Sugar-free Low Carb Chocolate Cheesecake
Easy to make,low calorie, diabetic-friendly low carb chocolate cheesecake.
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Servings: 6
Calories: 223kcal
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Ingredients
- 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
Instructions
Cheesecake Crust
- 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)
Filling
- 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.
Nutrition
Calories: 223kcal | Carbohydrates: 17g | Fiber: 3g | Net Carbs: 14gr | Protein: 8g | Fat: 17g | Saturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 166mg | Potassium: 121mg | Sugar: 3g | Calcium: 104mg | Iron: 2mg