Thursday, March 23, 2006

Creamy Low-Carb Chocolate Chip Cheesecake

Mmmmm, chocolate chips and cheesecake are too much to resist!

I've always been a fan of cheesecakes. I don't know what it is about this simple little dessert dish that is so appealing, but it gives you just a taste of what luxury must be like without the expense! :)

The good thing about cheesecakes when you are livin' la vida low-carb is the fact that it can be easily made low-carb by replacing the sugar with alternatives. This Low-Carb Chocolate Chip Cheesecake recipe does just that without sacrificing the decadent taste you crave in a dessert like this.

Special thanks to Elaine at Low Carb Connoisseur who teamed up with Low-Carb Luxury for this superb recipe. Be sure to check out the other recipes they offered, including Chicken with Fresh Herbs & Vegetables, Bacon Cheeseburger Quiche, Green Beans with Bacon and Almonds, Garlic Eggplant & Zucchini, Swiss Cheese Cobb Salad, Grilled Steak Salad, and a Diet Dr. Pepper Cake, including all the ingredients and instructions for preparing and cooking them by clicking here.

In the meantime, you'll want to get started on this truly amazing dessert that will impress everyone who tries it! ENJOY!


1/4 cup almond or walnut flour (finely ground nut meal)
4 Lilly's Chocolate Biscotti Cookies - finely crushed
2 Tablespoons Splenda
4 Tablespoons butter - melted

5 (8-oz) packages full fat cream cheese, softened
1 cup Splenda
1/2 cup DaVinci Sugar Free Vanilla Syrup
1 Tablespoon Oat Flour
1 Tablespoon sugar free vanilla extract
3 eggs
1/2 cup sour cream
1 cup Sugar Free Semi-Sweet Chocolate Chips

Preheat oven to 350°F.

Mix the crust ingredients and press into bottom of springform or cheesecake pan.

Mix cream cheese, Splenda, DaVinci Sugar Free Vanilla Syrup, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in oat flour and mix again. Then blend in sour cream.

Add Sugar Free Chocolate Chips and stir in gently with a large spoon (don't use mixer!) and pour over crust. (If you like, reserve some for top of cake ... when cake begins to "set", sprinkle additional decorative chips over top and finish baking.)

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight.

This makes quite a LARGE cheesecake!

Total carbs in the cheesecake: 102g
At 20 servings: 5.1g carbs per slice
At 24 servings: 4.25g carbs per slice.


Post a Comment

Subscribe to Post Comments [Atom]

<< Home