Hello, friends!
I have always loved to experiment with making cheesecakes. I love to take the basic, 3-step cheesecake and change up the flavors, colors, and textures to come up with all kinds of varieties.
Last Christmas, I made a small, personalized cheesecake for each one of my family members in their favorite flavors. I made lime, chocolate, pecan, and strawberry. It was so much fun! I’m sure I had more fun making them than they had eating them. I guess that’s what makes the holidays special—the different ways we get to show love to our families.
I have added a new twist to my cheesecake delicacies. Since I cannot have sugar myself, specifically fructose, I now make all of my cheesecakes with sweeteners that don’t contain fructose. I also have a low-tolerance for sugar alcohols, a common ingredient in non-caloric sweeteners. This added a new baking challenge: maximum sweetness and minimum wonky aftertaste. I always check out the ingredients label, which usually includes stuff not listed on the front of the packaging. This was a great learning experience for me.
One thing you need to know about me: I am the laziest cook! I don’t do recipes with lots of steps or ingredients that I will only use once. This is the main reason my cheesecakes don’t have a crust. A good carb-free crust is hard to find, doesn’t really add much flavor, and adds a lot of work. So, I chose to skip the crust and go right to the good stuff.
This is so delicious! I continue to learn about the new sweeteners or a better stevia chocolate chip, so I know I’m not done perfecting it. But I would say it’s pretty darn good, and your non-carb-aware friends won’t know the difference.
Sugar-Free Chocolate Chip Cheesecake
Serves 12.
Prep time: 1 hour, 45 minutes
Ingredients
- 3 8-oz packages cream cheese
- 1/2 c. Pyure Stevia Blend (or other sugar substitute equal to 3/4 cup)
- 2 Tbsp coconut flour
- 1 tsp vanilla extract
- 3 eggs
- 1/2 c Lily’s sugar-free chocolate chips (or other stevia-sweetened chocolate chip)
Directions
- Preheat oven to 350ºF.
- Mix cream cheese, sugar substitute, eggs, coconut flour, and vanilla at medium speed with an electric mixer until well blended.
- Fold in chocolate chips.
- Pour batter into a 9″ pie plate or 8″ spring form pan.
- Sprinkle a few chocolate chips on top for eye-appeal.
- Bake for 40 minutes, or until center is almost set.
- Cool. Refrigerate for 3 hours or overnight.
Amounts per Serving
- Calories: 256
- Fat: 24 grams
- Cholesterol: 120 mg
- Sodium: 205 mg
- Carbohydrate: 7 grams (4 grams sugar alcohol)
- Fiber: 3 grams
- Sugar: 0
- Protein: 6 grams
