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.
6 net carbs per serving with the truffles and 5 net carbs without the truffles.
Low Carb Chocolate Truffle Cheesecake
Amount Per Serving
Calories 315Calories from Fat 270
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.