Thursday, October 18, 2012


Cheesecake is a wonderful dessert for low-carbers!  And what a delight that is! Rich, creamy, and certainly no feelings of a "diet food" or deprivation when one eats it.

What I would do differently making this again is add more sweetener.  In the recipe below I have the amount I actually put in it, but you can taste the batter and adjust to your liking.  It seems everyone has a difference there in how sweet they like things.  It is sweet enough as a cheesecake goes, but with chocolate I prefer very sweet.  So I'd probably add about 1/4 cup xylitol to this next time.  Top this with a dollup of whipped cream and your good to go!

We're celebrating our 37th wedding anniversary today! This is our anniversary cheesecake.  I wanted something special.  What is more special than chocolate and peanut butter and cheesecake all in one?

I actually weigh about 10 lbs less today than I did on my wedding day!


1 cup  flaxseed meal, golden -- (You can use brown flax, but I prefer golden for the milder flavor)
1/3 cup  whey isolate, Body Fortress super advanced, vanilla creme -- (this is what I used but you can use whatever brand you have)
1/4 cup  cocoa powder
6 packets  Truvia -- (or sweetener equal to 1/4 cup)
1/4 cup  melted butter
1 1/2 pounds  cream cheese -- softened
3 large  eggs
12 drops  liquid sucralose
12 packets  Truvia -- (or use 1 1/8 cup sweetener in place of both sucralose and Truvia)
2 tablespoons  cocoa powder
1 teaspoon  blackstrap molasses
1 teaspoon  vanilla extract
2/3 cup  heavy cream
10 pieces  Lindt 85% Cocoa bar -- (1 entire bar), chopped in small pieces
1/4 cup  coconut oil
1/2 cup  natural peanut butter -- Unsweetened
4 packets  Truvia

Preheat oven to 350F (175C).  Grease 9 to 10-inch Springform pan.

CRUST:  In food processor, combine flaxseed meal, whey isolate, cocoa powder, and Truvia.  Pulse until blended together.  Pour in melted butter and pulse until it is well combined and crumbly.  Press into bottom of Springform pan. Set aside

FILLING:  In large mixing bowl, combine cream cheese, eggs, liquid sucralose, Truvia, cocoa powder, blackstrap molasses, and vanilla extract.  Beat until smooth and creamy.  In small saucepan, heat heavy cream to a boil.  Remove from heat and stir in Lindt bar and coconut oil until melted and smooth.  Pour into cream cheese mixture and beat well.  Pour into prepared crust.

SWIRL TOPPING: In small bowl combine peanut butter and Truvia.  Microwave on high for 20 to 30 seconds or until it is warmed and soft.  Place dollups on top of cheesecake and with a knife, cut in and swirl around through each dollup.

Bake 50 minutes.  Turn off oven, crack open oven door and let cool for 10 minutes inside oven. Remove and place on a wire rack and cool completely. Carefully run a knife around edges and remove outside of the pan, before chilling.  Chill completely in refrigerator before serving.  Serve with whipped topping if desired.

                                    - - - - - - - - - - - - - - - - - - -

16 Servings/Per Serving: 394 Calories; 36g Fat (79.9% calories from fat); 11g Protein; 9g Carbohydrate; 5g Dietary Fiber

4 g useable carbs per serving


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