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Low-Carb Raw Chocolate Cheesecake

4.6 stars, average of 759 ratings

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This raw chocolate cheesecake is low-carb and perfect if you’re trying to avoid dairy. With a graham cracker type crust and a creamy chocolate ganache topping this is one decadent dessert!

Hands-on Overall

Serving size 1 slice

Allergy information for Low-Carb Raw Chocolate Cheesecake

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 slice)

Net carbs9.6 grams
Protein8.9 grams
Fat35.5 grams
Calories379 kcal
Calories from carbs 10%, protein 9%, fat 81%
Total carbs13 gramsFiber3.4 gramsSugars2.5 gramsSaturated fat15.3 gramsSodium45 mg(2% RDA)Magnesium138 mg(34% RDA)Potassium363 mg(18% EMR)

Ingredients (makes 16 servings)

  • 1 cup walnuts (112 g/ 4 oz)
  • 1 1/3 cups almond flour (134 g/ 4.7 oz)
  • 1/4 cup virgin coconut oil (57 g/ 2 oz)
  • Optional: 1 tsp espresso powder
  • 1/4 tsp sea salt


  1. Place the crust ingredients in a food processor and pulse until a crushed graham cracker like mixture forms. Press into a 9-inch (23 cm) springform pan.
    Low-Carb Raw Chocolate Cheesecake
  2. In the same food processor (no need to clean), combine all of the filling ingredients and blend until super smooth, about 2-5 minutes stopping occasionally to scrape down the sides.
    Low-Carb Raw Chocolate Cheesecake
  3. Pour on top of the crust. Refrigerate or freeze for 2 hours. (Freezing will transform this into a frozen dessert while chilling will produce a regular cheesecake.)
    Low-Carb Raw Chocolate Cheesecake
  4. For the ganache bring the coconut milk to a boil and pour over 57 g/ 2 oz of the chopped chocolate. Add stevia or Swerve, to taste.
  5. After 2 hours of chilling (or freezing), the cheesecake pour the ganache topping over and top with remaining chocolate.
    Low-Carb Raw Chocolate Cheesecake
  6. Chill or freeze another hour before serving.
    Low-Carb Raw Chocolate Cheesecake Store in an airtight container in the freezer for up to 1 month or chilled for up to 7 days.
    Low-Carb Raw Chocolate Cheesecake

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Walnuts, nuts
0.5 g1.1 g4.6 g46 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Coconut oil, extra virgin
0 g0 g3.4 g30 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Cashew nuts, cashews
6.6 g4.4 g10.7 g135 kcal
Coconut milk (full-fat, unsweetened)
0.3 g0.2 g2.3 g21 kcal
Coconut oil, extra virgin
0 g0 g6.2 g56 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Cocoa powder, raw (cacao)
0.6 g0.5 g0.4 g6 kcal
Lemon juice, fresh
0.1 g0 g0 g0 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.3 g0 g0 g1 kcal
Extra dark chocolate (99-100%)
0.4 g0.7 g2.7 g23 kcal
Coconut milk (full-fat, unsweetened)
0.1 g0.1 g1 g9 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Total per serving, 1 slice
9.6 g8.9 g35.5 g379 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (19)

Will this turn out all right if I use liquid stevia instead of powdered sweetener in the filling?

It depends on the stevia. Are you planning to use pure powdered/liquid stevia? I would personally avoid that as it can make your cheesecake taste bitter.
Stevia is 200-300 times sweeter than sugar and can taste bitter on its own so that's why it's best combined with other sweeteners. I do use stevia drops in my smoothies but don't make them too sweet (3-8 drops is enough) and I'm not sure how well that would work in this dessert.
If you plan on using a stevia blend (typically with erythritol), then I'd say go for it. That can be substituted 1:1. Another option would be allulose which is similar to erythritol but tastes just like sugar.

Can I substitute the virgin coconut oil with something else? Another oil? Or does it have to exist as a solid form at a certain temperature? Thanks!

Hi Carolin, you could use melted butter or ghee instead. It depends whether you want to keep it dairy-free/vegan or not. Another option would be to use palm shortening (there are sustainable options).

I know it says optional and I always leave it out as I can’t stand the taste/smell of coffee/ espresso.. But I want to get espresso powder just for some cakes😊 So I was wondering which one should I get? is it the one that dissolves in water? sorry if the question is totally stupid:/

Not at all! It depends how you mix it. You can get fine instant powder or granules which will dissolve in liquids. If you want to add it to a cake batter or cookie dough, it's better to first dissolve it in a tiny bit of boiling water (such as 2 tablespoons).

Can I substitute walnuts for another nut? Hazel or almonds maybe?

Absolutely! Any nuts will be great, you can use walnuts, pecans, almonds or even hazelnuts.

No clue what went wrong here but what I made looks nothing like the pictures and tastes like dog food.

I'm sorry this didn't work for you but is it really necessary to compare any food/recipe to "dog food"? So far we had no complaints about this recipe. If you could perhaps give us more details as to why it didn't meet your expectations/what went wrong (texture/taste), whether you used any substitutes etc., we could all benefit from your feedback.

On your instructions it says freeze 2 hours ... then later it says after chilling topping add the ganache then glfreexe 1 hour!  So is it chill the pie then add ganache or freeze add freeze??

You are right, that sounds confusing. You could actually do either. Freezing will transform this into a frozen dessert and chilling will make just a regular cheesecake - I'll fix the description to make it clear, thank you!

A yummy cheesecake that looks delicious and I just can't wait to try this in my home as soon as possible.

This recipe is amazing - with a couple of notes from me - I made this in the U.K. where the sweeteners are very expensive and actually quite hard to find so I used a kind of stevia which was very sweet in the processor but became bitter when it was frozen. Day one yuk. Too bitter and a bit strange tasting. It cost a LOT to make this so I was disappointed because I made it look a million dollars ....
However, on day two after a night in the fridge and with a splash of double cream it’s amazing.
I’m so glad this worked in the end because I was on the verge of smashing a shop bought cheesecake but with this and a disappointing but still yummy lasagne recipe from another site I hit my macros.
Do note that I needed a 10k run to eat all that with a cheddar / feta omelette for lunch... but hey I lost a stone in a month and you just made my mouth happy.

Thank you for your feedback, Paul! I too live in the UK and get sweeteners in bulk from Amazon - you may want to give it a try (about £15 for 2 kg of Erythritol and it lasts for months). I wouldn't personally use just stevia because just like you said, it would give it a bitter aftertaste. What I do sometimes is that I use a combination of erythritol and stevia - just enough not to make it butter. I hope the next batch comes out great! 😊

What can I substitute for the almond flour, pls?

You can use any ground nuts or seeds, or shredded coconut is another option.

Love the look of this cheesecake; however, I have a food sensitivity to cashews. Is there another nut I can substitute?

Hi Mary, I suppose you could try blanched and soaked almonds or soaked macadamia nuts but that's just a guess. These have a neutral taste and are also very low in carbs (compared to cashews).