CHOCOLATE CHEESECAKE BITES
Rich milk chocolate cheesecake, very low in carbs, that I poured chocolate sauce
(a ganache made with melted sugar-free chocolate chips mixed with heavy cream, however, see alternative made with cocoa - link here)
over to make it extra decadent. On the other hand, it is so tasty, you hardly need the extra decadence. I also I think a strawberry sauce (using frozen
strawberries, thawed, cooked with sweetener, or simply blended in a blender with sweetener and then strained through a sieve) would also complement this cheesecake beautifully and it would be
like biting into a delectable chocolate strawberry truffle. Lots of ideas when one is presented with a plain chocolate cheesecake - it's fun to dress it up! Each chosen cheesecake garnish will yield a very different-tasting result. Even whipped cream and shaved or grated chocolate sprinkled over the top would be another idea.
Chocolate
Crust:
11/2 cups Gluten-Free
Bake Mix 2, OR Keto
Bake Mix (375 mL)
3 tbsp powdered
erythritol (45 mL)
2 tbsp Hershey’s® cocoa
(30 mL)
1/4 tsp cinnamon(1
mL)
1/2 cup
butter, melted (125 mL)
1/2 tsp pure
vanilla extract (2 mL)
Chocolate Cheesecake Filling:
24 oz cream
cheese (680 g)
Liquid
sweetener (sucralose or stevia) to
equal 1 cup sugar (250 mL)
3 eggs
1/2 cup powdered
erythritol (125 mL)
1/4 cup Hershey’s® cocoa
(60 m)
1 tbsp vanilla extract (15 mL)
Chocolate Sauce (optional):
Make a chocolate ganache sauce with chocolate chips and heavy cream, OR make
a sauce with cocoa as in this one
Preheat
the oven to 350°F (180°C).
Chocolate Crust: In medium bowl, combine
Gluten-Free Bake Mix 2, powdered erythritol, cocoa and cinnamon. In small bowl, combine melted butter and
vanilla extract and stir into dry ingredients.
Press into bottom of 11 x 7 inch (28 x 18 cm) glass dish or any appropriate dish - even a cheesecake pan or glass pie dish. Bake 7 minutes.
Chocolate Cheesecake Filling: In food processor, process cream cheese. Add liquid sweetener, eggs, erythritol, cocoa and vanilla extract; process. Pour over baked crust and bake 25 to 30 minutes or until just set. Chill and serve each Chocolate cheesecake bite with Chocolate Sauce, if desired.
Helpful Hint: If you only have granulated
erythritol, you may use that instead.
Even better, process the erythritol in a coffee bean grinder or blender
until powdered.
Yield: 20 servings
1
serving
140.3
calories
6.1
g protein
18.8
g fat
0.8 g fiber
3.2
g net carbs
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