Chocolate Crumble Cake

Simply
Level
60 min.
working hours
Schoko-Zupfkuchen - SHEKO

60 Min

Last updated on 21.03.2026
  • from Paulina

Ingredients

  • 25 g
    Shake meal Chocolate
    £28.00

    £74.07 / kg

    plus shipping

    Balance Shake Schokolade
  • 210 g
    ground almonds
  • 120 g
    Butter
  • 120 g
    Erythritol, powdered
  • 5 g
    Low-fat cocoa powder
For the cheesecake filling
  • 300 g
    Cream Cheese Balance
  • 500 g
    Fat Quark
  • 6
    Eggs (size M)
  • 140 g
    Erythritol, powdered
  • 2 tsp
    Lemon juice, optional
  • Optional
    Vanilla extract to taste

Juicy, chocolatey, and creamy: This Low Carb Russian Pinch Cake is the perfect low-sugar alternative to the classic – easy to make and full of delight.

Nutritional values ​​per serving

233

calories

12 g

protein

3 g

carbohydrates

0.66 oz

Fat

preparation

  • 1

    Preheat the oven to 160 degrees Celsius (320°F) top and bottom heat. Line a baking dish (24x24 cm) with parchment paper.

  • 2

    To make the chocolate dough: Mix ground almonds, powdered erythritol, SHEKO Chocolate powder, and cocoa powder. Melt the butter and stir it in until a crumbly dough forms.

  • 3

    Shape the base: Press about two-thirds of the dough evenly into the baking pan.

  • 4

    Prepare the cheesecake mixture: Smoothly mix (do not whip, just stir) Balance cream cheese, low-fat quark, eggs, powdered erythritol, and lemon juice.

  • 5

    Fill and pull apart: Spoon the cheesecake filling onto the base. Pull the remaining chocolate dough into pieces and distribute on top.

  • 6

    Bake the cake for approx. 60 minutes. After about 20 minutes, cover loosely to prevent the surface from getting too dark. Then let the cake cool completely before slicing. It will be firm enough to cut when chilled in the refrigerator.