Each bite is like enjoying a delectable strawberry chocolate truffle. This recipe is from More Splendid Low-Carbing.
1/2 cup ground almonds, (125 mL)
2 tbsp SPLENDA® Granular (25 mL)
1 tbsp oat, soy, OR whole wheat pastry flour (15 mL)
2 tbsp butter, melted (25 mL)
1 egg yolk
16 oz reg. cream cheese, softened (500 g)
8 oz light cream cheese, softened (250 g)
1 cup sour cream (250 mL)
1 cup SPLENDA® Granular (250 mL)
2 eggs
2 tsp vanilla extract (10 mL)
1/4 cup cocoa (50 mL)
1/4 cup SPLENDA® Granular (50 mL)
1 tbsp vegetable oil (15 mL)
2/3 cup frozen unsweetened strawberries, thawed (150 mL)
1/2 cup SPLENDA® Granular (125 mL)
1/8 tsp Thickening Agent, page 60, OR Xanthan gum (0.5 mL)
2 tbsp vital wheat gluten, OR any other gluten-free flour product (25 mL)

Crust: In medium bowl, combine ground almonds, SPLENDA® Granular and oat flour. Stir in butter and egg yolk. In 9-inch (23 cm) springform pan, cover with plastic wrap; press crust out. Bake in 350°F (180°C) oven 5 minutes. (I used a pie dish here, however, had to make mini cheesecakes with the surplus batter.)

Filling: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheeses until smooth. Add sour cream, 1 cup (250 mL) SPLENDA® Granular, eggs and vanilla extract; process. In small bowl, stir 11/2 cups (375 mL) batter, cocoa, 1/4 cup (50 mL) SPLENDA® Granular and oil together. In blender, blend strawberries, 1/2 cup (125 mL) SPLENDA® Granular, and Thickening Agent, page 60 or Xanthan gum until smooth. Add to remaining batter, along with vital wheat gluten or alternate gluten-free flour; process. Seal springform pan with foil all around. Pour half strawberry mixture over crust, dollop with half chocolate mixture over top; repeat. Swirl through layers. Bake in water bath (place in larger pan with boiling water coming about 1-inch (2.5 cm) up sides of springform pan) 10 minutes in 400°F (200°C) oven. Reduce heat to 250°F (120°C); bake 55 minutes. Garnish with chocolate curls, page 78, and glazed strawberries.

Nutritional Analysis: 12/16 servings, 1 serving:

297.6/223.5 calories; 10.4/7.8 g protein; 24.6 g/18.5 g fat; 8.8g/6.5 g carbs

Helpful Hint: In order to reduce carbs, replace much of the Splenda with powdered erythritol (0 g carbs! Search my blog for information on this). Erythritol is less sweet than Splenda, so combining the two produces the best synergy.

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For other great Low-Carb, Gluten-Free recipes by the team & me: