Low-Carb Chocolate Swirl Cheesecake Recipe - Allrecipes.com
  • READY IN 9+ hrs

Low-Carb Chocolate Swirl Cheesecake

Recipe by  

"All your friends will love this low-carb cheesecake made with a nut and low-carb cookie crust and a marbled chocolate filling - it is not just for those on a low-carb diet!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 10 mins

    9 hrs 40 mins


  1. Combine cookie crumbs, butter, 3 tablespoons Splenda, and nuts. Press evenly in the bottom of a 9 inch springform pan. Chill crust while preparing the filling. Preheat oven to 350 degrees F (175 degrees C)
  2. In a large bowl, whip egg whites until stiff but not dry.
  3. In another large bowl, beat cream cheese, sour cream, 1 cup Splenda, and flour substitute until smooth. Beat in egg yolks one at a time, blending well after each addition. Gently fold whipped egg whites into cream cheese mixture. Spoon batter into prepared crust. Slowly swirl 6 ounces of melted chocolate through cheese mixture to give a marbled effect.
  4. Place pan on a cookie sheet in the preheated oven, and bake 60 to 70 minutes or until set. Turn off oven, and allow cake to cool in the oven with the door open. When cool, transfer to the refrigerator, and chill overnight.
  5. Spread 3 ounces of melted chocolate on a cookie sheet. Sprinkle with remaining chopped nuts, and then refrigerate until chilled. Scrape chocolate from pan to form slivers. Decorate cake with chocolate slivers by heaping over the top, and pressing vertically onto the sides of the cake.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2004

I made this recently, and it was very good. I did change the crust because the only low carb cookies I could find were peanut butter. I made my crust with ground almonds, unsweetened coconut, cocoa powder, splenda and butter. My only problem was that the chocolate didn't swirl very well, so the top didn't look very good. I fixed it by melting some more chocolate with cream and glazing the top. Then I sprinkled on some more coconut. It was excellent. Very rich.

Most Helpful Critical Review
Apr 30, 2007

This recipe got so many great reviews that I'm tempted to wonder if I did something wrong.. but I followed the directions EXACTLY and this cheesecake was a total disaster. I didn't overbeat the whites but the texture was extremely "meringue-y," not creamy or smooth at all. It also tasted strongly of egg, and there was a MAJOR diet-sweetener aftertaste. The only good thing about it was the crust; I used 1/2 cup cinnamon almonds as the nuts in the crust and it was good. I won't make this again, sorry.


18 Ratings

Feb 03, 2004

The filling is really good...excellent and no hint of "sugar-free" taste. This is like a real NY cheesecake.

Aug 03, 2004

This is so good. You would never know this what not the full carb deal. I have had this several times, and it is tasty and beautiful. The cookies can be found at Trader Joe's.

Jul 28, 2009

great base for endless changes and improvements. I added a little vanilla extract and left out the chocolate swirl. added an extra egg and a pinch of salt. topped with sugar free hotfudge, sugar free carmel and crushed nuts for a wonderful turtle cheesecake. will try many variations on this. cooked up light. also for crust. I used crushed almonds and a few grahm crackers, it was perfect. plus i did cook in a waterbath so it would not crack.

Jun 13, 2005

This is probably the best low carb dessert I've had. I'm not sure that it's quite as good as some regular cheesecakes that I've had, but it certainly will satisfy a sweet tooth if you're on a low carb diet. I went to Trader Joes, as suggested, but couldn't find the chocolate cookies. They did have an almond chip biscotti (0 carbs) which seemed to work just as well. It was pretty easy to make. I did have a little trouble getting it to swirl. Definitely let this one chill overnight. It seemed to taste better the next day.

May 17, 2008

I wanted a low-carb cheesecake, and chose this recipe because of the reviewers listed on the front page. Some said that there was no hint of a "sugar-free" taste, which I totally have to disagree with. I used Splenda for the recipe, and it still had a very strong, bitter after taste. My husband and I were craving cheesecake (we're both low-carbers), but neither of us could finish our first piece the next day. I put the rest in the freezer to pass along because I hate to waste the whole thing, but we won't be eating it. I guess it is worth mentioning the plain filling did taste better without the chocolate. Maybe it's the real sugar in the dark chocolate that makes the artificially sweetened cheesecake taste so bad?

Oct 07, 2005



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  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 34.4 g
  • 53%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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