Marbled Chocolate Cheesecake – Low Carb
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12 slices
Description:
Indulge in this decadent marbled chocolate cheesecake, perfect for those craving a low-carb dessert option. Creamy cheesecake swirled with rich chocolate, all baked to perfection in a buttery almond flour crust. This recipe from Love With Recipes is sure to satisfy your sweet tooth without the guilt!
Ingredients:
For the Crust:
- 1/2 cup Splenda sugar substitute
- 2 cups almond flour
- 2 tablespoons unsalted butter, melted
- 2 tablespoons water (adjust as needed)
For the Cheesecake:
- 2 packages (16 oz total) cream cheese, softened
- 1/2 cup Splenda sugar substitute
- 2/3 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (optional for texture)
For the Chocolate Swirl:
- 1/4 cup cocoa powder
- 1/4 cup Splenda sugar substitute
- 2 tablespoons canola oil
- 1/2 teaspoon vanilla extract
Instructions:
-
Prepare the Crust:
- In a large bowl, mix almond flour, melted butter, and Splenda until well combined.
- Add water gradually, 1 tablespoon at a time, until the dough holds together (you may not need all the water).
- Form the dough into a flat disk, wrap it in wax paper, and chill in the refrigerator for at least 30 minutes.
- Press the chilled dough evenly into the bottom of a 10-inch springform pan, extending it up the sides about 1/2 inch.
- Prick the crust all over with a fork. Freeze the crust for 1 hour, then bake at 350°F (175°C) for 20-25 minutes or until firm to the touch.
- Allow the crust to cool completely before filling.
-
Prepare the Cheesecake Filling:
- Preheat your oven to 450°F (230°C).
- In a large mixing bowl, beat together the softened cream cheese, sour cream, and 2 teaspoons of vanilla extract until smooth and creamy.
- Gradually add 1/2 cup of Splenda sugar substitute, beating until well incorporated.
- Mix in the all-purpose flour, one teaspoon at a time, ensuring it blends evenly.
- Beat in the eggs, one at a time, until the mixture is smooth.
-
Prepare the Chocolate Swirl:
- In a small bowl, combine cocoa powder and 1/4 cup of Splenda sugar substitute.
- Stir in the canola oil and 1/2 teaspoon of vanilla extract until well mixed.
- Add 1-1/2 cups of the cream cheese mixture into the chocolate mixture, stirring until thoroughly blended.
-
Assemble and Bake:
- Alternately spoon dollops of the plain cream cheese mixture and the chocolate mixture onto the prepared crust.
- Using a knife or spatula, gently swirl the two mixtures together for a marbled effect.
- Bake the cheesecake in the preheated oven at 450°F (230°C) for 10 minutes.
- Without opening the oven door, reduce the temperature to 250°F (120°C) and continue baking for an additional 30 minutes.
- Turn off the oven and let the cheesecake cool inside with the door closed for 30 minutes.
- Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
- Allow the cheesecake to cool completely, then refrigerate it for several hours or overnight before serving.
Nutritional Information (Per Serving):
- Calories: 350.9
- Total Fat: 33.4g
- Saturated Fat: 19.2g
- Cholesterol: 139.8mg
- Sodium: 192mg
- Total Carbohydrates: 5.4g
- Dietary Fiber: 0.6g
- Sugars: 0.4g
- Protein: 8.4g
Enjoy Your Low-Carb Indulgence!
This marbled chocolate cheesecake is a delightful treat that combines creamy richness with a hint of chocolate, all while staying low in carbs. Perfect for special occasions or any time you crave something sweet yet guilt-free. Share the joy of this delicious dessert from Love With Recipes!
