Go Back
low carb chopcolate cheesecake

Sugar-free Low Carb Chocolate Cheesecake

The Naked Diabetic
Easy to make,low calorie, diabetic-friendly low carb chocolate cheesecake.
Prep Time 25 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 6
Calories 210 kcal


  • 1/2 cup Almond flour
  • 2 tbsp Butter, softened
  • 1/3 cup Splenda sweetener
  • 8 oz low-fat cream cheese
  • 2 cups Sugar-free whipped topping (such as cool whip)
  • 3/4 cup sugar-free chocolate chips
  • 1/2 tsp liquid Stevia


Cheesecake Crust

  • In a small mixing bowl, combine almond flour, sweetener and melted butter.
  • Mix thoroughly until, you have a crumble mixture.
  • Pour the mixture into the bottom of a 6 inch springform pan.
  • Spread evenly and pat down the mixture with the back of a spoon.
  • Bake in a 325° F (175C) oven for approximately 10 minutes, or until crust is lightly browned.
  • Remove from oven and cool crust. Chill if neccessary)


  • In a small microwave-safe bowl, melt the chocolate chips.
  • Let the chocolate sit, at room temperature, while you prepare the next ingredients.
  • Using an electric mixer, beat the cream cheese in a mixing bowl until smooth.
  • Add the sweetener to the cream cheese and beat again.
  • Add the melted chocolate to the cream cheese and thorougly mix
  • Fold in the whipped topping and gently stir until well mixed.
  • Pour the cream cheese mixture over the crust ansd spread evenly in the springform pan.
  • Refrigerate for at least 2 hours before serving.
Keyword low carb chocolate cheesecake