German chocolate cheesecake is delicious low carb cheesecake with coconut and pecan topping. Baked or no bake crust with rich and flavorful chocolate cheesecake layer and topping with coconut.
Ingredients:
CHOCOLATE CRUST:
Blanched almond meal 1 cup/100 g/3.5 oz
Unsweetened cocoa powder or cacao 1 TBS/5 g/0.17 oz
Low carb sweetener (erythritol) 5 TBS
Pinch of salt
Softened butter 60 g/2.11 oz
CHOCOLATE CHEESCAKE:
Heavy whipping cream 1 cup/200 ml
Dark chocolate 80 g/2.8 oz
Low carb powdered sweetener (erythritol) 4 TBS
Unsweetened powdered cocoa or cacao 1 TBS
Cream cheese 400 g/14 oz
Vanilla extract 1 tsp or vanilla paste from 1 bean
GERMAN CAKE TOPPING:
Heavy whipping cream 1/2 cup/100 ml
Low carb powdered sweetener (erythritol) 2 – 4 TBS
1 egg
Pinch of salt
Butter 30 g/1 oz
Vanilla extract 1 tsp
Toasted shredded coconut 2/3 cup/50 g/1.7 oz
Toasted chopped pecans or walnuts 1/4 cup/24 g/0.8 oz
Instructions:
Layer with a parchment paper deep cake tin 17 cm/7 inch.
CHOCOLATE CRUST:
Mix all ingredients together in a dough and press in a cake tin layered with a parchment paper.
If you decide to bake, bake in in a preheated oven on 180 C/350 F for 10 minutes. It won’t be hard when baked, you need to leave it to cool for 15 minutes to be stiff.
If you decide to make it as a no bake crust, just leave it in the fridge for 15 minutes after pressing the dough into the tin.
CHOCOLATE CHEESECAKE CREAM:
Heat heavy whipping cream in a small sauce pan until starts to boil. When start boiling, remove from the heat and put chocolate inside, stir until chocolate completely melted.
Stir in sweetener and all other ingredients and whisk until everything nicely combined in a thick chocolate cream.
Pour chocolate cheesecake cream on prepared crust and leave it in the fridge for 6 hours or overnight.
GERMAN CAKE TOPPING:
In a sauce pan on a medium heat, whisk heavy whipping cream with sweetener and 1 egg, add butter and bring it to boil, whisking all the time. When it starts to boil, reduce the heat and continue whisking for 1 to 2 minutes or until starting to thicken.
Remove from the heat, add vanilla and set aside to prepare toasted coconut.
Toast shredded coconut on a clean large pan and add toasted coconut to mixture in a sauce pan. Stir until all nicely combined.
Put the topping on top of the cheesecake cream layer.
Put chopped and toasted pecans on top and optionally sprinkle with dark chocolate sprinkles.
Leave the cake in the fridge for at least 2 hours more.
Serve and enjoy
