Dessert: Low Carb Treats

Sinful Low Carb French Silk Cheesecake

Yes, sinful and low carb might sound a bit contradictory…


I must just warn you, this Low Carb French Silk Cheesecake IS really sinful – it’s rich, decadent and probably has a gazillion calories – but who’s counting…?!
{It IS low carb, sugar-free and obviously gluten-free :) }

Low Carb French Silk Cheesecake - Square


Anyways, before I get to the recipe, I have a little story to share…

For those of you living in South Africa, you’ll know the Careers 24 ad, where the person doesn’t know what to say when asked ‘what do you do’ and continues to say something really silly or make a silly sound.

For those of you not familiar with the ad – here it is:

So, as a food blogger/stay-at-home-mom/entrepreneur/whatever, I really battle with that question!!!

So I usually just say that I don’t work.
{Hello!!!! What a silly answer – almost as silly as the ‘Cabbage Baggage Designer’!!}

It really irks me that I’d answer that – I most certainly DO NOT, not work!
I might not work for someone else, I might not even make any money, but I most certainly do work:
I am a mom and wife, raising 3 boys {ages 2, 4 and 35} ;)
I am a blogger, recipe developer and foodie {it says so on my business card!!}

When people hear that you ‘don’t work’, they immediately get this picture of a spoilt, lazy, lady-of-leisure…

So, in honour of Women’s Month, let us girls own our titles – whatever it may be – and don’t be shy about it!
{Feeling empowered – yay!}

Now, go and make this delicious Low Carb French Silk Cheesecake, put your feet up and enjoy a guilt-free slice:

[recipe title=”Low Carb French Silk Cheesecake” servings=”10-12″ time=”30mins” difficulty=”easy”]

You will need:
{For the cheesecake layer}

1/4 cup xylitol, ground to a powder
500 g cream cheese, softened
10 g powdered gelatine
1 tbs cream
1 tsp vanilla extract

Dissolve the gelatine in 1 tbs cold water and set aside.

Using a stand mixer or hand-held one, mix all the ingredients {except for the gelatine} together and whip until creamy and smooth.

Pour 2 tbs boiling water onto the set gelatine and let it melt completely.

Whip the gelatine into the cheesecake mix.

Pour the cheesecake mix into a loose-bottomed tart dish, greased with coconut oil.

Refrigerate until you’re ready to add the French Silk mix.

{For the French Silk part}

250 g butter {200 g + 50 g}
1/2 cup xylitol, ground to a powder
1/3 cup cocoa powder
2 tsp vanilla extract
4 eggs
1 cup dark choc chips {70% or darker}

Cream 200 g butter and xylitol together until it’s pale and fluffy.

Blend in the cocoa powder and vanilla on a lower speed.

Add the eggs one by one, whipping well in-between.

Heat the choc chips and remaining butter in a heatproof bowl in the microwave for about a minute, just until the butter has melted and you can blend it together to a smooth chocolate.

Add the chocolate and butter mixture to the egg mixture and whip on high speed until it becomes fluffy and mousse-like.

Spoon the French Silk mixture onto the cheesecake mixture and smooth the top.

Return to the fridge until serving time.

{It is extremely rich, so only serve up a thin sliver. Also, it does contain raw egg – so keep it in the fridge and eat within 2 or 3 days.}

Low Carb French Silk Cheesecake - Pinterest


Happy Women’s Month!

P.S. If you know someone who might like my snippet of advice, or is in need of a slice of this magnificent tart, share this recipe!


Low Carb French Silk Cheesecake

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  • karen
    August 14, 2015 at 4:29 am

    What cream cheese do you use? Hardly any white cheeses are called that these days!

    • Heidi
      August 14, 2015 at 7:05 am

      Hi Karen,
      I use either the Kiri tub of cream cheese or Philidelphia.
      Hope that helps!

  • Val Clayton
    April 12, 2016 at 5:40 am

    Made this for dessert last night, was absolutely divine. I was told it was “The Bomb” ?. Definitely a keeper.

    • Heidi
      April 12, 2016 at 12:45 pm

      I’m so glad you enjoyed it, Val! Love feedback like this – thanks! x