Low Carb ‘Nutella’ Cheesecake

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Using my Low Carb ‘Nutella’, this Low Carb ‘Nutella’ Cheesecake is delicious! All the great things about Nutella, captured in a cheesecake without all the sugar, bad oils and other nasties. If you love cheesecake and miss Nutella, be sure to give this recipe a try!

 

Low Carb Nutella Cheesecake – 14 serves

 

280g almond meal

5 tablespoons unsalted butter, melted

500g Low Carb Nutella (at room temperature), get the recipe here

500g cream cheese, softened

1/4 cup powdered sweetener (sifted)

1/2 cup chopped toasted hazelnuts

 

Blitz almond meal, butter and 1 tbsp of the nutella in a food processor or similar. Grease and line a pie dish with baking paper. Press base mixture into pie dish to form base. Chill in the fridge and then make cheesecake mixture.

Beat the cream cheese and sweetener with a stick mixer and then add the nutella. Mix well. It may look a bit grainy from the hazeluts in the nutella but will set more smoothly in the fridge.

Add the nutella filling onto the base and smooth with the back of a spoon. Cover the top with the chopped hazelnuts and place in the fridge until chilled and set.

 

Nutritional Info:

Cals – 527.9

Fat – 53.3

Protein – 10.6

Total Carbs – 11.7

Fibre – 4.7

Sugars – 3.3

Net Carbs – 6.9

 

If counting sweeteners add 2g carbs