RECIPE: Low-Carb Chocolate Cheesecake Snacks

I wanted to turn Martha Stewart’s Chocolate Icebox Cake into an easier, low-carb version that I could make any-old time for a keto diet.  This is a full-on DAIRY recipe. If you want a non-dairy recipe, try the Valentine’s Day Chocolate Truffles. Here’s where to start:

Ref. Original: http://www.marthastewart.com/315706/chocolate-ricotta-icebox-cake

 

Why make this? In both cases, these recipes extend the flavor of chocolate into a more substantial serving of dessert. Sure, you can find non-sugar-added chocolate. A great one is Lily’s, as it is flavored with stevia. But, it’s a little expensive as is, and you might end up giving yourself what looks like a small ration. Maybe you want something that looks a little more like a dessert you can eat with a spoon, and feels like the glass-is-half-full. Furthermore, it’s a matter of sweeteners of choice. I like to use stevia with a bit of erythritol. Finally, you’ll be able to experiment with different flavors of chocolate. Trader Joe’s has many good chocolates to choose from. I bought a 95% chocolate at Whole Foods, because that’s what was handy. Of course, 95% chocolate does have some sugar in it, so if you need very low carb, you’ll need to source some unsweetened chocolate.

NOTE: This recipe is not completely polished. I need your help. If you keep notes on how it turned out for you, it may help me fine tune this recipe. Or, you can just find a way that works for you with your specific ingredients. Just note that a different percentage of chocolate is going to change the flavor as well as the consistency of the final product.

7 oz. (198 grams) chocolate, 95%

15 ounces whole milk ricotta cheese, room temperature (Trader Joe’s)

90 grams heavy cream (I measured by weight. Should be close to 1/3 cup unwhipped heavy cream) (Organic Valley Farms brand)

1 Tbsp. Swerve powdered/confectioner’s erythritol

7 small spoons KAL brand 100% stevia extract powder

On my next trial, I will be adding 2 Tbsp. MCT oil. DO NOT ADD WATER. Water will NOT make the recipe runnier, at least not at first. Chocolate is a fiber (cocoa) suspended in fat (cacao butter). When you add water, the fiber will soak up the water, expand and “seize” the mixture into something harder than you expect. To make it less dense, you need to add a fat that’s not going to harden right up as soon as it hits something cold.

Optional garnish: chocolate covered coconut chips. Look for brands: Dang (Target) or Paradise Green

  1. Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water (double-boiler style). Melt chocolate, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
  2. In a food processor, blend room-temp ricotta with sweeteners (and MCT oil?) until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth.
  3. In a separate bowl, beat cream until soft peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
  4. Divide amongst 6 small dessert bowls. Cover and keep in fridge. It will set up like dense cheesecake.

Please send me notes on how you made it and how it turned out for you!

Leave a Reply

Your email address will not be published. Required fields are marked *