Low Carb Chocolate Cheesecake with Peanut Butter Mousse
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4.0
3 reviews
Good
Low Carb Chocolate Cheesecake with Peanut Butter Mousse
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This Low Carb Chocolate Cheesecake is a luscious, creamy, chocolate cheesecake recipe topped with a creamy keto peanut butter mousse.
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Ingredients
- 16 ounces cream cheese softened
- ⅔ cup sour cream
- ½ tablespoon vanilla
- 1 cup Swerve Confectioners Sugar Substitute
- 2 tablespoons cocoa powder
- 3 ounces Lily’s Original Dark Chocolate finely chopped
- 2 eggs
- 1 cup Keto Peanut Butter Mousse
Instructions
- Preheat oven to 350 degrees F.
- Prepare a 6 inch springform pan by greasing it with butter or non-stick spray and lining the bottom with a piece of parchment paper. Wrap the outside of the springform pan with aluminum foil, and place in an oven bag. The bag should not cover the top of the pan so depending on the size of it you will fold it down so that it only reaches the top lip of the springform pan.
- Place softened cream cheese in bowl of the mixer and mix until smooth and creamy.
- Add sour cream and vanilla mix until fully combined.
- In a small bowl whisk together powdered sugar substitute and cocoa powder. Add to cream cheese mixture and mix until fully combined.
- Put the Lily’s dark chocolate in a microwave safe bowl and microwave for 10 seconds at a time, stirring in between each time, until it is melted and smooth. Let cool for 1 minute and then pour into the cream cheese mixture, stirring until it is fully combined.
- Add eggs one at a time mixing on low until each egg is combined. Don’t overmix.
- Pour the mixture into the prepared 6 inch springform pan.
- Bake in a water bath. Sit the springform pan in a larger pan (a roasting pan, deep casserole dish, or a disposable foil pan is best). Fill the pan with water until it reaches 1 -1.5 inches up the side of the springform pan.
- Place in the oven and bake for 45 - 60 minutes or until the very center is just barely jiggly.
- Turn off oven and crack the door open letting the cheesecake cool for 30 minutes.
- Remove from oven and let it cool completely at room temperature.
- When the cheesecake has cooled remove it from the springform pan and wrap a parchment paper collar around it. This is a piece of parchment paper long enough to wrap around the outside of the cake, and about two inches taller than the cake. Tape the ends together so the parchment paper stays in place.
- Make the keto peanut butter mousse and spread it over the top of the cheesecake. The parchment paper will keep it from running off the edge.
- Place in the fridge to chill for at least 4 hours, preferably overnight.
- Remove the parchment paper before serving and enjoy!
Notes
- Note: I've included instructions below but you don't have to get fancy, you can just pipe the peanut butter mousse on or just spread it on the top like frosting without worrying about it being perfect. It will still taste just as good!
Nutrition Information
Show Details
Serving
1g
Calories
499kcal
(25%)
Carbohydrates
9g
(3%)
Protein
11g
(22%)
Fat
47g
(72%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Cholesterol
160mg
(53%)
Sodium
283mg
(12%)
Potassium
213mg
(6%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
188IU
(4%)
Calcium
61mg
(6%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 499kcal | 25% |
| Carbohydrates | 9g | 3% |
| Protein | 11g | 22% |
| Fat | 47g | 72% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 160mg | 53% |
| Sodium | 283mg | 12% |
| Potassium | 213mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 188IU | 4% |
| Calcium | 61mg | 6% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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