Low Carb Chocolate Truffle Cheesecake

 This looks AMAZING and I am going to make it! It was delicious.

Low Carb Chocolate Truffle Cheesecake

 Prep Time 30 minutes
 Cook Time 1 hour
 Total Time 1 hour 30 minutes
 Servings 12



  • 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


  • 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
  • 12 Sugar Free Chocolate Truffles



  1. 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. 


  1. 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.
  2. Get Full instructions @ lowcarbmaven.com

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