SUGAR FREE LOW CARB CHOCOLATE CHEESECAKE SQUARES -

Sugar Free Low Carb Chocolate Cheesecake Squares: less than 3g carbs each.

Still can’t decide what keto dessert to make for Christmas day? Panicking at the last minute? Let me help you with my Sugar Free Low Carb Chocolate Cheesecake Squares.

Rather than using biscuits for the traditional base, I made the Sugar Free Low Carb Chocolate Cheesecake Squares with a chocolate cake, crumbed by pulsing in a chopper. The result is a luscious cheesecake with a compact but softer base. Once you cut them, the squares will be firm enough to be picked up and eaten by hand. Perfect for children and adults alike.

Don’t worry if you don’t have Christmassy decorations like the ones I used. You can just sprinkle a dusting of cocoa or a few chocolate shavings over the top, or even leave the squares as they are, plain but mouthwatering delicious.

How to make Sugar Free Low Carb Chocolate Cheesecake Squares in a few easy steps.

The chocolate cake for the base is a breeze to make. All you need to do is weigh and mix all the dry ingredients in one bowl. In a separate bowl whisk egg whites and vanilla paste until stiff. Then combine the two together and bake. To speed up the process, let the cake cool, then place it in the freezer for 20-30 minutes, depending on how cold your freezer is. Remove it from the freezer, leave it at room temperature for 15 minutes and it’s ready to use. All you have to do after that is turn the cake into crumbs using a mini chopper or similar. Add melted butter and press it into a square dish. Your cheesecake base is ready.

To save time, you can prepare the cheesecake topping while the cake is in the freezer. Warm up the cream and add gelatine. Whisk well and set aside while you beat cream cheese and sweeteners in a separate bowl. Add the two together and it’s done. Put the topping in the fridge while you finish preparing the base. Then spread the topping over the base and your cheesecake is pretty much ready. All that is left to do now is to leave it in the fridge to firm up nicely. Or use the freezer once again to hurry things along. Finally, lift the cheesecake out of its dish, cut squares, decorate them if you wish, and serve.

They taste amazing and will be sure to impress all your guests. No-one will believe that they’re sugar free and grain free.

There is still time to make the Sugar Free Queenketo Ice Mountain, or an impressive Keto Tiramisú. But if you don’t have time because you’re rushing around doing last minute shopping or lots of pre-cooking, my Sugar Free Low Carb Chocolate Cheesecake Squares can still save the day.

Have a Fabulous Christmas!

SUGAR FREE LOW CARB CHOCOLATE CHEESECAKE SQUARES

Author: Antya

Nutrition

Yield: 12

Serving: 1
Calories: 260

Fat: 22.3g
Net Carbs: 2.9g
Protein: 9.7g

Recipe type: Dessert

Cuisine: Ketogenic. LCHF. Sugar Free. Low Carb. Grain Free. Gluten Free.

Prep time: 30 mins

Cook time: 40 mins

Total time: 1 hour 10 mins

A chocolate cheesecake with a difference. Scrumptious, chocolaty and creamy. This is how to impress with very little effort.

Ingredients

For the base:

70g unsweetened dark cocoa powder (U.S. option HERE)
70g lupin flour (click HERE for U.S. option, or HERE for world-wide delivery option - use code QUEENKETO5 for discount at checkout)
6 egg whites
120g erythritol (U.S. option HERE)
2 tsp pure stevia powder (U.S. option HERE)
2 tsp baking powder (sifted)
1 tsp vanilla paste (U.S. option HERE) or Make your Own)
100g melted unsalted butter

For the topping:

100ml double cream
1.5 tbsp gelatine powder (U.S. option HERE)
500g cream cheese
5 tbsp Sukrin Icing 'Sugar' (U.S. alternative HERE)
½ tsp vanilla paste (U.S. option HERE) or Make your Own)

Instructions

To make the 'cake' base:

pre-heat oven to 160C fan (180C static).
place all dry ingredients into a large bowl and whisk to amalgamate thoroughly.
whisk egg whites and vanilla paste until very stiff then add them to the dry ingredients.
pour into a buttered cake tin, level with a spatula and bake for 35 mins.
remove from the oven and allow the cake to cool completely (best left overnight).

To make the topping:

heat cream, then remove from hob and add gelatine powder, whisking vigorously until smoothly incorporated; set aside to cool.
in a large bowl, whisk cream cheese, vanilla paste and Sukrin Icing 'sugar'.
combine cooled cream with cream cheese mix and set aside in the fridge while you prepare the base.

Final assembly:

break up cake into pieces and place in a mixer or mini chopper.
blitz in short spurts until you achieve coarse crumbs and transfer them to a large mixing bowl.
repeat until you have used up all the cake.
melt butter and add to the cake crumbs.
amalgamate well, then pour into a square tin or dish lined with parchment paper and press down to firm a compact, even layer.
spoon cream cheese topping over the base, levelling with a spatula, and refrigerate for at least 4 hours, but preferably overnight.
lift cheesecake out of the tin/dish and cut into squares.
decorate with a few chocolate shavings, a light dusting of cacao or some Christmassy decorations.

Notes

You can use the freezer to cool down the various elements more quickly, but don't allow anything to actually freeze.

The cheesecake will lift more easily out of the tin/dish if you allow for parchment overhang on all 4 sides.

Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.