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German Chocolate Cheesecake
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Serving Size: 12
24 oz cream cheese
3/4 cup splenda
1/4 cup cocoa
3 large eggs
1 cup cream
2 tbsp splenda
1 tsp vanilla
1 tbl coconut flakes -- unsweetened
1 tbl unsweetened cocoa -- sugar free/fat free
Crust of Choice -- optional
Beat softened cream cheese until smooth. Add splenda and cocoa.
Add eggs, one at a time,mixing well with each egg. Blend in whipping cream and vanilla.
Bake at 325°F-160°C for 45-55 minutes, or until edge is set.
Turn off oven and open door 4 inches 100mm.
Leave cheesecake in the oven for 30 more minutes or until the center is set. Remove from oven. Cool on wire rack until room temperature.
Run knife around outside of pan and loosen spring-form. Refrigerate.
Whip the whipping cream with splenda and vanilla. Spread on cooled cheesecake. Sift cocoa mix over whipped cream. Sprinkle coconut evenly over cake.
Per Serving: 272 Calories
26 fat grams
4 carbs
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