Low Sugar Chocolate Cheesecake
to Prep & to Cook
Yields 1 (16 servings × 1)
By using sugar substitutes that are low in carbohydrates you reduce the spikes in blood glucose levels and maintain a healthier metabolism.
2 Tbsp Espresso, brewed coffee
3/4 cups Cocoa powder,unsweetened
2 Tsp Vanilla Extract,
6 Tbsp Flour,
3/4 cups *Splenda, granulated
1/4 cups *Splenda Brown Sugar Blend
1/2 cups Egg substitute, ( 2 egg equivalent)
2 8oz pkgs fat free cream cheese room temp
1 1/4 cup fat free sour cream
2 Tbsp Splenda, granulated
1 cups Graham Cracker crumbs
3 Tbsp light butter, Melted
1/4 tsp salt
Melt butter, add to graham cracker crumbs and 2 Tbsp splenda, stir with fork until mixed. Spray a 9" springform pan with cooking spray. Pat graham cracker mix evenly on bottom and up the sides of pan and set aside.
Mix cream cheeses, sour cream, egg substitute, vanilla, espresso, flour, salt, sugar and cocoa, mix with mixer till smooth and creamy.
Pour into pan with graham cracker crumbs smooth out and bake 300 degree oven 1 hour(or until set).
Turn off oven and let sit with door slightly open 1 hour to cool. Cover and chill until ready to serve.
Cut and serve as desired. Good with raspberries or raspberry jam on top. This can also be made without the cocoa powder and espresso.
Amount Per Serving: Calories: 162.6, Total Fat: 5.3 g, Saturated Fat: 2.8 g, Polyunsaturated Fat: 0.7 g, Monounsaturated Fat: 1.8 g, Cholesterol: 14.9 mg, Sodium: 313.9 mg, Potassium: 218.9 mg, Total Carbohydrate: 21.4 g, Dietary Fiber: 1.6 g, Sugars: 5.1 g, Protein: 9.2 g
Recipe by Sue