Low Carb Sugar Free Chocolate Cheesecake with Almond Crust

Trying to live such a specific lifestyle for food during the past 8 months is challenging enough on a normal day, but when it is the holidays, it is near impossible.  All of those amazing foods that define the holidays call out to you from Thanksgiving to New Years.  
I need to develop a few more recipes like this one to help me survive all of the food I am surrounded by constantly.  The crust is so nutty, salty and delicious.  The filling…..well, divine just doesn’t describe it well enough.  If you are living the low carb life and you love chocolate, I strongly suggest demand that you make this cake!
The only problem I had with my recipe was not wrapping my pan tight enough with the tin foil.  Since it is baked in a water bath, some of the water leaked into the crust and made part of it soggy.  Don’t despair though, it didn’t keep us from eating it :)

Low Carb Sugar Free Chocolate Cheesecake with Almond Crust
(makes one 10″ cheesecake)
For the Crust:
2 C whole raw almonds
5 Tb butter
2 Tb Truvia sweetener
*Note – I greatly prefer Truvia to Splenda, but if you insist on using it, use 5 Tb of Splenda.  Please though, go get some Truvia.  No nasty aftertaste!!!
For the Cake:
12 ounces quality sugar free chocolate, chopped
2 – 8 ounce packages of light cream cheese (neuftachel), room temperature
7 Tb Truvia sweetener *See note above if using Splenda.  Make this portion 1 1/8C Splenda
4 large eggs, room temperature
1/4 tsp salt
1/2 C hot decaffeinated coffee
2 tsp vanilla

1.  Heat the oven to 375 degrees.  Tightly wrap the bottom and sides of a 10″springform pan with aluminum foil.  If not wrapped properly, you will end up with very soggy almonds as a result!
2.  Process the almonds in your food processor until very finely chopped.  Add the butter and Truvia, then pulse until combined completely.  Press the mixture firmly into the bottom of your pan and bake until golden brown around the edges, about 15-20 minutes.  Allow crust to cool while you assemble the cake.
3.  Microwave the chocolate for 1 minute and stir.  Microwave in 30 second intervals until completely melted.  Set aside to cool.
4.  In your mixer with the whisk attached, beat the room temperature cream cheese for a couple minutes until light and fluffy.  Add the Truvia and mix again.  Add the room temperature eggs, one at a time and scraping down the sides of the bowl after each egg is beaten in.
5.  Add the salt and vanilla into hot coffee.  Add this mixture to the cream cheese and beat until blended.  With the mixer on low, add the melted chocolate slowly and allow it to combine completely.  Scrape down the sides of the bowl and mix well again.
6.  Pour the filling into the now cooled crust and place the foil wrapped pan in a larger roasting pan.  Put them into the oven, then fill the roasting pan half way with very hot water.  Bake for 50 minutes or until center is firm.  If your pan is a 9″ pan, it will take closer to 60 minutes to bake.
7.  Leave the cheesecake in the oven, turn off the oven, and crack open the oven door.  Allow the cake to cool in the oven for 1 hour.  Remove the cake from the oven and unwrap it from the foil.  Allow it to cool completely on a cooling rack.
8.  After completely cooled, cover with foil and chill overnight in the fridge.  Before removing the ring of the springform pan, run a butter knife along the outside.  To cut, use a long, thin knife that has been dipped in hot water.  Cut straight down and don’t drag the knife back and forth.  Before making any additional cuts, rinse and wipe off the blade completely.


  1. says

    if you are interested – i have a NON coffee substitute made from chestnuts – I like products like postum but its made from wheat and i cant have that – and they don’t make it any more – pero is made from barley, its also real good but i can’t have either (gluten) – but the roasted chestnuts brews up like coffee – rich awesome flavor.

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