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close up of large round paleo chocolate cheesecake topped with pieces of cacao nibs

Paleo Chocolate Cheesecake

This Easy Primal Chocolate Cheesecake is creamy and crowned with a delicious chocolate topping. It'll be a super popular dessert!
Gluten-free, Grain-free, Low-carb/Keto
Servings12
Prep Time25 minutes
Cook Time45 minutes
Recipe by: Adriana Harlan
(livinghealthywithchocolate.com)

Ingredients

Crust:

Cheesecake Filling:

  • 8 oz cream cheese
  • ½ cup plain greek yogurt
  • 2 eggs beaten
  • 3 tablespoons unrefined coconut sugar
  • 1 zest lemon

Chocolate Topping (you can use 4 oz of high quality dark chocolate instead):

Instructions

Crust

  • Preheat the oven at 350°F and grease an 8 inch removable bottom pan with coconut oil.
  • Grind the pecans in a blender, or food processor.
  • In a bowl combine the ground pecans, butter, honey and almond flour.
  • Pat the pecan mixture onto the baking pan in an even layer.
  • Bake for about 12 minutes or until crust starts to turn brown.

Cheesecake Filling:

  • Beat the cream cheese with yogurt, eggs and coconut palm sugar until evenly mixed.
  • Stir in lemon rind.
  • Pour mixture on top of crust and bake for about 45 minutes or until the filling is pale gold and just set. Cool on a wire rack.

Chocolate Topping:

  • Melt the cacao butter over a double boiler until it reaches 122°F/50°C.
  • Add the cacao powder, honey and vanilla and mix until all combined and the mixture reaches 122°F/50°C.
  • Stir in butter until melted.
  • Pour the chocolate topping over the baked cheesecake and leave it until set.

Notes

Serves 8-10. Keep refrigerated.

Nutrition

Calories: 279.3kcal | Protein: 5.6g | Fat: 25.6g | Saturated Fat: 11.2g | Sugar: 6.4g | Fiber: 1.9g | Carbohydrates: 10.1g | Net Carbs: 8.2g