Sugar Free Low Carb Chocolate Cheesecake Squares: less than 3g carbs each.
Still unsure which keto dessert to bring for Christmas? If you’re short on time or decision, these Sugar Free Low Carb Chocolate Cheesecake Squares are an effortless winner. Rich, creamy and surprisingly light, each square contains under 3g net carbs, making them perfect for ketogenic, low-carb and gluten-free diets.
Instead of a traditional biscuit base, the recipe uses a baked chocolate cake that is pulsed into crumbs to form a compact, tender base. The finished squares are firm enough to pick up and eat by hand, so they’re ideal for parties and children’s plates alike.
No need for elaborate decorations — a dusting of cocoa, a few chocolate shavings or simple festive sprinkles are enough to make these squares look beautiful and inviting.
How to make Sugar Free Low Carb Chocolate Cheesecake Squares in a few easy steps
Making the chocolate cake base is straightforward. Combine the dry ingredients in one bowl, whisk egg whites and vanilla until very stiff in another, then fold together and bake. For easier handling, cool the cake and chill it in the freezer for 20–30 minutes, then let it sit at room temperature for 10–15 minutes before pulsing into crumbs in a mini chopper. Mix the crumbs with melted butter and press into a square tin lined with parchment to form the base.
While the cake cools or chills, prepare the topping: warm the cream, dissolve the gelatine into it, then combine with beaten cream cheese and sweetener. Chill the combined topping until the base is ready, then spread evenly over the crumb layer. Refrigerate until set — at least four hours or overnight for best results. If you’re in a hurry, use the freezer briefly to speed things up, but avoid freezing solid. When set, lift the cheesecake from the tin using the parchment overhang, cut into squares and garnish as desired.
These squares taste indulgent and will impress guests — nobody will guess they’re sugar free and grain free.
If you have more time, other keto desserts like a frozen sugar-free mound or a keto tiramisù are fantastic, but when time is tight these Chocolate Cheesecake Squares are a reliable and delicious option.
Have a Fabulous Christmas!
- For the base:
- 70g unsweetened dark cocoa powder
- 70g lupin flour
- 6 egg whites
- 120g erythritol (or preferred granular low-carb sweetener)
- 2 tsp pure stevia powder (or equivalent sweetener)
- 2 tsp baking powder (sifted)
- 1 tsp vanilla paste
- 100g melted unsalted butter
- For the topping:
- 100ml double cream
- 1.5 tbsp gelatine powder
- 500g cream cheese
- 5 tbsp powdered low-carb sweetener (icing style)
- 1/2 tsp vanilla paste
- Preheat the oven to 160°C fan (180°C static).
- Combine all dry ingredients in a large bowl and whisk to blend thoroughly.
- Whisk egg whites and vanilla paste until very stiff, then gently fold into the dry mixture.
- Pour the batter into a buttered cake tin, level with a spatula and bake for about 35 minutes.
- Remove from the oven and allow the cake to cool completely (best left overnight if possible).
- Heat the cream, remove from the heat and whisk in the gelatine powder until fully dissolved; set aside to cool slightly.
- In a separate bowl, beat the cream cheese with vanilla paste and powdered sweetener until smooth.
- Fold the cooled cream mixture into the cream cheese mixture, then chill in the fridge while you prepare the base.
- Break the cooled cake into pieces and pulse in a mini chopper or food processor until coarse crumbs form.
- Transfer the crumbs to a bowl and repeat until all the cake is processed.
- Mix melted butter into the crumbs until well combined.
- Press the crumb mixture into a square tin or dish lined with parchment paper to form an even, compact base.
- Spread the cream cheese topping over the base and level with a spatula.
- Refrigerate for at least 4 hours, preferably overnight, until firmly set. Use the freezer briefly to speed setting if needed, but do not freeze solid.
- Lift the cheesecake from the tin using the parchment overhang, cut into squares and decorate with chocolate shavings or a light dusting of cocoa.