The only thing harder than starting a new diet is sticking to it. Low-carbohydrate plans are good for your body and your health when done correctly. If you’ve found yourself in the same old rut of eggs and steak, give this recipe a try. With approximately 3.5 carbs per piece, you’ll forget you’re on a diet.
For this recipe you’ll need:
4 (8 ounce) packages cream cheese
1 cup Splenda brand sweetener
2 TB unsweetened cocoa powder
2 TB Peanut Butter
¼ cup prepared coffee
¾ cup heavy cream
4 large eggs
½ cup sour cream
1 TB no sugar added Pure Vanilla Extract
Topping:
1/2 cup sour cream
2 TB Splenda
1 TB smooth peanut butter
1 tsp. no sugar added Pure Vanilla Extract
To make this recipe:
Make sure all ingredients are at room temperature.
Preheat oven to 325 degrees.
In a large bowl, mix together the cream cheese, cocoa peanut butter and sweetener. Add cream and coffee, and then add the eggs, one at a time, mixing in between additions. Add the sour cream and vanilla extract. Beat on high just until smooth.
Grease a 9-inch round springform pan with butter. Wrap the bottom of the pan in two layers of aluminum foil. Pour the mixture into the springform pan. Place the pan into a roasting pan and place it in the oven (or any pan large enough to hold it) then add approximately 1-inch of boiling water to the pan (NOT the cheesecake pan). This will prevent cracking.
Bake uncovered for 55 minutes.
While the cheesecake is baking, in a small bowl, combine 1/2 cup sour cream, 2 TB Splenda, 1 TB peanut butter, and 1 tsp. vanilla extract. After the cheesecake has baked for 55 minutes, carefully spread the sour cream mixture on top of the cheesecake using the back of a spoon. Bake for another 10 minutes. Turn off the oven and run a butter knife around the cheesecake. Allow the cheesecake to sit in the oven for at least 1 hour, up to 4 hours. Remove it from the oven and remove the aluminum foil. Cover the top and place in the refrigerator to chill for several hours or overnight.
To serve, run a butter knife around the cheesecake to loosen it. Loosen the pan. Cut the cheesecake into 16 pieces (or 8 very large pieces—you’ll have 7-8 carbs per piece).
For 2 extra carbs, you can top your cheesecake slice with 1 TB of Cool Whip—yum.