Low carbVegetarian€€€
Creamy No-Bake LCHF Chocolate Cheesecake with Crunchy Hazelnuts
This no-bake chocolate cheesecake is the perfect choice for anyone looking for a rich LCHF dessert with no added sugar. A silky chocolate cream on a crunchy hazelnut base will win over even the most demanding cake lovers.
Prep time
25 min
Cook time
0 min
Total time
25 min
Servings
12
Recipe
For the base
Flour, almond
150 gNuts, hazelnuts or filberts, raw
50 gButter, stick, unsalted
50 gCocoa, dry powder, unsweetened
20 gVanilla extract
0.5 tspSalt, table, iodized
1 pinchFor the cream
Cheese, cream
500 gCream, fluid, heavy whipping
250 ml70% DARK CHOCOLATE
150 gERYTHRITOL NATURAL SWEETENER, ERYTHRITOL
80 gVanilla extract
1 tspSalt, table, iodized
0.25 tspPer servingTotal
Calories:426.9 kcal5123.3 kcal
Protein:8.3 g99 g
Carbohydrates:18.3 g220 g
Fiber:3.8 g46.1 g
Water:35.8 ml429.1 ml
Fat:39.7 g476.4 g
Micronutrients
Sugar:5.8 g69.6 g
Saturated fat:19 g227.7 g
Cholesterol:74.6 mg895 mg
Sodium:190.7 mg2288.7 mg
Potassium:272.2 mg3266.2 mg
Calcium:91.2 mg1094.3 mg
Iron:2.8 mg33.3 mg
Magnesium:51.9 mg622.4 mg
Zinc:0.8 mg9.9 mg
Phosphorus:146 mg1752.4 mg
Vitamin C:0.4 mg4.7 mg
Vitamin A:242.5 µg2910 µg
Vitamin D:0.3 µg4 µg
Vitamin B12:0.1 µg1.6 µg
Instructions
1
Line the bottom of the cake pan with baking paper.
2
In a bowl, combine almond flour, ground hazelnuts, cocoa, vanilla, salt and melted butter. Mix until you get a wet-sand texture. Press the mixture firmly into the bottom of the pan and place in the fridge.
3
Chop the dark chocolate and slowly melt it over a water bath. Once smooth, remove it from the heat and let it cool slightly (it must not be hot when added to the cheese).
4
In a large bowl, using an electric mixer, whip the cream cheese, powdered erythritol and vanilla extract until the mixture is fluffy.
5
Slowly pour the melted chocolate into the cream cheese and mix until the color is completely even.
6
In a separate bowl, whip the heavy cream to stiff peaks. Carefully and gently fold the cream into the chocolate-cheese mixture using a spatula to preserve as much air as possible.
7
Pour the cream over the base and smooth it out evenly with a spatula. Place the cake in the fridge for at least 4 hours (preferably overnight).
8
Before serving, carefully remove the cake from the pan and decorate with hazelnuts or cocoa nibs, if desired.
Nutritional benefits
Thanks to the high antioxidant content from dark chocolate and healthy fats from nuts, this dessert supports heart function and doesn't cause sudden spikes in blood sugar.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.