Wednesday, May 20, 2009
Low Carb Chocolate Chip Cheesecake
This was one of my very first posts! I am reposting it with stevia replacements. I have made this for a Christmas Party, yum!
UPDATED: Stevia replaces xylitol. :)
LC/GF Chocolate Chip Cheesecake
¼ c cocoa powder
½ tsp stevia powder, or 1/4 tsp NuNaturals stevia powder
2/3 c. ground nuts (almonds)
¾ c. almond flour (does not need to be blanched)
¼ c. butter, slightly softened and cut into small pieces
Put all ingredients in food processor and process on low until well mixed and making a ball. Press into bottom of springform pan, or a deep pie pan. This is messy. You will probably have to use your hands. But make sure it’s not too thick. In this picture I used a (too shallow) tart pan... if you use a tart pan, come up the sides, but you will just want a bottom crust (no sides) in a springform pan.
You want your crust to be thin, so take some out if you have to. Poke a few small holes with a toothpick or fork around the bottom. Bake at 350 degrees for 12 minutes, and cool on wire rack.
1 tsp coconut or nut flour
1 ½ (3.5 ounce bars) of 85% chocolate (Lindt is low carb)
24 oz cream cheese
1 c. heavy cream
1 teaspoon NuNaturals stevia powder
2 tsps vanilla extract
Preheat the oven to 350 degrees. Chop the chocolate bars with a sharp knife to make chips; first vertically, then horizontally (see below pics). Careful not to touch the chocolate or it will melt on your hands. Then mix with the 1 tsp of flour to coat and put aside. With a mixer, blend cream cheese, stevia, eggs, cream, and vanilla until thoroughly blended. Stir in half of chocolate chips. Pour into cooled crusted pan. Top with second half of chips. Bake for one hour. Then turn off oven and bake another hour with the door closed. Cool on a wire rack, then refrigerate covered for 2 hours.
About 5.2 net carbs a slice