Chocolate Chip Cheesecake
Crust:
1/4 cup almond or walnut flour (finely ground nut meal)
4 Keto Chocolate Biscotti Cookies - finely crushed
2 Tablespoons Splenda
4 Tablespoons butter - melted Filling:
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 sugarfree vanilla extract
3 eggs
1/2 cup sour cream
1 cup Sugar Free 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 a LARGE cake! Total carbs in cake: 102 At 20 servings: 5.1 carbs per slice. At 24 servings: 4.25 carbs per slice.
Low Carb Recipes
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