Chocolate Chip Cheesecake Low Carb Version Recipes

CHOCOLATE CHIP CHEESECAKE LOW-CARB VERSION

Steps:

• Preheat oven to 325 degrees. Line the bottom of a 9" spring form pan with parchment paper. Spray with cooking spray and set aside.
• CRUST: In a small bowl combine baking mix, cocoa, Splenda, and butter. Mix with a fork until smooth. Press evenly into the bottom and slightly up the sides of the spring form pan. Bake for about 15 to 20 minutes. Cool completely before adding filling.
• CHEESECAKE: In a large mixing bowl beat cream cheese, sugar, Splenda, and vanilla until smooth. Add eggs and beat just until blended well. Stir in chocolate chips.
• Pour batter into crust and bake for 55 minutes. Cool in pan for 10 minutes and then loosen edges with a knife. Cool for one more hour and then refrigerate overnight. Cut into twelve equal slices and enjoy without guilt!
• Here is the nutritional information

LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.

KETO CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
• Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.
• Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
• Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.