Low-Carb Raw Chocolate Cheesecake Recipe

Low-Carb Raw Chocolate Cheesecake

This raw chocolate cheesecake is low-carb and perfect if you’re trying to avoid dairy. With a graham cracker type crust and a creamy chocolate ganache topping this is one decadent dessert!

Hands-on: Overall:

Nutritional values (per serving)

Total Carbs 12.7 grams
Fiber 3.2 grams
Net Carbs 9.4 grams
Protein 8.4 grams
Fat 34.4 grams
of which Saturated 15.2 grams
Energy 367 kcal
Magnesium 132 mg (33% RDA)
Potassium 349 mg (17% EMR)

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Macronutrient ratio: Calories from carbs (10%), protein (9%), fat (81%)

Ingredients (makes 16 servings)



  1. Place the crust ingredients in a food processor and pulse until a crushed graham cracker like mixture forms. Press into a 9-inch (23 cm) springform pan.
    Low-Carb Raw Chocolate Cheesecake
  2. In the same food processor (no need to clean), combine all of the filling ingredients and blend until super smooth, about 2-5 minutes stopping occasionally to scrape down the sides.
    Low-Carb Raw Chocolate Cheesecake
  3. Pour on top of the crust. Freeze for 2 hours.
    Low-Carb Raw Chocolate Cheesecake
  4. For the ganache bring the coconut milk to a boil and pour over 57 g/ 2 oz of the chopped chocolate. Add stevia or Swerve, to taste.
  5. After 2 hours of chilling the cheesecake pour the ganache topping over and top with remaining chocolate.
    Low-Carb Raw Chocolate Cheesecake
  6. Freeze another hour before serving.
    Low-Carb Raw Chocolate Cheesecake
    Store in an airtight container in the freezer for up to 1 month or chilled for up to 7 days.
    Low-Carb Raw Chocolate Cheesecake

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Article source: https://ketodietapp.com/Blog/post/2018/03/30/raw-low-carb-chocolate-cheesecake

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