Low Carb, Sugar Free After Dinner Cheesecake

Before my diabetes diagnosis, one of the most exciting things about Christmas was the seemingly endless treats that would adorn the lounge – the tins of Quality Street or Roses, Turkish Delight and of course, After Eight mints – my personal favourite.

I’ve been keen to try a cheesecake version for some time, something that would replicate the taste as much as possible, but without the sugar or carbs.

This recipe involves no baking, and is gluten-free. You can use either pumpkin flour (ground pumpkin seeds), ground sunflower seeds or almond flour for the base. The chocolate topping is optional, but I find it makes it all the more indulgent. I used Dark Chocologic as it’s made with Stevia – but you could use a 90% dark chocolate instead if you don’t mind the little extra carbs.

Ingredients and Directions

A guilt-free cheesecake that tastes just like After Eights - without the sugar or carbs!

TweetSaveShare
Yields5 Servings
Prep Time10 mins
Base
 30 g Butter (Melted)
 75 g Pumpkin Flour, Almond Flour or Finely Ground Sunflower Seeds
 20 g Unsweetened Cocoa Powder
Cheesecake
 200 ml Boiling Water
 200 g Plain Cream Cheese or Quark
Topping (optional)
Base
1

Combine and mix the pumpkin, sunflower or almond flour with the sweetener and cocoa

2

Add the melted butter and mix well

3

Distribute between 5 or 6 small ramekins (I use what were originally 'Gu' Pudding jars), spreading and compacting the mixture to form a solid base. Place in the fridge to set while making the cheesecake mix.

Cheesecake
4

Add the gelatine to the boiling water and mix well for a few minutes, then add the peppermint extract and sweetener

5

Add the cream cheese or quark, mixing continuously as you add. Ensure it's well mixed without any lumps - consistency should be similar to double cream

6

Distribute between the ramekins from the fridge by pouring, then return to the fridge to set (I'd recommend at least 6 hours - overnight is best)

Optional Chocolate Topping
7

Melt 20g of Dark Chocolate slowly, then spoon onto the set cheesecakes and spread - do this a little at a time, rather than in big chunks, but not slowly enough to allow the chocolate to harden again. Return to the fridge for at least an hour

Category

Ingredients

Base
 30 g Butter (Melted)
 75 g Pumpkin Flour, Almond Flour or Finely Ground Sunflower Seeds
 20 g Unsweetened Cocoa Powder
Cheesecake
 200 ml Boiling Water
 200 g Plain Cream Cheese or Quark
Topping (optional)

Directions

Base
1

Combine and mix the pumpkin, sunflower or almond flour with the sweetener and cocoa

2

Add the melted butter and mix well

3

Distribute between 5 or 6 small ramekins (I use what were originally 'Gu' Pudding jars), spreading and compacting the mixture to form a solid base. Place in the fridge to set while making the cheesecake mix.

Cheesecake
4

Add the gelatine to the boiling water and mix well for a few minutes, then add the peppermint extract and sweetener

5

Add the cream cheese or quark, mixing continuously as you add. Ensure it's well mixed without any lumps - consistency should be similar to double cream

6

Distribute between the ramekins from the fridge by pouring, then return to the fridge to set (I'd recommend at least 6 hours - overnight is best)

Optional Chocolate Topping
7

Melt 20g of Dark Chocolate slowly, then spoon onto the set cheesecakes and spread - do this a little at a time, rather than in big chunks, but not slowly enough to allow the chocolate to harden again. Return to the fridge for at least an hour

Low Carb, Sugar Free After Dinner Cheesecake
Lee Bailey
lee@forkmojo.com

Organic Allotmenteer, RHS Student, Husband, Father & Programmer

No Comments

Leave a Reply