Low-Carb Chocolate Hazelnut Cheesecake
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!
Servings 12 Servings
Calories 566kcal
Ingredients
Crust:
- 8 Ounce Walnuts
- ¼ Cup Erythritol
- 6 Tablespoon Lard or Bacon Grease
- ¾ Teaspoon Cinnamon
Cheesecake Filling:
- 32 Ounce Cream Cheese Room Temperature
- ¼ Teaspoon Salt
- 1 Cup Erythritol
- 1 Teaspoon Stevia Glycerite
- 1 Tablespoon Vanilla Extract
- 4 Eggs
- 1 Tablespoon Lemon Juice
Chocolate Hazelnut Topping:
- 2 Tablespoon Coconut Oil
- 1 Ounce Unsweetened Baking Chocolate
- ¼ Cup Cashew Milk
- ¼ Cup Erythritol
- 1 Teaspoon Stevia Glycerite
- 1 Cup Hazelnuts Roughly Chopped
Instructions
Crust:
- Mix all ingredients together and press into 10″ springform pan.
Cheesecake Filling:
- Combine salt, erythritol, stevia, vanilla extract, 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: 566kcal | Carbohydrates: 10g | Protein: 11g | Fat: 57g | Fiber: 3g
