the Sukrin 1 (or Swerve) into a coffee grinder and powder. Add the almond meal, cocoa powder, protein powder and sweetener to a medium bowl. Whisk together to combine and break up any lumps. Add the melted butter and blend with a fork. The mixture should hold firmly together when gently squeezed in your hand. If not, add a little more melted butter 1-2 teaspoons and mix. Press the crust firmly into the bottom of the cheesecake pan and partway up the sides. Dock (poke holes all over) the dough on the base and sides with a fork. Bake until the crust is fragrant and beginning to brown at the edges - about 10-15 minutes. Cool while preparing the cheesecake.

Chocolate Cheesecake:

  • Preheat oven to 350 degrees and position rack to the middle of the oven. Finely chop the chocolate and add it to a metal or ceramic bowl placed over barely simmering water, to melt completely. Measure the Sukrin 1 (or Swerve) into a coffee grinder and powder. 
  • Place the softened cream cheese in a medium bowl and mix at low-medium speed until creamy and free of lumps. Scrape down the bowl. Mix the powdered sweetener and cocoa powder together and add it to the cream cheese mixture, mixing on medium-low speed until fully incorporated. Scrape down the bowl. Add the eggs one at a time, mixing at low speed until completely incorporated and scraping the bowl after each addition. Add the vanilla and stevia glycerite and begin adding the chocolate while mixing, until well blended. 
  • Spoon the thick batter into the crust, pushing down with the spoon to make sure there are no air bubbles. Level the top ( I used a small offset spatula).

Bake In a Water Bath:

  • Tear two large pieces of aluminum foil. Place the cheesecake in the middle of the foil and carefully fold the aluminum foil around it. This is the barrier between the water and the cheesecake pan, so take your time to wrap the pan completely and firmly. (I soak my crust as often as not when I don't take this step seriously. Guess what? The cheesecake is still good.)  
  • Place the wrapped cheesecake into a larger pan. Place the pan on the oven rack and fill with hot water until it comes 1- 1 ½ inches up the side of the cheesecake pan. Carefully slide the rack into position. Bake for 45 - 60 minutes or until the very center is just barely jiggly. The cheesecake is small, so it may skip that part all together! Remove from the oven, cover with a clean tea towel and let it cool in the water bath for 30 minutes before removing and cooling for another hour. Remove the aluminum foil, cover the top of the pan in cling wrap and refrigerate over night.

Chocolate Topping and Decoration:

  • Place the sugar free chocolate chips and heavy cream into a microwave safe bowl and microwave for 50 seconds (time will vary depending on your microwave.) Let sit for a few minutes and then gently whisk until the chocolate ganache is completely blended. 
  • Starting at the edge of the cheesecake, spoon the sugar free ganache onto the edge of the cake, encouraging it to drip down the side. Take your time repeating the procedure all the way around the cheesecake. Pour the rest of the ganache onto the middle of the cheesecake and spread evenly over the top with a small offset spatula. Place 12 truffles around the edge of the cake for decoration or sprinkle chopped toasted nuts or chopped chocolate on top. Serves 12.

Notes

6 net carbs per serving with the truffles and 5 net carbs without the truffles. 
Nutrition Facts
Low Carb Chocolate Truffle Cheesecake
Amount Per Serving
Calories 315 Calories from Fat 270
% Daily Value*
Fat 30g46%
Carbohydrates 9g3%
Fiber 4g17%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 315kcal | Carbohydrates: 9g | Protein: 9g | Fat: 30g | Fiber: 4g

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Penney Lyons

    August 20, 2022 at 11:31 am

    Delicious heesecake that nobody knew was sugar free! Suggestion to pre ent soaking your cheesecake. Place your 6" pan Inside a larger pan and fill around the outside with rice or small beans. Same effect as a water bath but zero risk of soaking g.

    Reply
    • Kim Hardesty

      September 21, 2022 at 4:51 am

      I'm happy you enjoyed the cheesecake. Thanks for the helpful tip to prevent soaking the crust! Have a nice day. -Kim

      Reply
  2. Lisa

    November 09, 2020 at 7:44 pm

    I made this for a dinner party and it was absolutely dslicious! I followed the recipe exactly and. me out perfect. This is the 4th recipe from your website that I've made and have never been disappointed. Thank you so much for sharing them!

    Reply
  3. Holli

    November 12, 2019 at 7:02 am

    Hi Kim,
    How about having the cake without truffles? Wouldn't it be good? I'm thinking of making it for a birthday but doubling it in a 10" like you said in the comments. I'm wondering if you have any other toppings that are lo carb on your site for decorations for a b-day look? Thank you so much for your recipes! (:

    Reply
    • Kim Hardesty

      November 12, 2019 at 8:38 am

      Yes, it's still delicious without the truffles. You can decorate with coconut flakes, raspberries, blackberries, strawberries, walnuts... Enjoy. -Kim

      Reply
  4. Douglas Kiser

    September 09, 2019 at 7:01 am

    Looking to make this in 4" springform pans I have four. ...how many to use?..cooking time the same?I use cheesecake moat for water bath thank you

    Reply
    • Kim

      September 09, 2019 at 7:14 am

      Hi Douglass. That's a good question. I only made this in a 6 inch spring form pan. I don't know how deep your pans are or how deep you plan to make your cheesecakes. I would start off with two and see if you need a third. -Kim

      Reply
  5. Catherine Gamble

    August 25, 2019 at 10:04 pm

    Hi Kim
    I much preferred your turtle pecan cheesecake. This one was, as you say, very rich. Not as sweet as I was unable to buy the sukrin Mellis - although I have managed to buy the sukrin gold which makes that lovely crust in the turtle pecan cheesecake.
    Truffles nice and I served the remainder to friends after dinner which they liked.

    Reply
  6. Lisa

    August 17, 2019 at 9:10 am

    Hello Kim. This was delicious. Thank you for the recipe! I will make it again for sure. Perfect dry new York style (not the wet gooey stuff some people call cheesecake, more like cheese pie lol). We loved it.

    I didn't love the crust so might go a different direction there, but the cake and ganache were awesome. For the chocolate, Wal-Mart carries a new keto friendly brand of chocolate chips (called "Bake Believe" comes in semi, dark, and white chocolate) so that's what I used. Also , I didn't have a 6 inch springform so I opted to do 12 mini cheesecakes in my muffin tin. I did 20 minutes of baking and it was perfect. I lined the muffin tin with muffin liners which I sprayed lightly with nonstick spray. When the mini cheesecakes were chilled, I added about half a tablespoon of the ganache to each one. We skipped the truffles. Perfect little portion-controlled bites of deliciousness.

    Thank you so much!

    Reply
  7. Laura

    November 16, 2018 at 5:01 pm

    Hi Claire. Have you tried Allulose sweetener yet? I'd be really interested in your opinion. I have been buying it on Amazon. So far, no cooling sensation on the mouth, no blood sugar reaction. It is the same consistency as sugar but not quite as sweet.

    Reply
    • Kim

      November 16, 2018 at 7:09 pm

      Laura, I also love the Tagatesse sweetener from Sukrin and I think it is better. It is twice as sweet as sugar and never recrystallizes like erythritol. Just another option. Thanks for suggesting Allulose. -Kim

      Reply
  8. Claire

    October 24, 2018 at 11:02 am

    Hi! Should I remove the springform pan before wrapping the cake in cling wrap or just cling wrap the whole thing including the pan?

    Reply
    • Kim

      October 24, 2018 at 11:15 am

      Hi Claire. I meant to keep the cheesecake in the pan and wrap the top with cling film. I hope this makes sense. -Kim

      Reply
      • Claire

        October 25, 2018 at 3:49 pm

        ok i got it! thanks so much Kim! I'm gonna try this out today for my husband's birthday

        Reply
        • Kim

          October 26, 2018 at 1:23 pm

          Great! Happy Birthday to your husband. I hope you both enjoy your weekend. -Kim

          Reply
    • Megan

      April 30, 2019 at 7:43 pm

      Hi, can you tell me the net carbs without the chocolate icing and truffles on top ?? THANKS SO MUCH :)

      Reply
  9. Patti

    July 19, 2018 at 3:07 am

    Hi Maven,
    This looks divine, I can't wait to make it. I don't have the Stevia Glicerate. The only thing I have on hand is swerve powder and Swerve granular. How can I incorporate one of these instead. I plan to goet the Monk fruit to try next time around and some Surkin. I love Surkin and have used it before I'm just out. I wanted to make this tomorrow. All help appreciated. I saw something about a raspberry swirl. Do you have a cheesecake recipe for that and if so can I use strawberry instead or make a coolie.
    Thanks so much for all the hard work I know that gown onto the trial and error of testing not to mention the expense.
    Namaste

    Reply
    • Kim

      July 19, 2018 at 9:50 am

      Hello Patti. Yes, you can use the Swerve instead of the Sukrin. I also like Lakanto. You can use them interchangeably. The stevia glycerite adds sweetness without adding the cooling effect that erythritol has. My advice is to sweeten to taste. I do have a recipe for raspberry swirl cheesecake. I used Sukrin jam for the recipe, but you can also use my homemade jam recipe or as you said, a coolie. This cheesecake is just as delicious without the truffles or ganache top. Enjoy the recipe. Blessings. -Kim

      Reply
  10. Jeane Tomblin

    June 21, 2018 at 5:48 pm

    I made your cheesecake for my son's birthday & it was delicious! I omitted the crust & the cheesecake was very good without it. Instead of your truffles, I topped it with Trader Joe's Dark Chocolate Peanut Butter Cups (a bit more carbs but less work for me!). Thank you for this great recipe, that I will make again & again! 5 stars!

    Reply
    • Kim

      June 23, 2018 at 4:15 pm

      Hello Jeane. I hope you son had a great birthday! I love how you made this cake your own with subbing peanut butter cups to the top - very clever. Thanks so much for sharing your creativity and showing how easy it is to make a recipe your own. Have a wonderful weekend. -Kim

      Reply
  11. Elyssa

    June 01, 2018 at 11:59 am

    What flavor of whey protein do you use for the crust? I have vanilla at home, would that work? Or does it need to be chocolate flavored?

    Reply
    • Kim

      June 01, 2018 at 6:34 pm

      Great question, Elyssa. I use plain whey protein powder (more versatile) but vanilla would be tasty! -Kim

      Reply
  12. Jessie Lobo

    May 18, 2018 at 3:19 am

    Hi Kim,
    I am Jessie from Mumbai, India. Just wanted to know can I substitute Sukrin 1 with either Xylitol or Erythritol and if yes in what proportion?

    I just came across your website yesterday and want to go off sugar. You have some amazing recipes. Going to try one each week.

    Thanks
    Jessie

    Reply
    • Kim

      June 10, 2018 at 6:23 pm

      HI Jessie. You can sub either in the same proportion. If you want it sweeter, just add a little more to taste. I"m sorry I'm just getting to this now. Thank you for your kind words and hope you find more recipes you want to try. Take care! -Kim

      Reply
  13. Lauren

    March 29, 2018 at 10:40 am

    HI There,

    I make sugar -free desserts and portion then freeze and keep for dessert cravings.

    Have you ever frozen this?

    Reply
    • Kim

      March 29, 2018 at 3:44 pm

      Yes, Lauren. Cheesecakes in general freeze beautifully and this is not exception, however the ganache will turn white (or bloom) and I haven't frozen the truffles. Enjoy the recipe. It's wonderful. -Kim

      Reply
  14. sue

    March 24, 2018 at 4:37 pm

    Anxious to make this for Easter. I am really having trouble with an aftertaste from Swerve. Do you have any suggestions. Would this be ok with a strawberry puree under it? Appreciate any suggestions. Thank you.

    Reply
    • Kim

      March 25, 2018 at 11:06 am

      Hi Sue. Swerve leaves a sharp taste in the back of my throat and that is why I use the Sukrin instead. As it is, I reduce the amount of Swerve/Sukrin in my recipes to the bare minimum to avoid that sharp aftertaste. That's why you will often see stevia glycerite in my recipes - to bump up the sweetness due to using less sweetener. You may like the Tagatess sweetener from Sukrin USA. You can use half of the amount since it is twice the sweetness of sugar. I like it very much and I detect o aftertaste. I also like Lakanto Monkfruit sweetener, which is an erythritol based sweetener like Sukrin :1 and Swerve. There is also xylitol, but since it is broken down in the body it can raise blood sugar if too much is used. In the amounts I specify in recipes, it should be okay to use. I would not recommend using all stevia in any chocolate recipes as the stevia and chocolate bring out the bitter compounds in each. It would taste nasty. I hope this information helps. Let me know if I can answer anything else. -Kim

      Reply
  15. sue

    March 12, 2018 at 6:25 pm

    In one of your comments, you said this can be done without the crust. Does it come out of the pan if no crust? Anxious to give it a try. I have made your ricotta lemon cake and love it. Have not had any luck with chocolate cakes. Thank you for any suggestions!

    Reply
    • Kim

      March 12, 2018 at 7:28 pm

      Hi Sue. You will have to line the bottom and sides of the pan with parchment, but it should work. You can also use half of the crust recipe or use a recipe that you already like.

      One problem people have with chocolate recipes is that the cocoa powder they are using is compacted into hard clumps. This leads to much more cocoa powder being used in a recipe than stated. Cocoa powder can dry out a recipe really bad - it has a lot of fiber. I always sift my cocoa powder when I first get it and keep it in an airtight container. I only have to sift it the once and it's okay. I hope this helps and hope you enjoy the cheesecake.

      Have a nice evening. -Kim

      Reply
  16. Ellen

    March 08, 2018 at 8:55 am

    Hello, I have a nut allergy and was planning on subbing coconut flour instead of the almond flour. Would you know the difference?
    Thanks.

    Reply
    • Kim

      March 08, 2018 at 9:01 am

      Hi Ellen. Sugar Free Mom has a lot of nut-free crust recipes on her site since she has a child with a nut allergy. You can sub one of her crusts. I know that she has a coconut flour chocolate pie crust. You could probably get away with half of a recipe. I hope this helps. -Kim

      Reply
      • Ellen

        March 08, 2018 at 9:14 am

        Thanks! Appreciate it. Also curious if I have to use a liquid sweetener in the actual cheesecake part or can I just use regular granulated sweetener?

        Reply
        • Kim

          March 08, 2018 at 9:26 am

          Ellen, you can use more granulated sweetener. I always use as little as possible because I dislike the cooking effect and using too much can cause it to crystalize in "wet" desserts. Use what you have per your taste. Enjoy! -Kim

          Reply
  17. Emily

    February 12, 2018 at 7:22 pm

    What purpose does the whey powder serve in the crust? It's not something I have on hand and I'd rather not have to buy some just for two tablespoons unless it's important. Thanks!

    Reply
    • Kim

      February 13, 2018 at 9:00 am

      Hi Emily, great question. Many low carb bloggers use Whey protein powder because it provides structure to recipes and helps achieve a more bread-like or cake-like texture in our baked goods. It also makes a pretty great coating for chicken. I use it in this crust to give it more of a true graham cracker crust texture. However, you don't have to use it. I hope this explanation helps. Enjoy the cheesecake - it's delicious. -Kim

      Reply
  18. linda

    February 11, 2018 at 11:47 am

    i need all kato recipe i have sugar now

    Reply
  19. Denise

    January 24, 2018 at 11:47 am

    This looks AMAZING and I am going to make it!

    can you use the unsweetened chocolate bakers bars in lace of the 86% chocolate to save on the sugar?

    Reply
    • Kim

      January 24, 2018 at 12:36 pm

      Thank you Denise. You could use the baker's chocolate but then you would have to use more sweetener. More erythritol can crystalize in the fridge or make a cold crust on the dessert and more stevia can make the chocolate bitter. You can try to use Lily's Chocolate, which is sugar-free, but it has a lot of fiber and thus carbs, too. -Kim

      Reply
  20. Judy Upchurch

    January 16, 2018 at 5:16 pm

    Is Sukrin or Swerve the same thing as Stevia? I could not find it in my stores.

    Reply
    • Kim

      January 17, 2018 at 8:50 pm

      No, Judy. Stevia can be found in liquid or powder form. It is very concentrated and often added to other sweeteners, like erythritol, to achieve the same sweetness as sugar. Sukrin is an erythritol/stevia blend and Swerve is an erythritol/sweet fiber blend. Sukrin is available at Sukrin USA and Swerve can be found in some grocery stores but most people buy on Amazon. If you are low carb, use your favorite low carb sweetener to taste. -Kim

      Reply
  21. Patricia

    January 12, 2018 at 8:48 am

    Hi Kim,
    I just found this recipe this morning and guess what? I'm one that wants the larger recipe. I make cakes for my office and there are 25-35 of us at a time depending who is out at appointments. Even then, I cut a piece and set it aside for those who are out at the time we cut the cake. Would you double this for a 10 inch pan? Or could you send me the larger recipe? I really don't want to purchase a 6 inch springform pan that I would rarely use. I live in an apartment and have already converted my coat closet into a pantry to accommodate all of my baking supplies. I'm also trying to limit what I have rather than add.

    Reply
    • Kim

      January 12, 2018 at 9:38 am

      Hi Patricia. I would double the recipe. That will be 4 packages of cream cheese which is the usual for a big cheesecake. I hear you on trying to limit the amount of bakeware - I have a garage closet full of it! I hope your office enjoys the recipe. -Kim

      Reply
  22. Stacy

    January 02, 2018 at 11:14 am

    Do you need to have the crust?

    Reply
    • Kim

      January 02, 2018 at 9:06 pm

      You can make a Crustless cheesecake. -Kim

      Reply
  23. Zoe

    December 31, 2017 at 6:04 pm

    Do you have to allow it to cool overnight?

    Reply
    • Kim

      December 31, 2017 at 6:05 pm

      Yes, that’s best, Zoe. -Kim

      Reply
  24. cheryl

    December 17, 2017 at 5:22 am

    Thia knocks my Christmas stocking off! Will be wonderful for after Prime Rib and trimmings and the kids opening presents. Four generations around and will also be making the Raspberry Swirl. Merry Christmas and may your New year be Blessed.

    Reply
    • Kim

      December 17, 2017 at 4:24 pm

      I'm so glad, Cheryl. Your Christmas dinner sounds wonderful. Enjoy the cheesecakes and a very Merry Christmas and Happy New Year, to you. Wishing you happiness and joy throughout next year. -Kim

      Reply
  25. Leslie

    December 11, 2017 at 3:46 pm

    This cheesecake looks beautiful! I just have one question, do you notice the "cooling" effect of Swerve when using Swerve vs. Sukrin?

    Thanks!

    Reply
    • Kim

      December 11, 2017 at 3:50 pm

      Thanks, Leslie. At 1 cup of Sukrin/Swerve, the outer layer of the quiche, had a thin crust of sweetener. My husband liked it but I did not. I lowered the amount to 3/4 cups and it was better. If you want to avoid that "coolness" all together, I suggest the Tagatesse sold by Sukrin. I really, really love it. It doesn't have a cooling effect like erythritol based sweeteners. It is concentrated so 1/2 cup should be enough and no additional sweeteners would be needed unless you like things really sweet. I hope this helps. -Kim

      Reply
  26. Megan

    November 06, 2017 at 6:41 am

    Delicious! Even my non-keto family was impressed. I made it in a wider spring-form pan and it still turned out great. We were thinking it would also be yummy with a raspberry tart sauce on top :) Thank you for sharing such a yummy recipe!

    Reply
    • Kim

      November 06, 2017 at 11:44 am

      Great, Megan. I'm so happy your family was impressed. I'm liking the idea of the tart raspberry sauce over the top! Super yum. Thanks for taking the time to comment and rate the recipe. Take care. -Kim

      Reply
  27. Louie

    November 02, 2017 at 6:48 am

    Your site, although informative, has way to many ads and aggressive popups. Not cool!

    Reply
    • Kim

      November 02, 2017 at 6:51 am

      Thank you for letting me know, Louie. It’s not supposed to have aggressive pop ups and I have my ads set to “Low”. Are you on laptop or mobile? I’ll take a look at the settings again. I appreciate the feedback. The only pop up should be for the newsletter. -Kim

      Reply
      • Marni

        November 07, 2017 at 12:36 pm

        Btw, I hate the popup even for the newsletter. It seems to be a trend for every site I go to, and I despise it. You'd set yourself apart by not having it all, in my eyes.

        Reply
        • Kim

          November 07, 2017 at 12:42 pm

          True, but I get 8 times as many people sign up with the pop up than those in the posts or in the sidebar. I have disabled it in mobile. Or it should be. I also made sure that the ads from my network were set to low - they were. And with the “jump to recipe” and “print recipe” buttons, I think I have done what I can to balance earning money for my hard work and user experience. Thanks for your feedback. I appreciate it. -Kim

          Reply
  28. Aditi

    September 07, 2017 at 7:53 am

    Hey this cake looks amazing! I wanted to know if the carbs are including the carbs from the truffles?

    Reply
    • Kim

      September 07, 2017 at 8:17 am

      Yes, it does include the truffles, Aditi. Enjoy. -Kim

      Reply
  29. Donna

    August 07, 2017 at 10:38 pm

    I'm confused with the carb per serving.
    Is it 5 grams for whole cake. Or for individual serving.
    And is 5 GRAMS of carbs per individual serving.
    Thanks,
    Donna

    Reply
    • Kim

      August 08, 2017 at 6:56 am

      Hi, Donna. The whole cake serves 12. The pieces or servings are small, but it is extremely rich! Each piece or portion has 5 grams of net carbs (total carbs minus fiber). I hope this helps. Have a great week. -Kim

      Reply
  30. Sarah

    August 05, 2017 at 10:31 am

    I'm actually not sure what Sukrin is since I'm brand new to keto baking and I'm still trying to figure this out. Is it similar to stevia and is there a possible substitute?

    Reply
    • Kim

      August 05, 2017 at 11:52 am

      Hi Sarah. Many people use erythritol based low carb sugar substitutes like Sukrin and Swerve to sweeten their sweets. I prefer Sukrin over Swerve because it is a mixture of erythritol and Stevia. You may sweeten with what you wish. I do not know if it will change the texture or not. Enjoy the recipe and have a great week. -Kim

      Reply
  31. Donna

    August 03, 2017 at 5:05 pm

    How important in the protein powder? Would it change anything if I left it out or replaced it? And if I did replace it what could I use? I just have no use for a giant left over container of protein powder. I'm just looking for a low carb low sugar chocolate cheesecake. Would leaving it out change that about the recipe?

    Reply
    • Kim

      August 03, 2017 at 5:07 pm

      Hi Donna. I always try to provide the very best tasting recipes with the best possible texture. Yes, you may leave it out. It will slightly impact the texture of the crust, but it will still be super delicious. Enjoy this decadent recipe! -Kim

      Reply
  32. Tanya

    July 23, 2017 at 4:29 pm

    Your oven temp, is it Celsius or Fahrenheit?

    Reply
    • Kim

      July 23, 2017 at 4:38 pm

      It's Fahrenheit, Tanya. I'll make sure to add that to the post. -Kim

      Reply
  33. April

    December 14, 2016 at 6:16 pm

    Your nutritional information is off! How can there be listed 4 grams of total fat yet 29 grams of saturated?

    This dessert looks amazing! I just want to make sure it fits into my 80% fat -15% pro -5% carb LCHF diet.

    Reply
    • Kim

      December 14, 2016 at 8:20 pm

      Yes, April. It was all messed up. I have no idea what happened. It's corrected, now. Thanks for letting me know so I could fix it. Have a wonderful evening. -Kim

      Reply
  34. Stacey

    December 13, 2016 at 5:59 pm

    OMG, your killing me! But in the best "death by chocolate" sort of way. It looks like a dreamy chocolate heaven you have created!

    Reply
    • Kim

      December 14, 2016 at 6:50 am

      Thank you so much, Stacey! The cheesecake is great, but adding the ganache and truffles to the top made it even better. Enjoy your week. -Kim

      Reply
  35. Georgina

    December 13, 2016 at 12:57 pm

    WOW. Just wow! It looks sooooooooo good!

    Reply
    • Kim

      December 13, 2016 at 1:47 pm

      How nice, Georgina. Thank you! -Kim

      Reply
  36. Katrin

    December 13, 2016 at 9:24 am

    This is one beautiful cake Kim! It looks mouthwateringly delicious. A perfect choice for when you really want to impress....

    Reply
    • Kim

      December 13, 2016 at 9:44 am

      Thank you so much, Katrin. My kids thought I was a star when they saw this one. My son loves chocolate so much. His eyes were as big as saucers! Lol. Have a nice week. -Kim

      Reply
      • Andrea

        November 05, 2018 at 8:02 pm

        I wanted to know...if you make a 9" cheesecake...what modifications would you need to make on the cooking time? I am new to cheesecake.

        Reply
        • Kim

          November 06, 2018 at 9:15 am

          Hi Andrea. This would make a very thin cheesecake at 9 inches. You may not even need a water bath but bake it at 275 for close to an hour. Check at 45 minutes and see if the sides are baking. What you want is a wiggle in the middle, but not a middle that is completely solid. It may need more than an hour, I haven't used my nine incher for a long time and never with this small amount of batter. I find that a 6 inch cheesecake is perfect for my family of 4 to enjoy for 3 days and it's also perfect for a dinner party. -Kim

          Reply

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