A very special cheesecake!  If you love chocolate cheesecake, then this one is one to try as it doesn’t make you think “low-carb.”  The crust is thick and substantial and chocolaty with a firm, yet creamy chocolate cheesecake filling and a whipped cream chocolate topping.  If you decide to skip the topping, this cheesecake typically does not leave cracks after baking.  Carob powder and unsweetened carob chips may be used instead.

11/2 cups Gluten-Free Bake Mix 2, OR almond flour (375 mL)
1/3 cup cocoa, OR carob powder (75 mL)
2/3 cup butter, melted (150 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3 cup (150 mL)
1/8 tsp almond extract (0.5 mL)
16 oz cream cheese, softened (500 g)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
1/4 cup powdered sweetener (60 mL)
1/4 cup whipping cream (60 mL)
4 oz sugar-free chocolate chips, OR this one, OR (125 g)
1 tbsp olive oil (15 mL)
1 tbsp coconut oil, optional (15 mL)
Whipped Cream Chocolate Topping:
1 cup whipping cream, chilled (250 mL)
1/8 tsp cream of tartar (0.5 mL)
1/4 cup sour cream (60 mL)
2 tbsp cocoa (30 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
1 tsp vanilla extract (5 mL)

Preheat oven to 325°F (160°C).

Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, cocoa, OR carob powder.  In small bowl, combine melted butter, liquid sweetener and almond extract.  Add to dry ingredients.  Press into bottom of an 8 or 9-inch (20 or 23 cm) springform pan.  I use plastic wrap to make it easier for me.

Filling:  In food processor or bowl of mixer, add cream cheese; process.  Add eggs, liquid sweetener, powdered sweetener and whipping cream; process.

In double boiler add chocolate chips, olive oil and coconut oil, if using.  Melt the chocolate, OR carob chips.  Add to cream cheese mixture and process until well-combined.  Pour cheesecake batter over crust.  Bake 35 to 40 minutes until center is almost set.  Allow to come to room temperature and spread Whipped Cream Chocolate Topping over the top.  Cover and refrigerate cheesecake.

Whipped Cream Chocolate Topping:  Whip cream in bowl of mixer and while it is whipping at high speed, sprinkle in cream of tartar.  Once the cream has thickened up quite a bit, add the sour cream and continue to whip for a brief while.  Add cocoa, liquid sweetener and vanilla extract.  Continue whipping until the mixture is thick, homogeneous and smooth.

Yield:  12 servings
1 chocolate/carob
435.3/433.2 calories
8.8/9.5 g protein
39.6/39.1 g fat
1.5/2.6 g fiber
6.0/9.7 g net carbs

SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books):  printed again.  Limited stocks; get yours now!  This wonderful low-carb/keto collection of cookbooks (tons of photos, coil-bound!) is expected to sell out and after that there will only be KINDLES available! 

As an Amazon Associate, I earn from qualifying purchases.  Here is my Amazon store for more of my favorite products: AMAZON STORE  Thank you for your support.