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.
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.
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.]
Low Carb Chocolate Truffle Cheesecake
Ingredients
Crust
- 1 cup almond flour
- 2 tbsp whey protein powder
- 2 tbsp unsweetened cocoa powder
- 2 tbsp Sukrin 1 (or Swerve Granulated), powdered
- 3 tbsp butter, melted or more if needed
- 1 pinch salt
- 2 tsp butter for the pan
Cheesecake
- 16 ounces Philadelphia cream cheese (2 packages) softened
- 1/2 cup Sukrin 1 (or Swerve Granulated), powdered
- 3.5 oz Ghirardelli 86 % Dark Chocolate (any high % dark chocolate)
- 3 tbsp unsweetened cocoa powder
- 2 large eggs room temperature
- 1/2 tsp vanilla
- 1/2 tsp stevia glycerite
Chocolate Layer
- 1/4 cup Lily's Sugar Free Chocolate (or more dark chocolate)
- 1/3 cup heavy cream
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 1/2 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.
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.
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
Hi! Should I remove the springform pan before wrapping the cake in cling wrap or just cling wrap the whole thing including the pan?
Hi Claire. I meant to keep the cheesecake in the pan and wrap the top with cling film. I hope this makes sense. -Kim
ok i got it! thanks so much Kim! I’m gonna try this out today for my husband’s birthday
Great! Happy Birthday to your husband. I hope you both enjoy your weekend. -Kim
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
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
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!
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
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?
Great question, Elyssa. I use plain whey protein powder (more versatile) but vanilla would be tasty! -Kim
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
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
HI There,
I make sugar -free desserts and portion then freeze and keep for dessert cravings.
Have you ever frozen this?
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
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.
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
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!
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
Hello, I have a nut allergy and was planning on subbing coconut flour instead of the almond flour. Would you know the difference?
Thanks.
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
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?
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
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!
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
i need all kato recipe i have sugar now
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?
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
Is Sukrin or Swerve the same thing as Stevia? I could not find it in my stores.
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
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.
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
Do you need to have the crust?
You can make a Crustless cheesecake. -Kim
Do you have to allow it to cool overnight?
Yes, that’s best, Zoe. -Kim
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.
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
This cheesecake looks beautiful! I just have one question, do you notice the “cooling” effect of Swerve when using Swerve vs. Sukrin?
Thanks!
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
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!
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
Your site, although informative, has way to many ads and aggressive popups. Not cool!
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
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.
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
Hey this cake looks amazing! I wanted to know if the carbs are including the carbs from the truffles?
Yes, it does include the truffles, Aditi. Enjoy. -Kim
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
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
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?
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
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?
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
Your oven temp, is it Celsius or Fahrenheit?
It’s Fahrenheit, Tanya. I’ll make sure to add that to the post. -Kim
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.
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
OMG, your killing me! But in the best “death by chocolate” sort of way. It looks like a dreamy chocolate heaven you have created!
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
WOW. Just wow! It looks sooooooooo good!
How nice, Georgina. Thank you! -Kim
This is one beautiful cake Kim! It looks mouthwateringly delicious. A perfect choice for when you really want to impress….
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
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.
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