Chocolate cheesecake that isn’t diabetic-friendly will add about 300-400 calories and 35-45 carbs to your waistline, not to mention the effect it would have on your blood sugar. This sugar-free low carb chocolate cheesecake is the perfect substitute and the flavour is oh-so chocolatey.
Diabetic Low Carb Chocolate Cheesecake
Our sugar-free low-carb chocolate cheesecake cuts the calories down to 212 and the carbohydrates down to 13 nets carbs. The lower carb count makes it possible to eat cheesecake and maintain your blood sugar. The best of both worlds. It is Keto-Friendly too. That is just awesome!
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
NOTE** We made our sugar-free, low-carb chocolate cheesecake in a 6-inch springform pan. If you would like to make it in a larger springform pan, you can use this recipe in an 8-inch pan, and the cheesecake won’t be as high or you can double the ingredients and then double the number of pieces cut to maintain the nutritional information.
Helpful Tips and FAQs
Almond Flour vs All-purpose flour.
For diabetics, the obvious reason to use almond flour is the lower carb count, but Almond flour has more fats and is higher in calories. Almond flour is finely ground almonds. It is gluten-free, which is a benefit to anyone with celiac disease or anyone avoiding gluten. You will see Almond flour in many Keto-friendly recipes.
One of the downsides to Almond flour is that it is denser than regular flour. It is a great substitute in smaller amounts, but if you were to substitute it in a recipe that called for 3 cups of flour, the result of your bake would be quite dense and heavy.
One great way to use Almond flour and not compromise your bake is to use it as a portion of the overall flour content. For example, I have a delicious pancake recipe, and it calls for 1 1/2 cups of flour. I use 3/4 cup of all-purpose flour and 3/4 cup of almond flour, and you can hardly tell the difference. I sift my all-purpose flour to make it lighter, which does seem to help.
Almond flour does have a nutty taste, so if you don’t like almonds, it probably isn’t for you. It is also far more expensive than all-purpose flour. For cakes and bread, it’s always an experiment. Almond flour does make a nice crust for recipes like our sugar-free low carb chocolate cheesecake, but also for pies, tarts or bar recipes, as the result is very similar to the regular pie crust. I don’t recommend it for cakes that are supposed to be light, such as angel food cake.
Sugar Free Low Carb Chocolate Cheesecake for Diabetics
Why do I use Splenda and Liquid Stevia in this cheesecake recipe?
I use Splenda in the crust recipe and Liquid Stevia in the filling. This is because the powdered Splenda sweetener provides more substance and adds volume to the crust recipe.
I do not recommend that you use Splenda in the filling as it is too dry when added to the cream cheese. The cream cheese gets to think about folding in the whipped topping, and it results in a lumpy mess. The liquid stevia, even though it is only a bit, maintains the creaminess of the cream cheese, which leaves you with a much smoother low carb chocolate cheesecake.
Sugar-free Chocolate chips VS. cocoa powder
I have tried both the sugar-free chocolate chips, melted, and the cocoa powder and the cocoa powder is a definite no-no. It makes the cream cheese mixture lumpy and ruins the whipped topping when trying to fold it in. I use cocoa powder when making my truffles or bars that I want to be thicker and moldable. Stick to melting chocolate for the cheesecake.
if chocolate chips are not available, you can use an unsweetened baker’s chocolate, as long as you add some liquid stevia to compensate for the lack of sweetness in the chocolate.
The sugar-free chocolate chips I use are Krisda brand Chocolatey chips or Lily’s brand sugar-free chocolate chips, and they are already sweetened with stevia, so there is no need to add more sweetener to them. I have tried other brands, but these are readily available to me at my local market. If you are a Hershey’s chocolate fan, they now have sugar-free chocolate chips.
If you can’t get the Krisda or Lily’s brand, many others are just as good. I have used, People’s Keto and Enjoy Life, and have found both to perform quite well. The downfall, to anything sugar-free, is that they are more expensive.
How to melt chocolate
Microwave Method of Melting
Put your chocolate pieces or chips into a microwave-safe bowl.
Microwave on half power (50 %) for 30-second intervals.
Stir in between intervals.
When the chocolate pieces or chips are almost completely melted, stir until the remaining chocolate is melted.
Stove-top method
Bring water to a double boiler pan to a simmer
If you don’t have a double boiler, use a heat-proof bowl that is big enough to sit on top of a small or medium-sized saucepan.
place chocolate into the top pan of a double boiler or a heatproof bowl.
place on top of the pan with simmering water.
Stir continuously while the chocolate melts.
just before all the chocolate is melted, remove the pan or bowl from the heat.
Continue to stir until the chocolate is melted.
**Be careful not to get any water into the chocolate as it will cause it to seize.
How to Make Low Carb Chocolate Cheesecake
mixing rust ingredientsmix until crumblessmoth out in pancream the cream cheeseadd sweeteneradd melted chocolatestir until thoroghl;y miosed- then fold in whippour and smooth out in oanSugar-free Low carb chocolate cheesecake, ready to eat
To add to the appearance when serving, add a dollop of the whipped topping and a couple of strawberry slices. To drizzle chocolate onto the serving plate, put about 2 teaspoons of chocolate chips into a small Ziploc bag and melt them in the microwave. Clip a tiny hole in the corner of the bag and quickly drizzle over the plate in a back-and-forth motion.
I hope you enjoy this easy no-bake recipe for Low Carb Chocolate Cheesecake as much as I do!
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Jeannie notes.. Above is curated for evaluation and recommendation from thenakeddiabetic.com
. Recipe created by Tracey of The Naked Diabetic
. Recipe created by 
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