1 1/2 cups almond flour
1 1/2 tblsp. xylitol
1 1/2 tblsp. Chickory root/FOS sweetener, or equivalent
3 tblsp. cocoa powder
4 tblsp. melted butter
1 egg white, beaten
Preheat oven to 350 F.
Mix almond flour with sweeteners and cocoa powder. Melt butter then add to mixture and stir until evenly distributed. Beat egg white and add to mixture and mix until dough all sticks together. Butter a 9 inch pie plate. Place the dough ball on a sheet of parchment paper. Place a piece of plastic wrap over it and roll out the dough evenly until it is a circle slightly larger than the pie plate.
Peel off the plastic wrap and pick up the whole crust along with the paper and turn it over onto the pie pan. I put the pie pan upside down on the crust and reach under the paper and press the crust up onto the bottom of the pie pan. Then I flip the whole thing together.
Fit the crust into the pie plate evenly to cover the
bottom and sides of the plate. Make a narrow and high edging around
the top of the pie plate as a wider one will tend to burn when the
cheesecake is baking. Bake for 10-12 minutes being careful not to
overcook. Cool the crust. If time is short, put the pie plate in the
freezer for about 10 minutes after it has cooled down from hot to warm.
2 8-oz. packages cream cheese, warmed to room temp.
1/4 cup sour cream
3/4 cup peanut butter
1/4 cup xylitol
1/4 cup Chickory root/FOS sweetener, or equivalent
1/8-1/4 tsp. Stevia, white powder extract
2 tsp. vanilla extract
1/2 tsp. Celtic sea salt
2 eggs + 1 egg yolk
Reduce oven to 300 F.
Cut the package of cream cheese into approx. 24 small pieces. It should be warm and soft. Separate the pieces into a large mixing bowl. Add sweeteners and mix with an electric mixer until smooth and there are no lumps. Add in sour cream, peanut butter, salt and vanilla extract and mix until smooth. Add the eggs one at a time and mix on the lowest possible speed only until it is combined. Do not over mix as it makes the cheesecake prone to cracking.
Pour into cooled crust and bake for approximately 50-60 minutes or until center is mostly set. The center should still be slightly soft when you take it out of the oven. The top should not be brown at all. Allow to cool for 30 minutes. Put in refrigerator for at least 5 hours, longer is better.
1 ounce unsweetened baking chocolate
1/4 cup heavy cream
1 tblsp. butter
1 tblsp. xylitol
Stevia to taste, approx. 1/16 tsp.
1/2 tsp. vanilla extract
3 oz. sugar free dark chocolate bar
In a saucepan, melt butter and unsweetened chocolate on low heat. Add xylitol and stevia and stir. Add cream and stir. Add vanilla, stir and taste, adjust sweeteners as needed. Break up the sugar free dark chocolate and melt into the sauce.
I combine unsweetened with sugar
free chocolate to reduce the amount of malitol in the recipe overall and
still get an excellent chocolate flavor. Lily's is an excellent malitol-free, sugar free chocolate (Lily's Sweets).
Spread the sauce evenly over the top of the cooled cheesecake and return to refrigerator until sauce is firm and cool. It is fun to cut two sugar free peanut butter cups into six pieces each to top each slice of the cheesecake.
This is a great Halloween treat and will help prevent cheating on holidays with a strong candy element to them. Rich and satisfying.
Indulge: 12 servings
Cal. 342, Fat 38, Carb. 12.3, Fiber 3.4, Prot. 13, Net Carbs 8.9 Celebrate: 16 servings
Cal. 257, Fat 29, Carb. 9.3, Fiber 2.5, Prot. 9.7, Net Carbs 6.8