I usually make all my 'normal' recipes, I just substitute natural sweeteners and almond and coconut flour in place of the other. It's really important to note you need to do your own 'taste test' when you make this. The flavor and sweetness is doing to vary GREATLY depending on what products you like to use for sweetening. Mixing sweeteners or using a store bought version that already has 2 or 3 mixed (like Erythritol with monk fruit, etc.) helps the flavor.
Chocolate Cheesecake with Cookies
Crust:
1 1/2 c almond meal (fine almond flour)
2 T coconut flour
1/4 c cocoa powder
1/4 c butter, melted
1/4 c coconut oil, melted
3/4 c sweetener - granulated
Dash of cinnamon and 1-2 t vanilla (I used Just Like Sugar's Bake Right Mixture - 2 T)
Mix well. Press crust into a pan - springform or whatever pan you want to use, even a 9X13 if you wish. Bake at 350 for about 10-12 minutes for a thicker, smaller crust pan or 8 minutes for a thinner crust in a longer 9X13 pan.
While it's baking, make the filling;
3 - 8 oz. packages good quality cream cheese
1 T vanilla
1 T lemon juice
2 t almond syrup (sugar free) optional
2 T sugar free chocolate Torani syrup (optional)
1/2 c half and half or 1/3 c Almond milk
1 c to 1 1/4 c sweetener of choice - mix and match what products you like best or sugar
2-4 oz. unsweetened baking chocolate, melted OR use about 1/4 cup cocoa powder
You can use 1/2 t Xanthan Gum - I was going to to help thicken and stabilize but I forgot until it was already mixed. If you use it, sprinkle it while the blender is going so it doesn't clump.
Mix all in the blender. Taste test! The only real ingredients you NEED is cream cheese, vanilla, cocoa, lemon juice and sweetener. Add and delete according to your taste. More vanilla? Some almond flavor? Hazelnut flavor? A little sugar free chocolate syrup? More cocoa? More sweetener? It's your cake - add by teaspoons or a tablespoon until you are happy with the flavor!
If it is very, very thick, add a bit of almond milk or half and half so your blades blend it freely. Pour it out into the cooled (or mostly cooled) crust. I put my crust in the freezer after baking so it would cool quickly. Smooth top. Chill in the refrigerator overnight if you can - but at least 2-3 hours to set up. You can also freeze this for future use.
You can leave it this way or decorate it.
To decorate mine I had sugar free chocolate syrup in the refrigerator so I use it to make a spiderweb on the top and dragged a butter knife from the center out the edges to make a decoration.
I also had sugar free fudge striped cookies in the cupboard. It's 17 carbs per every 2 cookie but you cut them in half and place the halves on the cheesecake. You could also use just a couple cookies - crumble them and sprinkle the crumbles across the top. When I eat the cheesecake I pull the cookies out and leave them for my husband to eat as I don't really like cookies!
 |
| Crust - almond meal and coconut flour and cocoa with brown sugar substitute & other sweeteners |
 |
| Nice and thick! It tasted like ice cream! SO good! |
 |
| A swirly spider web of sugar free chocolate |
 |
| Pull a knife through to make a design |
 |
| Topped with sugar free cookies. I put mine in the freezer to chill quickly as we were having it an hour later! |
