Marbled Chocolate Cheesecake Low Carb
Indulge in the decadent allure of this Marbled Chocolate Cheesecake that's as stunning as it is guilt-free! Perfect for low-carb diets, this rich dessert features a buttery almond flour crust, a velvety cream cheese filling, and swirls of dark chocolate for an eye-catching marbled design. Sweetened with erythritol for a keto-friendly twist, this cheesecake strikes the perfect balance between creamy vanilla and bold cocoa flavors. Easy to prepare and baked to perfection, it’s the ultimate low-carb treat for special occasions or everyday cravings. Refrigerate overnight for the best texture and serve up slices of this show-stopping dessert to wow your friends and family!
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Ingredients
- 1.5 cups Almond flour
- 5 tablespoons Unsalted butter, melted
- 3 tablespoons Granulated erythritol
- 16 ounces Cream cheese, softened
- 0.75 cup Powdered erythritol
- 2 teaspoons Vanilla extract
- 3 Large eggs
- 0.5 cup Heavy whipping cream
- 3 tablespoons Unsweetened cocoa powder
- 2 ounces Dark chocolate (85% cocoa or higher), melted
Directions
Step 1
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan or line it with parchment paper for easy removal.
Step 2
In a medium bowl, mix almond flour, melted butter, and granulated erythritol until a crumbly dough forms. Press the mixture evenly into the bottom of the prepared springform pan to create the crust.
Step 3
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while preparing the filling.
Step 4
In a large mixing bowl, beat the softened cream cheese and powdered erythritol with an electric mixer until smooth and creamy.
Step 5
Add the vanilla extract and eggs (one at a time), beating well after each addition. Mix in the heavy whipping cream until fully incorporated.
Step 6
Remove 1 cup of the cheesecake batter and transfer it to a smaller bowl. Add the unsweetened cocoa powder and melted dark chocolate to this portion. Stir well until fully combined to create the chocolate batter.
Step 7
Pour the plain cheesecake batter over the cooled crust, spreading it out evenly. Then, dollop spoonfuls of the chocolate batter on top of the plain batter.
Step 8
Using a knife or skewer, gently swirl the chocolate batter into the plain batter to create a marbled effect. Be careful not to overmix to maintain the marbled look.
Step 9
Bake the cheesecake in the preheated oven for 45–50 minutes, or until the center is slightly jiggly but the edges are set. Avoid overbaking to ensure a creamy texture.
Step 10
Turn off the oven and let the cheesecake cool inside with the door cracked open for 15 minutes. Then, transfer to a wire rack to cool completely to room temperature.
Step 11
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set. Carefully remove it from the springform pan before serving.
Step 12
Slice into 12 servings and enjoy this luscious, low-carb marbled chocolate cheesecake!
Nutrition Facts
| Serving size | (1235.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3951.3 |
| Total Fat 369.8g | 0% |
| Saturated Fat 180.9g | 0% |
| Cholesterol 1335.2mg | 0% |
| Sodium 1740.9mg | 0% |
| Total Carbohydrate 312.5g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 36.5g | |
| Protein 86.3g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 923.2mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 1345.2mg | 0% |
Source of Calories