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    Home » Recipes

    Low-Carb Chocolate Hazelnut Cheesecake (Keto, GF)

    Published: Dec 6, 2019 · Modified: Jun 15, 2021 by Heather Cooan, MBA, NTP, FDN-P, ONC · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Low-Carb Chocolate Hazelnut

    Now that we've been through the history of cheesecake, let's get to making some! This low-carb chocolate hazelnut cheesecake recipe is perfect for the holiday season.

    I don't know about you, but I think fancy cheesecakes are the classic dessert for the holidays. They look beautiful on any table, they feed a crowd, and they are so rich and decadent (even the low-carb versions) that you can only handle them once a year!

    How to Dry Roast Nuts

    Dry roasting your own nuts at home is really the best way to go when dealing with nuts. It's cheaper to buy them raw, and if you roast them yourself, you don't have to deal with nasty seed and vegetable oils.

    I can never find dry roasted nuts, so I always dry roast my own. It's really easy. Simply spread the nuts out on a sheet pan and roast them at 420 degrees for 5-10 minutes. Check on them often to make sure they don't burn. Then let them cool. Done!

    Shop Springform Pans at Amazon!

    How To ReleaseCheesecake from Springform Pan

    Springform pans are a pain in the ass! I don't think I've ever successfully gotten the cheesecake out of the springform pan without damaging the cake in the process. I usually don't even bother and just leave the base of the pan attached to the cake.

    Here are a few tips on how to release the cheesecake from the springform pan. Hopefully, you'll have more luck than I have.

    • Thoroughly chill the cheesecake overnight before trying to remove the pan.
    • Line the pan with parchment paper before filling the pan.
    • Run a warmed knife around the sides of the pan before releasing the spring sides.

    There are a lot more tips for the perfect low-carb chocolate hazelnut cheesecake over at Moms Who Think.

    Low-Carb Chocolate Hazelnut

    Low-Carb Chocolate Hazelnut Cheesecake

    Heather Cooan
    Fancy cheesecakes are the classic holiday dessert. This chocolate hazelnut cheesecake is perfect for Christmas or New Year's Eve. It tastes like the real thing and looks stunning on every table!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 1 hr 30 mins
    Total Time 2 hrs 30 mins
    Course Dessert
    Cuisine French
    Servings 12 Servings
    Calories 566 kcal

    Ingredients
      

    Crust:

    • 8 oz. Walnuts
    • ¼ Cup Erythritol
    • 6 Tbsp. Lard or Bacon Grease
    • ¾ Tsp. Cinnamon

    Cheesecake Filling:

    • 32 oz. Cream Cheese Room Temperature
    • ¼ Tsp. Salt
    • 1 Cup Erythritol
    • 4 Eggs
    • 1 Tbsp. Lemon Juice

    Chocolate Hazelnut Topping:

    • 2 Tbs. Coconut Oil
    • 1 Ounce Unsweetened Baking Chocolate
    • ¼ Cup Cashew Milk
    • ¼ Cup Erythritol
    • 1 tsp. Stevia Glycerite
    • 1 Cup Hazelnuts Roughly Chopped

    Instructions
     

    Crust:

    • Mix all ingredients together and press into 10″ springform pan.

    Cheesecake Filling:

    • Combine salt, sweetener, eggs, and lemon juice and beat till smooth and set aside. 
    • In a large bowl add 1 package of cream cheese at a time and cream till smooth. 
    • Gradually add egg mixture and beat till it is mixed thoroughly. 
    • Pour into a springform pan and bake at 350 degrees about 1 hour. ( Put foil under pan to catch drippings.)

    Chocolate Sauce:

    • Place the coconut oil and chopped chocolate in a saucepan over medium heat. 
    • Whisk well until just melted, add cashew milk, and sweetener. 
    • Whisk until smooth and thick. 
    • Pour onto the top of the cooled cheesecake, top with roughly chopped hazelnuts, and set in the fridge to set.

    Nutrition

    Calories: 566kcalCarbohydrates: 10gProtein: 11gFat: 57gSaturated Fat: 22gPolyunsaturated Fat: 12gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 145mgSodium: 319mgPotassium: 298mgFiber: 3gSugar: 3gVitamin A: 1101IUVitamin C: 1mgCalcium: 118mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Heather Cooan - Nutrition Consulting, Counseling, and Education

    Hi, I'm Heather! I’m a Functional Nutritionist and Educator helping women suffering from autoimmunity and cancer take control of their health and care through education, data-driven nutritional therapy, and strategic lifestyle design.

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