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How To make Marbled Chocolate Cheesecake (Lo Cal)
2/3 c Skim milk
1/4 c Skim milk
1 ea Envelope unflavoured gelatin
6 T Sugar
2 ea Eggs, separated, room temp.
2 t Vanilla extract
12 oz Low fat cottage cheese
3 T Unsweetened cocoa
1 x
chocolate crumb crust:
1/2 c Vanilla wafer crumbs
1 T Unsweetened cocoa
1 1/2 T Butter or marg. melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim
milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan.
How To make Marbled Chocolate Cheesecake (Lo Cal)'s Videos
Keto Marble Cake - Keto Chocolate Vanilla Marble Pound Cake
Since my keto blueberry bread got so many positive reviews, I've got asked a lot to make a keto marble cake.
Full printable recipe:
It's super easy to make, and I recommend you pause the video, read the full recipe on the blog, gather all the ingredients, and start baking as soon as possible.
Not only it's a delicious keto pound cake, but it's also beautiful, moist, and buttery.
It's made from scratch, and you probably already have all the ingredients on hand.
Make sure all the eggs are at room temperature and the butter is not hot when mixed in.
This bread doesn't fall apart even if sliced when warm! Allow about 5 minutes to cool and enjoy.
Find the full & printable recipe:
Ingredients:
· 5 medium eggs, room temperature
· 2 cups almond flour
· ¼ cup coconut flour
· 1 1/2 tsp baking soda
· ¼ cup heavy whipping cream or coconut cream
· 1/3 cup Erythritol
· 4 tbsp butter, melted
· 2 tsp vanilla extract
Optional: unsweetened chocolate chips
· 2 tablespoons unsweetened cocoa powder
· 1/4 cup heavy whipping cream
I really hope you will try this recipe and share your beautiful creations with me. We can connect on Instagram at @lowcarbspark!
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Pumpkin & Chocolate Marbled Cheesecake (keto)
Ready for a yummy keto treat? Well enjoy this recipe video for pumpkin & chocolate marbled cheesecake! :)
Free 10 Day Meal Plan:
Cream Cheese Marbled Brownies Recipe
Rich, fudgy, chocolaty brownies topped with swirled cream cheese are simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 15 servings
Brownie Batter
2/3 cup (150g) butter
7 oz (200g) semisweet chocolate
2/3 cup (135g) sugar
4 eggs
1/4 cup (50ml) espresso
1 tsp (5g) vanilla extract
1/2 tsp (2g) almond extract
3 tbsp (24g) unsweetened cocoa powder
1 cup (125g) flour
1 tsp (4g) baking powder
1/4 tsp (2g) salt
Cream Cheese Mixture
12 oz (350g) cream cheese, room temperature
1/3 cup (65g) sugar
1 egg
zest from one orange
3 tbsp (45ml) orange juice
1. Preheat the oven to 350 F (180C). Grease and line a 9x13 inch (24x35 cm) baking pan with parchment paper.
2. Prepare the cream cheese: Mix the cream cheese until smooth. Mix in the sugar, orange zest and orange juice. Incorporate the egg and set aside until ready to use.
3. In a bowl whisk in the flour, cocoa powder, baking powder and salt.
4. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove from heat and whisk in sugar.
5. Add eggs one at a time and mix well until incorporated. Add espresso coffee, almond extract and vanilla extract.
6. Gradually incorporate flour mixture until well combined.
7. Pour chocolate batter into the prepared pan and spread evenly. Reserve about ¾ cup to use later to create swirls.
8. Spread the cream cheese mixture over the top.
9. Spoon the remained ¾ cup chocolate batter over the cream cheese and using a knife create swirls.
10. Bake for 25-30 minutes until set. Let it cool completely on a cooling rack,cover and refrigerate for several hours or overnight.
11. Cut in squares using a hot knife.
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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HOW TO MAKE KETO CHEESECAKE BROWNIE - FUDGY BROWNIE WITH CHEESECAKE - SO DECADENT !
Links to purchase books
Click this link to purchase in e-book format only;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
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This is a classic combination, and it is so decadent. The fudgy brownie layer is adapted from my fudgy brownie recipe (see link to video - If you wish, you can also use the cakey brownie recipe in the same video. I have another flourless fudgy brownie recipe so you could also use this recipe for the brownie layer - see link to video
The cheesecake layer is so easy to make. I used Philadelphia Cream Cheese which turned out so well. I love the color combination and the marbled effect makes it so much prettier. You can definitely impress your family and friends with this delicious Keto Cheesecake Brownie and they would not be able to tell the difference.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 25 x 1 1/2 inch squares ]
Per Serving ;
Total Carb = 4.3 g
Dietary Fiber = 2.2 g
Net Carb = 2.1 g
Calories = 165
Total Fat = 15.9 g
Protein = 4.3 g
NOTE : AS ALWAYS, FOR BEST RESULTS, WEIGH THE INGREDIENTS
INGREDIENTS
FUDGY BROWNIE LAYER
Unsweetened chocolate = 175 g / 1 cup (Note: I used Bakers Unsweetened Chocolate but you can use any suitable chocolate)
Unsalted Butter (room temperature) = 113 g / 1/2 cup
Erythritol = 120 g / 1/2 cup (OR any keto friendly sweetener)
Unsweetened Cocoa Powder (sieved) = 30 g / 1/4 cup
Coconut flour = 30 g / 1/4 cup (OR 120 g / 1 cup Almond flour or Ground Sunflower Seeds)
Eggs = 3 large
Salt = 1/2 tsp
Almond Nibs = 50 g / 0.6 cup (This is optional. You can also use any other nuts, chocolate chips or just leave it plain)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Melt the butter and chocolate in a bowl over the stove at low heat. You can also use the microwave to melt at intervals. Once the chocolate is almost melted, turn off the heat and just stir until it is melted. Remove pan from the stove. Do not overheat the mixture as it can cause the chocolate to split resulting in the fat seeping out from the cocoa butter.
3. Add the sweetener and whisk until combined.
4. Add the eggs one at a time and whisk to combine until the texture is smooth and thick.
5. Add the salt, sieved cocoa powder and whisk until combined.
6. Add the coconut flour and fold with a spatula until well combined.
7. Reserve 120 g / 1 cup of the batter and set aside.
8. Add the almond nibs (if using) and mix to combine.
9. Scoop batter into a greased 9x9 (23 cm) pan lined with parchment paper. Spread evenly and chill in the fridge while preparing the cheesecake.
INGREDIENTS
CHEESECAKE
Cream Cheese (softened) = 450 g / 16 oz
Erythritol = 100 g / 1/2 cup (OR any keto friendly sweetener)
Eggs = 2 large
Vanilla Extract = 2 tsp
DIRECTIONS
1. Beat the cream cheese with a handheld mixer until light and fluffy (about 3 to 5 mins at medium speed).
2. Add the sweetener, vanilla extract and beat until combined.
3. Add the eggs, one at a time and beat until combined.
4. Pour over the brownie batter.
5. Mix 1 tbsp of hot water with the reserved brownie batter and stir until smooth. This is to thin out the batter so that it's easier to swirl to create the marble effect. In the video, I added 2 tbsp of hot water which was actually too much so the batter was a little too runny. I think 1 to 1 1/2 tbsp is sufficient.
6. Use a wooden skewer to swirl around to create a marble effect.
7. Bake for about 30 minutes. The center may feel a little spongy but it is fine as it will firm up when cooled. Overbaking will make the cake drier.
8. Cool completely then remove from the pan and cut into 25 x 1 1/2 inch squares. If you prefer, you can cut them into bigger squares.
9. The cake can be refrigerated up to a week and frozen for months.
If you're a cheesecake lover, give this a go ????
Yogurt Cheesecake ???? if you have a sweet tooth, but want something a little healthier, you need to try this Healthy Cheesecake ????
Ingredients:
- 3 eggs
- 250g yogurt
- 1tbsp cornstarch
- 50ml agave syrup
- Frozen Berries
Bake at 180c for 40 min
Save this for your next dessert!
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