This creamy low carb almond butter chocolate cheesecake is simply divine! The texture is thick and fudgy, with a simple 2 ingredient oreo cookie crust that melts in your mouth. The best part? Everything is prepared in the food processor.
The other day found the perfect meme that I could easily relate to. It quoted, "We all are in the middle of crisis and there is no cheesecake!" I really felt that. A cheesecake can heal any sorrow and any issue for me. Even though when I'm happy, I will celebrate with a slice of cheesecake. Let us be real; a sweet tooth like me will always have a gentle corner in the heart and space in the stomach for a cheesecake.
Growing up, I always saved eating cheesecake on special occasions. Even to this day, I seem to reach for cheesecake when a celebration is on its way! It is not just about the sweetness and dessert.
Today, I'm bringing out a decadent, nutty, fudgy, and buttery cheesecake recipe, "ALMOND BUTTER CHOCOLATE CHEESECAKE!" It is so easy to make that you will need just a few essential ingredients that are always available in your pantry. I also made it low carb for my carb-counting friends, so shout out to them for the idea 🙂
The recipe includes a chocolaty and beloved Cookies and Cream crust with a creamy batter of almond butter, chocolate, and cream cheese filling. With just a few ingredients, all you have to do is a mixture the batter and bake. The only thing that is stopping you from demolishing this cheesecake is the cooling time. Otherwise, it is just the perfect option for anyone looking for something as creamy and fudgy as traditional cheesecake but with a different flavor profile.
Ingredients Used to Make Low-Carb Almond Butter Chocolate Cheesecake
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Cream Cheese - I've used regular & low fat, but fat free works, too, as well as dairy free
- Greek Yogurt - I used 0% fat Fage Greek Yogurt, but other yogurts should work
- Eggs - I used regular large eggs
- Almond Butter - like this one. You can also use other natural nut butters like pecan butter, walnut butter, cashew butter, mixed nut butter, or even seed butter like sunflower. So many choices!
- Sweetener of choice - You can use any granulated or liquid sweetener of your choice, like coconut, date and maple sugars which are healthier alternatives to white processed sugar, but for the lower carb, lower calorie option, you should use a sugar-free substitute such as monk fruit sweetener or, stevia powder (but you'll have to convert the amount of stevia according to package directions). Sugar-free honey is also another sweetener I like to use.
- Cocoa Powder – regular cocoa powder or dark
- Chocolate Chips - you can use any chocolate chips (or chopped chocolate) in this recipe. I like this lower sugar, stevia-sweetened brand. If you want, you can also use unsweetened chocolate.
For the Crust
I used a simple pie crust recipe using chocolate wafers (Oreo cookies) and olive oil. You have to use the keto kind if you want to keep this low carb! For step-by-step instructions and tips on using this crust, check out this post by Lindsay from Live, Life and Sugar. For those of you who are gluten-sensitive, there are gluten-free Oreo cookies now in stores.
Some things to take note
When Making Low-Carb Almond Butter Chocolate Cheesecake
It's so important to line your cake or loaf pans with parchment paper. Otherwise this cheesecake will be difficult to remove from the pan.
Since you have to use the food processor anyways (because of the oreo crust), why not use it to mix the cheesecake batter?
Let the cheesecake cool before removing it from the pan
Sift a little cocoa powder on top of the cheesecake to make it extra fancy
Recipe Variations and Optional Add Ins for Chocolate Almond Butter Cheesecake:
- There are so many add in options for this recipe. Add some nuts, dried fruits or different types of chocolate chips to keep this cheesecake interesting.
- Try other nut butters - pecan butter cheesecake, cashew butter cheesecake, peanut butter cheesecake…don't they sound amazing?
- Coffee or mocha? Add either a teaspoon of coffee extract or espresso powder.
- Chai or Cardamom? Add 1 tsp of Cardamom or Chai Tea Powder.
- Add natural flavoring / extracts. You can add a teaspoon of vanilla extract (I didn't feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as caramel flavoring, hazelnut extract or almond extract.
How to Make this Cheesecake Healthier
- Increase fiber: Add a Tablespoon of ground flaxseed or coconut flour.. Add a handful of nuts, seeds and old-fashioned oats to add texture and nutrition to the cake.
- Reduce sugar: You can also reduce the sugar by half (to make this less sweet), or replace it altogether with a sugar-free substitute.
What are some ways you can eat this Cheesecake?
- Plain and cold
- Served with fruit
- Drizzled with chocolate syrup, honey or maple syrup
- You can also bake them in muffin cups, like below!
How to Store Almond Butter Chocolate Cheesecake
- You can store this cheesecake in the fridge for up to 5 days, or freeze up to 4 months.
- Be sure to line your baking pan with a parchment pan to get the best results!
You Might Also Like these Cheesecake Recipes
Low Carb Chocolate Cheesecake (made with Almond Butter)
- Line 2 mini cube molds or 1 regualr loaf pan with parchment paper
- In a food processor, pulse oreo cookies with olive oil until the mixture is like coarse sand. Press oreo cookie mixture into the bottom of the cake or loaf pans.
- Mix all cheesecake ingredients together in a large bowl (or blend together in a food processor).
- Pour cheesecake mixture into the cake/loaf pans
- Bake 350F for 20-25 minutes. The center will be slightly jiggly.
- Let cheesecake cool completely (preferably in the fridge overnight) before slicing