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Chocolate Cheesecake

Course: Dessert
Servings: 8 Slices
Author: Angela Coleby
Print Recipe



  • ½ cup (60g) Peanut flour
  • 1 Egg
  • ½ cup (113g) Butter, unsalted softened
  • ½ cup (58g) Erythritol or sugar substitute
  • 3 tablespoons Cream cheese softened
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon baking powder


  • 2 x 8 oz (448g) Cream cheese softened
  • 1 cup (250 ml) Whipping/heavy cream
  • ¼ cup (21g) Cocoa powder unsweetened
  • ½ cup (58g) Erythritol or sugar substitute
  • 100 g Dark chocolate High cocoa solids


  • Preheat the oven to 180C/350F degrees.
  • Great and line a spring form cake tin with parchment paper.

Make the base:

  • Cream the butter and erythritol in a bowl until blended.
  • Add the egg and beat until together.
  • Add the cream cheese and vanilla and beat with a spoon until smooth.
  • Add the peanut flour, baking powder and salt. Mix thoroughly.
  • Spoon the mixture into the cake tin and press down evenly. It will be a bit sticky so you may want to wet the spoon when smoothing it evenly.
  • Bake for 18 to 20 minutes until golden and firm.
  • Remove from the oven and allow to cool in the fridge to firm up for an hour.

Make the Cheesecake filling:

  • Melt the chocolate in a Bain Marie or a bowl over simmering water.
  • Remove from the heat and add the erythritol. Mix until combined, then allow to cool slightly.
  • In a bowl whip the cream until thick.
  • In another bowl, beat the cream cheese until soft and smooth.
  • Add the cocoa powder and melted chocolate and mix until the colour is even.
  • Gently fold in the whipped cream and stir until combined.
  • Spoon the mixture onto the base and place in the fridge for at least 4 hours to firm.


Makes 8 slices
Nutritional Info per slice: 418 Calories, 38g Fat, 9g Protein, 13g Total Carbs, 4g Fibre, 9g Net Carbs