An avocado cheesecake with a chocolate nut crust makes a delicious dessert or treat. As well as being low in carbs and gluten free this is also a great option for anyone following a LCHF diet too. It’s delicious and easy to make which is always a bonus in my kitchen!
Low Carb & Gluten Free
I decided to make cupcake sized cheesecakes on a whim but this mixture should still be enough for a small cheesecake pan. These are deliciously rich and creamy so you may want to make them in muffin form as I have to limit the feeling of “that was rich, I’m stuffed. Oh, go on, I’ll have another” to be followed with regret and cries of “why!”. You were warned. I used muffin cases and baked the crust first. The filling is then set and I removed the cases for the photographs to show the chocolate base. They look much nicer to serve this way too.
Although I used ground hazelnuts for the base, I think walnuts would make a great base too. The chocolate flavouring is purely of choice. I liked the idea of avocado, lime, chocolate and hazelnuts as a flavour combination. I also thought that making an avocado cheesecake was an easy way to use up the surplus avocados I had rather than a guacamole.
Gelatin was used to help set the cheesecake filling but to keep it vegetarian, use agar agar instead. It helps the cheesecake to set as I didn’t want to bake this. The lime helps the avocado keep it’s colour without browning as well as giving a much needed lift to the rich creaminess of the cheesecake.
As I had made 12 and we can only eat so much (despite giving a good try!) I froze a few. They were delicious and I munched them straight from the freezer without defrosting them. Almost like an ice-cream.
- 2 tablespoons (5g) cocoa powder
- 1/4 cup (56g) butter, melted
- 2 cups(230g) hazelnut flour/ground hazelnuts
- 2 tablespoons (25g) erythritol
- 2 Avocados, peeled and stone removed
- 8 oz (224g) cream cheese, softened
- 1/2 cup (104g) erythritol
- zest and juice of 2 limes
- 1 sachet of gelatin
- 1 cup (226g) coconut milk
- Preheat the oven to 180C/350F degrees.
- Blend the crush ingredients together until the mixture looks like wet breadcrumbs.
- Line a muffin tin with cases.
- Press down the base mixture into the cases until firm.
- Bake for 20 minutes.
- Remove and cool.
- Place all of the cheesecake filling ingredients into a blender or food processor and blitz until smooth.
- Pour into the muffin cases and place in the fridge to set for a couple of hours.
- Eat and enjoy!
- Made 12 cheesecakes.
- Nutritional Info per cheesecake – 284 Calories, 27g Fat, 5g Protein, 8g Total Carbs, 4g Total Fibre, 4g Net Carbs