Low-Carb Decadent Mocha Cheesecake

©Georgene Harkness, 2011

“Decadent” doesn’t begin to describe this recipe.  It’s full-blown sinful!  But!  The great part is it has NO sugar alcohols, so the carb count you see is real!  I have to limit this recipe to twice a year – my hubby’s birthday and Christmas; otherwise, I am sure we’d eat it three times a day, every day.

A few notes in advance:  this recipe is much simpler to make than all the steps make it sound.  Basically, you just throw everything together in the food processor, but you need to have a good processor with a fairly large bowl.  My 7-cup Cuisinart just barely contains it all, with maybe a delicious drip on the side here and there.

Also, this recipe is for true dark-chocolate lovers.  Of course, you can adjust the sweetness level to suit yourself, but we find it to be best when just barely sweetened.  I would suggest that you start with the sweetness levels indicated in the recipe, and add more if needed.  It’s not likely you will want less.

Sweeteners:  this recipe makes it possible to use the sweetener of your choice, as I am only telling you how

L-C Decadent Mocha Cheesecake

Low Carb Decadent Mocha Cheesecake

much sugar you are trying to replace.  So, a drop or two of very concentrated sucralose, or a big dollop of erythritol, or a dropper full of stevia – these are all your choice!  Taste along the way so you don’t over or under-sweeten.  I did not include any carb counts for sweeteners, because I didn’t know what you will be using.  Keep in mind that granulated sweeteners, like Splenda, have a higher carb count simply because of the fillers that are included, and in many cases cannot be considered real food.  I always trend toward the less artificial sweeteners like erythritol and stevia.

For the Crust:

  • 2 C Pecans
  • Sweetener to equal 1 T Sugar
  • 3 T. Butter, melted
  • 1 T. Cocoa Powder (unsweetened, plain)

For the Filling:

  • 16 ounces cream cheese, softened
  •  1 C Heavy Cream
  • Artifical Sweetener to equal 1 C. Sugar
  • 4 T. butter
  • 8 oz unsweetened baking chocolate
  • 1 T. Freeze-Dried coffee crystals
  • 3 eggs
  • 1  tsp vanilla (I use high-quality Mexican vanilla)

And Finally, the Topping:

  • 1 ½ C. Sour Cream
  • 1 tsp vanilla
  • Sweetener to equal 3 T Sugar


1)  Preheat oven to 350 degrees.

2 ) Combine pecans, sweetener, butter and cocoa in bowl of food processor

3)  Process until pecans are chopped finely and all ingredients are combined (this will be somewhat wet).

4)  Press mixture into bottom of 10″ pie pan.  Using plastic wrap to cover the nut mixture will keep it from sticking to your fingers.  Set aside, and throw away the plastic wrap.

5.  Cook the crust for 5-10 minutes (watch it carefully) just to dry it out and set it. You don’t want to get it super hot.  Cool it to room temperature or cooler before proceeding with the next steps.

6)  In bowl of same food processor (no need to clean bowl), combine cream cheese, cream, sweetener, coffee crystals, vanilla and 1 egg.  Process until well blended, scraping down bowl.  Add the next two eggs, one at a time, scraping down the bowl.

7)  Combine 4 T. butter and 8 oz. chocolate in microwave-safe bowl. Heat in microwave at medium power until melted.

8)  Add melted butter and chocolate to the mixture that’s in the food processor.  Process for one minute.

9)  Pour mixture from food processor into pie pan, spreading evenly.

10)  Bake in preheated oven for one hour.  Check carefully after 50 minutes.  Do not allow top to burn.

11)  Stir 1 T. equivalent of sugar substitute into sour cream and mix in the vanilla.  Mix well.

12)  Spread sour cream mixture over cheesecake, making sure to cover the entire filling area all the way to the crust.

13)  Return cheesecake to the oven for five minutes.  Remove and chill overnight (waiting is the hardest part!)

For the crowning glory, you can take a square of unsweetened chocolate and melt it with a little butter and erythritol or other sweetener, and drizzle carefully over the cooled pie.   This is totally optional, but it looks and tastes nice!  I just wish I was as artistic a drizzler as some people are.  I am afraid my picture shows more splats than drizzles, but do it any way you like it!  It’s delicious whether drizzled or splatted!

Nutritional info: Makes 16 Servings:  Per Serving: Calories, 400.  Protein 7 gr,  Fat 39.9 gr, Carbohydrate 9 gr. Fiber 3 gr. For net 6 gr.

Update:  I am sharing this post at Kelli the Kitchen Kop’s Real Food Wednesday!  This is my first entry, so please – if you are coming from Kelli’s site and something is done wrong, please leave me a comment and I’ll do what I can to fix it!

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