Low Carb Choclate Cheesecake (Recipe)

Macros

-4.8g carbs, 37.2g fat, 5.8g protein, 380 calories (Per Slice – Recipe makes 10 slices)

Ingredients

Cheesecake Crust

• 5 squares (50g) of 90% Lindt Dark Chocolate
• 7 tbsp. (100g) butter + 1 tbsp. butter (softened)
• 1 tbsp. unsweetened Cocoa Powder
• 1/2 cup Pecan Flour or Almond Flour
• 1/2 cup Coconut Flour
• 1/2 tsp. Vanilla Extract
• 3 tbsp Erythritol

Cheesecake Filling

• 1 cup (250g) cream cheese (softened)
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 3/4 cup Erythritol
• 1/2 tsp. Vanilla Extract
• 4 squares (40g) 90% Lindt Dark Chocolate – keep the last square for later.

Directions

Preheat oven to 180c/350f

To make the crust

-Melt the Lindt chocolate and butter in a frying pan until completely combined.
-Mix the remaining ingredients together in a large bowl, then add the chocolate mixture and combine well.
-Grease your non stick cake pan.
-Press your mixture down into the pan evenly until you have completely covered the cake pan.
-Place the crust into the oven for 8-10mins then remove and let cool.

To make the filling

-Melt the Dark Chocolate and the sour cream and combine well in a pan.
-In a large bowl combine the cream cheese, erythritol, heavy cream and vanilla. mix well
-combine with the sour cream and chocolate mixture and whip with an electric mixer until completely combined.
-Spoon mixture into the cooled crust and grate the last square of chocolate over the top.
-Refrigerate for at least 6 hours – 24 hours in the fridge.
-Slice into 10 slices and serve and enjoy!