Jennifer's Low Carb Cheesecake with Chocolate Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Crust:1/2 cup (96 gram) Hoosier Hill Farm Gluten Free Erythritol Granules Sweetener 1 TBSP 12g 1 cup Pecan Flour (by IVANTERRY) 6 TBSP Butter, salted 4 TBSP Cocoa powder - Hershey's Special Dark 2 tsp Vanilla ExtractFilling:16 oz (2 bricks) Cream Cheese (softened)3/4 cup Ricotta Cheese, whole milk 3/4 cup Sour Cream 3 large Egg, fresh, whole, raw 2 tsp Vanilla Extract1/2 cup Sukrin 1 (Adjusted Carbs to subtract Sugar Alcohols) 5 TBSP butter, salted
preheat oven to 300 degrees
make crust first - melt 6 TBSP of butter in microwave and add to it the pecan flour, erythritol, cocoa powder and vanilla extract.
Combine and then press into bottom of cupcake pans (I used silicone pans, if you aren't then make sure to line your cupcakes)
Optional - chill crusts in freezer while you are making the filling
For the filling, add your softened cream cheese, butter, and Sukrin 1 to the bowl of your stand mixer (i used this sweetener for it's taste profile - feel free to use whatever low carb sweetener you would like, just note the carbohydrate difference. I would recommend that you use a powdered version instead of a granulated one - I will be doing so next time).
Cream the cream cheese/butter/sweetener mixture together until smooth.
Add the ricotta cheese and vanilla then combine until smooth
Add each egg one at a time, fully incorporating each egg before adding the next
Lastly add in the sour cream.
Once fully combined, fill all 24 cupcakes until 3/4 full.
Bake at 300 degrees for approximately 1 hour - ovens vary and cheese cakes are touchy. They're done when you shake them and they wiggle in the middle of each cupcake just slightly.
Let rest until completely cool - we enjoy ours frozen.
Serving Size: makes 24 cupcake size pieces
Number of Servings: 24
Recipe submitted by SparkPeople user RANNVEIGS.
make crust first - melt 6 TBSP of butter in microwave and add to it the pecan flour, erythritol, cocoa powder and vanilla extract.
Combine and then press into bottom of cupcake pans (I used silicone pans, if you aren't then make sure to line your cupcakes)
Optional - chill crusts in freezer while you are making the filling
For the filling, add your softened cream cheese, butter, and Sukrin 1 to the bowl of your stand mixer (i used this sweetener for it's taste profile - feel free to use whatever low carb sweetener you would like, just note the carbohydrate difference. I would recommend that you use a powdered version instead of a granulated one - I will be doing so next time).
Cream the cream cheese/butter/sweetener mixture together until smooth.
Add the ricotta cheese and vanilla then combine until smooth
Add each egg one at a time, fully incorporating each egg before adding the next
Lastly add in the sour cream.
Once fully combined, fill all 24 cupcakes until 3/4 full.
Bake at 300 degrees for approximately 1 hour - ovens vary and cheese cakes are touchy. They're done when you shake them and they wiggle in the middle of each cupcake just slightly.
Let rest until completely cool - we enjoy ours frozen.
Serving Size: makes 24 cupcake size pieces
Number of Servings: 24
Recipe submitted by SparkPeople user RANNVEIGS.
Nutritional Info Amount Per Serving
- Calories: 177.7
- Total Fat: 17.4 g
- Cholesterol: 65.2 mg
- Sodium: 123.5 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.6 g
- Protein: 3.8 g
Member Reviews