Updated on December 3, 2014
Strawberry Choco Cheesecake – Low Carb Recipe
Eating a low carb diet doesn’t have to mean you can’t enjoy sweets! This is a rich, chocolatey dessert. It’s easy to make and portion controlled.
Strawberry Choco Cheesecake
Serves 12
Crust:
1 Cup of Almonds (I used 1/4 c. Blue Diamond Dark Chocolate Almonds and 3/4 c. Blue Diamond Low Sodium Almonds)
1 tsp. Hershey’s Dark Chocolate Cocoa Powder
1 egg
Strawberry Choco Cheesecake:
1 c. boiling water
1/2 c. Great Value Stevia (this works cup for cup in recipes calling for sugar)
1 Knox Envelope of Gelatin
1 container Philadelphia Fat Free Cream Cheese
1 container Philadelphia Strawberry Fat Free Cream Cheese
1 tbsp. Vanilla Extract
1 tsp. Hershey’s Dark Chocolate Cocoa Powder
1 tbsp. Sugar Free Fat Free Chocolate Fudge Pudding Mix
Preheat your oven to 350 degrees. In a food processor, Mix Almonds, Cocoa powder and the egg until mixed well. The mixture should still be chunky. Put 12 Cupcake muffin liners in a muffin tin. Scoop one spoonful into each muffin liner and press down evenly into the bottom to form a crust. Put in the oven and bake for 20 minutes, then allow to cool completely (keep them in the muffin tin for later).
Meanwhile, mix the gelatin and Stevia with boiling water and stir with a fork for a few minutes as it cools. This needs to be mixed well. In the food processor, combine both cream cheeses, vanilla, cocoa, and the pudding mix. Slowly mix in the gelatin mixture (I did it in three parts). Once mixed well, spoon on top of the 12 crusts while they are still in the muffin tins. Once distributed evenly- cover the muffin tins with aluminum foil and refrigerate for at least 3 hours (preferably overnight). These keep for at least four days. However, we always run out before then 🙂
ONLY 3 GRAMS OF NET CARBS PER SERVING!!
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