Sugar Free Chocolate Cheesecake with Chocolate Cream Cheese Frosting

Say Happy Father's Day with this Delicious Chocolate Cheesecake!

Yes, I said SUGAR FREE CHOCOLATE CHEESECAKE!!! My 3 favorite foods, Chocolate, Cheese and Cake!!   


I knew this would not be an easy task.  Making any dessert sugar free isn't easy but making a dessert where chocolate is the main ingredient doesn't make it any easier!  Unsweetened chocolate leaves a lot for the imagination.  It takes the right amount of sweetener, in this case, Kal stevia with lots of vanilla to eliminate any bitterness from the chocolate.  I wanted this cheesecake to be chocolaty but if you use too much it will be a "bitter" not so sweet mess.  I am not a fan of almond extract but the almond extract in this cheesecake plays a key role of enhancing the chocolate flavor.  I think this combo of sour cream, cream cheese and chocolate is perfect.  The Whipped Chocolate Cream Cheese Frosting is a must.  It really balances out this chocolate masterpiece!  You don't have to be fancy and pipe the frosting on the cheesecake as I did, you can just pour it over the cake.  That would be just as pretty and tasty!

Best way to melt your chocolate is to cut up 1 oz squares in half at the seam and then split them again.  Microwave for about 90 seconds, stirring every 30 seconds.  Also, leave out your cream cheese overnight and it will be the perfect softness. 


As always, I use Kal Brand Stevia so if you use something different, just add a little and taste.  Too much of any sugar substitute can leave a bitter taste and we don't want that.  


Don't have a spring form pan?  Don't worry, you can make mini cheesecakes by using a cupcake pan and liners.  It will only take about 8-10 minutes to cook.


The key to this recipe is tasting your batter before you bake.  For your taste, do you prefer a bit more sweeter?  Or perhaps a little more almond? Enjoy this chocolaty treat!

Chocolate Cheesecake with Whipped Cream

Serves 16 


2 (8 oz) Cream Cheese, softened 
7.5 oz unsweetened chocolate (I used Baker's. You could use 8 oz.)
1 cup sour cream
1/4 Cup Pure Vanilla Extract
1/2 tsp Pure Almond Extract
1 tsp plus 1/8-1/4th Kal Stevia (to taste)
3 eggs

Pecan Shortbread Crust (click for recipe)

1. Prepare  Pecan Shortbread Crust  in an 8" springform pan and set aside.  Do not bake.
2. Beat cream cheese and sour cream together using mixer.
3. Add vanilla, Stevia and Eggs. 
4. Add melted chocolate and beat until blended.
5. Mix well and taste for sweetness.
6. Bake at 300 degrees for 25 minutes.

Whipped Chocolate Cream Cheese Frosting 

4 oz cream cheese, softened
1/2 cup heavy whipping cream 
1 tbsp unsweetened cocoa powder

a little less than 1/8 tsp Kal Stevia (to taste)

1/4 tsp vanilla extract

1. Beat cream cheese until smooth.
2. Add stevia, vanilla, cocoa powder and heavy whipping cream then beat until thick.
3. Pipe or spread onto cooled cheesecake.

Nutrition:

1/16th of Cheesecake: 5 grams Net Carbs

1 slice of Godiva Chocolate Cheesecake: 75 Net Carbs!!