Halloween & Holiday Cheesecake

Do you love cheesecake but feel guilty at the thought of craving it? Fear not! This cheesecake is guilt free! You could literally eat two pieces a day and still lose weight if currently following a "low carb" sugar free gluten free (paleo/ketogenic) lifetstyle. I wanted to make this cheesecake look festive for Halloween right around the corner. I made the spiderweb with a chocolate ganache I created with cacoa bittersweet chocolate. Lets get ready to make this thing! Here we go, lets go!

You will need:

Springform pan or well greased pan of your choice ( depends on thickness of the cheecake you desire)
Coconut cooking spray oil


1/2 cup coconut flour
3 Tablespoons flax meal
1 Tablespoon almond flour
1/4 cup unsweetned cocoa powder
1/4 teaspoon salt
4 Tablespoons melted butter
2 Tablespoons melted coconut oil
10-15 drops liquid stevia
1/2 teaspoon vanilla flavor
1/2 teaspoon almond flavor
1/2 teaspoon fresh squeezed lemon juice

Mix dry ingredients first then add wet ingredients over the dry. Spread on a springform pan or 9" pie tin. Bake at 375 for 10-12 min. It will brown slightly. Once done mix the baked crust in the pan, then re press it on the pan. It is now ready for you to add your cheesecake.


16 ounces cream cheese, softened
1 teaspoon liquid stevia OR 1/2 teaspoon liquid stevia 1/4 cup erythritol (or xylitol)
3 eggs
1 teaspoon vanilla
*optional 2 teaspoons Torani sugar free chocolate macadamia nut syrup (can find at Smart and Final)
1/2 teaspoon fresh squeezed lemon juice.
Mix/blend all ingredients well and spoon gently onto your crust. Bake at 350 for 20 min
1-2 cups sour cream (I like more)
10-15 drops liquid stevia OR 1/4 cup Erythritol (or xylitol)
1 teaspoon vanilla
-if you like it sweeter add a teaspoon Torani sugar free syrup
Mix well, spoon gently on top of cheesecake, Bake at 450 for 5-10 min. Chill before serving.
Serves 12-14. Carb count 2-3g each.


70% and higher cacoa low carb chocolate (preferably bitersweet)
heavy cream

I have not given the amount you need for the ganache simply because it depends on what you want to do with it. With my spiderweb I only used 2 chocolate squares and a few tablespoons heavy cream. Heat both and mix together until becomes a milk chocolate color. Depending on how much you need you can turn this into frosting or a simple ganache topping. Make sure when you add the cream to the chocolate that it is warm. Let cool and it will harden. Thats it!

Holiday option Cranberry Pumpkin:

2  packages (8 ounces each) softened cream cheese
1 cup erythritol "sugar" OR 1/2 teaspoon stevia + 1/4 cup erythritol (or xylitol)

3 tablespoons coconut flour
1 cup sour cream
1 cup canned pumpkin
1 tablespoon cinnamon
1 teaspoon vanilla
3 eggs
1 cup fresh or frozen cranberries

Mix/blend all ingredients well, fold in cranberries last then spoon gently onto your crust. Bake at 350 for 20-30 min (keep a close eye, some ovens cook differently). You can top this with topping or ganache. Unleach that creative side :)

Until next time!

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