This Low Carb Cheesecake Recipe was originally featured by Jimmy Moore on Livin’ La Vida Low Carb website and is reprinted here with dairy free low carb cake options for readers avoiding dairy products. Please read our notes for how to make dairy free whipped cream and a dairy free cream cheese substitute for your alternative dairy free low carb cheesecake recipe.
A Low Carb Cheesecake from Livin’ La Vida Low Carb!
From Jimmy Moore: “Let me tell you how this low carb cheesecake recipe came about. My wife Christine and I headed to Virginia for the Thanksgiving holiday and stayed with my sister-in-law and my beautiful little niece. It was so much fun cooking meals for them. We made high fat, grain free, low carb recipes of course! From fresh bacon and eggs for breakfast to gourmet chicken and pork chop dinner dishes with salad greens, I love low carb recipes that taste delicious and are a whole lot healthier to consume than anything else people are eating.
This low carb cheesecake recipe started with a chocolate bar. While visiting with them and shopping for food I found some 86% Ghirardelli dark chocolate. I hadn’t tried it before because I usually opt for the 100% dark chocolate and sweeten it to my own taste with stevia. Ghirardelli’s 86% dark chocolate only has a few carbs per square, so I purchased it. It’s advertised on the front of the packaging and “intense chocolate” and they weren’t kidding! But this stuff was utterly AMAZING! There’s no bitterness and it contains a really deep, rich dark chocolate. It was so good I had Christine try some and she was hooked too. I hate coffee notes in dark chocolate and this one didn’t have any. WOO HOO!”
Why did we add the Low Carb Category at Healthy Family?
As part of our 2012 commitment to healthy eating we have started seasonal Healthy Family Meal Plans for our house. Some of the recipes featured in our posted week of meal plans will be from other healthy eating blogs and websites. On featured Wednesdays we will be posting a low carb “Hump Day Recipe” for our readers. So if you’d like to keep up to date, like us on Facebook or follow us on your Twitter account. Don’t have either? Subscribe to our RSS feed and you will be emailed a summary of our latest posts.
And now Back to our Healthy Family Hump Day Recipe
Jimmy Moore continues, “As the chocolate was melting in my mouth, I got an idea–why not use this in a low carb dessert somehow? The inspiration bug bit me and I started brainstorming ideas about what I could do. When I looked in the refrigerator and saw strawberries and heavy whipping cream, a light bulb went off in my head. Why not make a strawberries and cream low carb cheesecake recipe and drizzle it with the dark chocolate on top? EUREKA! I had cream cheese and all the ingredients to make a fantastic low carb dessert. That is how my idea for a low carb cheesecake recipe was borne. Here’s the resulting low carbcheese cake recipe that I think turned out pretty well:”
Strawberries and Cream Low Carb Cheesecake Ingredients:
1 bar of Ghirardelli dark chocolate
1 cup and 2 TBSP of fresh ground raw almond slivers or Gluten Free Almond Flour
NOTE: You can purchase almond flour in bulk from Honeyville Food Products online.
4 large eggs
1 pint or about 2 cups of fresh or frozen organic strawberries
1/4 cup heavy whipping cream
NOTE: If you need a dairy-free option, just scoop the coconut fat off of the top of a can of coconut milk, add 3 TBSP of coconut oil and whip it in your mixer on high speed for about 2 minutes. If you’d like to sweeten it, just add a pinch of stevia.
Honey/stevia or favorite sweetener to taste
16 oz Philadelphia cream cheese (at room temperature)
NOTE: A great dairy free option for cream cheese is to use 1 cup heavy coconut cream, mixed in a blender with 3 TBSP of coconut oil in the recipe.
Butter or coconut oil
Preheat oven to 375 degrees.
Now for the Low Carb Cheesecake Recipe Directions:
For the Low Carb Cheesecake Recipe Batter
If you don’t have access to almond flour, simply put the raw slivered almonds in your (magic bullet) blender and pulsate until it turns into a powder. Turn it on high for the last few seconds to throughly break up any big pieces of almond. Empty contents into a mixing bowl. Add eggs and start mixing together.
Place the strawberries and cream into your blender along with your favorite sweetener and honey if you can tolerate the carb counts. The key is to find a level of sweetness that works for your taste buds. Two Tbsp honey and some liquid stevia works well for me.
Blend on high until it looks like a strawberry milkshake (it will be bright pink and thick). Pour into the almond flour/egg mixture and mix thoroughly. Add the softened cream cheese (if you pull it straight from the refrigerator, then you’ll have big chunks of cream cheese in your cheesecake–EWW!) and stir with a fork like a madman until your cheesecake batter is moderately thick. You don’t want it too runny or too thick. We’re looking for Goldilocks here–JUST RIGHT!
Grease a 9X13 glass baking dish heavily so that the cheesecake will not stick.
NOTE: If you are dairy free, another option for greasing is Spectrum Palm Oil which is all natural. Palm Oil has no trans fats but it works just like Crisco.
Pour the batter into the dish. Bake in the oven for 20-25 minutes. Use a toothpick in the center of the cheesecake to see if it comes out dry. If not, cook for an additional 5 minutes.
Ingredients For the Dark Chocolate Drizzle on your low carb cheesecake
4 squares (50g) of 86% Ghirardelli dark chocolate or your favorite brand.
NOTE: for information on other brands of chocolate bars that are also gluten free, visit Gluten-free Cooking’s list of gluten-free candy and chocolate.
3 Tbsp heavy whipping cream (you can substitute with 3 Tbsp of Spectrum Palm Oil if you are dairy free)
Honey/stevia or favorite sweetener to taste
Directions for Dark Chocolate Drizzle on your low carb cheesecake
Put a saucepan on low heat (I put it on gasmark 2-3 on my stove). Pour the heavy whipping cream in the saucepan. It should cover the bottom of the pan. Add your favorite dark chocolate (I LOVE this 86% because it’s not too bitter, gives a strong chocolate flavor without any coffee notes and has very minimal carb counts) and sweetener (again, I used a honey/stevia combination that tastes good to me–but you won’t need much at all).
Allow to heat up for a few minutes and then stir constantly to prevent the chocolate from scalding. As the chocolate melts it will turn into a nice chocolately delight. When the chocolate melts completely, turn the heat off and allow to cool to thicken up a bit. This will become the “drizzle” for the low carb cheesecake.
After the low carb cheesecake is finished cooking, take a tablespoon and evenly distribute the chocolate all across the top of the cheesecake. Place the finished chocolate strawberries and cream low carb cake in the freezer for an hour to cool. Then cut into squares. Makes 20 squares. Add fresh strawberries as a garnish and ENJOY your low carb cheesecake!
About Jimmy Moore and Livin’ La Vida Low Carb:
You can learn more about Jimmy and his approach to low carbohydrate and Paleo eating at his website: Livin’ La Vida Low Carb!
Jimmy also has a regular series of Low Carb Living Podcastsfor his subscribers, too!