This low carb grasshopper cheesecake is a fantastic combination of chocolate and mint flavors! It's gluten free, sugar free, and keto friendly!
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If you're a regular on this blog you probably know that most of my recipes are pretty simple. This recipe has several stages, as you might expect – but actually they're all pretty easy. The base is the same as my low carb raspberry cheesecake bars – a buttery almond mixture. On top of that is an oh-so-good layer of chocolate. Low carb and sugar free, of course!
The next layer is the main event – the grasshopper cheesecake layer! So named because of the bright green color from fluorescent crème de menthe – but of course this recipe doesn't use this high sugar liqueur! Instead, I've created a luscious mixture of cream cheese, sweetener, peppermint extract, and some food dye for that traditional color.
And just when you think we're done, I've added some shaved low carb chocolate on top! It's rich, filling, and seriously tasty.
How to Make a Low Carb Grasshopper Cheesecake
To make the base, combine melted butter and almond flour together in a bowl.
Press the mixture into the base of a greased 9″ springform pan.
Bake in a preheated oven for 10 minutes, then let cool.
To make the chocolate layer, add two bars of low carb chocolate (I use Lily's Original Dark Chocolate – it's the best!) to a bowl and microwave for a minute.
Stir, then cook in 30 second bursts until completely melted. Stir in some heavy cream. YUM.
Pour the chocolate mixture over the base, smooth over, and let set.
For the cheesecake layer, beat softened cream cheese in a stand mixer together with some sour cream, peppermint extract, and low carb sweetener. I used Lakanto – and you can get 20% off anything in their store if you use coupon code SAFTC!
Add some green food dye and mix until the desired color has been reached. Then slowly add in some beaten eggs and continue beating until smooth.
Pour the mixture on top of the chocolate, and smooth over.
Bake in a preheated oven for about 40 minutes (or until the center has set), rotating half way through the cooking time.
Let the cheesecake cool completely and then store in the fridge until required. When you are ready to serve, release it from the springform pan and transfer to a serving board or plate. Grate some more low carb chocolate over the top using a Microplane grater or similar.
Cut into 12 slices and serve, garnished with some fresh sprigs of mint!
This is a really delicious dessert that you could serve as part of St Patrick's Day celebrations – or any time of year!
Low Carb Grasshopper Cheesecake
This low carb grasshopper cheesecake is a fantastic combination of chocolate and mint flavors! It's gluten free, sugar free, and keto friendly!
Ingredients
For the base
- 1½ cups almond flour
- 4 tbs unsalted butter, melted
For the chocolate layer
- 2 x 3 oz bars Lily's Original Dark Chocolate
- ¼ cup heavy cream
For the cheesecake layer
- 3 x 8 oz bricks of cream cheese, softened
- ½ cup Lakanto or similar sweetener
- ¼ cup sour cream
- ½ tsp peppermint extract, or more to taste
- several drops of green food dye
- 4 eggs, beaten
To garnish
- 1 tsp low carb chocolate, grated
- fresh mint sprigs
Instructions
- Preheat the oven to 375F.
- To make the base, combine the melted butter and almond flour together in a bowl. Press the mixture into the base of a greased 9" springform pan.
- Bake for 10 minutes, then let cool.
- To make the chocolate layer, add the low carb chocolate to a bowl and microwave for a minute. Stir, then cook in 30 second bursts until completely melted. Stir in some heavy cream.
- Pour the chocolate mixture over the base and let set.
- Preheat the oven to 325F.
- For the cheesecake layer, beat the softened cream cheese in a stand mixer together with the sour cream, peppermint extract, and sweetener.
- Add the green food dye and mix until the desired color has been reached. Then slowly add in some beaten eggs and continue beating until smooth. Pour the mixture on top of the chocolate, and smooth over.
- Bake for about 40 minutes (or until the center has set), rotating half way through the cooking time.
- Let the cheesecake cool completely and then store in the fridge until required.
- When you are ready to serve, release it from the springform pan and transfer to a serving board or plate. Grate some more low carb chocolate over the top using a Microplane grater or similar.
- Cut into 12 slices, garnish with mint, and serve!
Notes
3g net carbs per serving (one slice)
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Nutrition Information
Yield 12 Serving Size 1 SliceAmount Per Serving Calories 368Total Fat 36gSodium 252mgCarbohydrates 6gNet Carbohydrates 3gFiber 3gProtein 9g