Crisp. Chocolate. Low Carb. My most favorite chocolate crust recipe. Family members who aren’t low carb have stated it tastes like the “real deal” and I think so to!
Fully set and solid crust will be shiny on the bottom and easy to remove from your pan.
Ok hear me out here. I think this low carb crust is the perfect chocolate crust. This is a crust that requires that you do not dig into it for several hours after making it though. Do you accept this challenge? I’d like to see you try.
The first time you make this it will be no problem. After you taste it for the first time though.. good luck waiting for it to set! I can never stop myself from attempting to cut out a piece of cheesecake ahead of schedule. I just have to taste it! You will be tempted to leave the coconut flour out of my recipe to prevent the crumbliness but trust me. It provides you with a solid crust that still has CRISP to it even days later. This recipe is adapted from All Day I Dream About Food’s Lemon Shortbread recipe. What really interested me about this recipe was the “shortbread” crust. It was delicious but there was something missing for me with the texture of the crust. Probably because at the time I only used liquid splenda. I have yet to try it with Swerve and I think that might have been the missing component.
I think after almost 7 months without any sort of baked good I was just fanatical about it. For me, the crust is almost the best part. It was the part I had been missing for so long while I was dutifully losing weight. I also found a plain crust to not go perfectly with the peanut butter filling I had decided to make with it. Wouldn’t chocolate just be so excellent with this? And that’s how my favorite chocolate crust recipe was born. With the addition of coconut flour, less almond flour and some amazing unsweetened baker’s chocolate you are in for a real treat!
I’m drooling! This is my favorite way to have strawberry cheesecake bars!
These are your only “wet” ingredients.
Let the butter harden up again a bit in the fridge after adding the sweetener. Twenty minutes should be fine. Melt the unsweetened baker’s chocolate slowly on low power checking every so often. It’s melted enough when it starts to look like a Dali painting. (If you are using a granulated sweetener skip adding it to the butter and chocolate and just add to your dry ingredients.)
Add 1/2 cup sugar equivalent here and stir it up. Your chocolate will stay melted for a while on the counter so just set it aside.
Tip: use a paper towel to wipe the chocolate off the utensil you use to stir. It comes off much easier. If you’ve never worked with baker’s chocolate before please know that it likes to cling to whatever surface it touches and is near impossible to easily clean. It’s like tar. I always use a paper bowl to melt it just to make my life a tiny bit easier. Use the paper towel method to clean any rubber spatula you use to scrape this into your mixing bowl. Trust me.
Dry Ingredients. Mix these up!
Three simple components.
Combine them with an electric mixer.
Stop when you don’t see the light color of the dry ingredients anymore. It should look crumbly but all the same color.
Press into your pan and smooth with a spatula.
After baking let cool until your pan is no longer hot and chill in the fridge while you make a filling to go on top!
Important: I use liquid splenda exclusively right now so there are a few steps that could be omitted if you’re using a granulated sweetener. Liquid splenda means less carbs which means more cake for me. Some people have issue with liquid sweeteners having an aftertaste. This has zero aftertaste with liquid splenda. If you do use a granulated sweetener then it’s possible you’ll have different results.
This is pertinent because I add sweetener to the butter and chocolate ahead of time. If you’re using granulated sweetener then you do not have to do that. Just add the equivalent of a cup of sugar to the dry ingredients.
- Preheat oven to 350 degrees.
- Melt Bakers chocolate and add in sweetener, mix thoroughly set aside. Melt butter and add in sweetener, mix thoroughly. Put butter in the fridge to solidify again (about 20 mins).
- Combine dry ingredients (Almond flour, coconut flour, xanthan gum, salt) and mix well.
- Add chocolate and butter and with a mixer, blend until it's a crumbly dough and ingredients are all incorporated. Do not over mix it.
- Press into a casserole dish (9x6, 8x8) and bake at 350 degress for 10 mins.
- Let cool on rack until the pan is no longer hot, chill in fridge for 20-30 mins, add cheesecake filling and bake.
- Let chill for at least FIVE hours before trying to slice.
- It's a good idea to let this rest overnight. The crust will be crumbly for the first couple of hours after baking. In fact this is why it makes the perfect chocolate crunchies.
- serves 15
- 85 Calories; 8g Fat; 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1 net carb