Keto Chocolate Marble Cheesecake

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One of the easiest things to make a low carb version of is a cheesecake and I have made quite a few at this point. But after finally coming across a decent low carb white chocolate with good ingredients, I immediately started thinking of recipes I could use it for and this Chocolate Marble Cheesecake was the first I came up with.

This is a great cheesecake that has both dark and white chocolate marbled together. It’s also a baked cheesecake which is my favourite kind, although I have to say that the no bake kind is definitely growing on me more and more. This cheesecake is dense, very filling and is sure to satisfy a sweet craving with just a small piece!

I used a rectangular pan for this one and equal amounts of chocolate in weight. However the dark chocolate made for a much thicker mix than the white. I toyed with the notion of adding more white chocolate to get the thickness the same for both, but that would have upped the carbs and the expense as the sugar free white chocolate isn’t as cheap as the dark. Just have to take care with your swirling before baking.

However if you like you can add a bit more of the white chocolate to get similar consistencies, either way, you’ll get a lovely tasting baked cheesecake!

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Chocolate Marble Cheesecake

A sugar free and grain free baked cheesecake made using swirled dark and white chocolate.

Course Dessert

Cuisine Australian, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Sugar Free, Vegetarian

Keyword chocolate marble cheesecake, easy keto recipes, gluten free baked cheesecake, keto baked cheesecake, keto white chocolate, lchf baked cheesecake, low carb baked cheesecake, low carb nikki, low carb white chocolate, quick keto recipes, sugar free cheesecake, sugar free white chocolate

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 294.8kcal

Ingredients

• 1 cup almond meal
• 4 tbsp sweetener
• 50 g butter melted
• 500 g cream cheese, softened softened
• 3 eggs
• 50 g sugar free white chocolate
• 50 g Lindt 90% chocolate

Instructions

• Combine almond meal, butter and 1 tablespoon sweetener in a bowl. Mix well and knead through with fingers. Line a cake pan with baking paper, press in almond meal mix to make the base and put in the fridge to chill.
• Place white chocolate and dark chocolate in separate bowls. Microwave 30 seconds each and mix until smooth and melted (sometimes might need an additional 30 seconds). Set aside.
  
• Mix cream cheese and remaining sweetener with a stick mixer or similar until smooth and blended. Add eggs and mix again until once again smooth and blended. Divide the cheesecake batter between the two chocolate bowls and mix until smooth and combined.
• Place alternating spoons of chocolate and white chocolate cheesecake mix into pan over the base. Swirl with a knife.
  
• Bake at 160C for approximately 20-25 minutes until cheesecake is set.
  
• Allow to cool in the pan and then transfer to the fridge until chilled.
  
• Cut into slices.
  

Notes

Net Carbs - 3.2g

Nutrition

Calories: 294.8kcal | Carbohydrates: 4.7g | Protein: 8.2g | Fat: 27.2g | Fiber: 1.5g | Sugar: 2.1g