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Chocolate Vanilla Cheesecake
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1 tablespoon butter
2 tablespoons full fat soy flour or oat flour
6 eggs, separated
3/4 cup Splenda
2 8-oz packages Philadelphia Cream Cheese, softened
1 cup sour cream
6 drops vanilla extract
1/4 cup dutch processed cocoa powder
4 packets Splenda or Sugar Twin
Preheat oven to 350°F.
Butter an 8 or 9-inch springform pan and dust with soy or oat flour. In a large bowl, beat egg yolks with 3/4 cup Splenda until foamy. Add cream cheese, sour cream, and vanilla extract, and beat again until fluffy. Set aside.
In a separate bowl, beat egg whites until stiff but not dry. Fold into cream cheese mixture. Pour half the mixture into the springform pan. Mix cocoa powder and 4 packets Splenda or Sugar Twin into the remaining half and spoon it over vanilla mixture already in pan. Bake until golden (about 25-30 minutes).
Serves 8. 5 carbs per serving.
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