Chocolate Swirl Cheesecake (Low Carb, Sugar Free, Gluten Free)

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Low Carb and Gluten Free Chocolate Swirl Cheesecake

Chocolate Lover’s Dream…

This past weekend here at our house was a super busy time. Not only was it full of school and church activities at churcbut we also had a ton of friends and family over to celebrate my little man turning seven. I just got teary eyed typing that, the years sure fly by fast, don’t they?

We had been looking forward to this weekend for over a month but we knew that along with all the party fun and loved ones that the house would be full of all types sugary junk foods that we avoid.

A low carb and THM Chocolate Swirl Cheesecake. Gluten Free

Making the Cheesecake

Thankfully, this Chocolate Swirl Cheesecake was a success and such a treat, It was a great way to celebrate in a healthy way, without feeling deprived! Nobody likes attending a party and watching everyone else enjoying their dessert, right? crust to this dreamy dessert is so simple. Just toss all your crust ingredients into a food processor and turn it on.

Slowly drizzle the butter in as it mixes. It should look like crumbs and stick together when pinched between your fingers. If you do not have a food processor you can do this step by hand. When complete, the crust should look like crumbs and stick together when pinched between your fingers. If you do not have a food processor you can do this step by hand. Next, press the mixture into the bottom of the pan and up the sides. Make sure you press the crumb mixture around the pan as evenly as possible and up the sides a bit.  Once finished, you will need to bake your crust before adding the filling for about ten minutes.

While your crust is blind baking move on to your filling.  In a food processor or blender, add all your filling ingredients mix the cheesecake filling until it is very smooth. At this point, you will remove some of the mixture and set it aside. This will become your chocolate swirl later. Add the remaining filling to your crust and move on to the next step, make your swirl.

A low carb and THM Chocolate Swirl Cheesecake. Gluten Free


Swirls are a Beautiful Thing!

To get the swirl in this chocolate Swirl Cheesecake, take the vanilla mixture that you set aside and add it to your food processor along with your chocolate. Depending on sweet you like your chocolate, you may need to taste the mix at this point. That will allow you to adjust your sweetness if needed.

Once your chocolate filling is finished, add it to the cheesecake by placing spoonfuls in random places in the vanilla mixture. Lastly, swirl the chocolate into the vanilla with a knife or toothpick and bake the Chocolate Swirl Cheesecake at 325 degrees for 20-25 minutes. Chill completely and serve. This cheesecake freezes well whole or in single servings.

I bake this cheesecake as well as most of my others in this Wilton 9 inch tart pan. It is extremely easy to use and easy to remove the cheesecake once cooled. Take a look at this pan and my favorite THM products here in my Amazon Store.

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1 slice

Chocolate Swirl Cheesecake ( Low Carb, Grain & Gluten Free)
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Recipe Image


  • 1 3/4 cup almond flour
  • 1 stick plus 2 Tbsp. of melted butter
  • 1/4 cup of unsweetened coco powder
  • 1/2 cup or THM Gentle Sweet (or 1/4 cup Truvia Pyure)
  • Filling
  • 12 oz of softened cream cheese
  • 1/3 cup of sour cream
  • 1/3 cup whipping cream
  • 1 cup THM Gentle Sweet (or 1/2 cup Pyure)
  • 2 large eggs
  • 2 tsp of pure vanilla
  • pinch of salt
  • *Set aside 1/2 cup of this vanilla filling for the swirl portion.
  • Chocolate Swirl:
  • 1/2 cup of reserved vanilla filling
  • 2 Tbsp of unsweetened cocoa
  • 1/4 cup of melted Lilly's Chocolate Chips
  • 2 Tbsp of your powdered sweetener
  • A splash of heavy cream if you need to thin it a bit


  1. Begin your crust by adding the almond flour, coco, sweetener into your food processor. Turn your machine on and slowly add in the butter until your mixture looks like course crumbs. It should stick together when you press it between your fingers. Press the crust mixture into your greased pan evenly and up the sides a little. Blind bake your crust for about eight minutes on the top shelf at 350 degrees.
  2. Next for the filling add in the eggs, cream cheese, vanilla, powdered sweetener, whipping cream, salt and sour cream. Blend these ingredients well until they are all smooth. Reserve 1/2 cup of this vanilla filling in another bowl before adding the rest of the filling into the crust.
  3. Use the reserved 1/2 cup of filling to make your chocolate swirl. Add the reserved filling, 2 Tbsp of cocoa powder, the melted 1/4 cup of chocolate chips back into your food processor and blend well. You may need to taste and add in a couple more tablespoons of sweetener but that is up to you. If your mixture is really thick you can thin it with a splash of cream.
  4. Once you have it all mixed well add scoops of the chocolate filling into your vanilla mixture. Use a knife or toothpicks to swirl the chocolate around throughout the vanilla mixture. Be careful not to scrape the crust with your tool of choice when swirling the chocolate in.
  5. Bake on the top rack at 350 degree for about 25 minutes. It will be firm to the touch with no wiggle. Let cool completely before cutting.
  6. Best if chilled over night or at least a few hours.


Nutritional Information when cut into 10 slices the macros came out to: Calories: 360, Fat: 33 gr, Protein: 9gr, Total Carbs 7gr, Fiber: 3 gr, Net Carbs: 4. These are just my calculations when using the brands I use. If you use other brands or adjust the recipe, you may want to recalculate these numbers if you need them precise.





    • Keri Bucci says:
      Hi Wilma, I love to make my cheesecakes in my Wilton Tart Pan. It is a 9 inch round pan and it works well because once it cools a bit the bottom comes up out of the sides. If you don't have one of those pans really any 9 or 10 inch pie plate will work, it might just change the thickness a bit but it will still be tasty. Enjoy, this is still one of my most favorites on the blog!
  1. Stephanie Connell says:
    Do you think you can use coconut flour instead of Almond for the crust? I have both at home but I know coconut has a bit less fat and calories! I am lactose intolerant as well as being on a low carb diet so I will let you know how lactose free cream cheese and sour cream does!
    • Keri Bucci says:
      Hi Stephanie! I would think if you use coconut flour you would need a bit more butter since it soaks up liquid a bit more, but let me know how it goes. I am excited to hear!
      • Stephanie says:
        What is the powdered sweetener? Just a bit more Truvia? Also do you think this will freeze well??? Traditional cheese cake does!
        • Keri Bucci says:
          Yes, sorry. I just powder it in my coffee grinder, but you don't have to do that. It is fantastic in the freezer! Just take it out let it thaw a bit before serving and it is just as delicious as it was fresh!
          • Stephanie Connell says:
            Well lactose free verison went great! It's very rich that's for sure...Only trouble I had was that my crust was way way too thick and a bit gritty but I used coconut flour instead)! I pressed it out as much as I could but I guess I need to do a better job! I used Green Valley Lactose Free cream cheese and sour cream. It's so good!
          • Keri Bucci says:
            Yay!! So glad glad you enjoyed it. The grittiness is one thing that holds me back on coconut flour. Maybe next time you can cut back on the amount of crust mixture. I understand wanting a thinner crust for sure. I am so glad you let me know how it turned out!
    • Keri Bucci says:
      Hi Julie! With my brand ingredients and cut into 10 slices the macros came out to: Calories: 360, Fat: 33 gr, Protein: 9gr, Total Carbs 7gr, Fiber: 3 gr, Net Carbs: 4. Hope this helps and thanks for stopping by!

I would love to hear from you!