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.
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.
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Low Carb Chocolate Truffle 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
- 1/4 cup Lily's Sugar Free Chocolate (or more dark chocolate)
- 1/3 cup heavy cream
- 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.
- 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.
- 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.