Low Carb Keto Cheesecake with Chocolate Ganache

PER Slice (Plain): Calories 671 | Fat 63g | Carbohydrates 65g | Fiber 2.7g | Sugar Alcohol 55g | Net Carbohydrates 7.3g | Protein 16g

Treat yourself to a decadent and creamy low carb keto cheesecake that tastes even better than a regular cheesecake, but without the sugar or carbs. It’s delicious plain, with fresh strawberries, or with our dark chocolate ganache.

This Keto Cheesecake Recipe Is:

  • Creamy and decadent
  • Gluten-free and Grain-free
  • Sugar-free

This Recipe Uses:

  • Almond flour
  • Pecans
  • Butter
  • Cream cheese
  • Sour cream
  • Eggs
  • Vanilla extract
  • Dark chocolate (optional)
  • Heavy cream (if New York style is desired)
  • KetoLogic Erythritol

Three Health Benefits of This Keto Cheesecake Are:

  1. Fat-fueled hunger management: full-fat cream cheese, sour cream, and butter make this cheesecake a delicious fat bomb to help you meet your daily fat macros and reduce hunger cravings.
  2. Rich in nutrients: almond flour is a low carb, gluten-free, and grain-free substitute for the graham crackers that are typically used to make cheesecake crusts. Almond flour is a good source of vitamins and minerals, particularly vitamin E and magnesium.
  3. Little impact to blood sugar: erythritol is a natural sugar-free sweetener that is easy to digest and leaves no unpleasant aftertaste. It also does not raise blood sugar or impact insulin levels.

Ingredients:

Pro tip: Make a better cheesecake by using ingredients warmed to room temperature. Try taking them out of the refrigerator 3 – 4 hours prior to use.

Preparation:

  1. Cheesecake Crust: Preheat oven to 350 degrees F. Begin by combining the almond flour and pecans together until they are well incorporated. Add in the melted butter and erythritol and mix well.
  2. After mixture becomes a doughy texture, spread the mixture evenly onto a 9-inch springform pan. Make sure to pack the mixture tightly onto the bottom, using the back of a cup if necessary. Bake for 10-12 minutes until golden brown.
  3. Cheesecake Filling: Turn temperature of oven down to 325 degrees. In a stand mixer, cream together the cream cheese and erythritol until it becomes light and fluffy. Do not overmix as it will create cracks in the finished product.
  4. Add in the sour cream and mix until just incorporated.
  5. Slowly add in one egg at a time on low speed, making sure you don’t add in too much air.
  6. Add in the vanilla extract and mix until incorporated.
  7. Pour the mixture into the crust and bake for 45-50 minutes. The center should jiggle slightly and the edges should be golden when done.
  8. Crack the oven door and turn the oven off. Let cheesecake cool in oven for one hour.
  9. Remove cheesecake from oven and let it cool completely on the counter. Once cooled, you can top it with a chocolate ganache and/or strawberries or leave it as is. To get the creamiest texture, refrigerate for at least 6 hours before eating.
  10. Chocolate Ganache: Heat heavy cream and dark chocolate in microwave for one minute. Whisk to combine. If necessary, heat in 20-30 second increments and whisk again until thick and well combined.
  11. Pour over cheesecake while hot. Cool cheesecake with ganache topping in refrigerator.

If you’re adding the chocolate ganache, here are the nutrition facts for 1 slice with ¼ cup chocolate ganache:

Macros:

 

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