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Low-Carb Chocolate Cheesecake

Updated: Jan 7, 2020

The holidays are approaching faster than ever! Here is a great low carb dessert recipe that will be a hit at Christmas dinner. *This recipe is only permitted in Phase Four*

(Lester, 2019)

Prep Time: 30 Minutes

Overall Time: 3 Hours and 30 Minutes

16 Servings Total

(Keto Diet App, 2019)



- 1 cup walnuts

- 1 ⅓ cups almond flour

- ¼ cup virgin coconut oil

- ¼ tsp sea salt

- Optional: 1 tsp espresso powder


- 3 cups raw cashews, soaked 12 hours or boiled for 1 hour

- ¾ cup canned full-fat coconut milk

- ¼ cup + 3 tbsp virgin coconut oil

- 1 tbsp unsweetened vanilla extract

- ½ cup cacao powder

- 3 tbsp lemon juice

- ½ cup confectioners Swerve or powdered Erythritol


- 3 oz Dark chocolate bar (100% chocolate)

- ⅓ cup of coconut milk

- Few drops of stevia or Swerve, to taste


1. Place all the crust ingredients in a food processor and pulse until a crushed graham cracker-like mixture forms. Press the mixture into a 9-inch (23 cm) springform pan.

2. In the same food processor (no need to clean), combine all of the filling ingredients and blend until super smooth (about 2-5 minutes), stopping occasionally to scrape down the sides.

3. Pour the filling on top of the crust. Freeze for 2 hours.

4. For the ganache, bring the coconut milk to a boil. Pour over 3 oz of the chopped chocolate. Add stevia or Swerve, to taste.

5. Freeze for another hour.

6. Enjoy!

Store in an airtight container in the freezer for up to 1 month or chilled for up to 7 days.

Works Cited

Lester, L. (2019, February 28). Low-Carb Raw Chocolate Cheesecake. Retrieved from Keto Diet App:

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