Chocolate Marble Cheesecake

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Chocolate Marble Cheesecake

A sugar free and grain free baked cheesecake made using swirled dark and white chocolate.

Course Dessert

Cuisine Australian, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Sugar Free, Vegetarian

Keyword chocolate marble cheesecake, easy keto recipes, gluten free baked cheesecake, keto baked cheesecake, keto white chocolate, lchf baked cheesecake, low carb baked cheesecake, low carb nikki, low carb white chocolate, quick keto recipes, sugar free cheesecake, sugar free white chocolate

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 294.8kcal

Ingredients

1 cup almond meal
4 tbsp sweetener
50 g butter melted
500 g cream cheese, softened softened
3 eggs
50 g sugar free white chocolate
50 g Lindt 90% chocolate

Instructions

Combine almond meal, butter and 1 tablespoon sweetener in a bowl. Mix well and knead through with fingers. Line a cake pan with baking paper, press in almond meal mix to make the base and put in the fridge to chill.
Place white chocolate and dark chocolate in separate bowls. Microwave 30 seconds each and mix until smooth and melted (sometimes might need an additional 30 seconds). Set aside.
Mix cream cheese and remaining sweetener with a stick mixer or similar until smooth and blended. Add eggs and mix again until once again smooth and blended. Divide the cheesecake batter between the two chocolate bowls and mix until smooth and combined.
Place alternating spoons of chocolate and white chocolate cheesecake mix into pan over the base. Swirl with a knife.
Bake at 160C for approximately 20-25 minutes until cheesecake is set.
Allow to cool in the pan and then transfer to the fridge until chilled.
Cut into slices.

Notes

Net Carbs - 3.2g

Nutrition