Low Carb Baked Cheesecake with Chocolate Ganache

An easy to make low carb baked cheesecake. Make this a day ahead and just cut into slices when you are ready to serve.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 12
Total Carbs: 15.3g
Fibre: 6.3g
Author: Libby Jenkinson



Cheesecake filling

Chocolate Ganache



  • Prepare a large pie/flan/quiche dish by rubbing butter on the bottom and sides, then lining the base with baking paper.
  • Mix the sweetener, softened butter and vanilla until smooth.
  • Add the egg, almonds, coconut flour, salt and cinnamon and mix until it is the consistency of smooth peanut butter.
  • Smooth the mixture into the prepared baking dish.
  • Bake at 180C / 350 F for 10 minutes until just starting to go golden.

Cheesecake Filling.

  • While the base is cooking, place the cream cheese, eggs, vanilla, sweetener  and cinnamon into a bowl and blend until smooth and lump free.
  • Pour onto the baked base, then return to the oven and bake at 180C/350F for another 20 minutes.
  • Allow to cool completely before refrigerating.

Chocolate Ganache

  • Place the cream into a saucepan and gently heat until hot but NOT boiling.
  • Add the chocolate (broken into pieces) and mix. The warm cream will be hot enough to melt the chocolate. Continue to stir until thick and glossy.
  • Pour over the cold cheesecake and refrigerate until the ganache is set.


TOP TIP :: The majority of the carbs come from the chocolate ganache. To reduce the carbs, you can use less ganache (this recipe makes a LOT) and/or use higher cacao chocolate. My calculations were using 85% cacao chocolate.
Calories: 479kcal | Carbohydrates: 15.3g | Protein: 9.5g | Fat: 39g | Fiber: 6.3g | Sugar: 5.3g