Sugar-free Low Carb Chocolate Cheesecake
Easy to make,low calorie, diabetic-friendly low carb chocolate cheesecake.
- 1/2 cup Almond flour
- 2 tbsp Butter, softened
- 1/3 cup Splenda sweetener
- 8 oz low-fat cream cheese
- 2 cups Sugar-free whipped topping (such as cool whip)
- 3/4 cup sugar-free chocolate chips
- 1/2 tsp liquid Stevia
In a small mixing bowl, combine almond flour, sweetener and melted butter.
Mix thoroughly until, you have a crumble mixture.
Pour the mixture into the bottom of a 6 inch springform pan.
Spread evenly and pat down the mixture with the back of a spoon.
Bake in a 325° F (175C) oven for approximately 10 minutes, or until crust is lightly browned.
Remove from oven and cool crust. Chill if neccessary)
In a small microwave-safe bowl, melt the chocolate chips.
Let the chocolate sit, at room temperature, while you prepare the next ingredients.
Using an electric mixer, beat the cream cheese in a mixing bowl until smooth.
Add the sweetener to the cream cheese and beat again.
Add the melted chocolate to the cream cheese and thorougly mix
Fold in the whipped topping and gently stir until well mixed.
Pour the cream cheese mixture over the crust ansd spread evenly in the springform pan.
Refrigerate for at least 2 hours before serving.